Jam from plums for the winter in a slow cooker. Plum jam in a slow cooker
Plum jam is very popular in our country. It is especially loved by residents of the southern regions, where plums grow literally in every yard. But northerners can easily prepare plum jam for the winter, because in September, even in the most remote regions, the prices for these fruits are quite democratic. And it's very easy to cook plum jam in a slow cooker.
The only rather dreary action when harvesting for the winter plum jam is to separate the bones. But this must be done. Otherwise, making plum jam in a multicooker is very simple. You don't need any additional ingredients, only plums and sugar. Moreover, a little sugar is required, because plums themselves are quite sweet.
And the multicooker turns out to be a wonderful helper here too. Plum jam in it does not burn to the bottom at all. It is enough to open the lid and stir only once, in the middle of the cooking process. Agree, there is a huge difference from how we usually stand near the stove, stirring the jam and removing the foam.
And it turns out the jam from plums in a slow cooker is very tasty, delicate and aromatic. A real treat that you can pamper yourself with all winter!
I also propose to cook from plums:
- as well as
Ingredients for plum jam
- 1 kg pitted plum
- 0.5 kg sugar
Prepare necessary ingredients... Wash the plums, cut them into halves and remove the seeds. Let's measure out half a kilo of granulated sugar.
Pour the plums into a multicooker bowl, cover with sand and stir. Leave for 15 minutes to melt the sugar a little. 
When the time runs out, close the lid and turn on the extinguishing mode for 40 minutes. 
After 20 minutes, open the lid and stir to make sure that the sugar has dissolved and does not stick to the bottom. 
Delicious plum jam by yourself simple recipe in the multicooker is ready! Can be poured into sterilized jars and closed with sterile lids. I pre-sterilized the jars and lids over steam for 10 minutes. 
Now you can drink seagulls with plum jam on cold winter evenings.
If you don't understand something, I suggest a video recipe for making plum jam in a Redmond slow cooker.
Jam from apples in a multicooker is prepared practically without the participation of a cook, without requiring frequent stirring of the workpiece and uninterrupted control over the cooking process. AND classic recipe, and its numerous variations will find their performers and become the basis for obtaining delicious sweet preparations for the winter.
How to cook apple jam in a slow cooker?
Apple jam in a slow cooker can be cooked from chopped apples or minced fruits with a meat grinder or blender.
- The apples selected for the preparation of jam are washed, cleaned from the inner chambers with seeds and, if desired, from the peel.
- Cut the apple pulp into slices or grind it in a convenient way using kitchen gadgets.
- The fruit base is supplemented with sugar, placed in a multicooker bowl.
- Alternatively, the apples can be boiled in the "Steam cooking" mode with the addition of water until soft, and then chopped with a crush or blender, add sugar and cook until tender.
- Turn on the device in the "Quenching" mode and cook apple jam in a multicooker for 2-3 hours or until the desired thickness and boil.
- You can speed up the preparation of dessert using the "Baking" program, but in this case, stirring of the workpiece will be required in the process heat treatment and making sweets with the lid open.
Apple jam in a slow cooker - a simple recipe
You can cook apple jam at home in a slow cooker using different proportions of sugar and fruit mass, depending on the natural sweetness of the apples and the desired result. To soften the apple cuts, use the "Steam cooking" or "Multipovar" program with a choice of temperature of 100 degrees.
Ingredients:
- apples - 1 kg;
- granulated sugar - 0.5-1 kg;
- water - 1 glass.
Preparation
- Prepared apples are placed in a slow cooker, poured with water and boiled in a convenient mode for 20 minutes or until soft.
- Grind the mass with a wooden crush or blender, transferring the mass temporarily to another container.
- Sugar is added, the device is switched to "Baking" and the mass is evaporated for 45 minutes.
- Hot cooked apple jam in a slow cooker is sealed in a sterile container.
Thick apple jam in a slow cooker
Thick jam apples in a slow cooker can be cooked without adding water. For this, the prepared apple pulp is crushed into fresh using a meat grinder or blender, and then boiled with the addition of sugar, the amount of which should be approximately equal to a portion of the fruit base.
Ingredients:
- apples - 1.5 kg;
- granulated sugar - 1.5 kg;
- lemon juice- 2 tbsp. spoons.
Preparation
- Apples are peeled from the core, and, if desired, from the peel, crushed to a state of puree.
- Transfer the mass to the multicooker bowl.
- Add sugar, turn on the "Cooking" or "Baking" program for an hour.
- Lemon juice is poured in 5 minutes before the signal.
- Cooked thick apple jam at home, in a multicooker, they are packaged in sterile jars, sealed.
Sugar-free apple jam in a slow cooker
You can cook jam from sweet apples in a slow cooker without adding sugar, which will have a beneficial effect on the characteristics of the workpiece, which will become more desirable for dietary use... The aroma and taste of the dessert will be enriched by a cinnamon stick or a pinch of ground spice added to the composition.
Ingredients:
- apples - 1.5 kg;
- cinnamon stick - 1 pc.;
- water - 100 ml.
Preparation
- Apples are cleaned of seed chambers and peels, cut into slices, and placed in a multican.
- Add water, add cinnamon, turn on the "Cooking" or "Baking" mode.
- Prepare sugar-free apple jam in a slow cooker for 1.5 hours or until the desired thickening.
- Dessert is spread hot on sterile jars, sterilized for 15 minutes, sealed and wrapped until it cools.
Apple cake jam in a slow cooker
Tasty apple jam in a multicooker can be cooked even from cake, which remains in excess after juicing. The lack of moisture in the fruit base can be compensated for with plain water. The heat treatment time for the apple mass will depend on the variety of apples used and the density of the peel.
Ingredients:
- apple cake - 1 kg;
- granulated sugar - 800 g;
- water - 1 glass.
Preparation
- Put apple cake into the multicooker bowl and pour in water.
- Bring the mixture to a boil using the "Cooking" or "Baking" program.
- Add sugar, stir until crystals dissolve.
- Switch the device to the "Quenching" mode and prepare the workpiece for 3-4 hours.
- The cooked apple jam is sealed for the winter in a multicooker in sterilized jars with sterile lids.
Pumpkin and apple jam in a slow cooker
Cooking apple jam for the winter in a slow cooker will turn out not only from apples. To raise nutritional properties dessert and enrich it taste qualities easily by adding pumpkin pulp to the preparation. Preferred for use is sweet pumpkin nutmeg, which should be peeled and seeds.
Ingredients:
- apples - 1 kg;
- pumpkin - 1 kg;
- granulated sugar - 1.5 kg;
- lemon - 1 pc.;
- water - 1 glass;
- ground cinnamon - 1 tsp.
Preparation
- Sliced apples and pumpkin are placed in the bowl of the device, filled with water and cooked on the "Cooking" program for 20 minutes.
- Transfer the mass to a bowl, puree with a blender, return to the bowl.
- Add sugar, juice and lemon zest, cinnamon.
- Apples are also cooked in a slow cooker for 40 minutes in the "Baking" mode.
- The delicacy is sealed in sterile jars.
Apple jam with orange in a slow cooker
Apple jam in a slow cooker will amaze you with the harmony of sweet and sour taste and original aroma, the recipe for which is performed with oranges for the winter. A slice of fresh bread, toast, crackers, and scoops of vanilla ice cream will be tastier with this addition. In addition, such a jam is an ideal filling in baked goods.
Ingredients:
- apples - 10 pcs.;
- oranges - 6 pcs.;
- granulated sugar - 1 kg;
- lemon - 1 pc.
Preparation
- Apples and oranges are peeled and seeds removed, and the pulp is chopped into cubes or sticks.
- Add the lemon, pre-scalded with boiling water and cut with the peel, be sure to remove the seeds.
- Pour sugar, mix the mass.
- Turn on the "Extinguishing" mode, set the timer for 3 hours.
- The workpiece is allowed to boil actively, turning on a suitable program, and the jam is sealed in a sterile container.
Apple jam and plums in a slow cooker
Boiled apple and plum - best filling for pies, donuts and all kinds of sweet pastries. Both the texture and taste of the workpiece fully contribute to its similar effective use in culinary practice. To get your own sweet exquisite delicacy you can add a couple of spoons of cocoa to the composition.
Ingredients:
- apples - 600 g;
- plums - 600 g;
- granulated sugar - 1 kg.
Preparation
- Prepared pitted plums and chopped apple pulp are placed in a slow cooker.
- Pour sugar, turn on the device in the "Quenching" mode for 3 hours.
- If desired, the mass is boiled down to the desired density on the "Pastry", after which it is sealed in sterile jars.
Jam from apples and pears in a slow cooker
In a multicooker, it effectively diversifies the fact of adding pears to the composition. The proportions of the components can be varied at your discretion, as well as the amount of added sugar. If the presence of fruit slices in the dessert does not interfere, the stage of grinding the mass can be omitted.
Ingredients:
- apples - 700 g;
- pears - 700 g;
- water - 100 ml;
- lemon juice - 40 ml;
- granulated sugar - 700 g.
Preparation
- Chopped apples and pears are poured into a multicooker bowl with water and boiled in a suitable mode for 20 minutes.
- Transfer the mass to a bowl, grind with a blender, return to the multican.
- Sugar and lemon juice are added, the treat is cooked on the "Pastry" for 45 minutes.
Apple jam with lemon in a slow cooker
Cooked apple and lemon jam in a slow cooker is famous not only for excellent taste but also incomparable benefits. A cup of hot herbal tea with a similar supplement will strengthen the immune system, protect against colds, fill the body with vitamins and improve mood for a long time, spoiled by the bad weather of the off-season.
Ingredients:
- apples - 1 kg;
- lemons - 2 pcs.;
- granulated sugar - 800 g
Preparation
- Wash the lemons thoroughly, pour boiling water over, leave for 5 minutes.
- Cut the citrus into cubes, while removing the seeds.
- The prepared peeled apples are chopped next.
- Put the fruits together in a slow cooker.
- Add sugar, turn on "Stew" for 3 hours.
- If desired, mashed the jam with a blender, bring to a boil and packaged in sterile jars.
Apple jam with cinnamon in a slow cooker
Apple jam with cinnamon in a slow cooker is an option for those who prefer the dominance of the taste of spices in sweet and other preparations. You can use whole sticks of the additive or use ground spice, determining its amount based on individual taste preferences and the needs of your family.
For most of us, summer is a wonderful, long-awaited time of the year. Summer is waiting for warmth, sun, relaxation, and no less important is waiting for the ripening of berries and fruits. The real hostess does not miss the opportunity to prepare various dishes for the winter. For the winter, jam, jam, jams, compotes are cooked in turn from all berries and fruits that ripen in due time. And in winter, we open a jar of conservation and remember the beautiful, bright and warm summer!
Today I offer you a recipe for plum jam. We will cook it in a multicooker, which will greatly simplify our task. The recipe does not require a lot of cooking time. This recipe does not include any additional ingredients besides plums, sugar and dry mix for jam, but you can dream, experiment and add your own additions. For example, you can add any other berries or fruits to the jam. The best option fruits with a pronounced sour taste will become.
In order for the plum jam to acquire a richer taste, you can add cinnamon, vanilla, ginger, orange zest. Then the taste of the jam will be original, with a special aroma.
To make plum jam in a slow cooker, you will need:
plums - 1 kg
sugar - 1 kg
pectin (dry mix for jam) - 1 sachet
How to cook plum jam in a slow cooker:
1. I want to note right away that the weight of the plums is indicated without pits. For the recipe for this jam, it is better to use the fruits of those plums in which the bone is well separated from the pulp. It is better to take Vengerka or Renclode plums - they have very juicy and dense pulp.
2. Sort the plums according to the degree of ripeness, remove the stalks. Then put it in a colander, rinse and let the liquid drain. Next, take out the seeds, cutting each plum in half along the groove with a knife.
3. So, we have prepared the plums, put them in a multicooker bowl and fill them with a dry mixture of pectin. We mix.
4. Set the Soup mode for 5 minutes. Cook, stirring the plums constantly.
5. When the plums are letting in a little juice, add sugar, mix well and continue to cook the jam in the same mode for another 5 minutes, while removing the foam.
6. Meanwhile, sterilize the jars. To do this, we install a steaming bowl, on it - a well-washed jar and a lid. We sterilize for about 5 minutes.
7. Then we remove the prepared jar to the side and check the plums for readiness. If the halves of the plums remain intact and evenly distributed in the syrup, then they are ready.
8. Let our sweetness cool slightly, then puree the plums with a blender until smooth.
9. The jam is ready! Now you can put it on the banks and roll it up.
Enjoy your tea!
Details
Probably, there are no people who do not like summer. Indeed, it is in the summer that nature gives us a wide variety of fruits and berries, from which you can prepare the most delicious delicacies. Today we would like to tell you a few recipes for a delicious plum jam, which can be very easily prepared in a slow cooker.
Using this technique, cooking jam is not at all difficult and you do not need to stand at the stove all day to get delicious treat... Use our advice and prepare a fragrant jam, which can also be preserved for the winter and receive vitamins throughout the winter.
Jam from plums in a slow cooker
Required Ingredients:
- pitted plums - 1 kg;
- pectin - 1 sachet;
- granulated sugar - 1 kg.
Cooking process:
First you need to prepare the plums. Sort them out, rinse thoroughly and put in a colander so that the excess liquid is glass. Once the plums are dry, pick the seeds.
Transfer the prepared plums to a multicooker bowl and add pectin, stir. Set the "Soup" program and boil the berries for five minutes, stirring constantly.
When the juice appears, add granulated sugar and stirring again, cook in the same mode for another five minutes, removing the foam that appears. The readiness of the jam can be understood by the fact that the halves of the plums are evenly distributed in the syrup and at the same time remain intact.
Allow the finished jam to cool slightly and use a blender to puree a shaped state. Place in sterilized jars and seal with lids. Store the jam at room temperature in a dry place. Jam can also be placed in special containers and stored in the refrigerator.
Jam from plums and apples in a slow cooker
Required Ingredients:
- plum - 600 g;
- apples - 600 g;
- granulated sugar - 1 kg.
Cooking process:
First, let's prepare the fruit. Rinse apples and plums thoroughly under running water. Peel the apples, remove the seeds and place in a container. Use a blender to chop the apples.
Now select the seeds from the plums and also grind in a blender until puree-shaped. Put the plum and apple puree into the multicooker bowl, mix well, add half of the sugar.
Turn on the "Soup" mode and heat the fruit puree, stir to completely dissolve the grains. Now switch to the Baking program and set the time to 15 minutes.
After 5 minutes, add the remaining granulated sugar, mix. After 15 minutes, switch to the "Stew" mode and cook the jam for two and a half hours. The plum jam is ready, you can immediately use it after cooling down or preserve it for the winter.
Thick jam from plums in a slow cooker
Required Ingredients:
- plums - 1.2 kg;
- sugar - 4-5 multi-glasses;
- citric acid - 1.4 g;
- gelatin - 6 g.
Cooking process:
Rinse the plums thoroughly and select the seeds by dividing each plum in half. Use a blender or meat grinder to purée. Put the mass in a multicooker bowl and cover with sugar and citric acid.
Set the Bake setting and bring the mixture to a boil. After a while, stir the future jam and switch to the "Stew" mode. Cook the jam for one hour. During this time, dilute the gelatin in two dessert spoons of boiled water and wait until it swells.
Five minutes before the end of the program, add the diluted gelatin and mix well. Spread the hot jam from the plums in sterilized jars and seal until winter.
Enjoy your meal.