Apricot jam with kernels in a slow cooker. Recipe: Apricot jam - in a slow cooker from frozen apricots

I never thought that making jam could be so easy.

But thanks to the slow cooker, you do not need to make syrup and cook jam for several days.

And thanks to the freezer, you can make a fresh, fragrant homemade jam even in winter!

And there is no need to waste hot summer days rolling jars of jam, you can simply put the apricots in the freezer drawer.

And to enjoy freshly brewed jam in winter, simply remove the frozen apricots from the freezer.

And put them in the multicooker bowl.

There is no need to defrost apricots beforehand.

Pour sugar on top, you do not need to stir it.

I put sugar on the eye without weighing.

About a third or a half, but no more, of the volume of an apricot.

For me it turns out very sweet.

Turn on the "Bake" mode for 1 hour.

But be sure to leave the lid of the multicooker fully open.

Otherwise, the jam will run away, and the entire slow cooker and the table around will be completely soiled in sticky apricot foam.

In the "Baking" mode, the jam is thick, almost like jam.

If you like more liquid jam, cook it on the "Stew" mode for 1 hour too, but with the multicooker lid closed.

I put the finished jam into a clean one glass jar and put it in the refrigerator.

It is stored there for a month.
I think it may take longer, but I usually eat this jam in a week or two.

Sunny fruit jam is a great way to diversify your menu, make it brighter and warmer. Apricots go well with cinnamon, this spice gives the fruit more piquant and vibrant taste qualities... Pieces of flavored apricots can be used to make yeast pies, shanies and buns. In this case, we will cook apricot jam in a multicooker, which makes the whole process faster and easier.
A delicacy prepared in a multicooker turns out to be thicker, does not lose its bright color and retains all its taste.

Taste Info Jam and jam

Ingredients

• apricots - 1 kg;
• cinnamon - 1 tsp;
• sugar - 600 g

How to make apricot and cinnamon jam in a slow cooker

Pour the recommended proportions of sugar and dry cinnamon into a bowl, mix them thoroughly with each other.


Prepare apricots, peel them of twigs and leaves, rinse well, remove the seeds and place in a deep bowl. Use for cooking winter dessert only ripe and high-quality fruits, harvested in clean places (away from roads and factories).
Sprinkle the apricots with the cinnamon sugar and try to coat all the fruits evenly. Leave the mass for 2-3 hours.


During this time, the fruits will decrease in size and juice will be released.


Transfer apricot wedges into the multicooker container, set the "Extinguishing" mode (first remove the steam valve from the lid), set the time to 30 minutes. After the signal sounds about the end of the preset mode, let the apricot mass cool completely.


Set the "Extinguishing" mode again, but now set the time to 20 minutes. Sometimes try to gently stir the apricot mass so that the jam is smooth.

Put the prepared apricot jam in clean dry jars, close hermetically and wrap with a warm blanket or blanket so that the cooling process is slower and more natural.

Apricot jam in slices in a slow cooker

If you want to put whole apricot slices in a vase in winter, remember the most main secret- for such a jam, you will need fruits that are slightly unripe, then they will not boil over and retain their shape. The second important nuance is that it is imperative to alternate boiling and complete cooling, due to this, the slices are soaked in syrup and retain their texture. Well, and a prerequisite - apricots, sprinkled with sugar, must let the juice themselves, so be patient and do not speed up this process.

1. 1. Take the same amount of ingredients as indicated above in the recipe with the photo. Divide the apricots into wedges, sprinkle with sugar and leave for at least 8 hours.
   2. After the right time has passed, the apricots should let in a sufficient amount of juice. Now carefully transfer them to the multicooker bowl, turn on the "Stew" mode, let the apricot mass boil. From now on, set the time to 20 minutes and boil the jam.
   3. When the signal sounds that the time is up, turn off the multicooker and let the jam cool completely.
   4. Repeat the boiling and complete cooling procedure again.
   5. Now boil the jam for the third time and immediately put it hot in sterile jars.

Teaser network

Apricot jam with cocoa in a slow cooker

If you make pitted apricot jam in a multicooker with cocoa and butter, you can be sure it won't last long. We advise you to do a little, try, and then decide how much of this delicacy to prepare for the winter period. It turns out something similar to chocolate paste Nutella.


Ingredients:

• ripe apricots - 1 kg;
• granulated sugar - 500 g;
• butter - 80-90 g;
• cocoa powder - 30-35 g.

Preparation:

1. 1. Wash the apricots well, free them from the seeds and pass through a meat grinder.
   2. Transfer the resulting mass to the multicooker bowl, set the "Stew" mode, set the time to 30 minutes and start the cooking process.
   3. Meanwhile, in a separate bowl, combine the sugar and cocoa. When the required cooking time for the apricot has passed, pour the cocoa-sugar mixture into the bowl, stir and cook for another 10 minutes.
   4. Now put in hot jam butter, stir until completely dissolved.
   5. Put the finished mass in dry sterile jars, cork, cool and send for storage.

Useful Tips

• For making jam, you can use any varieties of apricots, the main thing is not to take too ripe, they will not work when separating the seeds beautiful shape lobules.
• For apricot jam, it is advisable to boil the jars and lids in a large container of water for a few minutes.
• If you cook a little jam, you can close the jars with nylon lids and store in the refrigerator.
• Apricot desserts are very tasty, you can visit them and give them to the owners as a present. To do this, just decorate the jar, use instead of a lid parchment paper, on top of a piece of beautiful variegated chintz fabric and pull it under the neck with twine or satin ribbon.

Prepare the sleigh from the summer, probably everyone is familiar with this proverb. As for food, it is also applicable, at the height of summer, it's time to think about winter sweets. Therefore, we suggest that you cook jam from apricots in a slow cooker... It is quite easy to prepare it, we suggest that you step away from traditional ways cooking it and cook it in a slow cooker, and not on the stove, as our mothers and grandmothers cooked. By the way, many housewives point out that in multi jam it turns out even tastier. Well, here we will not argue, everyone has their own tastes, we will only give you a choice, and you decide. If you are interested in a recipe and want to know how to cook apricot jam in a slow cooker then read this article further. And so that we need to make this dessert.

Ingredients:

1. 500-600 grams apricot ( it all depends on the size of the bowl, make sure that the volume of berries does not exceed 25% of the total volume, otherwise the jam will run away).
2. Sugar 300-350 grams
3. A little lemon juice, about half a lemon.

• We wash the apricots thoroughly under running water, wipe them thoroughly.
• If you want seedless jam, then you also need to remove them by hand.
• After that, we cut the fruit, you can cut it in halves, or even smaller, everything to your taste ( the finer you cut, the more the jam will look like jam. If you leave the kernels almost intact, then the jam will turn out to be a beautiful amber color.).
• Put the chopped apricots into the multicooker bowl.
• Add sugar and lemon juice.

• All this must be mixed in the most thorough way.
• Next, set the “baking” or “stewing” program, set the timer to exactly one hour, the jam may be ready a little earlier, it is worth trying it for about 50 minutes, it all depends on the power of your multicooker.
• We DO NOT close the lid if you set the "baking" mode, but if in the second mode, then the lid can be closed periodically.
• Stir the jam during cooking, especially in the first 15 minutes, and in the last 10 minutes, otherwise it may burn.

After cooking, the jam is poured into specially prepared jars and rolled up with lids. Keep it upside down and allow it to cool.

The topic is immense, also read:

Apricot jam absolutely everyone loves. Delicate, fragrant, golden in color - what could be better for tea on a cold winter day. We usually cook this dessert in a bowl over the fire - it takes about two days. If there is a multicooker in the house, then the process can be significantly accelerated, because in it the jam is prepared in just a couple of hours. This happens because apricots are cooked not only from below, as in the basin, but also from the sides and from above - in a multicooker, the bottom, sides, and lid become hot.

Preparing apricots for jam

Slightly unripe fruits are best suited for jam - then the halves in the dessert remain intact. If the apricots are too ripe, then they will turn out in a multicooker thick jam- it's also very tasty.

• Wash and dry the apricots on a towel.
• Slice the fruit lengthwise and remove the seeds.
• Weigh the resulting halves.

Cooking liquid apricot jam in a slow cooker

How to make this jam:

• Put all the apricots in a bowl and pour over them with fresh lemon juice (2 tablespoons per 1 kg of raw material). The juice will keep the apricots from darkening.
• Fill the apricots with sugar at the rate of 500 g per 1 kg of halves.
• With the lid open and the multicooker turned off, soak the apricots for several hours so that they let the juice flow.
• Turn on the multicooker to the “Extinguishing” mode and set the time to “1 hour”.
• After the beep, open the lid and let the jam cool to room temperature.
• Arrange the jam in jars and close them with lids.

Cooking thick apricot jam in a slow cooker

The start of cooking the jam is exactly the same as in the previous recipe. But after the end of the “Braising” program (1 hour), press the “Bake” button and set the time to “1 hour”. Carry out this stage of cooking with the lid open so that as much moisture as possible evaporates from the dessert. At the end of cooking, arrange the jam in jars.

Storing apricot jam from a multicooker

Jam cooked in a multicooker does not require additional sterilization. You can store it in a regular closet or kitchen cabinet. Naturally, the jars and lids must first be sterilized. Banks are well sterilized in microwave oven: a quarter glass of water is poured into the bottom of the jar and the dishes are placed in the microwave for 5 minutes at maximum power. The lids are put in a ladle, filled with water and boiled over a fire for 10 minutes.

To keep the apricot jam better and have an unusual aroma, you can add 1-2 tablespoons of good vodka to it. This should be done 5 minutes before the end of the cooking process.

In exactly the same ways, you can cook peach or nectarine jam in a slow cooker. In this case, the amount of sugar is put to taste: the sweeter you want jam, the more sugar you need to take (up to 1 kg per 1 kg of pitted fruits).

1. Rinse and cut the pits from the apricots, put them, cut into pieces, into a slow cooker, pour in lemon juice and add sugar, cook for an hour in the "baking" mode, stirring occasionally.
2. You can also make jam in the "simmer" mode, but this will make it more liquid.

Ingredients

• apricots - 1 kg;
• sugar - 4 cups (800 g);
• lemon - ½ pc.

Cooking method

1. For cooking jam, select not very ripe apricots. Overripe specimens are best used for jam. Wash the apricots in cold running water.
2. Cut each fruit in half, remove the pit, and then chop it into small wedges.
3. Put the chopped apricots in a multicooker bowl, cover with sugar, add freshly squeezed lemon juice. Make sure that no lemon seeds get into the bowl, they give an unpleasant bitterness. It is better to squeeze the juice into a small container, and only then pour it into a bowl.
4. Mix the ingredients gently in a bowl. It is convenient to perform this procedure with a plastic spatula, which will not scratch the bowl cover.
5. Close the lid of the multicooker and turn on the "Extinguishing" mode, setting the timer for 60 minutes. After 15 minutes, open the lid and stir the sugar that begins to dissolve so that it does not stick to the bottom.
6. If your slow cooker has a delicate stewing mode, it will not let the jam run away. But if active boiling occurs, it is better to open the lid. The presence in the multicooker of the "Multipovar" mode allows you to set the temperature to 90 degrees to prevent active boiling.
7. Pre-wash and sterilize the jars, boil and dry the lids.
8. After the end of work signal sounded, for better safety, turn on the "Steam cooking" mode for 1 minute and let the jam boil without closing the lid. Put the finished apricot jam in sterile jars, seal tightly and, after cooling, put it in the pantry at room temperature.