Juicy, aromatic and bright apricot is a particle of summer that can be stored in a glass jar. To do this, it is worth preparing apricot jam in a slow cooker, while preserving all the beneficial properties of the fruit and the vitamins contained in it. In the process of making jam, either the “stewing” mode or the “soup” are used - those in which the dish will languish. Some housewives make jam in the "baking" mode.
Apricot selection and preparation
In order to make jam, you must choose the right apricots. They should be ripe, fleshy, fragrant. You can take ripe and soft fruits, but not moldy or rotten. Before you start cooking, you should wash the fruits, remove the spoiled, dry them a little. You should not throw out the bones - they can be added to the jam by harvesting it for the winter.
If you don’t have time to cook jam in season, then try to make it from frozen apricotsThis method has its advantages: the cells of the fruit break, and therefore the fruit is better saturated with sugar - this means that it will take less than 1 kg of apricots (about 300-400 g) and cooking time will be reduced.
How to cook apricot jam in a slow cooker
There are many recipes for aromatic and mouth-watering apricot jam in a slow cooker. There are several ways to prepare fruits in season: to dry, freeze apricots or to cook jam. The latter allows you to use the fruit to make delicious cakes, pies, rolls.
Did you know? Regular consumption of apricot jam containing potassium and magnesium helps improve heart and kidney function. Due to the fiber and trace elements found in the apricot, intestinal function is normalized.
The process of cooking it is not complicated, though you still have to spend time. But on cold winter evenings it is so nice to enjoy a cup of tea with a gentle and pleasant-tasting jam. This article will focus on several recipes for amber jam with the addition of various ingredients.
Gelatin and Lemon Recipe
2 cans of 0.5 l2 days
The first thing you need to prepare the fruit is to wash, remove the seeds, cut into slices.
Put the fruits in a bowl or directly in the bowl of the multicooker, sprinkle with sugar. Stir and leave for 2-3 hours, and preferably at night, so that the apricot starts up the juice.
Cast 0.5 tbsp. Apricot juice in a container, where you previously put gelatin. Leave it to swell for 20 minutes. Turn the device into jam or jam mode for 30 minutes. Squeeze the juice of one lemon and add to the container.
Stir the jam periodically, remove the foam.
Prepare a water bath, place a container of gelatin on it and hold until it is completely dissolved. It is not necessary to bring to a boil.
Introduce the gelatin into the jam, mix and pour into jars, twist. Pre-sterilize the containers: wash with soda, dry and put in the oven for 10 minutes. Lids must also be sterilized: pour boiling water over them and leave for a couple of minutes.
The first thing you need to prepare the fruit is to wash, remove the seeds, cut into slices.
Put the fruits in a bowl or directly in the bowl of the multicooker, sprinkle with sugar. Stir and leave for 2-3 hours, and preferably at night, so that the apricot starts up the juice.
Cast 0.5 tbsp. Apricot juice in a container, where you previously put gelatin. Leave it to swell for 20 minutes. Turn the device into jam or jam mode for 30 minutes. Squeeze the juice of one lemon and add to the container.
Stir the jam periodically, remove the foam.
Prepare a water bath, place a container of gelatin on it and hold until it is completely dissolved. It is not necessary to bring to a boil.
Introduce the gelatin into the jam, mix and pour into jars, twist. Pre-sterilize the containers: wash with soda, dry and put in the oven for 10 minutes. Lids must also be sterilized: pour boiling water over them and leave for a couple of minutes.Important! You can’t boil jam after adding gelatin.
Video recipe
With kernel kernels
1 l 2–3 hours
seedless apricots
1 kg
apricot kernel kernels
50-100 g
- Wash the fruit. Remove bones. There are two options: the first one gently squeezes the bone with a long round object so that the fruit remains intact, the second - cut the fruit into half and remove the bone.
- Put apricots in a multicooker bowl, cover with sugar and turn on the “stewing” mode for 1 hour. Cook under the lid. Stir every 10 minutes with a spatula, preferably wooden or silicone.
- Prepare the apricot kernels - take a small hammer and split the shell with two or three precise blows, get the kernel. Dry them in the oven at 180 ° for about 20 minutes. You should try apricot kernels before adding them to the jam - in some varieties they are bitter. For jam, take a slightly sweet taste in the kernel.
- Add kernels 15 minutes before the jam is cooked. Close the lid and continue cooking. You can determine the readiness of jam drop by drop - for this, drop jam on a saucer chilled in the freezer and look at its consistency: if it has spread, continue cooking.
- Pour the jam into the jars, cover and tighten with a seaming machine.
- Turn over glass containers with jam, cover with a woolen blanket, leave to cool.
Did you know? In 100 g of fresh apricot, only 41 kcal, and in dried apricots (dried apricot) - 240 kcal.
Slices
1–1.3 kg 3 days
seedless apricots
1 kg
lemon acid
0.5 tsp
- Prepare the fruits - sort out, remove damaged, wash.
- Remove the seeds, for which cut the apricot in half. Fold the fruits in a clean and deep bowl.
- Put apricot slices with the cups up in a bowl in one layer, sprinkle them with sugar. Repeat until the ingredients run out.
- Cover the container with jam jam with cling film and leave for 3 hours so that the fruits let juice and sugar dissolve in it.
- Sterilize the jars in a convenient way for you, for example, in the microwave. From the specified amount of ingredients, 1–1.3 kg of the finished jam will be obtained, which can be poured into 2 half-liter jars. Take them, pour on the bottom of the water about two fingers from the bottom and put in the microwave at maximum power. Turn on the appliance for 5 minutes if you put one jar, or for 7–9 minutes if both. Lids can be put in a pot of water and boiled for 5 minutes.
- Return to the container with jam. Open the film and pour the contents into the multicooker bowl.
- Set the quenching mode for 2 hours. If the “baking” mode is used, the lid should not be closed, as the contents may “run away”. During the cooking process, foam will form which needs to be removed.
- After a sound signal indicating the completion of the cooking process, turn off the heating of the appliance and let the jam cool completely for 6-12 hours (you can leave it overnight). In the morning the next day, turn on the quenching mode again and cook the jam for another 2 hours. Repeat the same procedure in the evening and leave it to cool again overnight. On the morning of the third day, complete the process of preparing amber jam by turning on the “baking” mode for 1 hour. When the time comes to an end (in about 10 minutes), add 0.5 tsp to the treat bowl. citric acid. This is necessary so that the syrup remains transparent and does not cloud.
- Pour the jam into clean and dry jars - first put the slices of apricots, then pour them in syrup. Screw on the lids, turn over, cover with a towel and leave to cool completely.
Important! To apricot slices in the process of cooking jam did not lose their shape, take dense, slightly unripe fruits.
Storage conditions
Apricot jam is stored in a dark and cool place (for example, in the basement) for 12-16 months. In open form, you need to put it in the refrigerator: there it can be stored for no more than 1 month.
Making apricot jam is a feasible task even for an inexperienced housewife, so you should not miss the opportunity to prepare these fragrant and tasty fruits for the winter.
