The multi-cooker is so versatile a device that it is possible to cook not only everyday meals, but also to make preparations for the winter.
Especially well in the crock-pot come preserves and jams.
Apricot jam in a slow cooker - the basic principles of cooking
Apricot jam in a multivrack is easier to cook than in a pelvis. You do not need to constantly monitor the process and worry that the jam will run away or burn.
Apricots are thoroughly cleaned, the spoiled fruit is removed, broken down in half and removed. Prepared fruit spread in the container of the device and covered with sugar. Leave for a few hours to let the apricot juice. It is advisable to pre-dissolve sugar in a small amount of water so that sugar crystals will not scratch the coating of the container with stirring.
Fill the bowl no more than a third. Jam is prepared in the “Soup” or “Quenching” modes, that is, they use the program in which the dish will languish. It is with this method of cooking that the jam will not burn, and the fruit will not melt.
Foam as well remove, as when cooking in the pelvis.
Then spread the prepared jam in a sterile glass container and roll up hermetically.
Recipe 1. Classic apricot jam in a slow cooker
Ingredients
- kilogram of fresh apricots;
- kilogram of granulated sugar.
Method of preparation
1. Wash apricots thoroughly, remove spoiled fruit and other debris. Cut each apricot in half and remove the bones.
2. Put the fruits in the bowl of the device and add sugar. Leave for a few hours to let the apricots juice. It should be remembered that fruits should occupy no more than a third of the volume of the bowl.
3. Close the cover and activate the quenching function for an hour. Then turn on the steam program and bring the jam to a boil. Spread hot jam over sterile clean jars and roll up hermetically. Cool the preservation, turning and covering with a warm cloth.
Recipe 2. Apricot jam with walnuts in a slow cooker
Ingredients
- kilogram of apricots;
- a glass of drinking water;
- 150 grams of walnuts;
- kilogram of sugar.
Method of preparation
1. For jam, take tight fruit without damage. Wash and wipe apricots with a towel.
2. Cut each apricot on one side and remove the stones. Do not cut to the end, the fruit should remain intact. Slice the nuts into small pieces.
3. Put the apricots, nuts in the bowl of the appliance and cover them with sugar. Pour in drinking water. Activate extinguishing mode for 25 minutes. Then open the lid and chill the jam for three hours.
4. Then close the lid again and boil it in quenching mode for another ten minutes.
5. Banks, wash and sterilize thoroughly in the oven for ten minutes.
6. Slightly cool the finished jam, and spread it in jars. Hermetically roll up tin lids, cover with a blanket and cool. Keep the preservation in the cellar.
Recipe 3. Apricot jam in a slow cooker with lemon and almond
Ingredients
- 300 g of almonds;
- kilogram of fresh apricots;
- large lemon;
- 500 g of granulated sugar.
Method of preparation
1. Wash apricots, remove debris, leaves and stalks. Cut each fruit in half and remove the bone.
2. Soak the almonds in water for a few minutes, peel the kernels and crumble very finely.
3. Cut the lemon in half and squeeze the juice out of it.
4. Put apricots in the container of the device, add sugar, add lemon juice and chopped almonds. Cook the jam in baking mode for an hour. Do not close the cover of the multicooker. Stir regularly.
5. Hot jam pack on sterile clean cans and hermetically cork. Store in the cellar.
Recipe 4. Apricot jam in a slow cooker with stones
Ingredients
- 600 g apricots;
- 300 g of sugar;
- citric acid.
Method of preparation
1. My apricots under running water. Completely dry them and break in half. Remove bones.
2. Put the flesh into the bowl of the device and fill the fruit with sugar. Add citric acid to taste and mix.
3. Cover the device with a lid and start the “quenching” mode for an hour. Every ten minutes, stir the jam with a silicone or wooden spatula so that it does not burn.
4. Clean the apricot kernels from the shell. Put the kernels on a baking sheet and dry them in the oven for 20 minutes at 180 ° C.
5. A quarter of an hour before the end of cooking jam, add kernels of seeds to it. Stir, close the lid and continue cooking.
6. We pour the jam into sterile glass containers and seal it tightly with tin lids, treating them with boiling water. Turn over the jars and leave them under a blanket until cool.
Recipe 5. Apricot jam in a slow cooker with oranges and stones
Ingredients
- two oranges;
- 500 g apricots;
- 0.5 kg of granulated sugar;
- 300 g apricot kernels.
Method of preparation
1. Wash apricots, dry and divide the fruit in half. Take out the bones.
2. Dip the oranges with boiling water and peel the skin, which you should immediately chop with a thin straw. The pulp of the orange while set aside.
3. Send the fruit pulp to the container of the device, add the finely chopped citrus peel, and add sugar.
4. Start the “baking” mode for an hour and cook the jam without covering the lid. Stir constantly so that the jam does not burn. After half an hour, add the finely chopped orange pulp and peeled apricot kernels to the jam.
5. Bring the jam to full readiness and packaged in sterile jars. Hermetically close them with tin lids and leave the jars to cool, covered with a blanket. Store in the basement.
Recipe 6. French apricot jam in a slow cooker
Ingredients
- 20 ml of liquid vanilla extract;
- kg of fresh apricots;
- 750 g of sugar;
- large lemon.
Method of preparation
1. Jars, the volume of half a liter, thoroughly wash with soda and rinsed. We put in the oven for ten minutes. Cover the cap in boiling water and leave for a couple of minutes.
2. My apricots, we sort out and remove garbage and spoiled fruit. Then cut the fruit in half and remove the bones.
3. Apricot pulp is placed in the container of the device, sprinkling with sugar. Lemon cut in half and survive out of it juice directly into apricots. Leave for a couple of hours to let the fruit juice.
4. Install the container into the device, lower the lid and start the “quenching” mode for an hour. Five minutes before the end of cooking add vanillin extract.
5. Fill the hot jam in a sterile glass container and roll up hermetically. We turn over and leave it under the blanket until it is completely cooled. Keep apricot jam in the cellar or pantry.
Recipe 7. Apricot jam in a slow cooker with spices and stones
Ingredients
- kg of ripe apricots;
- a pinch of cinnamon;
- kg of sugar;
- 44 g of vanilla sugar;
- 300 g apricot kernels;
- 25 g barberry extract;
- freshly squeezed lemon juice;
- 30 g dried lemon peel.
Method of preparation
1. Sort out the apricots, remove the spoiled fruit and debris. Wash the selected fruit thoroughly, wipe it with a towel, remove the bones and peel them off. Pulp apricot smooths in the bowl device. Add sugar and add dried lemon zest.
2. Gently mix everything with a wooden spatula and start the “baking” mode for an hour. Do not lower the cover! Stir constantly so that the jam does not burn.
3. Peel apricot kernel kernels. After half an hour, add peeled kernels, ground cinnamon, freshly squeezed lemon juice, vanilla sugar and barberry extract to the jam. 4. When the device notifies you that the jam is ready, pack it in sterile glass containers and seal hermetically. Turn the jars upside down and cool completely, covered with a wool blanket.
Recipe 8. Apricot jam with gelatin in a slow cooker
Ingredients
- 30 g of gelatin;
- kg apricots;
- two glasses of cane sugar.
Method of preparation
1. Wash the apricots under the tap, cut the fruit in half and remove the stones. Put the pulp in the bowl of the device and add sugar. Leave for a few hours, and better at night, so that the fruit will make juice.
2. Pour about half a glass of apricot sauce and fill them with gelatin. Stir and allow it to swell for 20 minutes.
3. Start the device in “jam” or “jam” mode for half an hour. Place the bowl in the appliance and cook the jam, occasionally stirring and removing the foam.
4. Place the gelatin container in a water bath, and hold until it is completely dissolved. Do not bring to a boil. Enter the gelatin in the jam, mix and pour hot and dry into clean jars. Hermetically seal and cool under a blanket. This jam can be used for layer cakes.
Apricot jam in a slow cooker - tips and tricks
- Choose only ripe, fleshy fruit for jam without damage and wormholes.
- Put the jars on the hot jars, so it is guaranteed you will not explode.
- If you want the apricot slices to remain whole, do not mix the jam, but shake the bowl.
- Do not forget to stir the jam during cooking so that it does not burn.
- Pour the jam into the jars using a wooden or plastic ladle.
