Apricot jam in a slow cooker: TOP 3 delicious recipes for cooking for the winter

Apricot is a sunny berry that everyone is used to eating fresh. However, no less tasty winter preparations are obtained from it, which will combine useful substances and an incredible berry flavor. Cooking apricot jam in a slow cooker is an opportunity to prepare a delicious and fragrant amber-colored jam that can be used for baking or sandwiches.

Cooking Features

In the process of cooking apricot jam, the workpiece must be constantly stirred, as it burns quickly. For cooking, you must use a deep aluminum bowl, saucepan or stainless steel pan.In addition, you will need a wooden spoon and a separate bowl to remove foam from the product.

It is not allowed to get bones, extra pieces and peel into the finished product. During the cooking process, it is extremely important to monitor the color of the workpiece - it should not turn from amber to brown.

Ingredient selection rules

Further taste of a sweet dessert depends on a competent choice. For the preparation of apricot jam, only ripe and fleshy fruits are selected, since unripe berries will not give such a rich taste and aroma. Moreover, even overripe and rumpled fruits will do, but not rotten. It is worth preparing a product from a freshly harvested crop. When buying, it is important to pay attention to the integrity of the peel.

How to properly prepare the container?

Before conservation, glass containers are thoroughly washed with liquid with the addition of soda.Then, for further sterilization, the jars are placed in a hot oven, microwave, or processed in a water bath. After that, the filled containers additionally go through the pasteurization process: the containers are covered with a lid and placed in a deep pot with boiling water.

How to cook apricot jam in a slow cooker?

Experienced housewives have accumulated a fairly large number of ways to prepare delicious and fragrant treats.

To greatly simplify the preservation process, amber apricot jam can be prepared using a slow cooker.

Recipe with gelatin and lemon

Gelatin will allow you to create a thick preservation, which is ideal as a filling for homemade baking. What you need to make jam:

• apricots - 1 kilo;
• sugar - 2 cups;
• gelatin - 30 grams;
• lemon is a thing.

First you need to prepare the main ingredient: rinse, remove the stone and cut in half. Next, the fruits are placed in a multicooker bowl and wake up with granulated sugar. The mixture is left for a couple of hours until the juice stands out. Half a glass of the allocated juice is combined with gelatin and left for 20 minutes. Then add lemon juice to the mixture.

Next, activate the "Jam / Jam" mode for half an hour. Periodically, the mass is stirred and the foam is removed. Gelatin is dissolved in a water bath and injected into the jam. It remains only to pour the workpiece into jars.

With kernels

To diversify winter jam, jam can be prepared together with kernels. For this you will need:

• apricots - 1 kilo;
• sugar - 1 kilogram;
• stone kernels - 100 grams.

The prepared fruits are placed in the bowl of the kitchen device, the "Extinguishing" mode is activated for one hour and covered with a lid. From time to time, the mass will need to be stirred with a wooden spoon.

Next, apricot kernels are prepared - using a small hammer, split the shell and remove the kernel. Then they need to be dried in a hot oven. For harvesting, it is not recommended to use kernels that are bitter in taste - only sweet ones are suitable for jam.

Ten minutes before readiness, kernels are introduced into the mixture. It remains only to pour the treat into sterile containers, turn it over and wrap it in a warm blanket so that the jam is infused. After that, the containers are removed for storage.

Slices

Interesting and festive is apricot jam prepared in whole pieces. To prepare an amber color you will need:

• apricots - 1 kilo;
• granulated sugar - 800 grams;
• citric acid - half a teaspoon.

First of all, the fruits are prepared for conservation - they are washed, the pit is removed and cut in half. Apricots are put in a deep container and sprinkled with sugar in layers. The mass is covered and left for three hours so that the fruits give juice and the sugar can dissolve.

Next, the sweet fruits are placed in the multicooker bowl and the "Stewing" mode is activated for two hours. During cooking, stir the mass and remove the foam. After that, the jam is allowed to cool, and the next day the "Extinguishing" mode is turned on again for two hours. Ten minutes before readiness, citric acid is introduced and the finished jam is poured into sterile containers.

Further storage of confiture

Sweet confiture will keep well in a cool, relatively dry and ventilated area. For this purpose, a cellar, pantry or basement is suitable. A refrigerator is fine for storing a small amount of seamings. The shelf life of this product is two to three years.

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