Apricot jam in a slow cooker: 7 cooking recipes for the winter with a photo

Apricot jam cooked in a slow cooker will be an excellent filling for pies and cakes, it is instantly eaten by households and guests with pancakes and pancakes. It makes delicious compotes and even wines. The product retains useful substances that support immunity in winter.

Features of making apricot jam in a slow cooker for the winter

Apricot jam goes well with different ingredients, each of which gives it a certain taste.

Using a slow cooker is a pleasure: convenient, practical, and the product cooks several times faster.

You don’t have to control the process every minute and be nervous that the jam can burn or “run away” from the basin.

Before cooking, it is important to take into account some points:

1. Fruits choose firm, ripe (but not overripe and softened).
2. 1 kg of apricots makes about 700-800 ml of dessert.
3. Properly processed fruit can be stored in well-sterilized jars for 3-4 years.
4. Adding 1 tsp at the end of cooking helps eliminate sugary sweetness. citric acid.
5. A gauze bag with calendula leaves or large coffee added during the brewing process will give the jam a spicy aftertaste.
6. Using a pressure cooker, you can reduce the cooking time of dessert by 2 times, while you do not have to stir it regularly, so the apricots do not turn into porridge.
7. With the same amount of berries and sugar (1 kg per 1 kg), the product will stand longer (sugar is a preservative here), and you can extend the period by adding another 1 tsp to the jar before rolling. sugar.

It's a myth that jam doesn't store nutrients. They are present, albeit not in the original quantity. Apricots have a beneficial effect on the nervous system, immunity and vision, so eating desserts from these fruits is especially useful for those who have eye problems and constant stress.

How to prepare the fruit?

Before cooking, apricots are thoroughly washed from dirt and dust, carefully selecting the most beautiful ones: not crumpled and not rotten. If the recipe requires it, you need to remove the stones by breaking the soft fruits in half or cutting the fruit with a knife in a circle so as not to crush the apricot once again. Then they are cut into small pieces.

When the fruits are prepared, they are placed in a multicooker pan and, sprinkled with all the necessary amount of sugar, left for a while, waiting for the apricots to release juice.It can be either 5 hours or 25, depending on the ripeness of the fruit. Some people, before making jam, instead of standard sprinkling, dilute sugar in water (a small amount) so that its crystals do not scratch the pan, or prepare sugar syrup in advance and cook the dessert right away, without waiting for the juice from the apricots.

Preparation of containers

Glass jars into which jam is planned to be poured also need to be carefully processed. Having collected all the containers, you need to make sure that they are whole, not broken, without cracks. Screw or other covers must also be intact, not bent or rusty.

Then, the containers are washed, but not with chemicals, but with soda or laundry soap with a new dishwashing sponge and rinsed well.

To sterilize jars, a large basin or saucepan is useful, which must be filled with water and heated over a fire to boiling water. A grate is placed on top of the dishes with boiling water and the container is placed on it with the neck down for 10-15 minutes.Banks are steamed and become completely sterile. The lids boil in the pot itself.

It is more convenient for someone to sterilize containers in the oven: put clean containers in an oven preheated to 100 degrees on a wire rack, but dry ones - with their necks down, and wet ones - up, so that the liquid evaporates from them. For jars up to 1 liter, it will take 15 minutes, for larger volumes - 25.

Also sterilized in the microwave: 1-2 cm of water is poured into jars and set for 4-5 minutes. Jars filled with jam are sterilized in an oven or boiling water without lids, with open necks.

How to cook apricot jam in a slow cooker?

It is easy to prepare apricot desserts in a slow cooker, and the taste and aroma are much richer. In addition, less nutrients are lost from the fruit, as the product is cooked faster.

Classic seedless recipe

Most make apricot jam according to the standard recipe. What you need:

• apricots - 1 kg;
• the same amount of granulated sugar.

How to make classic apricot jam:

1. Apricots are folded a third into a multicooker pan, covered with sugar and covered with a lid.
2. Turn on the "Extinguishing" mode for 1 hour (30 minutes is enough for a pressure cooker).
3. Open the lid after a while and cook for another 2-3 minutes.

The finished product can be immediately poured into jars and rolled up.

With oranges

Oranges give sweet apricot jam a pleasant sourness.

What you need:

• apricots - 1 kg;
• the same amount of granulated sugar;
• 2 large oranges.

How to make orange-apricot jam:

1. Oranges need to be peeled and pitted, if any.
2. Twist fruit through a meat grinder, add sugar.
3. Set the "Extinguishing" mode on the multicooker, set the time to 1 hour (for a pressure cooker, you can use 30 minutes).
4. After a while, open the lid and cook for a couple more minutes.

Pour the finished dessert into the prepared container.

With bones

Many people have known delicious apricot jam with pits since childhood, you can make a couple of jars for testing.

What you need:

• apricots - 1 kg;
• 200g more granulated sugar.

How to make pitted apricot jam:

1. Remove the pits from the apricots, break them, get the nuts (if they do not break, boil the pits for half an hour in boiling water).
2. Pour boiling water over the nuts and let them soften for 20 minutes, then remove and dry.
3. Put the pot with apricots and pits covered with sugar in the slow cooker, turn on the “Stewing” mode for 1 hour (30 minutes is enough for a pressure cooker).
4. After turning off the timer, remove the lid and cook for another 5 minutes.

Pour the product into jars and roll up.

With kiwi

Apricot jam with kiwi is the leader in the amount of vitamins and will definitely conquer everyone with its sweet and sour taste.

What you need:

• apricots - 500 g;
• the same amount of kiwi;
• 1 kg of granulated sugar.

How to make apricot jam with kiwi:

1. Kiwi is peeled and cut into equal apricot pieces.
2. Fruits are folded a third into the multicooker pan, sugar is added and covered with a lid.
3. Turn on the "Extinguishing" mode by setting the timer for 1 hour (30 minutes is enough for a pressure cooker).
4. Open the lid after cooking and cook for a couple more minutes.

Dessert is poured into jars.

With walnuts

What you need:

• apricots - 1 kg;
• the same amount of granulated sugar;
• 1 cup (250 ml) drinking water;
• 150-200g shelled walnuts.

How to make apricot jam with walnuts:

1. Cut nuts into pieces.
2. Put fruits and nuts into the multicooker pan by no more than a third, add sugar to them, pour out water and close the lid.
3. Set the "Extinguishing" mode for 25-30 minutes (15 minutes is enough for a pressure cooker).
4. Open the lid, let the jam cool for 3 hours.
5. Close the dessert again and simmer for 10-15 minutes.
6. After turning off the timer, get the jam.

Put a little chilled jam in a container, roll up and wrap in a blanket.

With lemon and almonds

What you need:

• apricots - 1 kg;
• half less granulated sugar;
• 1 large lemon;
• 300-350g shelled almonds.

How to make apricot jam with almonds and lemon:

1. Soak nuts for 20 minutes in water, remove, finely chop.
2. Fruits and nuts put in a multicooker pot for a third of the capacity, add sugar to them, squeeze lemon juice into the same place, do not close the lid.
3. Set the "Stew" or "Baking" mode, set the timer for 1 hour (half an hour will be enough for a pressure cooker), stir the jam periodically.
4. After the timer is off, get the dessert.

When hot, jam can be poured into clean jars.

With spices

What you need:

• apricots - 1 kg;
• the same amount of granulated sugar;
• 3 tbsp. l. vanilla sugar;
• cinnamon on the tip of a knife;
• 2 tbsp. l. barberry extract;
• 1 large lemon;
• 2 tbsp. l. dried lemon peel;
• 300g peeled apricot pits;

How to make classic apricot jam:

1. Put a third of the fruit into the multicooker container, pour out all the sugar, dried lemon zest, mix gently with a wooden spatula, do not close the lid.
2. Set the "Stewing" mode, the timer for 1 hour (it will take half the time for the pressure cooker), stir the dessert gently from time to time.
3. After half an hour, add the rest of the ingredients and cook until the timer turns off, continuing to stir.
4. Get ready jam.

Pour dessert into jars and close with lids, wrap with a woolen scarf or blanket.

Storage rules

All canned foods have an expiration date and require certain storage conditions. Apricot jam is no exception:

1. Dessert should be kept in a cool, dry and dark place where the temperature is not higher than +15 ºС (basement not flooded with water).
2. Don't expose jars of jam to sudden changes in temperature, so that the product does not become moldy or candied.
3. Dessert cooked in a quick way (i.e., sugar was poured into just boiled fruit and removed from heat after a couple of minutes), stored in the refrigerator for no longer than 2-3 months and eaten first.
4. Jams and compotes cooked with seeds are forbidden to be stored for more than a year. In the product, after this period, hydrocyanic acid is formed, the use of which in food can lead to serious poisoning and death.
5. Swollen and rusty lids on jars indicate a high humidity of the storage place - you need to immediately correct the situation by moving the jars to a drier room.
6. If the temperature is too low (below 0 degrees), the dessert may spoil.

Following the storage rules, it will be possible to withstand apricot jam for about 3 years (excluding the option with seeds). During this time, useful vitamins will not disappear from the dessert, but every year the taste will be decline.

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