Jam from apples in a slow cooker for the winter: recipes on how to cook with photos and videos

By selection, many varieties of apples have been bred. The pulp and skin of the fruit contains dietary fiber, trace elements, organic acids, and many vitamins. The Antonovka variety has a persistent aroma, pleasant taste, the fruits do not lose their basic properties for a long time. If you cook jam from these apples in a slow cooker for the winter, you get a tasty and he althy product. When it is used, the work of the stomach improves, nerves calm down, bones become stronger. This delicacy can be eaten by both children and pregnant women.

Features of cooking apple jam in a slow cooker

Recently, pots that have been in use for centuries have been replaced by "smart appliances" and have greatly facilitated the work of housewives. Not only excellent borscht, roast can be cooked in a slow cooker, but jam from apples, and not quite ripe fruits, and different varieties are suitable. Pectin is preserved in the delicacy, which frees the body from harmful s alts and toxins, strengthens the immune system.

To cook jam, you just need to load the crushed fruits into the bowl and select the appropriate mode. Within a few hours, you will have to stir the mass a couple of times with a spatula made of plastic or wood, remove the foam. The fruits are boiled fairly evenly, it turns out a delicious jam, which retains much more vitamins and trace elements than after heat treatment.

Preparation of ingredients

To make jam, you need fruit, sugar and water.Apples with cracks and dents will do, as long as they are not completely green. Fruits need to be washed, spoiled pulp, partitions and seeds should be removed. It is not necessary to cut the skin. Sugar is added even to sweet apples, otherwise the jam will not have a thick consistency and will quickly deteriorate.

Before laying the fruits in the multicooker bowl, after cleaning, they are passed through a meat grinder or crushed with a blender. To enhance the aroma, a pinch of cinnamon or vanilla is poured into the mass of apples, ginger is placed in pieces.

Cooking jam in a slow cooker for the winter

Using the simplest recipe, you can stock up on vitamin treats until spring, stuff pies and buns with them. To do this, take 2 kilograms of apples and 500 grams of sugar.

The center of the washed fruit is removed. The fruits can be cut into slices or chopped with a blender, grater, meat grinder.

Sugar is poured into the apple mass and beaten to make a puree. After 2 hours, it is poured into the multicooker bowl and the appropriate function is selected. For some brands, this may be the "Frying" button, for others - "Baking". When the composition boils, it is necessary to change the mode to "Extinguishing". In 20 minutes it is quite possible to cook fragrant jam. It is transferred to sterilized jars if it needs to be stored until winter. In containers, the delicacy will lie without spoiling for 4 or 5 days.

Other slow cooker and pressure cooker recipes

Apples go well with pears, plums, apricots, red currants. In such jam there will be even more vitamins. A delicious treat is also obtained in a pressure cooker. Nutmeg or vanilla gives a special flavor to the dessert.

With oranges

Due to the presence of pectin, fiber and organic acids in apples, jam from such fruits does not lead to weight gain, since it contains a small amount of calories.A tasty and he althy delicacy is obtained if you use a simple recipe according to which you need to take:

• 4 oranges;
• kilogram of apples;
• 500 grams of sugar;
• one lemon.

Before you cook the jam, you need to wash and prepare the fruit:

1. Citrus fruits are peeled, pitted, cut into slices.
2. Apples without a core are crushed into pieces.
3. Fruits are loaded into the multicooker bowl, sugar is poured on top.

Turn on the "Extinguishing" button, select 2 hours by timer. During this time, the mass must be stirred at least 3 times so that it does not stick to the non-stick coating. If the oranges are not boiled soft, the jam must be passed through a blender. You can store it until spring by rolling it into sterile jars.In a pressure cooker, this treat takes only an hour to cook.

With pumpkin

Many summer residents in the harvest year simply do not know what to do with fruits, what to do with vegetables. Not everyone is lucky to bring their own grown fruits to the market. So that the products do not disappear, it is better to cook jam from them. To do this, take:

• a kilogram of sour apples and pumpkins;
• 900 grams of sugar;
• lemon juice.

For the preparation of dessert, the fruits of late varieties are suitable - Antonovka, Simirenko, Papirovka, from early apples it turns out not jam, but porridge. Read the recipe carefully:

1. Seeds are removed from the pumpkin, the peel is cut off, rubbed with a coarse grater. The mass is transferred to a wide container, half of the sugar is poured in.
2. Apples are peeled and core, cut into pieces, add the rest of the sweet sand to them.
3. When both products start up the liquid, mix, pour in lemon juice and transfer to the multicooker bowl for literally 20 minutes, setting the "Extinguishing" mode.

Jam is sent to sterile jars and rolled up with lids. In the refrigerator, it will not spoil until next spring.

With plums

For 2.5 hours, some housewives prepare a delicious dessert using fruits and berries. Apples can be combined with gooseberries, but plums are better to keep the garden flavor and get a uniform consistency. For 1200 grams of fruit you will need a kilogram of granulated sugar. Before sending the fruits to the slow cooker:

1. Wash and dry apples, cut into pieces.
2. Plums are pitted and mashed.
3. Mix both masses and heat on fire, adding 500 grams of sugar.
4. After 10 minutes, the jam is poured into the multicooker bowl by pressing the "Baking" button.
5. After a quarter of an hour, you need to lift the lid, add the remaining sweet sand and select the "Extinguishing" mode, time - 2.5 hours.

The hot jam is transferred to heated sterile jars and rolled up. This delicacy is used as a filling for pies, served with pancakes or pancakes.

Preserved jam

In Soviet times, pies were sold in school canteens and factory canteens. Their taste was remembered for a long time thanks to the filling, which was prepared from apple jam, which did not spread, had a very thick consistency. You can preserve such a delicacy for the winter if you take:

• fruits - 1 kilogram;
• glass of water;
• sugar 800-850 grams.

First you need to make puree. Peeled apples are cut into pieces, put in a saucepan and boiled, pouring water, until soft. The fruit is then passed through a sieve. Sugar is poured into the prepared mass and placed in the oven with a temperature of 250 °. When the puree boils, reduce the temperature and simmer until it acquires a reddish hue. Hot jam must be packaged in sterile jars. Canned dessert is stored without refrigeration.

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