Peach jam in a slow cooker: a simple recipe for the winter with photos and videos

Peaches have a positive effect on the human cardiovascular system and memory, as they contain potassium and phosphorus. Also, due to the high content of iron, fruits will be useful for improving metabolism.

Even unripe or tough fruits are suitable for making a delicacy from these fruits, which you can treat yourself to at any time of the year. In addition, making peach jam in a slow cooker is very easy - even novice cooks can handle it.

Subtleties of making jam in a slow cooker

This delicacy will be appreciated by people who watch their figure. You do not need to add a lot of sugar to peach jam: fruits contain a sufficient amount of fructose.

So that the fruits retain their shape and do not boil in the process, use hard and unripe peaches. In this form, they can be added to various types of pastries, because they retain their original appearance and look neat.

To preserve the color of fruits, you can immerse them for a short time in a solution of citric acid in proportions of 10 grams of acid per 1 liter of water. This ensures that the peaches will not turn brown. Or blanched them. Blanching is a procedure that allows you to preserve the original color of not only fruits, but also vegetables, meat, herbs. All you need is to submerge the peaches in boiling water for 2-3 minutes.

Heat treatment can cause the fruits to burst, so it is recommended to make several small punctures in them.

After heat treatment, fruits are dipped in cold water. Now the peel comes off without problems.

It may be difficult to remove the stone from the fruit. For this, it is recommended to use a special spoon. However, this problem is only relevant for not quite ripe fruits.

Main ingredients

The list of ingredients can vary indefinitely. Try experimenting with different spices or fruit combinations. Plus, making jam in a slow cooker is incredibly simple, and the action plan is universal for almost all fruits. For example, the following recipe is also perfect for making nectarine jam.

So, you will need:

• 1 kilo of peaches;1 kilo of granulated sugar.

Classic multicooker peach jam

This classic peach jam recipe is suitable for any slow cooker model:

1. First you need to get rid of the skin. You can do this without special manipulations, but it is more convenient and faster to immerse the fruit for 3 minutes in boiling water, then pull it out and dip it in cold water. The peel will become much more supple and softer.
2. Next, remove the bones. They are easily removed from ripe fruits, but for unripe ones, it is recommended to use special pitting tools.
3. Cut fruit into cubes, slices or any other way.
4. Spread fruit and sugar in layers in a multicooker dish. One layer of peaches is sprinkled with sugar, then the next and continue in the same way until the bowl is full.
5. Leave this blank in the refrigerator for about 8 hours. It is necessary that the fruits give juice.
6. When this happens, set the mold in the slow cooker, turn on the "Stew" program and wait for the boil.
7. It takes a few minutes to boil the future jam, then you can turn off the appliance.
8. Let the fruit brew for 10 hours. Then, on the "Extinguishing" mode, cook the jam for 30 minutes.
9. Pour jam into pre-sterilized containers, roll up lids.
10. Before storing the treat, cool it under a warm blanket.

Peach jam with cinnamon in a slow cooker

The aroma of cinnamon will emphasize the taste of peaches, making it more intense. In order to cook fragrant jam in a slow cooker, it is enough to add 1 tablespoon of cinnamon to the classic recipe.

It must be added at the moment when the fruit has already stood for the required amount of time in the refrigerator and let the juice flow. After that, turn on the "Extinguishing" program and follow the further points of the recipe!

Peach and plum jam in a slow cooker

Another nice assortment that will add new colors to peach jam.

Ingredients:

• 1 kg peaches;
• 1.2 kg of sugar;
• 300 g plums.

1. Peel and pit fruit. Plums can be blanched to make peeling easier.
2. Cut both peaches and plums into approximately the same pieces of any shape.
3. Place in mixed layers in the multicooker bowl (plum + peach). Each layer should be generously sprinkled with sugar.
4. Refrigerate for 10 hours and take out when the fruit gives juice.
5. Place in a slow cooker and bring to a boil in the "Extinguishing" mode. When necessary, remove the resulting foam.
6. Boil for 25 minutes, stirring regularly.
7. Cool and bring to a boil again by repeating steps 5-6.
8. Hot jam is poured into sterilized jars. Cool down. The treat is ready!

How to store jam

Storage conditions for peach jam are the same as for most other similar preparations. You should find a cool place where the sun's rays do not penetrate. Cellars and basements are perfect. The storage location must be dry.

Jars that have already been opened must be kept in the refrigerator. It is recommended to roll up the jars with iron lids.

The shelf life of pitted peach jam is up to 2 years. If peaches with pits were used, the shelf life is reduced to 8 months, as the seeds begin to release a toxic substance after some time.

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