TOP 3 delicious recipes for apricot jam in a slow cooker at home
Apricot is a sunny berry that everyone is accustomed to eating fresh. However, no less tasty winter preparations are obtained from it, which will combine useful substances and an incredible berry aroma. Cooking apricot jam in a slow cooker is an opportunity to prepare a delicious and aromatic amber jam, which can be used for baking or sandwiches.
Cooking features
In the process of cooking apricot jam, the workpiece must be constantly mixed, as it quickly burns. For cooking, use a deep aluminum bowl, stewpan or stainless steel saucepan. In addition, you will need a wooden spoon and a separate bowl to remove foam from the product.
It is not allowed to get seeds, 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
The further taste of the 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 crumpled fruits, but not rotten, will do. It is worth preparing the product from the freshly harvested crop. When buying, it is important to pay attention to the integrity of the peel.
How to prepare containers correctly?
Before conservation, glass containers are thoroughly washed with a liquid with the addition of soda. Then, for further sterilization, the jars are placed in a hot oven, microwave oven or processed in a water bath. After that, the filled containers additionally undergo a pasteurization process: the containers are covered with a lid and placed in a deep saucepan 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 aromatic treats.
To greatly simplify the preservation process, amber apricot jam can be prepared using a multicooker.
Recipe with gelatin and lemon
Gelatin will create a thick preservative that is ideal as a filling for homemade baked goods. What you need to make jam:
- apricots - 1 kilogram;
- sugar - 2 cups;
- gelatin - 30 grams;
- lemon is a thing.
First you need to prepare the main ingredient: rinse, remove the pit and cut in half.Next, the fruits are placed in a multicooker bowl and sprinkled with granulated sugar. The mixture is left for a couple of hours until the juice is released. Half a glass of the released juice is combined with gelatin and left for 20 minutes. Then lemon juice is added to the mixture.
Then the "Jam / jam" mode is activated for half an hour. Periodically stir the mass and remove the foam. Dissolve gelatin in a water bath and add to the jam. It remains only to pour the workpiece into cans.
With seed kernels
To diversify winter jam, jam can be prepared along with kernel kernels. This will require:
- apricots - 1 kilogram;
- sugar - 1 kilogram;
- kernel kernels - 100 grams.
The prepared fruits are placed in the bowl of the kitchen device, the "Stew" 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, the apricot kernels are prepared - using a small hammer, split the shell and remove the kernel. Next, they need to be dried in a hot oven. For preparation, it is not recommended to use kernels that taste bitter - only sweetish ones are suitable for jam.
Ten minutes before readiness, kernels are introduced into the mixture. It remains only to pour the treats into sterile containers, turn them over and wrap them in a warm blanket so that the jam is infused. After that, the containers are removed for storage.
Slices
An interesting and festive one turns out to be apricot jam, prepared in whole pieces. To prepare an amber color you will need:
- apricots - 1 kilogram;
- granulated sugar - 800 grams;
- citric acid - half a teaspoon.
The first step is to prepare the fruits for conservation - they are washed, the bone is removed and cut in half. The apricot is folded into 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.
Then the sweet fruits are placed in the multicooker bowl and the "Stew" mode is activated for two hours. During the cooking process, stir the mass and remove the foam. After that, the jam is allowed to cool, and the next day the "Stew" 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 jam
Sweet confiture will store 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 seaming. The shelf life of this product is two to three years.
