Apple jam recipes in a slow cooker and a pressure cooker for the winter

Through 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 healthy product. Its use improves stomach function, calms down nerves, strengthens bones. This delicacy can be eaten by both children and pregnant women.

Features of cooking apple jam in a slow cooker

Recently, the pots that have been used for centuries have been replaced by "smart technology", and greatly facilitated the work of housewives. Not only excellent borscht, roast can be cooked in a slow cooker, but also apple jam, and not quite ripe fruits, and different varieties are suitable. The delicacy contains pectin, which frees the body from harmful salts and toxins, strengthens the immune system.

To cook the jam, you just need to load the chopped 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 down quite evenly, a tasty jam is obtained, in which much more vitamins and microelements are stored than after heat treatment.

Preparation of ingredients

To cook the jam, you will 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 removed. It is not necessary to cut the skin off. Sugar is added even to sweet apples, otherwise the jam will not have a thick consistency and quickly deteriorate.

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

Cooking jam in a slow cooker for the winter

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

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

Pour sugar into the apple mass and beat 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 "Fry" button, for others - "Bake".When the composition boils, it is necessary to change the mode to "Quenching". In 20 minutes, it is quite possible to cook a fragrant jam. It is transferred to sterilized jars if it needs to be stored until winter. The delicacy will lie in containers without spoiling for 4 or 5 days.

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Other recipes for cooking in a multicooker and pressure cooker

Apples go well with pears, plums, apricots, red currants. This jam will contain even more vitamins. A delicious treat is also obtained in a pressure cooker. A special aroma of the dessert is given by nutmeg or vanilla.

With oranges

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

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

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

1. Peel the peel from citrus fruits, remove seeds, cut into slices.
2. The cored apples are cut into pieces.
3. Fruits are loaded into a multicooker bowl, sugar is poured on top.

Turn on the "Extinguishing" button, select by timer 2 hours. 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, the jam should be passed through a blender. You can store it until spring by rolling it up in sterile jars. In a pressure cooker, the preparation time of the treat will take only an hour.

With pumpkin

Many summer residents in a productive year simply do not know what to do with fruits, where to put vegetables. Not everyone is lucky enough to bring home grown fruits to the market. So that the products do not disappear, it is better to cook jam from them. For this you need to take:

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

For the preparation of dessert, fruits of late varieties are suitable - Antonovka, Simirenko, Papirovka, early apples do not make jam, but porridge. You should read the recipe carefully:

1. The seeds are removed from the pumpkin, the rind is cut off, rubbed using a coarse grater. The mass is transferred into a wide container, half of the sugar is poured.
2. Peel and core the apples, cut into pieces, add the rest of the sweet sand to them.
3. When both products let the liquid go, mix, pour in lemon juice and move it into the multicooker bowl for literally 20 minutes, setting the "Stew" mode.

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The jam is sent to sterile jars and rolled up with lids. It won't go bad in the refrigerator until next spring.

With plum

For 2.5 hours, some housewives prepare a delicious dessert using fruits and berries. Apples can be combined with gooseberries, but in order to preserve the aroma of the garden, get a uniform consistency, it is better to use plums. For 1200 grams of fruit, you need a kilogram of granulated sugar. Before sending the fruits to the multicooker:

1. Apples are washed and dried, cut into pieces.
2. Pits are removed from the plums, mashed.
3. Mix both masses and heat over a fire, adding 500 grams of sugar.
4. After 10 minutes, the jam is poured into the multicooker bowl by pressing the "Bake" button.
5. After a quarter of an hour, you need to lift the lid, add the remaining sweet sand and select the "Quenching" mode, the time is 2.5 hours.

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

Jam preservation

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 made 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 mashed potatoes. Peeled apples are cut into pieces, put in a saucepan and boiled, pouring water, until soft. Then the fruit is passed through a sieve. Sugar is poured into the prepared mass and placed in an oven with a temperature of 250 °. When the puree boils, the temperature is reduced and simmered until it becomes reddish. Hot jam should be packaged in sterile jars. Canned dessert is stored without a refrigerator.