TOP 7 recipes for the winter of apricot jam in a slow cooker

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. Delicious compotes and even wines are made from it. The product contains useful substances that support immunity in winter.

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

Apricot jam goes well with a variety of ingredients, each of which gives it a distinct flavor.

It is a pleasure to use a multicooker: it is convenient, practical, and the product is cooked several times faster.

You do not have to control the process every minute and be nervous that the jam may burn or "run away" from the basin.

It is important to take into account some points before cooking:

1. Choose hard, ripe fruits (but not overripe and softened).
2. From 1 kg of apricots, about 700-800 ml of dessert is obtained.
3. Properly processed fruits can be stored in well-sterilized jars for 3-4 years.
4. The addition of 1 tsp at the end of cooking helps to 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 flavor.
6. Using a pressure cooker, you can reduce the cooking time of the dessert by 2 times, without having to stir it regularly, so that 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), and you can extend the period by adding another 1 tsp into the jar before rolling. Sahara.

It is a myth that useful substances are not stored in jam. They are present, albeit not in their original quantity. Apricots have a beneficial effect on the nervous system, immunity and vision, so eating desserts made 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 wrinkled or rotted. If the recipe requires it, you need to remove the seeds by breaking the soft fruits in half or cutting the fruit with a knife in a circle so as not to crush the apricot 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, are left for a while, waiting for the apricots to start juice. It can be either 5 hours or 25, depending on the ripeness of the fruit.Some before cooking jam, instead of the 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 dessert right away, without waiting for the juice from the apricots.

Preparation of containers

Glass jars, into which you plan to pour the jam, also need careful processing. After collecting all the containers, you need to make sure that they are intact, not broken, without cracks. Screws or other covers must also be intact, not bent or rusty.

Next, the containers are washed, but not with chemical agents, but with soda or laundry soap with a new sponge for washing dishes and rinsed well.

To sterilize cans, a large basin or saucepan is useful, which must be filled with water and heated over a fire to boiling water. A grid is placed on top of the dishes with boiling water and the container is placed on it with the necks down for 10-15 minutes. The cans are steamed and completely sterile. The lids are boiled in the dishes themselves.

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It is more convenient for someone to sterilize containers in the oven: clean containers are placed in an oven preheated at 100 degrees on a wire rack, but dry containers with necks downward, and wet containers upward, so that the liquid from them evaporates. For cans up to 1 liter, it will take 15 minutes, for a larger volume - 25.

They are also sterilized in the microwave: 1-2 cm of water are 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 not difficult to make desserts from apricots in a multicooker, and the taste and aroma are much richer. In addition, fewer nutrients are lost by the fruit, since the product is cooked faster.

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

The finished product can be immediately poured into cans 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 must be peeled and pitted, if any.
2. Twist the fruit through a meat grinder, add sugar.
3. Set the "Quenching" mode on the multicooker, set the time to 1 hour (for a pressure cooker, you can 30 minutes).
4. After a while, open the lid and cook for a couple of minutes.

Pour the finished dessert into a prepared container.

With bones

Many people know delicious apricot jam with seeds from childhood; you can make a couple of jars for a test.

What you need:

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

How to make pitted apricot jam:

1. Remove the seeds from the apricots, break them, get the nuts (if they do not break, boil the seeds 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. Place the saucepan with apricots and seeds covered with sugar in a slow cooker, turn on the "Stew" 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. The kiwi is peeled and cut into equal apricot pieces.
2. Fruits are added to a third in a multicooker pan, sugar is added and covered with a lid.
3. Turn on the "Quenching" mode, setting the timer for 1 hour (30 minutes are enough for a pressure cooker).
4. After cooking, open the lid and cook for a couple of minutes.

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Dessert is poured into jars.

With walnut

What you need:

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

How to make apricot jam with walnuts:

1. Cut the nuts into pieces.
2. Put fruits and nuts in a multicooker pan by no more than a third, add sugar to them, pour out the water and close the lid.
3. Set the "Quenching" mode for 25-30 minutes (15 minutes will be 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 cooled jam in a container, roll up and wrap in a blanket.

With lemon and almonds

What you need:

• apricots - 1 kg;
• half as much granulated sugar;
• 1 large lemon;
• 300-350 g of peeled almonds.

How to make apricot jam with almonds and lemon:

1. Soak nuts for 20 minutes in water, remove, finely chop.
2. Fold the fruits and nuts into the multicooker pan by a third of the container, add sugar to them, squeeze the 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 turning off the timer, get the dessert.

While hot, the 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 zest;
• 300 g of peeled apricot kernels;

How to make classic apricot jam:

1. Put the fruits in a multicooker container by a third, pour out all the sugar, dried lemon zest, gently mix with a wooden spatula, do not close the lid.
2. Set the "Stew" mode, timer for 1 hour (for a pressure cooker it will take half the time), periodically stir the dessert gently.
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 the dessert into jars and close the lids, wrap it with a woolen scarf or blanket.

Storage rules

All canned foods have a shelf life and require certain storage conditions. Apricot jam is no exception:

1. The dessert should be kept in a cool, dry and dark place, where the temperature is not higher than + 15 ºС (basement, not heated by water).
2. Do not expose jars of jam to sudden temperature changes so that the product does not become moldy or sugar-coated.
3. Dessert, cooked overnight (that is, sugar was poured into just boiled fruits and removed from heat after a couple of minutes), stored in the refrigerator for no longer than 2-3 months and eaten first.
4. It is forbidden to store jam and compotes cooked with seeds 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. Bloated and rusted lids on the cans indicate a high humidity of the storage area - you need to immediately correct the situation by moving the cans to a drier room.
6. At too low temperatures (below 0 degrees), the dessert may go bad.

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