A simple recipe for making peach jam in a slow cooker for the winter
Peaches have a positive effect on the cardiovascular system of a person and on his memory, since they contain potassium and phosphorus. Also, due to its high iron content, fruits will be beneficial for improving metabolism.
Even unripe or tough fruits are suitable for making treats from these fruits, which you can pamper yourself with at any time of the year. In addition, it is very easy to make peach jam in a slow cooker - even novice cooking lovers can handle it.
The subtleties of making jam in a multicooker
This delicacy will be appreciated by people looking after their figure. Add a lot of sugar to peach jam not necessary: fruits contain enough fructose.
To keep the fruits in shape and not boil in the process, use hard and unripe peaches. In this form, they can be added to various types of baked goods, as 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 is how the peaches are guaranteed not to darken. Or blanch them. Blanching is a procedure that allows you to preserve the original color of not only fruits, but also vegetables, meat, and herbs. All you need to do is immerse the peaches in boiling water for 2-3 minutes.
Heat treatment can cause the fruit to burst, so it is recommended to make a few small punctures in them.
After heat treatment, the fruit is dipped in cold water. Now the peel is removed without problems.
It may be difficult to extract the seed from the fruit. It is recommended to use a special spoon for this. However, this problem is relevant only for not quite ripe fruits.
Main ingredients
The ingredient list can vary indefinitely. Try experimenting with different spices or fruit combinations. Plus, making jam in a slow cooker is incredibly simple, and the scheme of actions is universal for almost all fruits. For example, the following recipe is also ideal for making nectarine jam.
So, you will need:
- 1 kilogram of peaches; 1 kilogram of granulated sugar.
Classic peach jam in a slow cooker
This classic peach jam recipe is suitable for any model of multicooker:
- 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 take it out and dip it into cold water.The peel will become much pliable and softer.
- The next step is to remove the bones. They are easily extracted from ripe fruits, but for unripe fruits, it is recommended to use special pitting tools.
- Cut the fruit into cubes, wedges or any other way.
- Put fruits and sugar in layers in a multicooker form. Sprinkle one layer of peaches with sugar, then the next and continue this way until the bowl is full.
- Leave this piece in the refrigerator for about 8 hours. It is necessary that the fruits give juice.
- When this happens, put the dish in the multicooker, turn on the "Stew" program and wait for the boil.
- It takes a few minutes to boil the future jam, then you can turn off the device.
- Let the fruit brew for 10 hours. Then on the "Stew" mode, cook the jam for 30 minutes.
- Jam must be poured into pre-sterilized containers, the lids must be rolled up.
- Before storing the treat, cool it under a warm blanket.
Peach jam with cinnamon in a slow cooker
The aroma of cinnamon will accentuate the taste of peaches and make 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 the required amount of time in the refrigerator and the juice has been started. After that, turn on the "Stew" program and follow the further points of the recipe!
Peach jam and plums in a slow cooker
Another pleasant assortment that will add new colors to peach jam.
Ingredients:
- 1 kg of peaches;
- 1.2 kg of sugar;
- 300 g plums.
- Peel and seed fruits. Plums can be blanched to facilitate the peeling process.
- Cut both peaches and plums into approximately equal pieces of any shape.
- Place in mixed layers in a multicooker bowl (plum + peach). Each of the layers should be generously sprinkled with sugar.
- Refrigerate for 10 hours and remove when the fruit gives juice.
- Place in a slow cooker and bring to a boil on the "Stew" mode. When necessary, remove the resulting foam.
- Boil for 25 minutes, stirring regularly.
- Cool and bring to a boil again by repeating steps 5-6.
- 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. Find a cool place out of the sun's rays. Cellars and cellars are perfect. The storage location must be dry.
Banks that have already been opened must be kept in the refrigerator. It is recommended to roll up the cans with iron lids.
The shelf life of seedless peach jam is up to 2 years. If peaches with seeds were used, the shelf life is reduced to 8 months, since the seeds begin to release a toxic substance after some time.
