It is very simple to make
apricot jam in a slow cooker, the main thing is to decide to make the most delicate delicacy, everything else will follow.
The choice
Let's start with the stage, which cannot be skipped with any cooking option - the choice of apricots. This is a very important part, since if not everything, then a lot depends on the quality of the fruits. The main difference, except for the variety, of course, is the degree of maturity. It is this indicator that plays a role in what you manage to cook. So, if you managed to buy ripe, but at the same time dense, not damaged fruits, then they will make perfect jam. Let's call it Extra Class. The fruits are soft, crumpled in some places will be useful for ordinary jam, but the ripe and most fragrant ones will fit for the best jam.
How to make apricot jam?
We will offer you three variations on a given topic based on the quality of the fruits. You have the right to supplement any of our recipes with spices and vary the amount of sugar. Of the spices, it is possible to recommend lemon zest, vanillin or cardamom, and a 1: 1 ratio (sugar: fruit) ideally works with sugar, but if the fruit is slightly unripe, then you can increase the proportion towards sugar, and vice versa.
Extra class. Apricot jam in a slow cooker
Selected apricots are washed and dried. A stick is pushed out with a stick in the direction from the peduncle. The almond kernel is placed in the cavity formed. Sugar spread in the capacity of the multicooker, add a little water and turn on the "quenching". The amount of water is approximate, on average, about a quarter cup is required per kilogram of sugar. Close the slow cooker and cook until the sugar has completely dissolved and the syrup begins to boil slightly. At this point, it is necessary to put the prepared fruits in one layer and let boil in the "stew" mode. The jam should boil with the valve open for fifteen minutes, after which it must be completely cooled and the procedure repeated with slow boiling three times. Then hot jam is poured into sterile jars and rolled up.
Just apricot jam in a slow cooker
Fruit is washed, cut into halves in order to separate the bone. Then fall asleep with sugar at night (1: 1 ratio). After that, they are transferred to the bowl of the multicooker, trying not to injure the fruits. Turn on the "quenching" and wait for boiling. Then repeat everything, as in the previous recipe.
Confiture. Apricot jam in a slow cooker
Soft and ripe fruits are ground with a blender with pectin (for example, "Zhelfiks"). Bring to a boil in the "steaming", add sugar, allow to boil. Cook for three minutes, pour into sterile cans, roll up. You have another apricot jam ready.
The benefits of this dessert are huge. Jam is recommended for diseases of the cardiovascular system, since the fruits have enough potassium and iodine, phosphorus and magnesium, vitamins C, PP, carotene, etc. Apricot jam is the most delicious medicine in the world!
Important!
Do not exceed the permissible volumes of your unit. During cooking, jam greatly increases in volume and can "run away".
Do not disturb the fruit during the cooking process, be careful with them. Then they will keep their appearance.