Apple jam in a slow cooker - cook without steaming

Apple jam in a slow cooker - cook without steaming!

Apple jam is a simple delicacy that is quite simple and easy to prepare. Especially if you use a slow cooker.

The thick mass in it will literally not burn; it will turn out fragrant and rich. All you have to do is find the right recipe!

Apple jam in a slow cooker - general principles of production
Apple jam in the “Tender” slow cooker with lemon
Twisted apple jam in a slow cooker
Apple jam in a slow cooker with pieces
Jam from apples and plums in a slow cooker
Apple jam in a slow cooker with oranges
Apple jam in a slow cooker with pumpkin
Apple jam in the “Daily” multicooker
Apple jam in a slow cooker - useful tips and tricks

Apple jam in a slow cooker - general principles of production

Jam does not require a homogeneous mixture, but it is still customary to crush the fruit . This can be done before cooking or after preparatory heat treatment. From time to time, the apples are immediately cut into small pieces and cooked for a very long time until the slices fall apart and the delicacy becomes homogeneous. Jam comes from all autumn types of apples. Summer fruits are also suitable, but if they are unripe or completely greenish.

The main ingredient of jam is sugar . It makes up at least 50% of the total mass of peeled fruits. Sand is added immediately or after preparatory steaming or grinding of ingredients. From time to time, apples and sugar are combined in advance so that the fruit releases juice and the particles dissolve.

What are apples combined with in jam?

fruits: pears, plums, quinces, citruses;
some vegetables, usually pumpkin, carrots;
spices.

To prevent the jam from boiling over, you need to place the apples no more than one-half the height of the multicooker bowl. Therefore, you won’t be able to cook a lot of sweets at once. But if you need to cook 2-3 liters, then it will do just fine.

Baking and stewing modes are usually used. From time to time, they additionally use the stove to slightly warm up the mass and prepare a syrup or decoction.

Apple jam in the “Tender” slow cooker with lemon

Recipe for a very tender apple jam in a slow cooker. This delicacy is prepared without the skin, but still freezes well and comes out thick. The development of pectin digestion is used.

Ingredients

• 1.2 kg of apples;
• half a lemon;
• 1.2 glasses of water;
• 2 tbsp. with a pile of sugar.

Manufacturing

After washing, the apples are peeled and the skin is removed as thinly as possible so that more pulp remains.
Place the skins in a saucepan so that they take up less size and can be cut. Fill with water (1.2 cups) and set to simmer. After boiling, lower the heat and cook for up to half an hour. Then the skins need to be strained. We will need a decoction, about 2/3 cup. It contains pectin, which will help the jam become thick.
We cut the peeled apples into quarters, remove the core area, and put them in a slow cooker. Pour in 0.3 cups of water.
Cook on the baking program for half an hour.
Open the multicooker and mash the apples with a wood pestle. You can remove the pieces from the bowl, punch them with a blender, or grind them through a sieve.
Add the apple peel decoction and pour in all the sweet sand at once. We also add juice from half a citrus.
We turn on the baking again, this time we cook the jam for 40 to 60 minutes, looking at the thickness that suits us. The lid can be closed, the mass is thick and will not run away.

Twisted apple jam in a slow cooker

A very common, one might even say lazy, development of cooking apple jam in a slow cooker. To grind fruits, you can use a meat grinder or food processor.

Ingredients

kilogram of apples;
half a glass of water;
0.5 tsp. lemons;
600 g sugar.

Manufacturing

Grind the apples through a meat grinder. You can puree the ingredients into a paste using a blender.
Place in a multi-cooker saucepan, set to simmer mode, add water and cook for 30 minutes.
Add sweet sand and stir with a wooden spatula. Immediately add citric acid. Without it, the jam will turn out cloying.
We remove the stewing program and set the baking.
We cook the jam for another 50-60 minutes, but look at the color and mixture. If the mass thickens quickly, you can cook the delicacy for less time. Don't forget to inspect and stir frequently.
Pour the sweetness into containers and close while it is hot, or simply cool and use immediately. This jam also keeps well in the refrigerator.

Apple jam in a slow cooker with pieces

For this jam, one-time cooking is used. In other words, the mass does not need to be removed, transferred, wiped, or cooked separately. Everything is very simple and straightforward, the skins are not even removed from the apples.

Ingredients

1.4 kg apples;
1 kg sugar.

Manufacturing

Wash the fruit. You don't have to dry it. Cut into any slices or cubes, the size and shape of the pieces do not matter. Place in a multicooker saucepan.
Add sweet sand, stir, leave for several hours to release the juices.
Turn on the baking program and cook for 15 minutes.
Stir thoroughly, set the simmer mode for 2.5 hours. Stir occasionally and watch the consistency of the jam.
If there is not a lot of acid in the fruit, then you can add a little lemon to improve and brighten the taste.
After 2 hours, it is necessary to prepare the containers, wash, warm up, and certainly dry.
Place the delicacy in a container, roll it up with a key, and let the apple jam cool upside down.

Jam from apples and plums in a slow cooker

Variant of mixed jam from apples and plums. The exciting development of combining purees and chunks. We do not remove the skin from the apples so that our delicacy comes out thick and rich.

Ingredients

600 g plums;
1 kg sugar;
600 g apples.

Manufacturing

Remove the pits from the plums. Grind the pulp with a blender or twist the plum through a meat grinder.
Cut the apples into cubes or slices and combine with plums.
We immediately add sweet sand, we do all this in a regular saucepan.
We put it on the stove. Turn the heat on low and heat for a quarter of an hour until all the sugar dissolves. There is no need to add water, the juice will be released from the fruit evenly, and all the sand will melt.
Now the mass can be poured into a multicooker saucepan. Cook for another quarter of an hour.
Switch to the “Quenching” program. We set it for exactly two hours.
We prepare the jam until the winning signal. From time to time we check the thickness. If necessary, adjust the taste with lemon juice and add spices for the most catchy smell.
Place in sterile containers or simply cool.

Apple jam in a slow cooker with oranges

A version of a very appetizing and sunny apple jam in a slow cooker with oranges and lemon, a groovy smell and an unusual taste.

Ingredients

3 oranges;
7 large apples;
500 g sugar;
0.5 large lemon or one small citrus.

Manufacturing

Cut the peeled apple pulp into pieces and place in a container from a multi-cooker saucepan.
Peel the oranges, cut the pulp into cubes, and discard the seeds. Add to apples.
We also chop the lemon pulp and add it to the slow cooker.
Sprinkle sugar on top of everything, no need to stir.
Cook on simmer mode for 45 minutes.
Remove the fruit from the bowl and blend with a blender.
We return the puree to the multicooker, cook on baking mode for 15-30 minutes, and achieve the mixture that suits us.
This jam can be used as a preparation, but it is better to cool and consume immediately, because over time, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) evaporate from the sweetness.

Apple jam in a slow cooker with pumpkin

Another simple recipe for catchy jam. This time apples are mixed with pumpkin. The advantage of the recipe is that production can be paused at any step in the 2nd cycle. Even if the jam does not thicken enough, you will get a wonderful puree.

Ingredients

1 kg pumpkin;
1.2 kg sugar;
1 multi-glass of water;
1 kg apples;

Manufacturing

Cut the pumpkin into cubes, place it in a slow cooker, add water, and simmer for 20 minutes.
During this period of time, we chop the apples into random pieces together with the skins.
Add the fruit to the steamed vegetable and cook together for another 15-20 minutes.
We take everything out of the multicooker. Mix with a blender.
Add sweet sand to the warm mass according to the recipe. Stir and leave to dissolve.
Turn on the multicooker to baking mode. Now the jam takes from 25 minutes to an hour to prepare. We look at the thickness, taste, and be sure to stir so that the mass cooks moderately.

Apple jam in the “Daily” multicooker

A recipe for amber jam, which is prepared in a slow cooker in several stages. It is better to grind apples through a meat grinder.

Ingredients

1.5 kg apples;
0.8 kg sugar;
0.5 tsp. cinnamon.

Manufacturing

Apples, together with skins, but without cores, are twisted to a pulp, mixed with sweet sand immediately in a slow cooker.
Leave the mixture for a couple of hours.
Stir and cook on the baking program for about fifteen minutes. Stir and leave for 4-5 hours.
Cook the apples again in baking mode for 15 minutes. Leave for another 5 hours.
Turn on the stewing program, season the jam with cinnamon or other spices, cook for 30 minutes. If you are not satisfied with the thickness, you can add time.

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THICK APPLE JAM IN A MULTICOOKER

Tuesday, August 02, 2016 00:38 + to quote book

THICK APPLE JAM IN A MULTICOOKER

Thick apple jam in a slow cooker

Located: admin, 08/29/2014 in the heading Preparations for the winter

Apple jam is, without a doubt, the most delicious and thick jam of all types that exist. Making apple jam in a slow cooker for the winter will be as easy as buying it in a store. Therefore, I will share with you my perfect recipe for jam in a slow cooker, which will stay with you for life.

Products:

one kilogram of apples,
half a lemon
two glasses of sugar (optional)
glass of water.

I do not recommend filling the multicooker bowl more than one-half full with apples, as the jam will have less chance of boiling over.

It is also forbidden to take over-ripe apples to make jam; it is better to take slightly under-ripe ones, because from them you will get that very thick and black jam.

How to make apple jam in a slow cooker for the winter

1. Wash the apples with water very carefully, you can even rub the skin with a brush for the best cleaning from dirt, because we will not throw away the skin of the apples, but will use it. A decoction of the peel, because the peel contains a lot of pectin, will create a thick apple jam.

2. Peel the apples, put them in a separate pan, and cut the apples into four parts and remove the core.

3. Then we put the apples in the multicooker bowl and fill it with a third of the normal amount of water, turn on the “Baking” mode for half an hour. At the moment our task is to create soft apples.

4. Meanwhile, place the pan with the peel on the stove, pour in the remaining water, and turn on the highest heat. Wait for it to boil and boil for 20 minutes. Then strain the broth, you should get about 2/3 cup.

5. By this time, in half an hour, the apples in the slow cooker should have reached the appearance that suits us. We take a masher and mash them into a paste. You can also use a blender if you like.

6. Next, sprinkle the apple puree with sugar, add lemon juice (it is needed so that the jam is not too sweet), pour in the prepared broth and stir. Turn on the multicooker to the same “Baking” mode for an hour, close the lid.

7. Cook the apple jam in a slow cooker until the mixture is suitable for you, which can be inspected by simply stirring with a spatula. When you see that a suitable thickness has been achieved, turn off the multicooker, this usually happens after 45 minutes.

8. Place the apple jam into sterilized jars, roll up the lids, and leave to cool on the floor, wrapping the jars with something. Then send it to be stored in the refrigerator or to the place where you usually store preparations for the winter, where the jam can be stored for up to a year.

A kilogram of apples will yield a little more than half a liter jar of jam.

Ordinary step-by-step recipes for making delicious apple jam in a slow cooker

Apple jam can be prepared using different methods. It comes out equally delicious in a pan or oven. But almost all housewives prefer to cook apple jam using a slow cooker.

1 Individualities of making apple jam in a slow cooker
2 Preparation of ingredients
3 Making jam in a slow cooker for the winter
4 Other recipes for making in a multicooker-pressure cooker
- 4.1 With oranges
- 4.2 With pumpkin
- 4.3 With plum
5 Preservation of jam

The dish won’t burn in it; just stir it 2-3 times during cooking.

Individualities of making apple jam in a slow cooker

It is not necessary to chop the fruit. But to obtain a homogeneous mixture, almost everyone still uses a blender or meat grinder. You can chop the apples before or after cooking.
The amount of sugar must be at least 50% of the total mass. With all this, if the apples are sour, then you need to consume more sweet sand. You need to taste the jam and add sweeteners to your own taste. You can also combine fruits with sugar in advance so that the sugar is completely dissolved.

To prevent jam from running off, it is not recommended to place fruit on more than half of the multicooker bowl. Therefore, you can prepare no more than 2 liters of jam at a time.
Apples mix well with plums, citrus fruits, pears, and also some vegetables - pumpkin and carrots.

From time to time it is necessary to use not only a multicooker, but also a gas stove. With its help it is easier to prepare syrup or re-boil the cooled mass.

Preparing Ingredients

Autumn apple varieties are ideal for making jam. They don't overcook so much, so they can be cooked in pieces. In addition, they are better stored, and the cans do not shoot.

You can also eat summer fruits, but it is better to take unripe ones.

Fruits need to be thoroughly washed, rottenness and dents removed. If you peel them, it will be easier to achieve a homogeneous mixture. But if you plan to pass the jam through a sieve, it is not necessary to peel the skin.

Making jam in a slow cooker for the winter

Jam prepared according to this usual recipe is perfectly stored in the cellar. The jam comes out very thick and tasty. To make jam, you need to take the following ingredients:

Apple jam in a slow cooker

What are the advantages of making apple jam using a slow cooker? Are there any shortcomings? We prepare a traditional recipe and find out experimentally.

Apple jam in a slow cooker perfectly retains all its beneficial substances and at the same time does not differ in taste from that prepared using the usual method. This jam can be added to baked goods for making bagels, pies, or used to create a sweet and sour layer for shortbread baskets, sponge cakes, or simply spread on a bun for tea. Its mixture depends on the final stewing time, so you can regulate the density of the jam yourself.

The only drawback when preparing apple jam in a slow cooker is the relatively small amount at one time. Everything else is just a plus.

Before making jam, you need to sterilize the containers for rolling - half-liter jars and lids. To do this, you can use the old methods, pouring boiling water into the containers and covering them with lids, or you can resort to a multi-cooker assistant. To do this, pour water into the bowl and set the “Steam” mode. Place the jar with the neck down and the lid on the grid for steaming food and steam for 5-6 minutes. Then we put another one in its space, thus sterilizing all the dishes.

Apple jam was prepared in the YUMMY YMC-502BX multicooker.

Ingredients

apples – 1.5 kg
sugar – 0.5 kg

Manufacturing

We wash the apples, remove the stems, cut out the core with a sharp knife.
For making apples, it is better to take juicy ones, from the freshest harvest and with a narrow skin.
Cut the apples into several pieces.

And grind with a blender directly with the skin. If you don't have a blender, you can grate the apples using a medium grater. If you get small pieces, it's not a failure. During the cooking process, the apple jam turned into a homogeneous puree.

Pour sweet sand into the apple mixture and mix.

Set aside for several hours for the sugar to dissolve under the influence of fruit acids.

Pour the apple mixture into the multicooker bowl and bring to a boil using the “Baking” mode. If the multicooker does not have this function, you can use the one whose temperature is maximum, for example, the “Fry” function.

Once the jam has bubbled and changed its color, becoming slightly darker, we switch to the “Stew” mode (temperature 125 degrees) and continue making jam for an hour and a half.
You can change the cooking time at your discretion, depending on the desired thickness of the jam. You need to cook the jam for an hour with the lid closed, and 30 minutes with the lid open. Stir occasionally with a wooden spatula.

Place the hot jam into sterilized and dry half-liter jars and roll up the lids. Turn it over for additional self-sterilization and leave it in this position until it cools completely.

Such a preparation is stored for a very long time, but no one understands how long, since the jam is eaten very quickly.