Apricot jam love absolutely everything. Gentle, fragrant, golden color - what could be better to tea on a cold winter day. Usually we will cook this dessert in the pelvis on fire - it takes about two days. If there is a multicooker in the house, then the process can be significantly accelerated, because the jam is preparing in it in a couple of hours. It happens because the apricots are subjected to heat treatment not only from the bottom, as in the pelvis, and from the sides and from the top - in the multicooker, the bottom, and the sides, and the cover are becoming hot.
Preparing apricots for jam
For jam, it is best to fit slightly unripe fruits - then the halves in the dessert remain integer. If apricots are too ripe, then in the multicooker it will turn out a thick jam - it is also very tasty.
- Apricots wash and dry on a towel.
- Cut the fruits along and remove the bones.
- Weigh the resulting halves.
Cooking of liquid jam from apricots in a slow cooker
How to cook it jam:
- Stay in the bowl of apricots and paint them with fresh lemon juice (2 spoons per 1 kg of raw materials). The juice will not let apricots darken.
- Put apricots with sugar per 500 g per 1 kg of halves.
- When the lid is open and the disabled multicooker, push the apricots a few hours so that they let juice.
- Turn on the multicooker on the "quenching" mode and set the time "1 hour".
- After the audio signal, open the cover and give the jam to cool to room temperature.
- Spread the jam into the jars and close their covers.
Cooking of dense jam from apricots in a slow cooker
Beginning of cooking jam is exactly the same as in the previous recipe. But after the "quenching" (1 hour) is over, click the "Baking" button and set the "1 hour" time. This cooking step is conducted at an open lid, of a dessert to evaporate as much water as possible. At the end of cooking Spread jam on the jar.
Storage of apricot jam from multicooker
The jam welded in a slow cooker does not require additional sterilization. It is possible to store it in the usual storage room or kitchen cabinet. Naturally, jars and covers must first be sterilized. Banks are well sterilized in a microwave oven: a quarter of a glass of water and the dishes are poured into the microwave oven for 5 minutes at maximum power. The covers are put in the bucket, poured with water and boiled on fire for 10 minutes.
In order for the apricot jam to be kept better and had an unusual fragrance, it is possible to add 1-2 tablespoons of good vodka. Make it you need about 5 minutes before the end of the cooking process.
Exactly the same ways in a slow cooker can be welded jams from peaches or nectarines. At the same time, the amount of sugar is placed in taste: the smaller you want jam, the more you need to take sugar (up to 1 kg per 1 kg of fruit peeled from the bone).
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