The crock-pot is so versatile that it is possible to cook not only everyday dishes in it, but also to make preparations for the winter.
Especially successful in the slow cooker are jams and jams.
Apricot jam in a slow cooker - the basic principles of preparation
Apricot jam in a multicooker is easier to cook than in a basin. You do not need to constantly monitor the process and worry that the jam will run away or burn.
Apricots are thoroughly washed, spoiled fruits are removed, each is broken in half and a stone is taken out. Prepared fruits are laid out in the device's container and filled with sugar. Leave for several hours to let the apricot juice. It is advisable to pre-dilute the sugar in a small amount of water so that the sugar crystals do not scratch the coating of the container with stirring.
Fill the cup no more than a third. Jam is prepared in the "Soup" or "Stewing" modes, that is, use the program in which the dish will languish. It is with this method of cooking that the jam will not burn, and the fruit will not boil.
Remove foam as well as when cooking in a basin.
Then put the jam in a sterile glass container and roll it tightly.
Recipe 1. Classic apricot jam in a slow cooker
Ingredients
a kilogram of fresh apricots;
kilogram of granulated sugar.
Cooking method
1. Wash the apricots thoroughly, remove spoiled fruits and other debris. Cut each apricot in half and remove the seeds.
2. Place the fruits in the bowl of the device and sprinkle with sugar. Leave for a few hours for the apricots to pour juice. It should be remembered that fruits should occupy no more than a third of the volume of the bowl.
3. Close the lid and activate the quenching function for an hour. Then turn on the steam program and bring the jam to a boil. Arrange the hot jam in sterile clean jars and roll it tightly. Cool the preservation by turning it over and covering it with a warm cloth.
Recipe 2. Apricot jam with walnuts in a slow cooker
Ingredients
kilogram of apricots;
a glass of drinking water;
150 g of walnuts;
kilogram of sugar.
Cooking method
1. For jam, take dense fruits without damage. Wash and dry the apricots with a towel.
2. Cut each apricot on one side and remove the seeds. Do not cut to the end, the fruits should remain intact. Cut nuts into small pieces.
3. Put apricots, nuts in the bowl of the appliance and cover with sugar. Pour in drinking water. Activate the quenching mode for 25 minutes. Then open the lid and cool the jam for three hours.
4. Then close the lid again and simmer it for another ten minutes in the quenching mode.
5. Cans thoroughly wash and sterilize in the oven for ten minutes.
6. Lightly cool the finished jam, and lay it in jars. Seal tightly with tin lids, cover with a blanket and cool. Store preservation in the cellar.
Recipe 3. Apricot jam in a slow cooker with lemon and almonds
Ingredients
300 g of almonds;
a kilogram of fresh apricots;
large lemon;
500 g of granulated sugar.
Cooking method
1. Wash apricots, remove debris, leaves and stalks. Cut each fruit in half and take out a stone.
2. Soak the almonds in water for several minutes, peel the kernels and peel very finely.
3. Cut the lemon in half and squeeze the juice out of it.
4. Put apricots in the appliance bowl, add sugar, add lemon juice and chopped almonds. Cook the jam in baking mode for an hour. Do not close the cooker lid. Stir regularly.
5. Pack hot jam in sterile clean jars and tightly seal. Send it to the cellar for storage.
Recipe 4. Apricot jam in a slow cooker with pits
Ingredients
600 g of apricots;
300 g of sugar;
lemon acid.
Cooking method
1. Wash apricots under running water. Dry them completely and break them in half. We remove the seeds.
2. Put the pulp into the appliance bowl and fill the fruit with sugar. Add to taste citric acid and mix.
3. Cover the appliance with a lid and start the "quenching" mode for an hour. Every ten minutes, stir the jam with a silicone or wooden spatula so that it does not burn.
4. Peel the apricot kernels from the shell. We lay the kernels on a baking sheet and dry them in the oven for 20 minutes at 180 C.
5. A quarter of an hour before the end of jam preparation, add kernels from the seeds. Stir, close the lid and continue cooking.
6. Pour jam on a sterile glass container and seal it tightly with tin lids, treating them with boiling water. Turn the cans over and leave them under the woolen blanket until they cool completely.
Recipe 5. Apricot jam in a slow cooker with oranges and pits
Ingredients
two oranges;
500 g of apricots;
0.5 kg of granulated sugar;
300 g of apricot kernels.
Cooking method
1. Wash, dry and split the apricots in half. Take out the bones.
2. Sprinkle oranges with boiling water and peel, which immediately chop thin straws. Pulp of an orange while set aside.
3. Send the pulp of the fruit into the container of the device, add the finely chopped citrus peel, and cover it with sugar.
4. Start the “baking” mode for an hour and prepare the jam without covering the lid. Stir constantly so that the jam does not burn. After half an hour add finely chopped pulp of orange and peeled apricot kernels to the jam.
5. Bring the jam to full readiness and pack in sterile jars. Close them tightly with tin lids and leave the banks to cool, covering with a blanket. Send it to the basement for storage.
Recipe 6. French apricot jam in a slow cooker
Ingredients
20 ml of liquid vanillin extract;
kg of fresh apricots;
750 g of sugar;
large lemon.
Cooking method
1. Jars, with a volume of half a liter, carefully wash with soda and rinse. Put in the oven for ten minutes. Dip the lids in boiling water and leave for a couple of minutes.
2. My apricots, sort and remove garbage and spoiled fruits. Then cut the fruit in half and remove the seeds.
3. The apricot pulp is placed in the capacity of the device, pouring sugar. We cut the lemon in half and survive from it directly into apricots. We leave for a couple of hours, so that the fruits let juice.
4. Install the container in the device, lower the lid and start the "quenching" mode for an hour. Five minutes before the end of cooking, add vanillin extract.
5. We spread the hot jam on a sterile glass container and roll it tightly. Turn over and leave under the covers until completely cooled. We store apricot jam in the cellar or pantry.
Recipe 7. Apricot jam in a slow cooker with spices and pits
Ingredients
kg ripe apricots;
a pinch of cinnamon;
kg of sugar;
44 g vanilla sugar;
300 g apricot kernel kernels;
25 g of barberry extract;
freshly squeezed lemon juice;
30 g dried lemon peel.
Cooking method
1. Apricots sort, remove the spoiled fruits and garbage. Wash the selected fruits thoroughly, wipe with a towel, take out the seeds and peel them. Smooth the apricot pulp into the bowl of the device. Sprinkle all with sugar and add the dried lemon zest.
2. Gently mix everything with a wooden spatula and start the "baking" mode for an hour. Do not lower the lid! Stir constantly to prevent the jam from burning.
3. Peel the apricot kernels. After half an hour, add peeled kernels, ground cinnamon, freshly squeezed lemon juice, vanilla sugar and a barberry extract to the jam.
4. When the device informs you that the jam is ready, pack it in a sterile glass container and seal it tightly. Turn the jars upside down and cool completely, covering with a woolen blanket.
Recipe 8. Apricot jam with gelatin in a slow cooker
Ingredients
30 g of gelatin;
kg of apricots;
two glasses of cane sugar.
Cooking method
1. Wash the apricots under the tap, cut the fruit in half and remove the seeds. Transfer the pulp into the bowl of the device and sprinkle with sugar. Leave for a few hours, and preferably at night, so that the fruit starts juice.
2. Pour about half a glass of apricot sauce and pour gelatin on it. Stir and let it swell for 20 minutes.
3. Start the device in the "jam" or "jam" mode for half an hour. Place the bowl in the appliance and prepare the jam, periodically mixing and removing the foam.
4. Place a container of gelatin in a water bath, and hold until it is completely dissolved. Do not bring to a boil. Put the gelatin in the jam, mix and pour hot on clean and dry jars. Seal tightly and cool under a blanket. This jam can be used for interlayer cakes.
Apricot jam in a slow cooker - tips and tricks
Choose only ripe, fleshy fruits for jam without damage and wormholes.
Put the jam in the jars hot, so it is guaranteed you will not explode.
If you want the apricot slices to remain intact, do not mix the jam, but shake the bowl.
Do not forget to stir the jam during the cooking process so that it does not burn.
Pour jam into jars using a wooden or plastic soup ladle.
