Apricot is a sunny berry that everyone is accustomed to eating fresh. However, it produces no less tasty winter preparations, which will combine useful substances and an incredible berry aroma. Preparing apricot jam in a slow cooker is an opportunity to prepare a tasty and aromatic amber-colored jam, which can be used for baking or sandwiches.
Cooking features
During the preparation of apricot jam, the workpiece must be constantly stirred, as it burns quickly. For cooking, you must use a deep aluminum bowl, saucepan or stainless steel pan. In addition, you will need a wooden spoon and a separate bowl to remove foam from the product.
Seeds, excess pieces and peels are not allowed to get into the finished product. During the cooking process, it is extremely important to monitor the color of the workpiece - it should not turn from amber to brown.
Rules for choosing ingredients
The further taste of the sweet dessert depends on the right choice. To prepare apricot jam, only ripe and fleshy fruits are selected, since unripe berries will not provide such a rich taste and aroma. Moreover, even overripe and bruised fruits, but not rotten ones, are suitable. The product is prepared from freshly harvested crops. When purchasing, it is important to pay attention to the integrity of the peel.
How to properly prepare the container?
Before preservation, glass containers are thoroughly washed with liquid with the addition of soda. Then, for further sterilization, the jars are placed in a hot oven, microwave or processed in a water bath. After this, the filled containers additionally undergo a pasteurization process: the containers are covered with a lid and placed in a deep pan with boiling water.
How to make apricot jam in a slow cooker?
Experienced housewives have accumulated quite a large number of ways to prepare tasty and aromatic treats.
To significantly simplify the preservation process, amber apricot jam can be prepared using a slow cooker.
Recipe with gelatin and lemon
Gelatin will create a thick preserve that is ideal as a filling for homemade baked goods. What you need to make jam:
- apricots – 1 kilogram;
- sugar – 2 cups;
- gelatin – 30 grams;
- lemon is a thing.
First you need to prepare the main ingredient: rinse, remove the pit and cut in half. Next, the fruits are placed in a multicooker bowl and sprinkled with granulated sugar. The mixture is left for a couple of hours until the juice is released. Half a glass of the released juice is combined with gelatin and left for 20 minutes. Then add lemon juice to the mixture.
Next, activate the “Jam/Jam” mode for half an hour. Stir the mixture periodically and skim off the foam. Gelatin is dissolved in a water bath and added to the jam. All that remains is to pour the workpiece into jars.
With kernels
To add variety to winter jam, jam can be prepared together with seed kernels. To do this you will need:
- apricots – 1 kilogram;
- sugar – 1 kilogram;
- seed kernels – 100 grams.
The prepared fruits are placed in the bowl of the kitchen device, the “Stewing” mode is activated for one hour and covered with a lid. From time to time the mixture will need to be stirred with a wooden spoon.
Next, the apricot kernels are prepared - using a small hammer, they split the shell and remove the kernel. Next, they need to be dried in a hot oven. For preparation, it is not recommended to use kernels that taste bitter - only sweetish ones are suitable for jam.
Ten minutes before readiness, the kernels are introduced into the mixture. All that remains is to pour the treat into sterile containers, turn it over and wrap it in a warm blanket so that the jam infuses. After this, the containers are removed for storage.
In slices
Apricot jam prepared in whole pieces turns out to be interesting and festive. To prepare the amber color you will need:
- apricots – 1 kilogram;
- granulated sugar – 800 grams;
- citric acid - half a teaspoon.
The first step is to prepare the fruits for preservation - wash them, remove the seeds and cut them in half. The apricot is placed in a deep container and sprinkled with granulated sugar in layers. The mass is covered and left for three hours so that the fruits give juice and the sugar can dissolve.
Next, the sweet fruits are placed in the multicooker bowl and the “Stew” mode is activated for two hours. During cooking, stir the mixture and remove foam. After this, the jam is allowed to cool, and the next day the “Stew” mode is turned on again for two hours. Ten minutes before readiness, add citric acid and pour the finished jam into sterile containers.
Further storage of jam
Sweet confiture will be stored well in a cool, relatively dry and ventilated area. A cellar, pantry or basement is suitable for this purpose. A refrigerator is quite suitable for storing a small amount of seams. The shelf life of this product is two to three years.
