Recipes for making apple jam in a slow cooker and pressure cooker for the winter

Many varieties of apples have been developed through selective breeding. The pulp and skin of the fruit contains dietary fiber, microelements, organic acids, and many vitamins. The Antonovka variety has a persistent aroma, pleasant taste, and the fruits do not lose their basic properties for a long time. If you make jam from these apples in a slow cooker for the winter, you get a tasty and healthy product. When consumed, stomach function improves, nerves calm, and bones become stronger. This delicacy can be eaten by both children and pregnant women.

Features of preparing apple jam in a slow cooker

Recently, the pots that have been used for centuries have been replaced by “smart technology”, which has greatly facilitated the work of housewives. Not only excellent borscht and roast can be cooked in a slow cooker, but also apple jam, and not quite ripe fruits and different varieties are suitable. The delicacy contains pectin, which frees the body from harmful salts and toxins and strengthens the immune system.

To cook jam, you just need to load the crushed fruits into the bowl and select the appropriate mode. Over the course of several hours, you will have to stir the mixture a couple of times with a plastic or wooden spatula and remove the foam. The fruits are boiled quite evenly, resulting in a tasty jam that retains much more vitamins and microelements than after heat treatment.

Preparing Ingredients

To make jam, you will need fruit, sugar and water. Apples with cracks and dents will do, as long as they are not completely green. The fruits need to be washed, spoiled pulp, membranes and seeds removed. It is not necessary to cut off the peel. Sugar is added even to sweet apples, otherwise the jam will not have a thick consistency and will quickly spoil.

Before placing the fruits in the multicooker bowl, after cleaning, they are passed through a meat grinder or crushed with a blender. To enhance the aroma, add a pinch of cinnamon or vanilla to the apple mixture and add pieces of ginger.

Making jam in a slow cooker for the winter

Using the simplest recipe, you can stock up on vitamin treats until spring and stuff them into pies and buns. To do this, you need to take 2 kilograms of apples and 500 grams of sugar.

The center of washed fruits is removed.The fruits can be cut into slices or chopped with a blender, grater, or meat grinder.

Add sugar to the apple mixture and beat to form a puree. After 2 hours, it is poured into the multicooker bowl and the appropriate function is selected. For some brands this may be the “Frying” button, for others it may be the “Baking” button. When the composition boils, it is necessary to change the mode to “Quenching”. In 20 minutes it is quite possible to prepare aromatic jam. It is transferred to sterilized jars if it needs to be stored until winter. The delicacy will last in containers for 4 or 5 days without spoiling.

Other recipes for cooking in a slow cooker and pressure cooker

Apples go well with pears, plums, apricots, and red currants. This jam will contain even more vitamins. A tasty delicacy can also be made in a pressure cooker. Nutmeg or vanilla gives the dessert a special aroma.

With oranges

Due to the presence of pectin, fiber and organic acids in apples, the jam from such fruits does not lead to weight gain, since it contains a small amount of calories. A tasty and healthy delicacy is obtained if you use a simple recipe according to which you need to take:

• 4 oranges;
• kilogram of apples;
• 500 grams of sugar;
• one lemon.

Before cooking the jam, you need to wash and prepare the fruit:

1. Citrus fruits are peeled, seeds removed, and cut into slices.
2. Coreless apples are chopped into pieces.
3. The fruits are loaded into the multicooker bowl, sugar is poured on top.

Turn on the “Extinguishing” button, select the timer for 2 hours. During this time, the mixture must be stirred at least 3 times so that it does not stick to the non-stick coating. If the oranges are not softened, put the jam through a blender.You can store it until spring by rolling it up in sterile jars. In a pressure cooker, the preparation time for the delicacy will take only an hour.

With pumpkin

During a harvest year, many summer residents simply don’t know what to do with fruits or where to put vegetables. Not everyone is lucky enough to take home-grown fruits to market. To prevent food from going to waste, it is better to cook jam from it. To do this you need to take:

• a kilogram of sour apples and pumpkins;
• 900 grams of sugar;
• lemon juice.

For preparing dessert, fruits of late varieties are suitable - Antonovka, Simirenko, Papirovka; early apples do not make jam, but porridge. Please read the recipe carefully:

1. Remove the seeds from the pumpkin, cut off the rind, and grate it using a coarse grater. Transfer the mixture into a wide container and add half the sugar.
2. The apples are peeled and cored, cut into pieces, and the rest of the sweet sand is added to them.
3. When both products release liquid, mix, pour in lemon juice and transfer to the multicooker bowl for literally 20 minutes, setting the “Stew” mode.

The jam is placed in sterile jars and covered with lids. It won't go bad in the refrigerator until next spring.

With plum

In 2.5 hours, some housewives prepare a delicious dessert using fruits and berries. Apples can be combined with gooseberries, but in order to preserve the garden aroma and obtain a uniform consistency, it is better to take plums. For 1200 grams of fruit you will need a kilogram of granulated sugar. Before putting the fruits in the slow cooker:

1. Wash and dry the apples, cut into pieces.
2. The seeds are removed from the plums and pureed.
3. Mix both masses and heat over a fire, adding 500 grams of sugar.
4. After 10 minutes, the jam is poured into the multicooker bowl by pressing the “Bake” button.
5. After a quarter of an hour, you need to lift the lid, add the remaining sweet sand and select the “Stew” mode, time – 2.5 hours.

The hot jam is transferred to heated sterile jars and rolled up. This delicacy is used as a filling for pies, served with pancakes or pancakes.

Preservation of jam

In Soviet times, pies were sold in school cafeterias and factory canteens. Their taste was remembered for a long time thanks to the filling, which was made from apple jam, which did not spread and had a very thick consistency. You can preserve this delicacy for the winter if you take:

• fruits – 1 kilogram;
• glass of water;
• sugar 800-850 grams.

First you need to make puree. Peeled apples are cut into pieces, placed in a saucepan and boiled with water until soft. The fruit is then passed through a sieve. Sugar is poured into the prepared mass and placed in the oven at a temperature of 250 °. When the puree boils, reduce the temperature and simmer until it acquires a reddish tint. Hot jam must be packaged in sterile jars. Canned dessert can be stored without refrigeration.