A simple recipe for making peach jam in a slow cooker for the winter

Peaches have a positive effect on the human cardiovascular system and memory, as they contain potassium and phosphorus. Also, due to the high iron content, fruits will be useful for improving metabolism.

To prepare a delicacy from these fruits, which you can treat yourself to at any time of the year, even unripe or hard fruits are suitable. In addition, making peach jam in a slow cooker is very easy - even novice cooking enthusiasts can handle it.

The subtleties of making jam in a slow cooker

This delicacy will be appreciated by people who watch their figure. Add a lot of sugar to peach jam not necessary: ​​fruits contain a sufficient amount of fructose.

To ensure that the fruits retain their shape and do not become overcooked during the process, hard and unripe peaches are used. In this form, they can be added to various types of baked goods, because they retain their original appearance and look neat.

To preserve the color of fruits, you can briefly immerse them in a solution of citric acid in the proportions of 10 grams of acid per 1 liter of water. This way the peaches are guaranteed not to darken. Or they blanch them. Blanching is a procedure that allows you to preserve the original color of not only fruits, but also vegetables, meat, and herbs. All you need to do is immerse the peaches in boiling water for 2-3 minutes.

Heat treatment may cause the fruits to burst, so it is recommended to make several small punctures in them.

After heat treatment, dip the fruit in cold water. Now the peel can be removed without any problems.

It may be difficult to remove the seed from the fruit. It is recommended to use a special spoon for this. However, this problem is relevant only for not quite ripe fruits.

Main Ingredients

The list of ingredients can vary indefinitely. Try experimenting with different spices or fruit combinations. Plus, making jam in a slow cooker is incredibly simple, and the procedure is universal for almost all fruits. For example, the following recipe is ideal for making nectarine jam.

So, you will need:

• 1 kilogram of peaches; 1 kilogram of granulated sugar.

Classic peach jam in a slow cooker

This classic recipe for peach jam is suitable for multicookers of any model:

1. First you need to get rid of the skin. You can do this without any special manipulations, but it is more convenient and faster to immerse the fruit in boiling water for 3 minutes, then pull it out and dip it in cold water. The peel will become much more pliable and softer.
2. Next, remove the seeds. They are easily removed from ripe fruits, but for unripe ones it is recommended to use special tools to remove the seeds.
3. Cut the fruit into cubes, slices or any other way.
4. Arrange fruit and sugar in layers in a multicooker pan. Sprinkle one layer of peaches with sugar, then the next and continue until the bowl is full.
5. Leave this preparation in the refrigerator for about 8 hours. The fruits need to produce juice.
6. When this happens, place the mold in the multicooker, turn on the “Stewing” program and wait until it boils.
7. It is necessary to boil the future jam for several minutes, then you can turn off the device.
8. Let the fruit brew for 10 hours. Then cook the jam in the “Stew” mode for 30 minutes.
9. The jam must be poured into pre-sterilized containers and the lids rolled up.
10. Before storing the treat, cool it under a warm blanket.

Peach jam with cinnamon in a slow cooker

The aroma of cinnamon will highlight the taste of peaches and make it richer. In order to cook fragrant jam in a slow cooker, just add 1 tablespoon of cinnamon to the classic recipe.

It needs to be added at the moment when the fruit has already stood for the required amount of time in the refrigerator and the juice has been released. After this, turn on the “Stew” program and follow the further steps of the recipe!

Peach and plum jam in a slow cooker

Another nice assortment that will add new colors to peach jam.

Ingredients:

• 1 kg of peaches;
• 1.2 kg sugar;
• 300 g plums.

1. Peel and pit fruits. Plums can be blanched to make peeling easier.
2. Cut both peaches and plums into approximately equal pieces of any shape.
3. Place in mixed layers in a multicooker bowl (plum + peach). Each layer should be generously sprinkled with sugar.
4. Place in the refrigerator for 10 hours and remove when the fruit gives juice.
5. Place in a slow cooker and bring to a boil on the “Stew” mode. When necessary, remove the resulting foam.
6. Boil for 25 minutes, stirring regularly.
7. Cool and bring to a boil again, repeating steps 5-6.
8. Hot jam is poured into sterilized jars. Cool. The treat is ready!

How to store jam

The storage conditions for peach jam are the same as for most other similar preparations. You should find a cool place where the sun's rays do not penetrate. Cellars and basements are perfect. The storage location must be dry.

Cans that have already been opened must be stored in the refrigerator. It is recommended to seal the jars with iron lids.

The shelf life of jam from pitted peaches is up to 2 years. If peaches with pits were used, the shelf life is reduced to 8 months, since the seeds begin to release a toxic substance after some time.