How to make peach jam in a slow cooker: Top 10 recipes and storing preserves

To satisfy those with a sweet tooth and fruit lovers this winter, try this recipe for making peach jam in a slow cooker. This aromatic, homemade treat is perfect for any tea party. Almost everyone in the family, including expectant and nursing mothers, can enjoy its flavor. It's hypoallergenic. To prepare peach jam for the winter, you can make it on the stovetop, but a slow cooker is easier and quicker.

The intricacies of making jam in a slow cooker

Preparing jam begins with choosing the ingredients. To prevent the peaches from falling apart and retaining their neat shape, choose firm fruits. Unripe, firm fruits are fine – they'll look appetizing in any dish and retain their excellent flavor.

There are secrets to preserving the color of peaches. To keep it vibrant, use a solution of citric acid and water at a ratio of 10 grams per liter. Peaches will not darken if they are briefly soaked in the solution and then dried.

Another way to preserve the natural color is blanching. This is used when preserving fruits, vegetables, and meat. Before making jam, peaches should be blanched by immersing them in boiling water for 2-3 minutes.

Even hard fruits can burst when cooked. Therefore, before placing them in the cooking vessel, you can pierce them in several places.

Main ingredients

For making peach jam You can use a variety of ingredients – from apples, oranges and nectarines to aromatic spices: cinnamon, cloves, vanilla, saffron or ginger.

There can be many combinations, and each housewife chooses a recipe based on her taste preferences.

But most recipes are based on two ingredients: peaches and sugar. Typically, they are used in a 1:1 ratio, meaning there's a kilogram of sugar for every kilogram of fruit. However, there are ways to make a peach dessert that doesn't contain sucrose.

Classic peach jam in a slow cooker

To prepare this delicacy according to the classic recipe, you need to prepare a minimum of ingredients in the traditional proportions:

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

Pour boiling water over fresh fruit, leave it in the hot water for a few minutes, and then plunge it into cold water. This culinary trick helps peel fruits and vegetables quickly and easily. The peels become softer and more pliable.

In addition to peeling, the fruit should also be pitted. If the peaches are ripe, the pits will come out easily. You can use a pitting spoon to remove them from firm fruits. Cut the fruit into small wedges or cubes.

Any model of kitchen appliance will do for making jam in a slow cooker. Layer the ingredients in the removable bowl: place one layer of fruit, then cover it with sand, and repeat this several times.

Place the filled bowl in the refrigerator overnight. The next day, place it in the multicooker, select the "Stewing" setting, turn on the appliance, and wait until the mixture comes to a boil. After a few minutes, turn off the multicooker and let the jam steep for another 10-12 hours.

Then turn the appliance back to the "Stewing" setting and let the mixture simmer for 30 minutes. Pour the finished treat into pre-sterilized jars and seal the lids.

Peach jam with cinnamon in a slow cooker

Peach dessert gets a richer flavor with the addition of cinnamon. To make this fragrant treat, you'll need:

• 1 kilogram of peaches;
• 1 kilogram of granulated sugar;
• cinnamon stick or a tablespoon of ground cinnamon.

Wash the fruit, peel and pit it, cut into small pieces, and place in the multicooker bowl. Sprinkle with granulated sugar.

Set the multicooker to any of the following modes: "Porridge," "Stewing," or "Boiling." When the sweet mixture begins to boil, skim off any foam. Continue cooking for another 5 minutes, then turn off the appliance and set the bowl with the jam aside to cool.

Then boil the jam for 5 minutes and cool it twice more. During the third boil, add cinnamon. Transfer the finished dessert to jars while it's hot.

Peach and plum jam in a slow cooker

You can add a fresh touch to peach jam by adding other berries and fruits. One such ingredient that pairs perfectly with peaches is plums. To prepare this assortment, you will need:

• 1 kilogram of peaches;
• 300-400 grams of plums;
• 1.3 kilograms of granulated sugar.

Peel the fruit. You can blanch it for this. Remove any pits and cut the flesh into equal-sized pieces. Mix the peaches and plums together and place them in a slow cooker in layers, sprinkling with granulated sugar.

To release the juice, refrigerate the fruit overnight. Then bring to a boil in a slow cooker on the "Stewing" setting. Skim off any foam that appears on the surface. Cook for 30 minutes, stirring occasionally to prevent burning.

Turn off the multicooker, let it cool, and then repeat the cooking process again – boil for 30 minutes, stirring constantly. Pour the finished sweet mixture into sterilized jars and seal.

How to store jam

Peach jam must be stored under the following conditions:

• jars must be hermetically sealed with metal lids;
• the room should be kept at a cool temperature;
• avoid exposure to sunlight;
• The storage place must be dry.

Cellars and basements meet all these requirements. Opened containers of dessert must be refrigerated.

The maximum shelf life of unopened jars is 2 years, provided the jam was made with seedless fruit. If the dessert contains seeds, the shelf life is 8 months. This is because the seeds release a toxic substance that accumulates over time.

Canned peaches are a delight any time of year. They can be added to baked goods or enjoyed as a dessert with tea. Even those watching their weight can enjoy this. Peaches contain a fair amount of fructose, so the amount of sugar in preserves can be kept to a minimum.