Simple step-by-step recipes for making delicious apple jam in a slow cooker

Apple jam Apple jam can be prepared in a variety of ways. It's equally delicious in a saucepan or in the oven. However, many housewives prefer to make apple jam in a slow cooker.

The dish will not burn in it; it is enough to stir it 2-3 times during the entire cooking time.

How to make apple jam in a slow cooker

Making apple jam in a slow cooker has some features:

• Chopping the fruit isn't necessary. However, to achieve a smooth consistency, many people use a blender or meat grinder. You can chop the apples before or after cooking.
• The amount of sugar should be at least 50% of the total mass. However, if the apples are tart, use more granulated sugar. Taste the jam and add sweeteners to your taste. You can also combine the fruit and sugar in advance to ensure the sugar dissolves completely.

• To prevent the jam from boiling over, it's recommended to fill the multicooker bowl with fruit no more than halfway. Therefore, you can make no more than 2 liters of jam at a time.
• Apples go well with plums, citrus fruits, pears, and also some vegetables – pumpkin and carrots.

Sometimes, you need to use not only a slow cooker but also a gas stove. It's easier to make syrup or re-boil the cooled mixture.

Preparing the ingredients

Autumn apple varieties are best for making jam. They don't overcook as much, so they can be cooked in chunks. They also keep better, and the jars don't leak.

You can also use summer fruits, but it is better to take unripe ones.

The fruit should be washed thoroughly, removing any rotten spots or dents. Peeling the fruit will make it easier to achieve a smooth consistency. However, if you plan to strain the jam through a sieve, peeling the skin is not necessary.

Making jam in a slow cooker for the winter

Jam prepared according to this simple recipe keeps well in the cellar. The resulting jam is very thick and delicious. To make the jam, you'll need the following ingredients:

• 1.2 kg apples;
• 300 ml of water;
• zest and juice of one lemon;
• 600 g granulated sugar.

Apple peels should be removed in a thin layer to leave as much pulp as possible. The peels should be used to make a decoction—they contain natural pectin, which is essential for thickening the apple pulp.

The dish should be prepared according to the following algorithm:

1. Place the peels in a saucepan and add 2/3 cup of water. Cook for 30 minutes over medium heat. Strain the resulting broth.
2. Cut the apples into slices, place them in the multicooker and pour in the remaining liquid.
3. Turn on the “Bake” or “Stewing” mode and cook for 30 minutes.
4. Pour the mixture into another container and grind with a blender.
5. Add the previously prepared broth, lemon juice and all the granulated sugar.
6. Cook for another 40-60 minutes until the desired consistency is reached. Add the lemon zest, stir well, and bring to a boil.

This delicacy is delicious. And thanks to the lemon juice, it keeps very well.

Other recipes for cooking in a multicooker-pressure cooker

You can also make jam using other recipes. Many cooks add additional ingredients to achieve a more interesting flavor.

With oranges

To prepare this dish you will need the following ingredients:

• 300 g oranges;
• 1 small lemon;
• 1 kg of apples;
• 500-600 g of sugar.

Peel the apples, cut them into small pieces, and place them in the multicooker bowl. Dice the orange and lemon pulp and remove the seeds. Add them to the apples and sprinkle with granulated sugar. Set the multicooker to "Stewing" mode and cook for an hour. Then, chop the fruit with a wooden spatula or transfer it to another container and blend it.

Then return to the slow cooker, but this time on the "Bake" setting, and cook for half an hour. You can cook longer until you reach the desired consistency. This jam can be preserved for the winter, but it's best to use it right away.

With pumpkin

To make jam according to this recipe, you will need:

• 1 kg of apples;
• 1 kg pumpkin;
• 1.2 kg sugar;
• 300 ml of water.

Dice the pumpkin flesh, place it in a bowl, and cover with water. Cook for 20 minutes. Chop the apples, skins included, and add them to the half-cooked pumpkin. Cook for another 20 minutes.

Remove the ingredients from the multicooker and blend until smooth. Add the sugar and stir until completely dissolved.

Turn on the "Bake" setting and cook for 30-60 minutes, depending on the desired thickness. Stir every 10-15 minutes to prevent burning.

With plum

To prepare this delicacy you will need the following ingredients:

• 600 g apples;
• 500 g plums;
• 1 kg of sugar.

Remove the pits from the plums and mince them. Wash the apples, remove any rotten parts, and cut into large cubes. Place the ingredients in a regular saucepan, add sugar, and simmer over low heat for 30 minutes.

Pour into a multicooker bowl. Cook on the "Bake" setting for 15 minutes. Then set the "Stewing" setting and simmer for 2 hours.

Preservation of jam

You'll only get a small amount of jam, so you can eat it right away. Alternatively, you can roll it into half-liter jars. To do this, pasteurize the jars. Take a narrow-necked iron can and fill it with 1/3 of water. Place the jar upside down on top. Bring to a boil and steam for 5 minutes. It's also recommended to sterilize the lids by boiling them for a few minutes.

Pour the jam into the sterilized jars. Do this gradually, in small portions, or the glass may crack. Fill to the top with jam and seal the lids. Turn the jars upside down and wrap them in a blanket. Wait until they have cooled completely, and only then place them in the cellar or refrigerator.

This jam can be stored for 2-3 years. After this period, it's best to throw the apple jam away.