Jam from apples in a multicooker Panasonic. Cooking apple jam in a slow cooker

Fruits and berries

Description

03.01.2018

Apple jam is a truly unique and very tasty dish. At the same time, few people know that the cheaper and more sour apples are used for its preparation, the tastier and more aromatic the delicacy will turn out. For jam, slightly spoiled fruits, as well as scavengers, are perfect.However, first it will be necessary to remove all damaged places and sort out the fruits.

If there are not very many fruits, you can quickly prepare a fragrantapple jam in multicooker polarisbecause this appliance works like a pressure cooker. Thanks to this cooking technique, useful substances do not have time to evaporate.

The main difference between jam and the usual jam is its structure. For example, apple jam should be translucent and necessarily viscous, resembling jelly in consistency. That's whyapple jam in a slow cookerprepared in several stages:

1. First, the fruit is washed, and the peel and core are removed, since the seeds should not get into the jam.
2. Then the skin is laid out on the bottom of the multicooker and water is poured (1 tbsp.).
3. The "Cooking" mode is turned on, the timer is set for 20 minutes - you need to allow the liquid to boil thoroughly.
4. As a result, pectins begin to stand out from the peel, which give the desired density to the jam. Most pectin can be obtained from green varieties of apples, which have a fairly thick peel.
5. After the liquid becomes thicker, dense foam will begin to appear - it must be removed, and the broth is set aside.
6. Farther apple jam in redmond multicookerit is even easier to prepare - the “Extinguishing” mode is turned on.
7. Fruits are cut into cubes (it is necessary to remove the core in advance) and put into the bowl of the device by about 2/3.
8. The lid is closed, the timer is set to 60 minutes.
9. It is important to remember that the more sour the apples are, the more sugar you need to add - about 500 g of sugar is taken per 6 liter bowl of the multicooker.
10. planning to cookapple jam in a slow cooker for the winter, do not add too much sugar, as it will turn out very cloying and will not be transparent.
11. After 40 minutes, the lid opens and the apple mass is well mixed.
12. Then the valve is removed, the lid of the device is closed and the “Baking” mode is set.
13. Periodically (about once every 10 minutes) you need to open the lid and stir the mass so that the jam does not burn.
14. After about an hour, the mass will thicken and acquire the correct consistency, the color of the jam becomes amber.
15. If preparing apple jam in a slow cooker for the winter, it is poured into sterile jars, tightly closed with a lid and left to cool. Once the jam has cooled, it can be sent to the cellar for storage.

To diversify the taste of this delicacy, you can use additional ingredients, for example:

• add a little cinnamon - this is a win-win option, because the aroma of this spice will make the jam taste original and unique (do not add too much spice);
• turns out incredibly deliciousjam from apples and oranges in a slow cookere, it is recommended to add a little lemon zest, which gives a slight bitterness to the delicacy, and the acid removes the cloying if too much sugar was poured;
• vanillin or vanilla goes well with apple jam and gives the dessert a unique flavor;
• gooseberries will be an excellent addition, as it contains a lot of pectin, and light sourness goes well with the taste of apples;
• the pear is ideally combined with apples, and the appearance of the jam is bright and original;
• nuts should only be added at the end of cooking, as they can greatly change the texture of the jam, but at the same time make the taste bright and interesting.

• During the preparation of this dish, raw materials cannot be poured more than 2/3 of the volume of the bowl of the device. This is due to the fact that during the cooking process, the jam tends to increase slightly in volume. In the event that the entire bowl is filled, the apples can simply stick to the top cover and the device will be completely damaged. By always adhering to this simple advice, you can easily avoid such a nuisance.
• Almost any recipe for apple jam quickly turns into jam, which is very easy to prepare using a slow cooker. However, in this case, it is necessary to halve the volume of water and slightly adjust the duration of the preparation of the treat.
• When preparing apple jam in a slow cooker, it is important to periodically lift the lid and be sure to remove the resulting foam. It is thanks to this that this recipe practically does not differ from the classic version using the stove.
• Not everyone likes jam with apple cubes, so you can pre-crush the apples until you get a smooth puree. Ready jam turns out to be thicker, but no less tasty. Such jam can be used for stuffing rolls or other types of desserts.
• To make the consistency of the jam thicker, about three minutes before the end of cooking, gelatin is added, previously dissolved in cold water at the rate of 2 tbsp. l. liquid is taken 5 g of gelatin per 1 kg of apples.
• Depending on the type of fruit chosen, the taste of the finished treat will also vary. For example, sour fruits will make the jam taste fresher, red-sided apples give a dark tint, unlike green fruits. The juiciness of the apples affects the consistency of the jam.

One of the advantages of apple jam is the ability to experiment, because it is almost impossible to spoil this dish. Thanks to the use of a multicooker, the cooking process is greatly simplified, since now it is not necessary to stand at the stove for several hours and waste precious time. Each hostess can invent her own recipe for apple jam, adding any components, making its consistency thicker and denser, or liquid.

I love jam made from any fruits and berries, because it is unusually tasty, thick and can be used instead of cream for any baking. I also like to roll up in small shaped jars and distribute to my loved ones. And since in almost every jam I add an ingredient that is not quite familiar (ginger, cinnamon, cocoa), this is something new for them, something unusual, and they, of course, are satisfied, and I am happy. And yet, before presenting my next jar, I give it a sample and offer to guess what it is from.

Today we are preparing apple jam in a slow cooker for the winter ...

Prepare the necessary ingredients. The variety of apples does not matter - jam will turn out from anyone. You can not add cinnamon to apple jam - this is a matter of taste.

Peel the apples, remove the core and grate on a coarse grater. Here in this form should be 1 kg.

Sprinkle with sugar and leave for 1 hour.

During this time, the apples will release juice and sugar will melt. Put the bowl with the future apple jam in the slow cooker and turn on the "Stewing" function for 40 minutes.

Let the mass cool down and turn on the “Baking” function for 40 minutes. Do not close the lid tightly and stir occasionally during the process. At the end of cooking, the jam will thicken and acquire a rich color.

Arrange the hot jam in clean jars and roll up the lids.

Turn jars upside down and wrap warmly until completely cool. Apple jam prepared in a slow cooker for the winter is ready!

Jam is an unusually tasty, jelly-like dessert made from fruits and berries. But unlike jam, it has a uniform consistency. Jam can be eaten with buns, ice cream, casseroles, pancakes, pancakes, added to pies and other pastries. In the jam, cooked in a slow cooker, a maximum of useful substances and vitamins is preserved.

Currant jam in a slow cooker

Compound:

1. Black currant - 1 kg
2. Pectin - 1 sachet
3. Sugar - 1.5 tbsp.

Cooking:

• Wash and sort currants. Remove twigs, leaves and bad berries. Discuss currants. Pour the berries into a blender, add 1/3 of the sugar and grind everything until smooth.
• Pour the resulting mass into the multicooker bowl, pour the pectin and mix thoroughly. Turn on the "Soup" mode and cook for 5 minutes.
• After 5 minutes, the currant mass should boil, then pour out the remaining sugar and continue to cook for 20 minutes, stirring constantly. Don't forget to skim off the foam.
• Ready-made currant jam can be served with pastries, as well as rolled up in sterilized jars for the winter.

Cooking strawberry jam

Compound:

1. Strawberries - 1 kg
2. Walnuts - 300 g
3. Sugar - 0.5 kg
4. Water - 250 ml

Cooking:

• Sort the strawberries, remove the stems and wash thoroughly. Drain the berries in a colander and let the water drain.
• Transfer the strawberries and shelled walnuts to a blender, add 1/3 of the sugar and blend the ingredients until smooth.
• Pour the strawberry mass into the multicooker bowl, add the remaining sugar and water. Set the "Stewing" program and cook strawberry jam for an hour.
• Roll the finished jam into jars and store in a cool place.

Cherry jam for the delight of the sweet tooth

Compound:

1. Cherry - 1 kg
2. Lemon - 3 pcs.
3. Sugar - 0.5 kg

Cooking:

• Place the cherries in a colander, rinse and remove the pits and stalks. Grind the berries in a blender.
• Grate the lemon zest on a fine grater, squeeze the juice from the lemon. Put all the ingredients (except sugar) into the multicooker bowl, set the “Stew” or “Soup” mode and cook for at least 20 minutes.
• Then add sugar, bring the mass to a boil and mix everything thoroughly. Next, boil the cherry jam with the lid open for about 20 minutes, stirring regularly and removing the foam.
• The jam should be thick enough. After cooling the treat, then pour into jars and store in a cool place.

Apple jam - a classic for all time

Compound:

1. Apples - 1.5 kg
2. Sugar - 700 g
3. Citric acid - 1 tsp

Cooking:

• Peel the apples from seeds and peel, cut them into small pieces and chop in a blender.
• Transfer the apple mass to the multicooker bowl, add sugar and citric acid. Turn on the “Baking” multicooker mode, bring the mass to a boil under a closed lid.
• Then switch the multicooker to the “Extinguishing” mode and cook for about 40 minutes. Remember to stir occasionally while cooking.
• Optionally, you can add cinnamon, cardamom or ginger to the jam. Serve ready-made apple jam with tea.

Fruit jam for dessert

Compound:

1. Apples - 3 pcs.
2. Pear - 2 pcs.
3. Figs - 7 pcs.
4. Brown sugar - ¼ tbsp.
5. Ground cinnamon - 1 tsp
6. Ground cloves - ¼ tsp
7. Ground cardamom - ¼ tsp
8. Honey - 1 tsp

Cooking:

• Peel all the fruits, cut into small pieces and put in a slow cooker. Add honey and cook the jam in the "Soup" mode until the apples and pears are completely soft. Mash the fruit with a fork until a smooth puree is formed. Add sugar, cinnamon, cardamom and cloves. Mix everything well.
• Boil the jam for about 2 hours. As a result, you should get a fruit puree with a smooth texture. Fruit jam can be stored in the refrigerator for up to 2 weeks or frozen in the freezer.
• Serve jam with tea or add to pastries.

Apricot jam

Compound:

1. Dried apricots - 1 kg
2. Sugar - 2 tbsp.
3. Water - 3 tbsp.
4. Grated ginger - 1 tsp
5. Ground cinnamon - 2 tsp

Cooking:

• Rinse the dried apricots, dry, chop and put in a slow cooker. Add water, sugar, ginger and cinnamon. Boil the jam with the lid closed in the "Soup" or "Stew" mode for 1.5 hours.
• Remember to stir the ingredients while cooking. After the time has elapsed, open the lid and cook the jam for another 2 hours, stirring occasionally.
• Transfer the apricot jam to hot, sterilized jars and close them. It can be stored in the refrigerator for one month.

gourmet orange jam

Compound:

1. Oranges - 7 pcs.
2. Lemon - 2 pcs.
3. Sugar - 1.5 tbsp.

Cooking:

• Cut 1 orange in half and grate the zest from it. Do the same with the lemon. Peel the rest of the oranges too, but you won't need the peel.
• Cut the orange pulp into 8 pieces and each into 3 more pieces. Do the same with lemons. To prevent the jam from being bitter, remove the white films from the citrus fruits.
• Put the prepared fruits in the multicooker bowl, add sugar, close the lid. Set the "Baking" mode, wait for it to boil and cook the jam for about 30 - 40 minutes.
• If you want to get a completely homogeneous mass, you need to beat the fruit with a blender before cooking.

Read also:

Jam is a tasty and healthy delicacy that is loved by both adults and children. It can be cooked on the stove or in a slow cooker. The latter will significantly save your time and effort. Jam is an excellent addition to cakes and buns, a good filling for pies and a wonderful sweetener for tea. It can be prepared from any fruits and berries, combining them together or cooking separately.

ladyspecial.ru

Apple jam in a slow cooker

Apple jam in the Redmond slow cooker is especially good. Of course, a 6-liter bowl will not allow you to make a lot of apple jam in a slow cooker for the winter, but it can also be nice to please loved ones with fresh jam or mashed potatoes.

Apple jam recipe in a slow cooker

American jam differs from the jam we are used to in structure. Jam from apples, for example, must necessarily be thick translucent, like jelly, therefore it is cooked in a slow cooker in several stages.

First you need to peel the apples from the skin and the middle. It is placed on the bottom of the multicooker and poured with a glass of water. Cook on the “Steaming” mode for about 20 minutes, letting it boil properly. This is done in order to isolate pectin from the peel, the substance that will make apple jam in a slow cooker thick. Especially a lot of pectin is obtained from green apples with a thick skin. When the liquid thickens noticeably and a dense foam appears on it, it is necessary to remove all the peel from the boiler, and leave the broth.

The next step in the preparation of apple jam in the Redmond slow cooker will be the “stewing” mode. Cut the apples into cubes, after removing the middle. Fill the boiler about two thirds. Close the lid and put on the "extinguishing" for an hour. The more acidic the fruit, the more sugar you need to add to the apple jam in the slow cooker. A six-liter pot, as a rule, takes about half a kilogram of sugar. If you add more, which, firstly, will turn out cloying, and secondly, the jam will not be so transparent.

After forty minutes, open the lid and mix the resulting mass thoroughly.

Jam from apples in the redmond slow cooker has to go through the last stage. It is necessary to remove the valve, close the multicooker and put it on the "baking" mode. Once every 10 minutes, it is recommended to open the lid and stir the jam. After about an hour, it will thicken and become a beautiful amber color. Apple jam in the Redmond slow cooker is ready. It remains to pour it into pre-sterilized jars and close the lid tightly. You can store such a product for 2 years in a closed container.

Tips and secrets for making apple jam in a slow cooker

In no case should you fill up the raw materials by more than two-thirds when making jam. The fact is that apple jam in the Redmond multicooker increases slightly in volume. If during cooking it fills the whole bowl, it can stick to the top cover and ruin the slow cooker.

Any regular apple jam recipe can be turned into a slow cooker jam recipe by halving the amount of water and adjusting the cooking time.

When cooking in a slow cooker, it is necessary to periodically open the lid and remove the foam. In this way, the creation of apple jam differs little from the classic recipe on the stove.

If you do not like the cubes, then you can pre-grind the apples into a puree. The jam will be smooth and very thick. This jam is very convenient to spread on bread or use as a filling for rolls. Pies are still better to cook with jam with pieces of apples.

Original ideas for delicious apple jam

Apple jam in a slow cooker for the winter can be varied:

• Add cinnamon. A win-win option that brings you back to a September evening for tea with apple pie. Cinnamon goes well with other spices, the main thing here is not to overdo it. It is recommended to try cloves, cardamom, star anise.
• Vanilla or vanillin. The delicate combination of apple jam texture and vanilla aroma seems to take you to the cold shores of northern France. Favorite combination of Norman desserts.
• Lemon or orange. The zest will add a slight bitterness to the taste, and the acid will help straighten out the excess sugar if the jam is too cloying.
• Gooseberry. It contains a lot of pectin, and the general sourness goes well with apples. You can experiment with texture by adding gooseberries first, and only then apples.
• Pears. Cubes of apples become transparent, and pears, in turn, remain dark. Jam turns out colorful and very tasty.
• Nuts. This component is added at the end of cooking, it greatly changes the texture of the finished treat, but at the same time makes it very unusual. Nuts can be put whole, but it is better to grind them into small pieces. Suitable walnuts, cashews, almonds.

This recipe is not the only one. A multicooker may not contain specific modes or have a different volume. The ability to experiment is a big advantage of apple jam. It is very difficult to spoil or make it tasteless. It allows you to try other multicooker modes and introduce almost any ingredients into your composition. Thicker and denser jams will be an excellent filling for pies, rolls and strudel, more liquid ones are pleasant to eat with a spoon.

love-mother.ru

Jam in a slow cooker

Jam is a delicious jelly-like mass made from fruits and berries. But unlike jam, it has a uniform consistency. Now we will tell you how to make jam in a slow cooker with a minimum of effort.

Orange jam in a slow cooker

Ingredients:

• oranges - 4 pcs.;
• lemon - half;
• sugar - the amount is indicated in the recipe below.

Cooking

Cut one orange in half and remove the zest from it. We do the same with lemon. Cut the peel into thin strips. We also cut off the skin from the rest of the oranges, but we don’t need it - we put it aside. Cut the orange pulp into 8 parts and each into 2-3 more parts. Do the same with half a lemon. So that the finished jam does not taste bitter, it is advisable to remove all white films. We put the prepared fruits in a saucepan and fill them with water. It needs so much that the pieces are completely in the water. Now set aside for a day. After that, we take out all the oranges from the water and weigh them. You need as much sugar by weight as the weight of oranges will be.

So, we start preparing orange jam in a multicooker by transferring the ingredients to the multicooker bowl, turning on the “Baking” mode and after boiling, cook for 30 minutes. During this time, as a rule, the fruits are boiled soft, and the orange jam in the slow cooker is ready. But if you want to get a completely homogeneous mass, you need to beat everything with a blender, and then lay it out in sterile jars.

Apple jam recipe in a slow cooker

Ingredients:

• sour apples - 800 g;
• sugar - 500 g;
• water - 250 ml.

Cooking

From the washed apples, thinly cut the peel. We put it in a multicooker container and fill it with water. We turn on the “steam cooking” mode and cook the peel for 10 minutes, after which we take out the peel and wring it out, and leave the broth in the pan. Peeled apples, cut into small pieces. We shift them into a decoction and pour sugar. In the "Extinguishing" mode, we cook apples for 2 hours. After that, turn on the “Baking” mode for 1 hour to boil the resulting apple juice. Well, here's the apple jam in the slow cooker ready! If desired, you can puree it to obtain a more homogeneous mass.

Lemon jam in a slow cooker

Ingredients:

• lemons - 5 pcs.;
• sugar - 1 kg;
• water - 1 l.

Cooking

Wash the lemons, dry them and finely cut the zest. Cut it into strips. And squeeze the juice out of the lemons. We put all the ingredients in the multicooker pan, and put all the pomace in a gauze bag and also send it to the pan, as they are an excellent source of pectin, which is what gives the jam a jelly-like consistency. We turn on the “Baking” mode and cook for 2 hours. During this time, the contents will boil down 2 times. After the end of cooking, we take out the bag and place it in a colander to glass the liquid, which we return back to the jam. Pour sugar, turn on the "Extinguishing" mode and cook for another 20 minutes. A drop of ready-made lemon jam placed on a plate should not spread.