Recipes for apple jam for the winter

With the advent of multicookers in every home, the process of making apple jam has become much simpler. How to make apple jam in a slow cooker?..

1 hour 30 minutes

200 kcal

5/5 (1)

Jam is traditionally cooked in enamel pans. But with the advent of multicookers in every home, the process of preparing this dessert has become significantly simplified and accelerated. How to make apple jam in a slow cooker?

For jam you will need:

How to make apple jam in a slow cooker

For this delicacy choose juicy large fruits. Any variety of apple will do. However, for sour varieties the ratio of fruit to sugar should be 1:1. Since the apples are cut into pieces, you can take even spoiled, beaten apples, even those that were collected from the ground.

Five minutes before cooking you can add cinnamon, vanilla to dessert. For those who like a piquant taste, you can add orange zest at the very beginning of cooking. Gourmets add cocoa powder to apple jam 10 minutes before cooking (you will need 2 teaspoons per kilogram of apples).

How to store and what to eat canned apples with

Classic apple and sugar jam is the easiest way to make aromatic jam. After cooking, roll the jam into sterile jars and store in a cool place. Such a blank can be stored for a year or two. Open in winter and enjoy a sweet and healthy dish.

well and where to use this delicious dessert, I think you can decide for yourself. It goes great with pancakes, rolls, pancakes, and tea. It makes delicious baked goods and fruit drinks. It is suitable for dessert food, it can be given to children or treated to guests.

Apples are rich in various vitamins and other beneficial substances. They cannot be stored in the freezer, so they are used to make preparations for the winter in the form of jams and preserves.

There are few people who will refuse a bun with a sweet apple dessert. Products made from these fruits, made at enterprises, are not as tasty as apple jam prepared in a slow cooker. The whole process takes little time if you follow simple recipes.

Cooking features

Jam can be prepared in a pressure cooker or in a slow cooker. All models differ from each other, the program is selected from the following:

• stewing;
• jam;
• bakery.

Those housewives who already have a special mode for jam in this kitchen appliance simply follow the instructions for the multicooker. But if there is no such program, use a universal one - “quenching”. The amount of apples and sugar is selected by everyone independently, since the volume of the bowls is different for all models.

Selection of apples for jam

If you plan to make jam with apple slices, then the fruits are selected not overripe and without damage. Any juicy apples of normal ripeness are suitable for granular.

The fruits are washed and peeled, the core is removed. For one part of apples, it is enough to add half as much sugar.

On your own plot, all the fruits are healthy, without chemicals. But if they are purchased in stores, then you should pay attention to such a sign of unreliable products as a glossy peel without the slightest flaws.

As a rule, harmful substances are most contained in the skin and you can get rid of them if you simply remove it from the fruit. But it’s still better to choose fresh ones grown without nitrates.

Methods for making apple jam in a slow cooker

You can cook a delicacy from apple fruits in any model of multicooker. Below are several recipes that simply following will bring excellent results.

Five Minute Recipe

To prepare this wonderful amber jam, you need apples and sugar in a 1:1 ratio. If the fruit is very sweet, then less granulated sugar will be needed. According to the recipe, take 1 kg of ingredients.

The fruits are thoroughly washed and dried. They are peeled from the cores and cut into slices. Place the apples in the slow cooker and turn on the “stewing” program for 1 hour. After 20 minutes, add sugar to the bowl and mix with the apple pieces.

The finished jam is poured into pre-sterilized jars.

Clear jam

In order to cook this dessert, you need:

1. Apples - 1 kg.
2. Sugar - 800 g.
3. Water - 2–3 l.
4. Vanillin and cinnamon.

For future jam, juicy and large fruits are selected. In general, all varieties are suitable, but if you come across sour apples, it is better to increase the amount of granulated sugar to 1 kg.

Due to the fact that the fruits are cut into slices, even damaged specimens are taken and collected from the ground. They are washed well under running water, dents and stains are removed. Next, they are cut into slices and the cores are discarded.

Peeled and crushed fruits are placed in a basin of water, in which 1 tsp is pre-dissolved. citric acid. This procedure is necessary in order to protect the apples from darkening when exposed to air.

The slices are taken out and dried, then mixed with sugar. Pour 1 tbsp into the multicooker bowl. water and apples in sugar. Cook the product with the lid off, stirring with a wooden spoon every 5 minutes.

To start, select the “stewing” or “cooking” program. On average, it takes half an hour to prepare jam. After this time, vanilla and cinnamon are added to the bowl, the lid is closed, and the dessert is cooked for another 5 minutes.

Cinnamon

To prepare you need to take:

1. Apples - 2 kg.
2. Sugar - 2 kg.
3. Cinnamon - 2 sticks or 2 tsp.

Ripe and firm fruits are selected for jam. They are washed under running warm water and cut into slices or pieces together with the skin. The core is completely removed.

The prepared apples are transferred to the multicooker bowl, covered with granulated sugar, the ingredients are carefully mixed and left for 5 hours so that the sugar mixes with the apple juice.

After the specified amount of time, cinnamon is added to the bowl, after which the future delicacy begins to be cooked. The “quenching” mode is selected on the display. At the first stage, the apples are cooked in syrup for about 10 minutes.

A total of 3 approaches are performed, each lasting 10 minutes. If the multicooker has a “Multicook” mode, then you can select it for jam. The temperature is set at 100 degrees.

While the apple dessert is being prepared, it is not stirred, but only the slices are carefully immersed in the syrup with a wooden spoon. Each subsequent cooking helps thicken the syrup, and the fruits eventually become transparent.

Hot jam is placed in clean, sterilized and dry jars. The containers are rolled up with metal lids.

Storage

After preparing the jam and cooling it, the jars are stored in a cool place for the winter. Basements and cellars are considered the most favorable for placing workpieces. But even at room temperature, nothing will happen to the jam. It retains its beneficial and tasteful qualities for 2 years.

If the apple harvest is large and you can’t eat all the fruits, you can make aromatic jam from them in a slow cooker. This sweet dessert is perfect with pancakes, pancakes and just tea. Baking with it turns out amazing. Both adults and children eat jam with pleasure.

Ingredients:

• apples – 1 kg (peeled)
• sugar – 1 kg
• water – 500 ml
• optional – cinnamon, cloves, vanilla, citrus zest

In the world of cooking today, the achievements of modern science and technology are increasingly being used. Thus, steamers, bread makers, multicookers and other kitchen appliances are rapidly making their way into our kitchens, making the process of cooking easier. They are especially useful when you need to cook something quickly, tasty and without much effort. Therefore, I use the miracles of modern technology both for baking various pies and cakes, and for making jams and preserves.

At this time of the generous gifts of autumn nature, it’s time to stock up on winter supplies. An excellent choice would be to prepare apple jam in a slow cooker, especially if you have tree branches bursting with fruit in your garden. The whole process will not require much effort or expense from you, and you will definitely like the result.

The recipe that I am sharing with the readers of vmiltivarkah.ru today is extremely simple. Try making this apple jam in a slow cooker, and it will be a great find in winter. Traditionally, I cook in my favorite Panasonic-18, without which I can no longer imagine my life.

Before we start making apple jam in a slow cooker, we need to select the fruits themselves. Apples can be used to suit your taste. If you like sweets, then sweet varieties, if with sourness, then you can take sour ones. I love sweet ones, so I use exclusively sweet varieties of apples to make jam.

Cooking method

1. 
   Wash the apples thoroughly, peel off the skin and remove the cores. Cut into pieces or chop using a coarse grater. Apple jam turns out especially tender if the apples are cut very finely. For those who like jam with pieces of apples, it is not necessary to peel the fruits, but you can cut them larger.
2. 
   Now we are preparing the syrup. Pour sugar into the multicooker bowl. It is better to take crystalline sugar, as it dissolves well.
3. 
   Pour half a liter of water there. Either boiled regular water or purified drinking water is suitable.
4. 
   Mix everything thoroughly and place the bowl in the multicooker body, turning on the “quenching” mode for 60 minutes. This mode is suitable for the syrup to heat up and cook a little. In addition to the “stewing” function, you can use similar ones: “boiling”, “baking”, “multi-cook”. Using these modes, you can also easily prepare syrup for future apple jam in a slow cooker.
5. 
   Cook the syrup for about twenty minutes, during which time the sugar should completely dissolve.
6. 
   When the syrup is ready, add pre-chopped apples to it and continue cooking until the beep.

   For lovers of oriental scents, you can add a little cinnamon powder, cloves or vanilla sugar. You can also add grated orange zest or skin.

7. 
   Look, in an hour the apple jam in the Panasonic multicooker is completely ready.
8. 
   We pour it into, let it cool completely and send it to the cellar to wait for its time.

   From 1 kg of peeled apples I got a little more than three half-liter jars of jam.

Apple jam prepared according to this recipe in a slow cooker is perfect as a filling for various pies and buns. It can be eaten simply with crispy toast or added to tea as a substitute for sugar. Bon appetit!

Making unusual jam with various additives has been a constant hit in the last few seasons of winter preparations. If you are already interested, but are not yet ready to take a risk and cook something unimaginable (for example, from cucumbers with cloves and rowan berries), then a recipe for jam from apples with oranges in a slow cooker, which I want to bring to your attention, is perfect for starting . The recipe is absolutely not “extreme”: well, you will need to zest the oranges or pretend that you are satisfied with the “spicy” bitterness. No. We simply peel the oranges, cut them into cubes, mix them with apples and get a bright, transparent, fragrant thick jam with which you can drink tea and bake pies. To make the jam so thick, I use one trick - I cook the jam on the “Pilaf” mode. This is a mode that allows all excess moisture to evaporate, but the jam does not burn. You can make jam in a multicooker of any model if it has this program.

Ingredients:

• 1 kg of apples (weight already peeled!),
• 3 large or 4 small oranges,
• 1 kg sugar

With apples, I think everything is clear. They need to be washed thoroughly and the core and seeds removed. But as for the question of whether to peel them or not, the rule is simple: if you have summer apples with thin skin, then you don’t need to peel it. If you have Antonovka, strifel or other varieties with thick skin, then it is better to remove it so that the jam has a uniform consistency.

Next we cut the apples into pieces. It all depends on what you like best. You can cut it into cubes, slices, or even grate it on a coarse grater. This will not affect the taste of the jam in any way. The apples will have time to cook completely, regardless of the size of the pieces. Place the apples in a bowl or directly into the multicooker bowl and begin processing the oranges.

Oranges need to be peeled and divided into slices, cut crosswise into 4-5 parts, as if for a salad. Next, mix the oranges with apples, add sugar and let stand for an hour. During this time, a sufficient amount of juice will have time to stand out.

Before cooking, stir the fruit mass with a wooden or silicone spatula. Turn on the multicooker to the “Pilaf” mode. This mode is automatic and ends when the jam is ready. This can take from half an hour to 45 minutes.

The finished jam should be placed hot into sterilized jars. To prevent the jars from bursting, you first need to fill them slowly, one spoon at a time, so that they have time to warm up. We close the jars with sterilized lids (I prefer screw-on ones, but you can also use thick nylon ones), turn them upside down, wrap them in a blanket and let them cool completely. After which you can put them away for storage.

Apples and melons are one of the most fragrant fruits in the world, why not combine them in one dish! Fruit salads are prepared quickly, but what to do if you want to enjoy it out of season? Apples can still be stored somehow, but with melons it’s already more difficult. Let's make jam from apples and melons, aromatic, appetizing, such that when you open the jar and look at the snowstorm outside the window, you immediately remember the hot summer, and how delicious it is with tea is simply beyond words!

Melon and apple jam - general principles of preparation

Melon jam with apples, like any other, should be cooked in wide aluminum bowls or the same stainless steel containers. It is not advisable to use enamel dishes, as the treat may burn in it.

Not every melon is good for jam. The delicacy should be prepared from aromatic varieties with slightly unripe pulp. When choosing a melon, pay attention to the peel; it should not have deep cracks or signs of spoilage.

Apple jam in a slow cooker

The sides should be elastic, without dents. Don’t be shy to smell it; the peel should not smell like grass; it should give off a subtle but rich melon aroma. Tap the melon, if you hear a muffled sound, don’t even doubt that this is the one you need.

Melon in jam can be combined with any berries, fruits and even some vegetables. The most popular recipes are those with apples.

The pulp of apples should be dense; loose apples, as a rule, are not juicy and have no taste. Which one is better to choose is up to you; a delicacy made from sweet fruits may turn out to be cloying, while sweet and sour fruits will add a slight sourness.

There are many recipes for melon jam with apples and they are all different. The jam can be rare or thick, with pieces of melon and apple pulp or only with slices of apples; poppy seeds, chopped citrus zest and even condensed milk can be added.

To enjoy fragrant melon jam in winter, it is prepared for future use in glass jars. Conservation is carried out strictly following the rules. The jars must be clean and sterile; the lids must be boiled separately for at least 10 minutes. After rolling, the jam does not need to be sterilized; it is enough to let it cool completely under a warm blanket.

Melon and apple jam - “Amber”

Ingredients:

Melon - one and a half kilograms;

Half a kilo of sugar;

Small lemon;

350 gr. apples with dense pulp.

Cooking method:

1. Wash the lemon thoroughly with warm water, scald with boiling water and wipe dry with a towel. Place on a cutting board and use a fine grater to remove the zest. You only need the outer yellow shell, do not touch the pulp. Rub a teaspoon of zest into this amount of ingredients.

2. Wash the melon, cut it in half and select the seeds. We cut off the peel, cut the pulp into convenient pieces and grind with a meat grinder. To obtain a more homogeneous mass, you can use a blender.

3. Wash the apples thoroughly, cut off the peel and, cutting in half, remove the entire core. Cut into cubes up to 3 cm in size.

4. Place the chopped melon in a large bowl and add sugar. Stir well and place on moderately low heat. Bring the mixture to a boil, stirring as needed. Reduce the heat to low and cook until the mass becomes transparent and viscous. It is important to constantly remove the foam that forms on the surface.

5. Place apples into the hot mixture, add zest, stir thoroughly. Bring to a boil, cook for another five minutes and turn off.

6. Pour the boiling jam into jars and seal with special metal lids.

Thick homogeneous jam from melon and apples

Ingredients:

Two kilograms of melon;

600 gr. sweet and sour apples;

A kilogram of sugar;

Half a large lemon.

Cooking method:

1. Wash the melon, cut it, select the seeds along with the fibrous pulp. Cut off the peel and cut the pulp into small cubes.

2. Peel the apples, remove the peel and, like melon pulp, chop finely. Squeeze the lemon and strain the juice with a fine sieve.

3. After mixing the melon pulp with apples, sprinkle with lemon juice and mix, this will prevent the apples from darkening.

4. Add sugar and mix again. We wait half an hour for enough juice to be released.

5. Place the bowl on the stove and boil the mixture for half an hour. Don't forget to stir regularly so that the sugar is completely dissolved. Turn off the heat and leave the jam for half an hour.

6. Grind the cooled mass in a colander or puree it with a blender. Boil the grated jam for an hour and a half over low heat.

7. While hot, pour into jars and seal tightly.

Unusual melon and apple jam with orange zest and condensed milk

Ingredients:

Peeled melon - 1.2 kg;

Half a kilo of apples, without peel and core;

300 gr. sugar;

A spoonful of orange zest;

A tablespoon of condensed milk;

Ground cinnamon - a third of a spoon;

2 gr. vanilla sugar.

Cooking method:

1. Grind the melon pulp in a meat grinder, pour it into a spacious container with a multi-layer bottom and mix with sugar.

2. Place on low heat and boil the pulp until transparent. Carefully remove the foam that collects on the jam with a slotted spoon.

3. Cut the apples into thin cubes. Curly pieces of apple pulp look original in jam.

4. When the melon pulp becomes viscous, drop the apple pieces into it. Bring the melon jam to a boil over high heat and boil, slightly reducing the heat, for about five minutes.

5. Add zest, cinnamon, vanilla and condensed milk, stir. After half a minute, turn it off and pack it into sterile jars.

Melon and apple jam with poppy seeds - “Makovei”

Ingredients:

Dense melon pulp - 630 g;

300 gr. apples with dense pulp;

Two glasses of sugar;

Half a spoon of lemon;

A tablespoon of poppy seeds.

Cooking method:

1. Cut the melon into small pieces into a bowl and add sugar. Mix carefully and set aside.

2. When the sugar melts in the released juice, put it on low heat. As it warms up, collect the foam. Reduce the jam by half.

3. Prepare the apples. Rinse the fruit with water and remove the seeds. Without peeling, cut into slices.

4. Dip the apples into the jam and remove from the heat. Shake a couple of times, then set aside so that the apple pulp is well saturated with melon syrup.

5. After an hour, add citric acid, mix the jam and place on the fire again.

After boiling, simmer over low heat for a quarter of an hour, add and stir in the poppy seeds.

6. After boiling the melon jam for half an hour, hot, roll it into sterile jars.

Melon and apple jam - “Assorted”, with zucchini and grapes

Ingredients:

A kilogram of large apples, red;

Melon pulp, young zucchini, light grapes - a kilogram;

3.5 kilos of sugar;

Three small lemons;

A small packet of vanilla powder.

Cooking method:

1. Cut the pulp of apples, melons and zucchini into small cubes, pour everything into a bowl and mix. After adding two kilos of sugar, mix thoroughly again and leave on the table for three hours.

2. Pour boiling water over the grapes removed from the branches for 10 minutes, then drain in a colander.

3. Peel the lemons and, like grapes, pour boiling water over them for ten minutes. After drying the citrus fruits, separate them into slices and cut them into smaller pieces. Select the seeds, otherwise the jam will be very bitter.

4. Place the bowl over medium heat, bringing to a boil, reduce the heat slightly and simmer for ten minutes.

5. After removing the bowl from the stove, add the lemon slices and grapes, stir, and leave until completely cooled.

6. Stir the remaining sugar into the cooled jam, bring to a boil again, boil for ten minutes and cool. Repeat the process five more times until it thickens.

7. After the last boiling, pack the hot melon jam into jars and roll them up.

Melon and apple jam: a simple recipe for a slow cooker

Ingredients:

Well-ripened melon - 700 gr.;

150 gr. sour apples;

Half a kilo of sugar;

Half a spoonful of lemon.

Cooking method:

1. Wash the apples well and cut into slices. Remove the peel and seeds, cut into thin slices and place in the cooking bowl.

2. Having selected the seeds from the melon, cut off the peel and cut the pulp into cubes for the apples.

3. Pour sugar into a bowl and add citric acid. We start the multicooker in the “Stew” mode, setting the timer for 30 minutes.

4. At the end of the program, let it brew so that the syrup is well absorbed into the fruit.

5. Again we start the multicooker in the same mode, this time for 10 minutes. To make a thick treat, you can add a spoonful of cornstarch or a special thickener for jam.

6. Puree the finished melon jam with a blender or leave as is.

Tricks for making melon jam with apples - useful tips

The jam will look more impressive if you cut the apples with a curly knife. The same cutting can be used for melon, if the pulp does not need to be ground in a blender.

If the recipe calls for adding citrus slices, be sure to remove the seeds. If you accidentally forget, you risk that the jam will taste bitter.

There should be no traces of blows or dents on the surface of melons and apples; in these places the pulp has an unpleasant aroma and a specific soapy taste.

Approach with special attention to the selection of fruits; the light melon aroma and taste is easy to spoil without noticing the spoilage. Varieties, as a rule, are unimportant; much more depends on the quality of the original products.

If you are not going to can the entire batch at once, try replacing, in whole or in part, refined sugar with dark sugar, the taste will noticeably change. Make sure you like the jam, and only then start making preparations.

Reputation: +4340 All author's recipes: 123

Publication date: 2015-08-29 I liked the recipe: 44

Recipe: Apple jam - Grated. Super delicious!

Ingredients:
apples - 1 kg;
granulated sugar - 1 kg

Cooking method:

For the past three years I have been making this wonderful jam from apples grated on a coarse grater for the winter.

Apple jam

I cook it a little, and that’s why the apples have a little crunch, like fresh ones! Jam is ideal for filling pies, both small and large apple pie. For pancakes. And just spread it on a fresh bun! Well, very tasty. This jam is eaten even faster than strawberry and blueberry jam.
For this we only need apples and sugar, in a ratio of 1:1. If the apples are sweet, then you can use less sugar. You can use any apples.

We wash them, cut off the peel, and grate them on a coarse grater.

Three to the middle until the seeds appear - we no longer need this.

Grate the required amount, add sugar and mix for a long time. A lot of juice is released.

Then put the jam on the stove. As soon as it boils, reduce the heat and cook for 10 minutes. This is what the finished jam looks like.

Now we put it in sterilized jars.

I keep it well all year, under nylon covers. And once one jar stood for two.

Try it, you will like it, many of my friends have started making apple jam according to my recipe)
Bon Appetit everyone!

Cooking time:PT00H30M30 min.

If your apple tree bears fruit abundantly, you immediately wonder what can be done with the harvest. Apples can be stored for winter, soaked, dried, made into compotes and apple pies. Much less often, jam is made from such a harvest. But in vain - jam – a delicious sweet that can be eaten either simply with tea or added to baked goods or served with pancakes and pancakes. The multicooker prepares jam just perfectly. The apple pieces don't get overcooked, and the syrup remains nice and clear.

Minimum ingredients required for jam:

• one and a half kilograms of apple slices (it is recommended to choose firm apples, without signs of overripeness);
• the same volume of white sugar.
• one lemon.

The volume of ingredients, of course, can be changed, the main thing is that the ratio of the main components remains one to one.

Step by steprecipe for apple jam in a Redmond slow cooker

1. To prepare apples for jam, they need to be washed and dried well. If you make jam from store-bought apples, wash them with a brush and some baking soda to remove any waxy coating.

We cut off the peel with a vegetable peeler. We cut the fruits into halves, cut them into thin slices, removing pieces of the core (the recipe indicates the mass of just such, already peeled apples).

1. Load the fruit into the multicooker pan, sprinkle with sugar, do not stir so as not to break the slices (or do it very carefully). In your assistant’s menu, select the “stew” program and set the time to 30 minutes. There is no need to close the lid. If you don’t have time to watch the jam, you can close the lid, but then you need to remove the valve and reduce the volume of ingredients by three times.
2. Within half an hour, the sugar will turn into syrup and the mixture will boil. If the power of the multicooker is low, then set the time to 40 minutes to wait for it to boil for sure. To avoid burning the jam, stir regularly with a wooden or silicone spoon. As soon as the dessert boils, turn off the multicooker.
3. Pour the juice of one lemon into the finished product and mix again. This way the jam will acquire a pleasant sourness and will not be too cloying.
4. In order for apple jam to be stored for a long time, it must be placed in pre-sterilized and dried jars. Lids also need to be sterilized. Pour the hot dessert into containers, screw on the lids and cool, wrapping them warmly in a thick towel. Proper storage of cooled jam involves placing the jars in a cool and dark place.

In this version of preparation, the dessert looks like slices of fruit immersed in a thick amber-colored syrup. If you like homogeneous jam, without pieces, then there is another way to prepare jam from apples in a Redmond slow cooker. To do this, pour half a kilo of apple slices into a multicooker with a third of a glass of water and simmer for half an hour. At this time, on the stove, cook the peel in two-thirds of a glass of water - after boiling, simmer for half an hour. Pound the apples with a wooden masher, add a glass of sugar, pour in the juice of half a lemon and a decoction of the peel. Simmer for one hour with the lid closed until the desired thickness. Prepare delicious desserts with the site