By breeding, many varieties of apples were bred. In the pulp and skin of the fruit there are dietary fiber, trace elements, organic acids, many vitamins. Variety Antonovka has a persistent aroma, pleasant taste, the fruits do not lose their basic properties for a long time. If you make jam from these apples in a slow cooker for the winter, you get a tasty and healthy product. With its use, the work of the stomach improves, nerves calm down, bones are strengthened. Such a treat can be eaten by both children and pregnant women.

Recently, replaced by pots that have been used for centuries, came the "smart technique", and greatly facilitated the work of housewives. Not only excellent borsch, roast can be cooked in a slow cooker, but also jam from apples, and not quite ripe fruits, and different varieties are also suitable. Pectin is stored in the treat, which frees the body from harmful salts and toxins, strengthens the immune system.

To cook the jam, you just need to load the chopped fruits into the bowl and select the appropriate mode. Within a few hours you will have to stir the mass a couple of times with a spatula made of plastic or wood, remove the foam. The fruits are boiled quite evenly, a tasty jam is obtained, in which much more vitamins and minerals are stored than after heat treatment.

Ingredient preparation

To cook the jam, you will need fruit, sugar and water. Apples with cracks and dents will do, if only they are not completely green. The fruits need to be washed, remove the damaged pulp, partitions and seeds. Peeling is not necessary. Sugar is added even to sweet apples, otherwise the jam will not have a thick consistency and will quickly deteriorate.

Before laying the fruits in the bowl of the multicooker, after cleaning, they are passed through a meat grinder or chopped with a blender. To enhance the aroma, pour a pinch of cinnamon or vanilla into the mass of apples, put ginger in pieces.

Cooking jam in a slow cooker for the winter

Using the simplest recipe, you can stock up on a vitamin treat until spring, stuff them with pies and rolls. To do this, take 2 kilograms of apples and 500 grams of sugar.

Washed fruit removes the middle. Fruits can be sliced ​​or chopped with a blender, grater, meat grinder.

Sugar is poured into the apple mass and whipped to make mashed potatoes. After 2 hours, it is poured into the multicooker bowl and the appropriate function is selected. For some brands, this may be the “Fry” button, while for others, “Baking”. When the composition boils, it is necessary to replace the mode with "Extinguishing". In 20 minutes, it’s quite possible to make a jam. It is transferred to sterilized jars, if necessary, to be stored until winter. In containers, the treat will lie, without spoiling, for 4 or 5 days.

Other recipes in a slow cooker and pressure cooker

Apples go well with pears, plums, apricots, red currants. In this jam there will be even more vitamins. A delicious treat is obtained in a pressure cooker. The nutmeg or vanilla gives a special flavor to the dessert.

With oranges

Due to the presence of pectin, fiber and organic acids in apples, this jam does not lead to weight gain, because it contains a small amount of calories. A tasty and healthy treat is obtained if you use a simple recipe, according to which you need to take:

• 4 oranges;
• a kilogram of apples;
• 500 grams of sugar;
• one lemon.

Before you cook the jam, you need to wash and prepare the fruit:

1. Peel the peel from citrus fruits, remove the seeds, cut into slices.
2. Coreless apples are chopped into pieces.
3. Fruits are loaded into a multicooker bowl, sugar is poured on top.

Turn on the "Extinguishing" button, select the timer for 2 hours. During this time, the mass must be stirred at least 3 times so that it does not stick to the non-stick coating. If the oranges are not boiled, jam must be passed through a blender. You can store it until spring, rolled up in sterile jars. In a pressure cooker, the preparation of delicacies takes only an hour.

With pumpkin

Many summer residents in the harvest year simply do not know what to do with fruits, where to put vegetables. Not everyone will bring their own grown fruit to the market. So that the products do not disappear, it is better to cook from them jam. To do this, take:

• per kilogram of sour apples and pumpkins;
• 900 grams of sugar;
• lemon juice.

For the preparation of dessert, the fruits of the later varieties are suitable - Antonovka, Simirenko, Papirovka, from the early apples it turns out not to be jam, but porridge. Carefully read the recipe:

1. Seeds are removed from the pumpkin, cut off the crust, rub it, using a coarse grater. The mass is transferred to a wide container, half of the sugar is poured.
2. Apples are peeled and middle, cut into slices, add the rest of the sweet sand to them.
3. When both products let the liquid in, mix, pour in the lemon juice and move into the multicooker bowl for literally 20 minutes, setting the mode “Quenching”.

Jam is sent to sterile jars and rolled up with lids. It will not go bad in the refrigerator until next spring.

With plum

For 2.5 hours, some housewives prepare a delicious dessert using fruits and berries. Apples can be combined with gooseberries, but to maintain a garden flavor, to obtain a uniform consistency, it is better to take plums. For 1200 grams of fruit, you need a kilogram of granulated sugar. Before sending fruits to the multicooker:

1. Wash and dry apples, cut into pieces.
2. Bones are removed from plums, mashed.
3. Both masses are mixed and heated over a fire, pouring 500 grams of sugar.
4. After 10 minutes, the jam is poured into the multicooker bowl by pressing the “Baking” button.
5. After a quarter of an hour, you need to lift the lid, add the remaining sweet sand and select the “Quenching” mode, time - 2.5 hours.

The jam is transferred to heated sterile jars and rolled up. Such a treat is used as a filling for pies, served with pancakes or pancakes.

Preservation of jam

In Soviet times, cakes were sold in school buffets and factory canteens. Their taste was remembered for a long time thanks to the filling, which was prepared from apple jam, which did not flow, had a very thick consistency. You can preserve such a delicacy for the winter if you take:

• fruits - 1 kilogram;
• glass of water;
• sugar 800-850 grams.

First you need to make mashed potatoes. Peeled apples are cut into pieces, put in a pan and boiled, pouring water, until soft. Then the fruit is passed through a sieve. Sugar is poured into the cooked mass and put in the oven with a temperature of 250 °. When the mashed potatoes boil, the temperature is reduced and simmer until it becomes a reddish tint. Hot jam must be packaged in sterile jars. Canned dessert is stored without a refrigerator.

Step 1: prepare the ingredients.

For this sweetness, it is better to take sweet and sour apples with a thin skin, because it is not advisable to remove it, since it contains a lot of pectin - an astringent natural substance, it turns out to be very thick from it. So, first we wash the fruits under the trickles of cold running water and dry them with paper kitchen towels.

Then we put them on a cutting board, we cut each fruit into 2 equal parts in turn with a sharp kitchen knife, remove the core with stones from them and, if you really want to, remove the thin layer of the skin, without it, of course, the process will go faster. Next, chop the apple slices into small slices about 1.5 centimeters thick, put the rest of the necessary ingredients on the countertop and move on.

Step 2: cook jam from apples in a slow cooker - stage one.

We insert the plug of the kitchen appliance into the outlet, install the bowl with apples in it and pour 1/3 cup of purified water into it. Our first goal is to make the fruit soft so that it boils faster, so we cover the kitchen appliance with a tight-fitting lid and turn it on mode Baking for 30 minutes.

Step 3: cook jam from apples in a slow cooker - stage two.

After the required time, the equipment will turn off on its own, notifying about it with a corresponding buzzing, ringing or squealing sound. We open the lid and rub the rather soft apples with a wooden or metal nibbler for potatoes, however, the last version of this kitchen appliance should be used with care so as not to scratch the Teflon coating of the bowl. Smoothie will not work right away, it will be with pieces, but it's not scary! Pour the loose mass with the right amount of granulated sugar, mix everything with a wooden kitchen or silicone spatula to a homogeneous consistency, cover with a lid and set extinguishing mode for 2.5–3 hours, depending on the juiciness of apples and the desired thickness of jam.

Step 4: prepare the inventory for conservation.

We don’t lose a minute, we check the jars and lids for rust, cracks, nicks and carefully rinse them in warm water with the help of ordinary kitchen sponges, baking soda or detergent with a minimum content of chemicals. Then we sterilize the glass containers in any convenient way, for example, in a microwave, oven or the old fashioned way on the stove, pour other dishes that are needed for preservation, hot water, and boil the lids in a small saucepan for 12-15 minutes and leave it in for use.

Step 5: cook jam from apples in a slow cooker - stage three.

When the crock-pot switches off again, we look at what happened to us, if it’s too liquid, then we set baking mode for 20, 40 or 60 minutes  and, constantly stirring, boil the apple mass to the desired density.

As you can see, the time may vary depending on the juiciness of apples, but sometimes this process is not needed at all if the fruits were dry or the consistency of an apple delicacy suited you immediately after stewing.

Step 6: preserve the jam from apples.

Now we proceed to the next step, in turn we install a watering can with a wide throat on each sterilized half-liter or liter jar and with the help of a ladle we pour the jam that is still liquid on them. We cover the glass containers with warm, and preferably hot metal lids and, if they are screwed, we seal the workpiece with an ordinary kitchen towel, and if with an elastic, then use a special key.

Then we put the preservation on the floor upside down, wrap it in a wool blanket and leave it in this form for a couple of days, so that it cools down gradually, without a sharp temperature drop. Then you can send the jam to a more suitable place, for example, a pantry, a cellar, a cellar, and use it as needed.

Step 7: serve jam from apples in a slow cooker.

Jam from apples in the multicooker turns out to be more appetizing than that which was prepared in the usual way on the stove. Most likely, this is caused by uniform heating and gradual evaporation of fruit moisture, which allows the pectin to gradually thicken to the desired consistency. The taste, as well as the color of this wonderful delicacy is always different, they completely depend on the variety of apples and the amount of granulated sugar.

It is served on a sweet table along with hot tea in utensils specially designed for this purpose: bowls, bowls. Also, this jam is used in the form of a filling for baking, a layer of cakes, pastries or as a complement to liquid or semi-thick desserts. Enjoy it!
Enjoy your meal!

You can cook the jam in the “Baking” mode, but in this case it will be necessary to very often open the lid and stir, otherwise the treat will burn;

If desired, you can add freshly squeezed juice from half a lemon, a little vanilla sugar or ground cinnamon to apples along with sugar;

If apples are very sweet better, reduce the amount of sugar to taste;

This jam was prepared using a multicooker of the Redmond 4500 trademark with a power of 700 watts.

In a slow cooker with a minimum investment of time. We offer some simple recipes.

general information

For making jam, it is best to use red apples. It is not necessary that they are perfectly smooth and beautiful. Overripe and rotten fruits will also fit. All the same, they must be boiled until mashed.

The beneficial properties of jam are determined by the healing qualities of the apples themselves. It is believed that they improve the digestive system by stimulating the formation of gastric juice. Winter and summer varieties contain a sufficient amount of minerals and vitamins. After heat treatment, they remain no more than 30%. In this case, fiber, pectin and beta-carotene are retained in the same volume.

People suffering from diabetes are contraindicated in the use of apple jam. And all because of the high glucose content in it.

Apple jam with plums

Ingredients:

Cooking:

1. Let's start by processing the sinks. We rinse them, peel, grind to a puree state. We do the same with apples. Combine one puree with another. Mix well.

2. We put a saucepan with mashed potatoes on the stove, turning on a small fire. Add 500 g of sugar. Mix the ingredients. Cook for 10 minutes.

3. Turn on the slow cooker. We spread warm mashed potatoes in it. We find the “Baking” mode and set the timer for 15 minutes. Closes the lid and wait for the sound signal.

4. We transfer the device to the "Extinguishing" mode for 2.5 hours. After the specified time, apple jam in the slow cooker is ready. It remains to pour it into heated dry cans, seal them tightly and turn them downside down.

Apple jam in a slow cooker: a recipe for the winter

Products:

• 500 g of sugar;
• 2 kg of apples.

Apple jam in a slow cooker is prepared like this:

1. Rinse the fruits, remove the core and seeds, and cut the flesh into slices. The peel is also better to remove.

2. Turn on the "Extinguishing" program. Put apples in the bowl. We fill them with sugar. We set the timer for 2-2.5 hours. No need to add water. Periodically stir the jam during its preparation. The result should be a homogeneous mass.

3. After the beep, we distribute the jam to the sterilized banks, close the lids and turn upside down. Wrap with an old blanket or jacket on top.

Apple jam in the Redmond slow cooker

Grocery set:

How to prepare apple jam in the Redmond slow cooker:

Step number 1 - start with the processing of the fruit. We rinse them under running water, cleans the skin, seeds and core. Cut the pulp into cubes.

Step number 2 - now wash the lemon or orange. Citrus also needs to be cut into cubes.

Step No. 3 - we shift the shredded fruits into the multicooker bowl. We fall asleep with sugar.

Step No. 4 - find the "Extinguishing" mode and start for 2 hours. Stir the apple mass every 30 minutes.

Step number 5 - after you hear it, you need to shift the jam from the slow cooker to a blender. Grind until puree.

Step number 6 - turn on the multicooker again. Spread applesauce. Install the “Baking” program for 7-10 minutes. The jam turns out to be thick, aromatic and incredibly tasty. It is not necessary to roll it up for the winter. It is possible immediately after cooking to submit jam to the table. It will be a great addition to pancakes or pancakes.

Some housewives complain that during cooking in a slow cooker, the fruit mass burns, spreading an unpleasant odor. To avoid this, do not fill the cup to the very top. It is recommended to fill apples in half. And be sure to stir the fruit puree while it is in the slow cooker.

Jam recipe from apples and pears

Ingredients:

• 700 g of sugar;
• 0.5 kg of pears;
• one lemon (150 g);
• 0.5 kg of apples.

The practical part:

1. Wash the lemon with a brush. It is necessary to pour citrus over boiling water several times. Cut into circles. We remove all the bones. We cut each circle of lemon into 4 parts.

2. Rinse apples and pears under running water. Grind (best slices). We remove the seed boxes.

3. Turn on the slow cooker. Shredded fruits are placed in a bowl. We fall asleep with sugar. Leave for 20 minutes in this form. During this time, apples and pears should give juice. At this stage, do not mix the ingredients so that the sugar grains do not scratch the surface of the bowl. If you want to use lemon juice, add it at the very end.

4. After 20 minutes, you must start the "Baking" mode. We set the timer for 5 minutes. This will be enough to completely dissolve the sugar. Mix the ingredients.

5. We translate the multicooker into the “Braising” program for 1.5 hours. The result is a golden mass of fruit. We cool it and send it to the blender. Then again pour into the slow cooker, bring to a boil using the "Cooking" and "Extinguishing" modes. Our dessert is ready to be served. Have a nice tea party!

Afterword

By choosing any of the recipes presented in the article, you can easily cook apple jam in a slow cooker. The cost of time and products, as you see, is minimal!

I do not write the exact proportions, because it is a matter of taste. But I will explain a little. I take 600-700 grams per 1 kg of sugar apples. If apples are sour, I put more sugar. We make jam better, because we store it not in the basement, but at home. Therefore, I make sure and put more sugar so that the jam does not turn sour.

Cinnamon for this number of apples took 1 tablespoon without a hill. You can add a pinch of citric acid as desired.

Wash the apples, cut into slices, removing the seed boxes.

In a multicooker bowl, lay out apples and sugar in layers, gently shaking the bowl for even distribution of sugar.

Leave the apples for 30 minutes so that the juice appears. You can simply turn on the “Cooking” or “Baking” mode for 10 minutes, and stirring to wait for the sugar to dissolve.

Then turn on the Extinguishing mode for 1 h 30 minutes. At the end of the regime, pour apple jam from the slow cooker into another container and beat with a blender.

Apples may seem slightly damp, but in fact this time is enough to give the juice and taste of jam.

Pour the applesauce back into the slow cooker, add cinnamon and mix well. The jam will become a beautiful dark color and the very “charlotte” flavor will appear.

We turn on the Extinguishing mode for 20-30 minutes (or according to the situation).

If apple jam in the multicooker is very thick, then do not go far and sometimes stir it so as not to burn. Only more accurately, hot jam when boiling can sprinkle.

Ready jam from apples is poured into sterilized jars and rolled up.

In a step-by-step photo recipe, a Redmond 4500 multicooker with a power of 700 watts was used during preparation of the workpiece. How to make homemade apple jam in a slow cooker told Angelina Koroleva, thank her for the recipe.

Bon appetit and tasty preparations for you along with the Recipe Notebook!

A cozy tea party will complement the gentle jam from apples. You can do it yourself at home without any effort. Delicate sweetness is made in several ways, as well as using different types of kitchen tools. The following are popular non-laborious recipes, and it is up to you to decide which one to choose.

Classic Apple Jam Recipe

There are two options for the classic recipe for making apple jam. For the first apple sweet recipe, you will need about a kilogram of fruit already peeled (without peel and core). 800 grams of sugar will help turn apples into jam. You should also stock up with 150 grams of boiled cooled water.

Getting started making jam:

Thickness of jam depends on the duration of boiling applesauce. The longer you cook, the thicker it will be.

The second method will require 2 kilograms of sweet and sour apples and about 1.2 kilograms of sugar:

Apple jam in a slow cooker

Where is the modern hostess without modernized kitchen appliances now? For those who want to save time, the following is a recipe for jam from apples in a slow cooker, which will require 1.2 kg and two glasses of sugar. To make a subtle citrus note, you will need a zest with 1 lemon and a cinnamon stick.

Cooking jam:

Lemon juice contributes to the harmony of sweet and sour taste in apple jam.

Apple jam in the oven

Apple jam at home can still be cooked in the oven. For such a simple treat, you will need to pick sour-sweet varieties of apples from the branches of a kilogram. To make them jam, 800 grams of sugar should be measured. Half a teaspoon of citric acid will dilute the cloying dishes. Finally, half a teaspoon of ground cinnamon will bring a certain oriental aroma. To avoid burning, half a glass of boiled cooled water will not hinder.

Cooking jam in the oven:

Jam from apples can be combined with other fruits of the garden: pumpkin, pear, carrots. Orange and lemon will add an unusual taste to such a treat. Experiment with the ingredients, but don't forget the steps in the recipe that you must follow.