Thick apple jam in a slow cooker. Apple jam, cooked in a slow cooker - conservation now does not take a lot of effort

16.09.2019 Soups

Time: 130 min.

Servings: 2-3

Difficulty: 3 out of 5

Apple jam, cooked in a slow cooker - conservation now does not take a lot of effort

Blanks for the winter are a storehouse of good mood in the cold season. Having opened a jar of jam, jam, jam made from aromatic strawberries, juicy pears or summer apples, we let a piece of summer into our home.

Rolling up jars of sugar fruits or berries is a good tradition that allows you to meet winter with a supply of sweets.

Each housewife has her own favorite recipe, which has been used for more than one generation. But time makes its own adjustments, including in the preparation of blanks.

Today, you can cook delicious jam or jam much faster and without much hassle if you adopt recipes for a multicooker. So, our guest today: apple jam in a slow cooker.

A winter jam recipe can be a real boon if you love homemade baked goods. Such a processed apple product is considered an excellent filling for bagels, rolls, croissants, pies.

It is also used to fill sand baskets and grease the top of the cakes before coating with chocolate icing.

Well, if baking is not your passion, then you will still like the recipe, because there is nothing tastier than a piece of fresh bun, buttered and covered with a thin layer of sweet apple jam.

The color and consistency of conservation is influenced by the variety of fruits used. You can make jam from any apples, but it is best to choose varieties such as Antonovka, White filling, Granny Smith, Semerenko.

The slight sourness inherent in the fruit will give a characteristic note to the product. Plus, only juicy fruits will provide the desired firm texture.

A recipe for boiling the skins and using this broth during subsequent cooking. This is an unconventional technique that is slightly different from the usual technology.

Why so much fuss with the peel? Almost all recipes insist that the peel is removed from the fruit, regardless of the variety. And although the peel of Antonovka or apples of the white filling variety does not differ as hard as, for example, the granny Smith peel, it is better to cut it off, since it is very likely that otherwise pieces of the peel will fall into the thickness of the jam.

But instead of sending the cleanings to the trash can, it is better to boil them. The apple peel contains an abundance of pectin - a gelling agent, with the help of which the jam will acquire its dense consistency.

The second recipe is simpler: you can not cut off the peel, do not fool your head by preparing the broth. Cooking a treat for the winter should be done in two steps, but the technology is completely simple.

Therefore, if you are not in the mood to experiment or prefer simpler cooking methods, it is better to go straight to the second part.

Ingredients:

Our recipe is good in everything except the volume of the final product. To cook at a time, it turns out a little more than a half-liter jar.

Recommendation: no matter how much you want to save time and effort by rolling up several cans at once, you should not load the multicooker bowl to capacity - the mass may boil away. At the same time, the form, filled to the middle, minimizes the likelihood of boil-over.

Step 1

Wash the apples thoroughly. Since the peel will be used further, it must be thoroughly wiped with a stiff brush or scraper.

Peel the fruit and put it in a small saucepan. Cut each apple into quarters and core.

Place the sliced wedges in a slow cooker, add a third of a glass of water and set the Bake setting for half an hour. In the meantime, you need to prepare the broth.

The recipe is as follows: fill the peel with the remaining water, put the saucepan on the stove and turn on the fire. Wait for it to boil, and then cook the broth for twenty minutes. Remove the saucepan from the heat and strain the liquid.

Jam in a slow cooker can be cooked even from apples, which do not look very nice: with small dents or damage. The main thing is to cut off all areas that are not marketable.

Step 2

For half an hour spent in the “Baking” mode, our apples will become soft and suitable for turning into a puree. The most convenient way to do this is with a blender.

But it is not recommended to carry out the procedure in a multicooker bowl, so as not to damage the coating. You will have to pour the mass into a bowl, grind with a blender, and then return to the bowl.

But if you are trying to save effort, take note of this recipe: you can crush apples in mashed potatoes with a wooden crush right in the mold.

Step 3

Pour sugar into a bowl, squeeze the juice from half a lemon. Whether or not to use lemon juice is up to you to decide the recipe.

You may not need to add it, but a slight sourness will help to avoid the sugary treats for the winter. Next, we will cook apple jam in a slow cooker. The "Baking" mode will help us, 65 minutes.

Step 4

Monitor the contents of the bowl throughout the entire process. When the mass thickens and becomes dark in color, the apple jam in the multicooker is ready. Depending on your model, it may take even less than an hour: 40-45 minutes.

Step 5

Arrange the finished jam in sterilized jars, roll up the lids, wrap and leave to cool completely.

Now, as promised, let's look at the second recipe. The list of ingredients will be the same: per kilogram of Antonovka (or any other variety: white filling, seedless, jonagold) a pound of sugar, lemon juice if desired.

However, we don't need water. Cut the apples into not very large slices, put them in a multicooker bowl, cover with sugar and leave for half an hour - the fruits should start juicing. After that, turn on the "Extinguishing" program, the time is one and a half hours.

After the sound signal, transfer the mass to another dish, grind with a blender in mashed potatoes, return to the bowl and leave in the “Stew” mode for another half an hour. After that, the apple jam in a slow cooker can be considered ready. Which method is more convenient and easier is up to you.

See another version of this dish:

Fruit preserves and jams in winter are a great addition to tea. I really love apples and sweet preparations from them, so apple jam in a slow cooker is a highlight of berry jams.

Its taste changes dramatically, with a change in the variety of apples or their ratio when harvesting fruits. For such a jam, I try to choose sweet apples with a delicate white pulp. After processing, the grated treat has a very light jelly-like texture. Crispy, hard fruits are more likely a winter version, they have a lot of juice and they will turn out to be more liquid in consistency. But, if you want to try, take whichever tastes best and add the Jelly Jam thickener. Adjust the proportions of sugar yourself. If you like the taste of cinnamon, you can add some too. The scent will come out just incredible! You will need a meat grinder or blender to grind apples. The cooking process will take you very little time: for the volume of apples indicated below, not 30 minutes. The pure yield is about 350 grams. You can use such a thick jam not only in the company of coffee, but also as a delicious filling for pies, croissants, pancakes.

300 grams of apples,
300 grams of white fine crystalline sugar.

Preparation

Wash the fruit thoroughly and place in a colander to drain off the water. Peel and core the apples to achieve the desired tender consistency. Use a vegetable knife to peel off the skin in a thin layer. Cut the peeled fruits into small slices and chop with a blender or pass through a meat grinder.

Transfer the apple mass to the bowl of the multicooker.

Add sugar and stir the mixture. Add cinnamon if desired. If you chose sweet and sour apples, increase the amount of sugar slightly.

Now put the dish in the multicooker, lower the lid and set the “Braising” program on the display. By the time it is 30 minutes. You have time to prepare the containers.

Wash the jars with baking soda and sterilize in the oven or in another convenient way. Process the lids in boiling water for 4-5 minutes. After the end of the cooking time, put the aromatic apple jam in a prepared glass container and roll up. Turn the cans over and cover with a blanket. Cooled - store in a dark place.

Jam is used as a dessert separately and for filling in various pastries. This is a versatile product, and most importantly, very tasty and healthy. It is not for nothing that the hostesses, year after year, cook it in their kitchen with such persistence, during this time quite a few recipes have been developed, we offer the best of them to your judgment. Apple jam in a Redmond slow cooker, and in almost all the others, is prepared even without adding water, it's very simple.

A simple recipe for apple jam in a slow cooker:

Sour apples are suitable for this cooking option. The result is a liquid and sweet jam.

Required Ingredients:

Sugar - 450 grams;
Apples - 1.5 kilograms;

Step by step recipe:

We wash the apples under running water, cut into slices, while cutting out the core. For this, you can use an apple cutter.

You can also remove the rind if it is too thick. The thin skin can be left on.
We load the slices into the multicooker bowl, and fill them with sugar. In a multicooker "Redmond" set the stewing mode for 2-2.5 hours, depending on your preferences in consistency, and the variety of apples. The first 10 minutes, cook in the "frying" mode, constantly stir the mass with a spoon, then we transfer to "stewing" and that's it, no further intervention is required.

After the time has elapsed, open the lid and sprinkle the treat on sterilized jars and roll up the lids, turn the jar upside down and wrap it up with a blanket until it cools completely, then put them in the basement.

How to cook apple jam in a slow cooker:

A little secret, in order to quickly cook a delicacy, cook it in the "frying" mode, stirring constantly for the first ten minutes, and then switch it to the required mode, so you will significantly bring the moment of the end of cooking closer. If you do not want to bother yourself with unnecessary work, then immediately cook in the "stewing" mode,

The second recipe, apple jam, for baking:

This preparation is best suited as a filling for various baked goods, or for pancakes, since it contains cinnamon. Cinnamon is added as desired, it can be removed.

Ingredients:

A pinch of citric acid (on the tip of a knife) is optional;
One kilogram of apples;
One tablespoon of cinnamon
Six hundred grams of sugar.

Cooking:

Wash the fruit, peel it if necessary. Then we cut them into slices, remove the core. As in the first option, it is best to use a special device.
Put layers of sugar and apples in the bowl. Shake the bowl to mix better.
Let us leave them in this position for half an hour in order for the juice to start up.
We set the "extinguishing" mode for 1.3 hours.
After the time has elapsed, open the lid and let the mixture cool, beat with a blender until you get a homogeneous mass.
Put all the whipped puree back into the bowl, and add cinnamon. We set the "extinguishing" mode for half an hour.
Jam from apples in a slow cooker can burn, and then it will be very difficult to wash the bowl, to avoid this, stir it constantly.

That's all, scatter the finished yummy on the jars and roll up the lids.

Do you remember the apple jam from your childhood? It was sold in the store in chunks, was very thick and, of course, very tasty. Having matured, we so want to cook that same jam from childhood on our own, but repeated attempts were unsuccessful. Now a little assistant has appeared in the kitchen - a slow cooker, so it is in her that we will cook a thick apple jam.

Every housewife has a notebook with perfect recipes. You can safely write there this recipe for making apple jam in a slow cooker. It turns out the jam is thick, rich in color, aromatic and, of course, very tasty.

What ingredients are needed:

ripe apples - 1 kg;
small lemon - 1 pc.;
sugar - 2 cups (a little more if you like sweets);
ordinary water - 1.5 cups.

Please note: it is better not to exceed the indicated amount of ingredients in the recipe, because the multicooker does not need to be fully loaded, the bowl should be half full.

As for the color of the jam, the shade may not turn out dark, it all depends on what varieties of apples you used.
For making jam according to this recipe, the variety of apples does not matter. It is only important that the apples are not overripe, but slightly unripe, hard. Choose red or yellow apples. It is just from such fruits that a special jam is obtained - thick and dark.
The apples must be thoroughly washed, preferably with warm water with the addition of soda, rinse each fruit with a soft brush.
The apples need to be peeled, but do not rush to throw away the peel, it will still be useful to us.
Each apple should be cut into 2 pieces, then each piece should be cut in half. You will get quarters of apples, they need to be folded into the multicooker bowl.
Pour water into the saucepan of the multicooker directly on top of the apples, only half a regular glass is enough for now. We will boil or steam the apples in the "Baking" mode, half an hour is enough time.
Our task is to keep the apples soft. In the meantime, we will deal with apple peelings, they need to be folded into an ordinary saucepan, filled with the remaining amount of water and put on the stove over high heat.
We wait until the water boils, slightly reduce the heat, continue to boil the peel for 20 minutes or 25 minutes, then strain the broth and pour into a jar or any other clean container. You won't get a lot of broth, about 2/3 cup.
In the meantime, we were engaged in these matters, the multicooker coped with the task, we need to open the lid of the appliance and, using a pusher (wooden), gently turn the apples into applesauce. This can be done very quickly and easily. You might want to do this job with a blender. Yes, this is allowed, only you need to transfer the apples to the blender bowl, grind in mashed potatoes, which must be returned to their original place, that is, into the multicooker bowl. There is no need to talk about saving time. Do what you like best.
Add the remaining ingredients to the hot applesauce: sugar and lemon. Squeeze juice from the lemon, mix all the products in the multicooker bowl.
As for the lemon, you don't need to put it, but without this component, applesauce in a slow cooker turns out to be very sweet.
And one more thing - you need to pour the broth from the apple peelings last, mix well and that's it, you can choose the desired program for making applesauce in a slow cooker. And we will cook the dish according to this recipe in the "Baking" mode, setting the maximum time - 60 minutes + 5 minutes.
The apple mass is gradually boiled down. Please note that you need to visit and monitor the process of preparing applesauce in a slow cooker several times. What you need to do: open the lid, stir the apple mass with a special spatula (you can use a silicone or wooden one) and close the lid again.
The jam gradually thickens and darkens as it cooks. We recommend that you close the lid of the device so as not to violate the temperature regime. And there is no need to worry that the apple jam in the multicooker will escape - it is in this device that the optimal cooking mode is observed.
The only thing you can do is check the consistency at the 40th minute of cooking apple jam in a multicooker, if it is thick enough, you can turn off the device. And we also advise you to take into account the power of the multicooker, perhaps in one case 40 minutes will be enough, and in the other, even an hour will not be enough.

At the exit, the finished product is a jar with a volume of 0.5 liters and a little more on top. This is just a kilogram of apples! If you want, put the jam in a jar. Wait for it to cool down and refrigerate. Or you can transfer the hot apple jam from the multicooker to a pre-processed jar (sterilization can be done in a multicooker beforehand), close it tightly with a lid. The jar should be wrapped in a warm blanket or wrapped in a woolen sweater, left to cool completely. Now such apple jam, cooked in a multicooker, will be stored at room temperature for a year! Although we doubt you have such colossal patience. And from apple jam you can make delicious rolls, bake pies, serve with tea. Enjoy your meal!

Apple jam in a slow cooker

We present to your attention a classic recipe for making apple jam in a slow cooker. There are more advantages of making jam in this way than disadvantages. For example, more nutrients will be preserved when processing apples in a multicooker, the mass does not burn and does not escape, and the density of the finished product can be adjusted independently. As for the shortcomings, there is only one: you cannot cook a lot of delicious apple jam at a time. But perhaps it is not necessary, because apples can be bought in the store all year round, so it is better to cook apple jam in a slow cooker in small batches to keep it fresh and tasty.

What we will prepare products:

slightly unripe apples of any varieties - 1.5 kg;
granulated sugar white - 500 g.

The subtleties and secrets of making apple jam in a slow cooker:

If you want to cook jam and give it to your beloved grandmother, mom, aunt, friend, sister or teacher, then you need to sterilize the jar and lid first. All dishes can be processed easily and simply in the multicooker bowl. It is necessary to pour water, put the lids in the water, install a steamer grate on top, and place the jars on it with the bottom up. Steam mode, the time for steam processing of containers is 7 minutes.
And now we turn directly to the preparation of apple jam in a slow cooker. We choose beautiful apples, with yellow or red barrels, without damage, juicy and not too ripe.
The fruit must be thoroughly washed, without peeling the peel, cut into 4 parts. And here is the first secret of making applesauce in a multicooker: put the mass in a spacious bowl and grind it with a blender. As you understand, apples are crushed together with the peel. If there is no blender, then you can grate the apples with medium notches. Even if after such preparation there are pieces left, this will not affect the final result, because the apple jam in the multicooker is boiled down and turns into a homogeneous and thick mass.
The apple mass is ready, you need to add sugar and mix both components.
For now, we are not in a hurry, we need to leave the apple mass on the table for a couple of hours so that the sugar dissolves. There is plenty of fruit acid in apples, so you don't need to add water. After an hour, you will notice how the sugar gradually begins to melt.
When the sugar is completely dissolved, the mass must be transferred to the multicooker pan, and now the most crucial moment of making apple jam in the multicooker comes - choose the desired program. And best of all is the "Baking" mode, while the time can be set to 20 minutes.
You should not start from time, you just need to observe the process of making apple jam in a multicooker - as soon as the color begins to change and boil, then you need to switch the device to the "Stew" mode, set the time to 1 hour +30 minutes.
First, for an hour, apple jam in a slow cooker will be cooked with the lid closed, and the remaining half an hour with the open one. Naturally, you need to stir the apple jam from time to time in a slow cooker using a wooden spoon or spatula.
The finished thick jam must be laid out in pre-prepared jars (the container must be absolutely dry!) And rolled up with lids. To ensure self-sterilization of the finished product, it is necessary to wrap each jar in something warm and leave to cool. There is no need to turn over the jars of jam.

Apple jam, cooked in a slow cooker, is eaten instantly, so the housewives find it difficult to say exactly how long such a tasty and healthy preparation can stand. We recommend not to regret the jam and immediately start tasting. It is very tasty if you spread fresh bread with a thick layer of apple jam and wash it down with hot aromatic tea with herbs. Enjoy your tea!

Apple jam in a slow cooker with cinnamon

Aromatic apple jam with the addition of cinnamon is an excellent filling for pies and pies. The jam turns out to be very tasty, aromatic, beautiful color. We offer to cook apple jam in a multicooker with us.

Selection of products:

juicy apples - 1 kg;
citric acid - on the tip of a knife;
ground cinnamon - 1 tablespoon;
brown sugar - 600 g.

Cooking apple jam in a slow cooker like this:

You can see that brown sugar is indicated in the recipe, but if there is no such at home, you can use the usual white granulated sugar.
Apples need to be washed, peeled (if the peel is thick with a rhyme). Cut the apples in half to remove the core.
It is advisable to cut the halves of apples into 2 more parts, and then put them in a multicooker.
Immediately after the apples, pour out all the sugar, shake the multicooker bowl so that the sugar is evenly distributed.
In this state, the apples must be left for half an hour so that the sugar begins to melt. If there is no time, then you need to turn on the multicooker in the "Heating" or "Cooking" mode, set the time to 10 minutes. You just need to wait for the sugar to melt.
Add citric acid to the apple-sugar mixture. By the way, this ingredient can be replaced with freshly squeezed lemon juice, half a lemon is enough for so many apples. If the apples are of sweet varieties, then you can take a whole lemon.
What to do next: we close the lid of the device, set the “Extinguishing” program, set the timer for 1.5 hours. First, we cook apple jam for an hour in a slow cooker with the lid closed, the remaining time - keep the lid of the appliance open.
Remember that from time to time you still have to visit in order to mix the apple mass.
When the mass is boiled down to the desired consistency (after an hour), you need to transfer the hot apple mass to the blender bowl to puree.
As soon as the apple jam has cooled a little, add the cinnamon and stir. The mass may change its color, but this is not critical. The aroma of such an apple jam, cooked in a slow cooker, is special, refined. With such apple jam, the baked goods are very tasty and aromatic.
Again, you need to return the apple jam to the multicooker bowl, set the "Stew" program, set the time to 30 minutes. Just at the 2nd stage of making apple jam in a multicooker, it is important to mix the mass as often as possible.
Apple jam is cooked in a slow cooker, it can be poured into jars. If you need to make a blank for the winter, then sterilize the containers first.

Apple jam in a slow cooker with cocoa

sugar - 250 g;

cocoa powder - 1.5 tablespoons;

lemon juice - 1 tsp

Cooking apple jam in a slow cooker:

Apples grown in a summer cottage do not need to be peeled (if the peel is thin). Just wash, cut into 2 halves to remove the core and then grate the apples.
Put apples in a multicooker saucepan, add sugar, stir. Leave it for 15 minutes, then you need to mix the apple-sugar mass again and turn on the "Stew" program for 20 minutes.
The apples will boil, the mashed potatoes should be put into the blender bowl and chopped.
And when you get a homogeneous apple jam, add cocoa powder to it, mix and add freshly squeezed lemon juice.
The mass must be returned to the multicooker saucepan, the lid must be closed.
We select the program "Stewing", but set the cooking time for apple jam in a slow cooker for 40 minutes.
During cooking, it is allowed to open the lid of the appliance to mix the contents.
The mass will gradually darken and thicken. If after 40 minutes you see that the jam is not thick enough, you need to extend the cooking time for the apple jam in the slow cooker by another 15-20 minutes.

Result: beautiful and aromatic chocolate-apple mass is just a gourmet's dream. The jam is dark brown, delicious, we can say that this is a real chocolate paste. According to this recipe, you can prepare apple jam, cooked in a slow cooker, for the winter. Bon Appetit!

Apple jam in a slow cooker. Video

Calorie content: Not specified
Cooking time: Not indicated

Apple jam is a classic of homemade preparations, the taste of distant childhood, when everything seemed twice as tasty and twice as appetizing ... But time does not stand still, we have grown up and are ready for new culinary discoveries and achievements. Although ... why forget the traditional recipes for home preservation for the winter? After all, you can adapt them to new realities, to new technology that has appeared in our kitchen. The same apple jam can be cooked in a slow cooker, and in this case you will surely like the process much more than if it was cooked. And taste ... Taste will continue to remind you of carefree barefoot time.
Apple jam in a slow cooker - recipe and cooking tips.

Ingredients:
- 1 kg of apples, peeled and seeds;
- 200-700 g of sugar.

Recipe with photo step by step:

For an apple jam recipe, you can use fruits that are both unripe and overripe, and with dents, cracks. Only wormy and rotten apples are not allowed.

Wash the apples well. Cut off the peel. We carefully cut off all damaged areas - dents, cracks, chips ... Here you need to be very careful not to let rotten apple pieces into processing. Then we cut the apples into pieces, remove the seeds and seed pods. Cut into medium-sized approximately equal slices (or pieces).

If you process many apples at once, they may darken when exposed to air (hence the appearance of the apple jam may deteriorate). To avoid this, store the sliced apples in 1% saline solution. To do this, dissolve 10 g of salt in a bowl (saucepan) in 1 liter of cold water. Immediately dip the cut apples into a saline solution.

When all the apples are cut, fill them with sugar, trying to distribute it evenly over the entire surface. Cover with a towel and set aside for 2-4 hours. During this time, the apples will start juice.

This time is also quite approximate: ripe and finer chopped apples will juice up faster. Apples that are unripe or oversized will take longer.

We shift the apples with sugar into the multicooker bowl. We close the lid. We turn on the "extinguishing" mode. We set the time - 30 minutes.

After 30 minutes, after the signal, mix the apples and repeat the procedure - set the timer again for 30 minutes. After the allotted time, mix again and check for taste. If sour, you can add sugar.

And we continue cooking further. Cook apple jam in a slow cooker from 1.5 hours to 2.5 hours. Periodically, after 30-40 minutes, stir. After 1.5 hours, the jam is quite thick, of a beautiful pinkish color. Such a jam is convenient and good to smear on bread. But for pies, this jam is watery. If you want to get a thicker jam, hold it in a multicooker for an additional 30-60 minutes. I repeat once again - the cooking time and the amount of sugar are approximate enough - they depend on the variety of apples, their degree of ripeness and the required density of the jam.

When the apple jam in the multicooker is ready, we put it in sterilized jars and close it with lids - either metal or screwed. Turn the jars upside down and leave alone until they cool completely. And then we hide a cool dark place - basement, closet, cellar.

Tips and tricks:
Do not be surprised by such a spread in the amount of the specified sugar in the ingredients. The thing is that apples are completely different in sweetness. Therefore, depending on which type you will use, you need to determine the amount of sugar. For ripe sweet apples, 200 g of sugar per 1 kg of peeled fruits is quite enough. Accordingly, for sour ones, 700 grams of sugar are required. Well, for sweet and sour - the golden mean - 400-500 grams of sugar per 1 kg of apples. But do not be too zealous: after all, jam is not jam, a little less sugar is put, so the jam should have a certain "sourness". In principle, jam can be cooked from apples of different varieties, you can mix unripe and overripe fruits. In such cases, in finished form in the jam, an inhomogeneous structure may be noticeable. But this in no way affects the taste. But then the question of the amount of sugar becomes even more acute. If in doubt, I advise you to initially put sugar less than the norm - you can always add it during cooking.
The jars in which we pack the jam can be any - from 200 grams to 1 and 3 liters. It all depends on the purpose of the jam. If you close it so that occasionally in the morning you can serve your husband coffee and toast with apple jam in bed in the morning, then small jars are enough. And if you see the purpose of your preservation in the form of filling for an infinite number of pies and croissants that you bake every other day for a large family who loves baking, then, of course, you should think about cans with a volume of 1, 2 and even 3 liters.
We prepare jars and lids in the same way as for other types of preservation. First, wash thoroughly with hot water and baking soda. Then rinse thoroughly with hot running water. Then we turn the cans upside down on a clean towel. Well, just before the process of filling the jars with jam, we set them to sterilize. I usually steam sterilize. I do not preserve in very large batches, and it seems to me that it is more convenient that way. But if you are used to sterilizing in the oven - your right.