How to make apple jam in a Polaris multicooker. Apple jam in a slow cooker for the winter, the best recipes

Apple jam in a slow cooker

Jam... Mmm... Delicious dessert! I remember how in the first years of my family life, my husband and I often visited the store for him. They took only apple and always by weight - it was the thickest and most delicious. It seemed to me that this is exactly what real homemade apple jam should be like. And now, several years later, I learned how to cook it myself. I even have my own ideal recipe for jam in a slow cooker, which I hasten to share.

apples - 1 kg,
lemon - half,
sugar - 2 tbsp. (for those with a sweet tooth, you can add a slide),
water - 1-1.5 tbsp.

Advice: do not fill the multicooker to capacity with apples, fill the bowl no more than halfway, then the risk that the jam will boil away is zero.

Tender apple jam with condensed milk for the winter

I present to your attention an exquisite apple dessert that will not leave anyone indifferent and will undoubtedly appeal to both children and adults - this is “sissy” applesauce, which simply melts in your mouth. It is easy and quick to prepare, it turns out incredibly delicate in taste and homogeneous in consistency. The most important thing is to take good quality condensed milk and sweet ripe fruits for cooking.

Ingredients:

apples – 5 kilograms;
sugar – 150 grams;
condensed milk – 400 grams;
water – 200 milliliters.

From the specified amount of products, approximately 5 half-liter jars of sweet dessert are obtained.

Preparation:

Wash the apples, peel them, remove the core and cut the fruit into arbitrary slices. The degree of chopping of apples depends on the variety, the softer they are, the larger you can cut them.

Add water to the prepared fruits (1-2 glasses, it all depends on the juiciness of the fruits). It is better if you add water in parts as it evaporates. In my recipe it is 1 cup.

Place the pan with the apple mixture on the stove over low heat and bring to a boil. Stir to prevent burning and cook until the apples soften, about 25-30 minutes.

While the apples are boiling on the stove, sterilize the jars and lids.

Using an immersion blender, blend the softened fruits to a smooth puree. By the way, you can puree apples in any way available to you: a blender, a meat grinder, a colander or a sieve. As they say, whoever has it.

Add sugar to the applesauce to taste; you can increase or decrease the amount. Also at this stage, add condensed milk (or condensed cream), mix everything carefully and boil over low heat, with constant stirring, for 15-20 minutes. Be careful at the stove so as not to get burned, as the hot mixture splashes quite a lot.

Pour the finished puree hot into prepared jars, scoop it directly from the pan, from the boiling middle. Screw the lids on the jars.

Turn the jars over, cover with a blanket and leave until completely cool.

Note to the owner! When preparing this dessert, it is very important to monitor it during the cooking process, stir constantly and cook over low heat so that the mass does not burn. Then you will get a tender puree that is almost white and milky in color.

Ready-made “Nezhenka” puree can be used as an independent dish for breakfast or afternoon snack, or added to soaked rolled oats or cottage cheese. Get a delicious and healthy breakfast.

It can also be added to any cream or used as a layer in a sweet roll or cake. The desserts turn out very, very tasty!

Method for making apple jam in a slow cooker

I would like to note right away that the color of the finished jam will largely depend on the variety of apples. To be honest, I already have a decent amount of experience in making jam (about 4 years, I think), but during this time I still haven’t learned to understand these apple varieties. For me, they all remained green, red and red-yellow. In principle, any kind of jam will do - checked. It’s just important that they are not completely overripe. It’s better to let them be a little unripe and hard. It is precisely these hard red-yellow ones that make the thickest jam of the usual dark color.

Wash the apples thoroughly with a brush and soda, rinse them under running water and peel them with a vegetable peeler. I never lay out the peel - it’s just a storehouse of pectin and it will be needed for preparing a decoction and its further use in making jam. At one time I tried a lot of recipes, including ones without broth, but this jam turns out noticeably more liquid (relative to jam, of course), and this is not my option. This means that I peel the peel and put it in a saucepan (regular), and cut the apples themselves into quarters, cut out the centers with seeds and place them in a multi-cooker saucepan, where I add a small amount of water (about a third of a glass), and turn on the baking for 30 minutes. My goal is to make the apples soft.

At the same time, I turn on the stove and place a saucepan with apple peel on it. I pour the remaining water into the peel and turn it on to maximum heat. After the water boils, my apple peel boils for 20-25 minutes, then I remove it from the stove and strain. This makes approximately 2/3 cup of decoction.

Meanwhile, the multicooker had already turned off. I take a wooden masher and mash the apples into puree right in the multi-saucepan. You can, of course, use a blender, but to do this you have to tinker with transferring the apples into a more suitable container so as not to damage the coating, which is completely inconvenient. That's why it's a mess.

Now there is very little left. I pour sugar into the applesauce, add lemon juice (without it, well, it turns out very sweet), pour in the apple broth, stir and turn on “Baking” to maximum - 65 minutes.

I boil the jam to the consistency I need, which I check by simply stirring. You can close the lid while cooking - the jam is thick and will not run away. As soon as the desired density is achieved, I turn off the mode. As a rule, I turn it off after 40-45 minutes.

A kilogram of apples yields a little more than half a liter jar of apple jam. I hide it while it’s hot in a sterilized jar, close it with a lid and keep it wrapped until it cools down - then you can put it in the refrigerator. There it costs very well, up to a year.

The jam was prepared in a Panasonic SR-TMH10 multicooker.

Ingredients:

Our recipe is good in everything except the volume of the final product. You can prepare a little more than a half-liter jar at a time.

Recommendation
: No matter how much you would like to save effort and time by rolling several cans at once, you should not load the multicooker bowl to capacity - the mass may boil over. At the same time, a mold filled to the middle reduces the likelihood of boiling over to a minimum.

Step 1

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

Peel the fruits and place the peelings in a small saucepan. Cut each apple into quarters and remove the core.

Place the chopped slices in a multicooker, add a third of a glass of water and set the “Baking” mode for half an hour. In the meantime, you need to prepare a decoction.

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

You can make jam in a slow cooker even from apples that don’t look very nice: with small dents or damage. The main thing is to cut off all areas that are not marketable.

Step 2

In half an hour spent in the “Baking” mode, our apples will become soft and suitable for turning into 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 mixture into a bowl, grind it with a blender, and then return it to the bowl.

But if you want to save effort, take note of this recipe: you can crush apples into puree with a wooden masher right in the mold.

Step 3

Pour sugar into a bowl and squeeze the juice from half a lemon. Whether or not to use lemon juice is up to your discretion.

You don’t have to add it, but a slight sourness will help avoid the sugary treat 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 slow cooker is ready. Depending on your model, it may take even less than an hour: 40-45 minutes.

Step 5

Place the finished jam into sterilized jars, roll up the lids, wrap and leave until completely cool.

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) half a kilo of sugar, lemon juice if desired.

However, we won't need water. Cut the apples into not very large slices, put them in a multicooker bowl, add sugar and leave for half an hour - the fruits should release juice. After this, turn on the “Quenching” program, time - one and a half hours.

After the beep, transfer the mixture to another bowl, puree it with a blender, return it to the bowl and leave in the “Stew” mode for another half an hour. After this, the apple jam in the slow cooker can be considered ready. Which method is more convenient and simpler is up to you to decide.

See another version of this dish:

Step 1: prepare the ingredients.

For this sweetness, it is better to take sweet and sour apples with thin skin, because it is not advisable to remove it, since it contains a lot of pectin - a natural astringent substance, which makes the jam very thick. So, first we wash the fruits under running cold running water and dry them with paper kitchen towels. Then we put them on a cutting board, use a sharp kitchen knife to cut each fruit in turn into 2 equal parts, remove the core with seeds and, if you really want to, remove a thin layer of skin; without it, of course, the process will go faster. Next, chop the apple pieces into small slices about 1.5 centimeters thick, put the rest of the necessary ingredients on the countertop and move on.

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

We insert the plug of the kitchen appliance into the socket, place a bowl of apples in it and pour in 1/3 cup of purified water. 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 on “Baking”
mode .

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

After the required time, the equipment will turn off on its own, notifying you with a corresponding buzzing, ringing or squeaking sound. We open the lid and pound fairly soft apples with a wooden or metal potato masher, but the latter version of this kitchen appliance must be used with caution so as not to scratch the Teflon coating of the bowl. You won’t get a smooth puree straight away; there will be some chunks, but that’s okay! Pour the loose mass with the required amount of granulated sugar, mix everything with a wooden kitchen or silicone spatula until a homogeneous consistency, cover with a lid and set the “Stewing” mode for 2.5–3 hours
, depending on the juiciness of the apples and the desired thickness of the jam.

Step 4: prepare equipment for conservation.

Without wasting a minute, we check the jars and lids for rust, cracks, nicks and thoroughly rinse them in warm water using a regular kitchen sponge, baking soda or detergent with a minimal content of chemicals. Then we sterilize the glass containers in any convenient way, for example, in the microwave, oven, or the old fashioned way on the stove, pour hot water over other dishes that are needed for preservation, and boil the lids in a small saucepan for 12–15 minutes and leave them in it until use.

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

When the multicooker turns off again, see what we have, if the jam is too runny, then set the “Baking” mode for 20, 40 or 60 minutes
and, stirring constantly, boil the apple mass to the desired thickness. As you can see, the time may vary depending on the juiciness of the apples, but sometimes this process is not needed at all if the fruits were a bit dry or the consistency of the apple delicacy suited you immediately after stewing.

Step 6: preserve apple jam.

Now we proceed to the next step, in turn we install a wide-necked watering can on each sterilized half-liter or liter jar and, using a ladle, pour the still liquid jam over them.
We cover the glass containers with warm, or better yet hot, metal lids and, if they are screw-type, seal the workpiece using a regular kitchen towel, and if with an elastic band, then use a special key. Next, we put the preserved food on the floor upside down, wrap it in a woolen blanket and leave it like that for a couple of days so that it cools gradually, without a sudden change in temperature. Then you can send the jam to a more suitable place, for example, a pantry, basement, cellar, and use it as needed.

Step 7: serve apple jam in a slow cooker.

Apple jam in a slow cooker turns out more appetizing than the one prepared in the usual way on the stove.
Most likely, this is caused by uniform heating and the gradual evaporation of fruit moisture, which allows the pectin to thicken little by little to the desired consistency. The taste and color of this wonderful delicacy are always different; they depend entirely on the type of apple and the amount of granulated sugar. It is served on the sweet table along with hot tea in dishes specially designed for this purpose: bowls, bowls. This jam is also used as a filling for baked goods, as a layer for cakes, pastries, or as an addition to liquid or semi-thick desserts. Enjoy! Bon appetit! You can cook jam in the “Baking” mode, but in this case you will need to open the lid and stir very often, otherwise the delicacy will burn;

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

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

This jam was prepared using a Redmond 4500 multicooker with a power of 700 W.

- a simple delicacy that is quite simple and easy to prepare. Especially if you use a slow cooker.

The thick mass in it will definitely not burn, it will turn out aromatic and rich. All you have to do is find the right recipe!

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Thick apple jam in a slow cooker

Posted by: admin, 08/29/2014 in the section Winter preparations

Apple jam is, without a doubt, the most delicious and thick jam of all the types that exist. Making apple jam in a slow cooker for the winter will be as easy as buying it in a store. Therefore, I will share with you my ideal recipe for jam in a slow cooker, which will stay with you for life.

Products:

one kilogram of apples,
half a lemon
two glasses of sugar (optional)
glass of water.

I do not recommend filling the multicooker bowl more than halfway with apples, as this will reduce the chance of the jam boiling over.

Also, you should not use over-ripe apples to make jam; it is better to take slightly under-ripe ones, from them you will get that very thick and dark jam.

Cooking steps

Pour water into the multicooker bowl, add sugar, stir. Set the “Extinguishing” program for 20 minutes. Stirring occasionally, cook the syrup.

Peel the apples and then remove the seeds.

Cut the apples into small pieces or cubes. The weight of the sliced apples should be 1 kilogram.

Set the multicooker program to “Stewing” again for 20 minutes, close the multicooker lid, then switch to the “Baking” mode for 10 minutes. After this, add vanillin to the apple jam, stir and turn on the “Stew” mode again for 15 minutes. Periodically, during the last stewing, the jam needs to be stirred.

Place the finished jam into sterilized jars and screw on the boiled lids.

Delicious and aromatic apple jam, prepared in a slow cooker, is perfectly stored at room temperature all winter. As the jam cools, it will become thicker.

Apple jam is, without a doubt, the most delicious and thick jam of all the types that exist. Making it yourself will be as easy as buying it in the store. Therefore, I will share with you my ideal recipe for jam in a slow cooker.

, which will stay with you for life.

Products:

one kilogram of apples,
half a lemon
two glasses of sugar (optional)
glass of water.

I do not recommend filling the multicooker bowl more than halfway with apples, as this will reduce the chance of the jam boiling over.

Also, you should not use over-ripe apples to make jam; it is better to take slightly under-ripe ones, from them you will get that very thick and dark jam.

How to prepare apple jam in a slow cooker for the winter

1. Rinse the apples with water very thoroughly, you can even rub the peel with a brush to better remove dirt, since we will not throw away the apple peel, but will use it. A decoction of the peel, since the peel contains a lot of pectin, will make a thick apple jam.

2. Peel the apples, put them in a separate pan, and cut the apples into four parts and remove the core.

3. Then put the apples in the multicooker bowl and fill it with a third of the normal amount of water, turn on the “Baking” mode for half an hour. Now our task is to make the apples soft.

4. Meanwhile, place the pan with the peel on the stove, pour in the remaining water, and turn on the heat to maximum. Wait for it to boil and boil for twenty minutes. Then strain the broth, you should get about 2/3 cup.

5. By this time, in half an hour, the apples in the slow cooker should have reached the desired appearance. We take a masher and mash them into a paste. You can also use a blender if you like.

6. Next, sprinkle the applesauce with sugar, add lemon juice (it is needed so that the jam is not too sweet), pour in the prepared broth and stir. Turn on the multicooker in the same “Baking” mode for an hour, close the lid.

7. You need to cook the apple jam in a slow cooker until it reaches the consistency you want, which you can check by simply stirring with a spatula. When you see that the desired thickness has been achieved, turn off the multicooker, this usually happens after 45 minutes.

8. Place the apple jam into sterilized jars, roll up the lids, and leave to cool on the floor, wrapping the jars with something. Then store it in the refrigerator or wherever you usually store preparations for the winter, where the jam can be stored for up to a year.

A kilogram of apples will yield a little more than half a liter jar of jam.

You can also make a quick five-minute apple jam from apples for the winter; housewives who don’t have enough time to cook will especially love it.

How to cook jam in a slow cooker from apples

If you like to pop marmalade, then you will definitely like this recipe, because the jam turns out like this.
Moreover, we will cook it in a slow cooker, which makes life much easier. Throw away all the groceries and do your household chores as much as you like. Great, right? As they say, they will do all the work for us. We will need:

Stages:

1. Wash and peel 1 kg of apples (you can even use carrion ones) and chop into slices. Pour them into the multicooker bowl.

2. Then sprinkle with sugar - 800 g, pour it on top of the fruit, otherwise it will burn to the bowl of the equipment. Select the Extinguishing function, and the time is 2 hours, close the lid and press Start.

3. After 2 hours, the multicooker, if you have a Polaris or Redmond brand, will switch to the Heating system and wait another 1.5 hours. And this is what will come out after the estimated time (see photo). You can even see small pieces, although they are well boiled.

4. As you can see, the jam resembles marmalade, or marshmallow, which you want to gobble up with large spoons. Pack the dessert into jars and roll up the lids.

5. Don’t forget to leave a little for yourself to try, as you can see that when it cools down it becomes very thick and jelly-like. Everyone likes it without exception. Have a nice time!

A simple recipe for apple jam in a slow cooker:

Sour apples are suitable for this cooking option. The result will be a runny and sweet jam.

Required ingredients:

Sugar - 450 grams;
Apples - 1.5 kilograms;

Step by step recipe:

Wash the apples under running water and cut them into slices, cutting out the core. You can use an apple slicer for this.

You can also remove the skin if it is too thick. The thin skin can be left on.
Load the slices into the multicooker bowl and cover them with sugar. In the Redmond multicooker, set the stewing mode for 2-2.5 hours, depending on your preference for consistency and the type of apple. For the first 10 minutes, cook in the “frying” mode, constantly stir the mass with a spoon, then switch to “stewing” and that’s it, no further intervention is required from you.

Apple jam for the winter - a simple recipe at home

Let's start cooking by preparing the apples. First, rinse the fruit well under running water to remove all dirt and dust adhering to the street. A good housewife should have everything perfectly clean!

After water procedures, we clean the fruits from the buds and cores, and then cut them into small pieces.

After all the manipulations, we ended up with clean and pretty apple preparations from which we can prepare the intended dessert. We weigh the peeled apples to determine exactly how much sugar we need to use.

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) - optional;
One kilogram of apples;
One tablespoon of cinnamon;
Six hundred grams of sugar.

Cooking:

Wash the fruits, peel if necessary. Next, cut them into slices and remove the core. As in the first option, it is best to use a special device.
Place layers of sugar and apples in a bowl. To help them mix better, shake the bowl.
Let's leave them in this position for half an hour for the juice to release.
Set the “quenching” mode for 1.3 hours.
After the time has passed, open the lid and let the mixture cool, beat with a blender until we get a homogeneous mass.
Place all the whipped puree back into the bowl and add cinnamon. We set the “quenching” mode for half an hour.
Apple jam 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 prepared delicacy into jars and roll up the lids.

Recipe for jam with apples and oranges through a meat grinder

I present to your attention an incredibly delicious dessert with a pleasant citrus aroma and taste. And although it turns out not so thick, due to the addition of oranges, there is a way out; it can be made thicker by additionally adding natural pectin.

Apple and orange jam is perfect for spreading on fresh buns or toast. It makes excellent tasty and aromatic grated pies.

Ingredients:

apples – 1 kilogram;
oranges – 4 medium-sized pieces;
sugar – 1 kilogram.

Preparation:

Let's start our action by preparing the fruits, which we will wash well first. Next, using a fine grater, cut off (grind) the top part of the oranges, that is, the zest. We cut off only the top, bright layer, do not touch the white bottom layer, it is bitter and we do not need it at all. We peel the oranges themselves from the remaining peel, white veins and separate them into slices; if there are seeds, we remove them.

Peel the apples from seeds and core and cut into arbitrary pieces.

Pass the prepared orange slices and apple slices through a meat grinder. If possible, you can grind the fruit to a puree using a blender, it will be even easier.

Place the applesauce and orange puree into a thick-bottomed saucepan, add sugar and mix well. Place the pan on the stove over low heat. Cook the fruit mixture for 20 minutes. Don't forget to stir periodically so that nothing burns.

Now that the mixture is thoroughly cooked, it’s time to add the aromatic orange zest. Pour it into the pan, mix everything carefully and continue to cook the aromatic delicacy over low heat for another 20 minutes. Of course, with occasional stirring.

Let's prepare glass containers: wash the jars well and sterilize them. Wash the lids and boil.

Pour the finished apple-orange jam into prepared jars while hot and roll up the lids. Cool and store in a pantry or cellar.

Recipes for making apple jam in a slow cooker and pressure cooker for the winter

Many varieties of apples have been developed through selective breeding. The pulp and skin of the fruit contains dietary fiber, microelements, organic acids, and many vitamins. The Antonovka variety has a persistent aroma, pleasant taste, and 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. When consumed, stomach function improves, nerves calm, and bones become stronger. This delicacy can be eaten by both children and pregnant women.

Features of preparing apple jam in a slow cooker

Recently, the pots that have been used for centuries have been replaced by “smart technology”, which has greatly facilitated the work of housewives. Not only excellent borscht and roast can be cooked in a slow cooker, but also jam from apples, and not quite ripe fruits and different varieties are suitable. The delicacy contains pectin, which frees the body from harmful salts and toxins and strengthens the immune system.

To cook jam, you just need to load the crushed fruits into the bowl and select the appropriate mode. Over the course of several hours, you will have to stir the mixture a couple of times with a plastic or wooden spatula and remove the foam. The fruits are boiled quite evenly, resulting in a tasty jam that retains much more vitamins and microelements than after heat treatment.

Preparing Ingredients

To make jam, you will need fruit, sugar and water. Apples with cracks and dents will do, as long as they are not completely green. The fruits need to be washed, spoiled pulp, membranes and seeds removed. It is not necessary to cut off the peel. Sugar is added even to sweet apples, otherwise the jam will not have a thick consistency and will quickly spoil.

Before placing the fruits in the multicooker bowl, after cleaning, they are passed through a meat grinder or crushed with a blender. To enhance the aroma, add a pinch of cinnamon or vanilla to the apple mixture and add pieces of ginger .

Making jam in a slow cooker for the winter

Using the simplest recipe, you can stock up on vitamin treats until spring and stuff them into pies and buns. To do this, you need to take 2 kilograms of apples and 500 grams of sugar.

The center of washed fruits is removed. The fruits can be cut into slices or chopped with a blender, grater, or meat grinder.

Add sugar to the apple mixture and beat to form a puree. After 2 hours, it is poured into the multicooker bowl and the appropriate function is selected. For some brands this may be the “Frying” button, for others it may be the “Baking” button. When the composition boils, it is necessary to change the mode to “Quenching”. In 20 minutes it is quite possible to prepare aromatic jam. It is transferred to sterilized jars if it needs to be stored until winter. The delicacy will last in containers for 4 or 5 days without spoiling.

Recipe for apple jam for the winter with condensed milk in a slow cooker

You have a good opportunity to enjoy a great dessert. Its taste is simply incredible, and it is achieved due to the presence of condensed milk in the product. This delicacy is suitable even for small children; they will be delighted with it. Having made preparations for the winter, you can enjoy apple jam with condensed milk in the cold season.

Ingredients:

Apples – 5 kg
Granulated sugar - 80 g
Condensed milk - 400 g
Water – 200 ml

Let's start cutting the washed and dried fruits.
It is very convenient to cut fruits using a special knife, which immediately divides the fruit into several slices and simultaneously removes the core. If you don’t have such a device, cut it with a kitchen knife.
Place the pan with the chopped fruit on the stove, add water and, after boiling, cook under the lid over moderate heat until the fruit softens.
On average, it takes 30-40 minutes (depending on the type of apple). Don’t forget to periodically stir the contents of the pan with a spatula.
When the apples are well cooked, it’s time to remove the pan from the heat and use a blender to puree them. You can also rub the fruit mass through a sieve. Add sugar with condensed milk and mix well.
Return the pan to the stove, add condensed milk, stir and bring the mixture to a boil. Then reduce the flame to the lowest setting and simmer for 2-3 minutes.
The jam with condensed milk is ready, then proceed depending on where you are going to store it later.
If in the refrigerator. Pour the hot puree into dry jars well washed with soda (you don’t need to sterilize them). Covering the top (to prevent it from airing) with parchment, leave it on the table until it cools completely. Then we close with nylon lids and put them in the refrigerator.

If you don’t have space in the refrigerator, then do as usual - put the hot puree into sterilized jars and roll it up. In this case, the workpiece can be stored in a cool place in the apartment, on the loggia or in the utility room.

For 5 kg of apples you will need:

200 ml water;
100 g sand;
a jar of high-quality condensed milk.

1. Let's start with the most difficult work. Fruits need to be washed, peeled and seeds removed, cut into small pieces. After this, the workpiece is transferred to a pan, and water is poured into it. The apples should boil after boiling for 30-40 minutes.

2. As time passes, you can see that the fruit has completely boiled into a puree-like mass.

3. It’s time to add sand. Everything here is individual, since I gave the proportions by which I cook for my family, but you proceed from the sweetness of the fruit and personal preferences. But don’t rush to use too much, because we’ll still have condensed milk in the recipe.

4. After the delicacy has been sugared, mix the fruit mass well and bring to a boil. At this moment, pour GOST condensed milk into the semi-finished product, mix and bring to a boil again.

5. To obtain a smoother consistency, grind the sweet mass using a submersible or regular blender and pour it into steamed glass containers. Close the treat, cool to room temperature and place in the refrigerator for storage.

Other recipes for cooking in a slow cooker and pressure cooker

Apples go well with pears, plums, apricots, and red currants. This jam will contain even more vitamins. A tasty delicacy can also be made in a pressure cooker. Nutmeg or vanilla gives the dessert a special aroma.

With oranges

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

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

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

Citrus fruits are peeled, seeds removed, and cut into slices.
Coreless apples are chopped into pieces.
The fruits are loaded into the multicooker bowl, sugar is poured on top.

Turn on the “Extinguishing” button, select the timer for 2 hours. During this time, the mixture must be stirred at least 3 times so that it does not stick to the non-stick coating. If the oranges are not softened, put the jam through a blender. You can store it until spring by rolling it up in sterile jars. In a pressure cooker, the preparation time for the delicacy will take only an hour.

Preservation of jam

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

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

First you need to make puree. Peeled apples are cut into pieces, placed in a saucepan and boiled with water until soft. The fruit is then passed through a sieve. Sugar is poured into the prepared mass and placed in the oven at a temperature of 250 °. When the puree boils, reduce the temperature and simmer until it acquires a reddish tint. Hot jam must be packaged in sterile jars. Canned dessert can be stored without refrigeration.

Apple jam in a slow cooker

What are the advantages of making apple jam using a slow cooker? Are there any disadvantages? Let's prepare a classic recipe and find out experimentally.

Apple jam in a slow cooker perfectly retains all its beneficial substances and at the same time does not differ in taste from that prepared in the usual way. This jam can be added to baked goods for making bagels, pies, or used to make a sweet and sour layer for shortbread baskets, sponge cakes, or simply spread on a bun for tea. Its consistency depends on the final stewing time, so you can adjust the density of the jam yourself.

The only disadvantage when cooking apple jam in a slow cooker is the relatively small amount at one time. Everything else is just pluses.

Before preparing jam, it is necessary to sterilize the containers for rolling - half-liter jars and lids. To do this, you can use old methods, pouring boiling water into the containers and covering them with lids, or you can resort to a multi-cooker assistant. To do this, pour water into the bowl and set the “Steam” mode. Place the jar with the neck down and the lid on the steaming grate and steam for 5-6 minutes. Then we put another one in its place, thus sterilizing all the dishes.

Apple jam was prepared in the YUMMY YMC-502BX multicooker.

Apple jam with plums

Ingredients:

Preparation:

1. Let's start with processing the plums. We wash them, remove the seeds, and grind them to a puree. We do the same with apples. We combine one puree with another. Mix well.

2. Place the pan with puree on the stove, turning on low heat. Add 500 g of sugar. Mix the ingredients. Cook for 10 minutes.

3. Turn on the multicooker. Place warm puree in it. Find the “Baking” mode and set the timer for 15 minutes. Close the lid and wait for the sound signal.

4. Switch the device to the “Quenching” mode for 2.5 hours. After the specified time, the apple jam in the slow cooker is ready. All that remains is to pour it into heated dry jars, seal them hermetically and turn them upside down.

Preparation

We wash the apples, remove the stems, cut out the core with a sharp knife. For cooking, it is better to take juicy, freshly harvested and thin-skinned apples. Cut the apples into several pieces.

And grind with a blender directly with the peel. If you don't have a blender, you can grate the apples using a medium grater. If you come across small pieces, it's not a problem. During the cooking process, the apples will turn into a homogeneous puree.

Pour granulated sugar into the apple mixture and mix.

Set aside for several hours for the sugar to dissolve under the influence of fruit acids.

Pour the apple mixture into the multicooker bowl and bring to a boil using the “Baking” mode. If the multicooker does not have this function, you can use the one whose temperature is maximum, for example, the “Fry” function.

As soon as the jam has bubbled and changed its color, becoming a little darker, we switch to the “Stew” mode (temperature 125 degrees) and continue cooking the jam for an hour and a half. You can change the cooking time at your discretion depending on the desired thickness of the jam. You need to cook the jam for an hour with the lid closed, and 30 minutes with the lid open. Stir occasionally with a wooden spatula.

Place the hot jam into sterilized and dry half-liter jars and roll up the lids. Turn over for additional self-sterilization and leave in this position until completely cooled.

This preparation is stored for a very long time, no one knows how long, since the jam is eaten very quickly.

How to cook apple jam for pies

It turns out fragrant, has a beautiful amber color, and is also very thick and very delicate in taste. Perfect for any type of yeast or non-yeast baked goods, to fill pies, pies or buns with donuts.

The jam according to this recipe is almost the same as what is sold in the store, only much tastier, because it is prepared at home from juicy and ripe fruits.

Ingredients:

apples – 3 kilograms;
sugar - 1 ½ kilograms;
water – 100 milliliters.

To prepare the jam, we will prepare all the products we need: fresh apples, granulated sugar and water. Depending on the sweetness of the fruit, we take 1–1.5 kilograms of sugar.

Wash the fruit, remove the seeds, core and cut into arbitrary pieces. It is better not to peel the peel, as it adds thickness to the finished jam. Place the prepared apples in a saucepan with a thick bottom, add water and place over medium heat.

Simmer the fruits until softened, about 40-50 minutes. Constantly stir the mixture in the pan so that it does not burn.

Now it's time to puree the fruit in a blender. Using an immersion blender, puree the apple mixture until smooth.

Continue to cook the applesauce with continuous stirring until the desired consistency is reached, about 30 minutes more.

During this time, thoroughly wash and sterilize the jars and boil the lids.

Add granulated sugar to the apple mixture and, stirring, cook over low heat until the sugar is completely dissolved. During cooking, the jam will become thicker and change color to darker. As soon as it reaches the thickness you desire, place the finished product hot in sterilized jars of any size and roll up with sterile lids.

Turn the sealed jars upside down, cover with a blanket or blanket and leave until completely cool. You can store the workpieces in any cool place.

This recipe produces a very thick apple jam, which is great for filling pies. It does not leak out of baked goods and holds well inside pies and other confectionery products.

Apple jam in a slow cooker

Tender apple jam with condensed milk for the winter

Method for making apple jam in a slow cooker

Ingredients:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 1: prepare the ingredients.

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

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

Step 4: prepare equipment for conservation.

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

Step 6: preserve apple jam.

Step 7: serve apple jam in a slow cooker.

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Thick apple jam in a slow cooker

Products:

Cooking steps

Products:

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A simple recipe for apple jam in a slow cooker:

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Second recipe, apple jam, for baking:

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Recipes for making apple jam in a slow cooker and pressure cooker for the winter

Features of preparing apple jam in a slow cooker

Preparing Ingredients

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Recipe for apple jam for the winter with condensed milk in a slow cooker

Other recipes for cooking in a slow cooker and pressure cooker

With oranges

Preservation of jam

Apple jam in a slow cooker

Apple jam with plums

Preparation

How to cook apple jam for pies