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Jam from apples in a slow cooker


Ingredients for making jam in apples in a slow cooker

  1. Apples (sweet and sour) 1.5 kilograms
  2. Sugar 400-450 grams
  3. Water 1/3 cup
  • Main IngredientsApple, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

A glass (capacity of 240 milliliters), a wooden or silicone kitchen spatula, a crock-pot, a kitchen knife, a cutting board, paper kitchen towels, a glass half-liter or a liter jar - as needed, a metal screw or an ordinary lid with an elastic band - as needed, a kitchen towel or a key for preservation, wide-necked watering can, ladle, woolen clothed, tableware for serving.

Cooking jam from apples in a slow cooker:

Step 1: prepare the ingredients.


For this sweet, 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 spread them on a cutting board, with a sharp kitchen knife, we cut each fruit into 2 equal parts in turn, 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, but 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 a normal kitchen sponge, 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 wide-necked watering can 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 woolen 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!

Recipe Tips:

- you can cook 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;

- optionally, along with sugar, apples can add freshly squeezed juice from half a lemon, a little vanilla sugar or ground cinnamon;

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

- this jam was cooked using a slow cooker of the Redmond 4500 trademark, rated at 700 watts.