Apricot jam in a slow cooker without seeds

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   How to cook pitted apricot jam in a slow cooker? Prepare your food. Choose apricots that are ripe but firm - fruits that are too soft will turn into porridge when cooked. Naturally, they should be sweet, since little sugar is used. Lemon juice is added as a preservative, plus it will add a pleasant sourness to the sweet jam.

2. STEP 2

   

   Sort the apricots, separating spoiled fruits and debris. Then rinse them well under cold running water and place in a colander to drain.

3. STEP 3

   

   Remove pits from apricots. I have good, ripe apricots, they were easily divided into halves. If this is difficult to do, then cut them with a knife. Immediately place the apricot halves into the multicooker bowl. I advise you to weigh it before so that you can easily determine the weight of the fruit.

4. STEP 4

   

   Weigh pitted apricots. This jam is cooked at a ratio of 2:1 - one part sugar to two parts peeled apricots. I have a kilogram of apricots, so I measured out 500 grams of sugar.

5. STEP 5

   

   Cover the apricots with sugar and leave for a while to let the fruit release its juice. How much it will take depends on the juiciness of the fruits and their quantity.

6. STEP 6

   

   Squeeze the juice out of the lemon, remove the seeds, and pour it into the pan with the apricots. Adjust the amount of juice to your taste, but don’t give it up completely, it tastes better.

7. STEP 7

   

   My apricots released juice within an hour.

8. STEP 8

   

   Place the pot with apricots in the slow cooker. Depending on the model, select the program on which the jam will be cooked. “Stewing” or “Baking” will do. I have both, I turned on "Stew". Cooking time - 1 hour. Half an hour later I looked inside, the fruits released a lot of juice and were almost boiling in it. There was no foam. I carefully stirred the jam and closed the lid, leaving it to cook further.

9. STEP 9

   

   In an hour the jam is ready. It turns out quite liquid, despite the fact that there is no water in it. Turn off the multicooker.

10. STEP 10

    

    Sterilize the jars along with their lids. Read about sterilization methods and other useful tips at the link at the end of the recipe. Pour hot jam into jars.

11. STEP 11

    

    Screw the lids on the jars. Leave them until they cool completely. And then put it in a cool place. Since there is little sugar in jam, it must be stored in the refrigerator or cellar. The jam is liquid when hot, but thickens a little when it cools. From a kilogram of apricots I got about one and a half liters of finished jam.

Comments on the recipe

♥Evgenia

11.11.2023

4.8

Tasty!!! Words cannot describe it!!! Thanks a lot!!! My way...