Apricot jam is like a piece of golden summer sun encased in transparent glass. The aroma and sweetness of these delicious fruits will perfectly lift your spirits both in the gray rainy autumn and in the frosty winter. Find out from our article how to cook apricot jam in a slow cooker.

The hard and slightly crunchy kernels of walnuts simply harmonize perfectly with the soft texture of canned apricots. And the smells of these two fruits complement each other perfectly. If you are interested in this recipe for apricot jam in a slow cooker, we suggest you consider the list of ingredients:

• apricots – 3 kg;
• sugar – 1.5 kg;
• vanilla sugar – 3 sachets;
• walnuts in shell – 2 kg.

Now let’s figure out how to make this apricot jam with nuts in a slow cooker:

1. It would be wise to prepare the nuts at the very beginning so that you don’t have to mess with them later. You can prick the shell in any way convenient for you, just do not forget to very carefully examine the nucleoli for the presence of membranes or hard fragments of the shell. Be careful, as shells caught in the jam can seriously damage your teeth.
2. We thoroughly wash the apricots in water, break the fruits and remove the seeds.
3. Dip the fruit pulp in portions into the form of the device and sprinkle with sugar. We also add vanilla sugar.
4. We take the bowl out of the multicooker and be sure to put it in the cold for several hours. You need to wait until a lot of juice is released from the apricots, but during the waiting process the fruits should not ferment.
5. After a night or several hours, when the juice has covered all the sugar, put the mold in place and click on the “Stew” option. Cook the apricot jam in a slow cooker for 15 minutes, after waiting until it boils. Turn off, cool, leave for another 5-6 hours.
6. We repeat the same procedure again, using the “Quenching” program. We infuse the treat again for several hours and repeat everything again. In this way we have to boil the apricot jam in a slow cooker four times.
7. During the last cooking, you can add nuts to the sweetness. It is better to divide the largest pieces into smaller fragments. The fourth time the jam needs to be boiled for 20 minutes. During this time, it is possible to sterilize the container for seaming.
8. Pour the hot treat into jars and close with sterilized lids. After cooling the jars under a blanket, we hide them until winter.

Apricot jam with cinnamon in a slow cooker

Jam that has the consistency of puree is usually called jam. Soft, maybe even slightly overripe fruits are ideal for its preparation. The advantage is that you do not need to choose perfectly whole and beautiful apricots; crumpled, slightly damaged, but not rotten specimens are suitable for jam. It’s very easy to prepare this apricot jam in a slow cooker, but here’s what you need for it:

• ripe apricots – 3 kg;
• water – 300 ml;
• sugar – 1.5 kg;
• ground cinnamon – 1 tbsp.

Let's consider the cooking process sequentially:

1. We wash the fruits in water, separate them into halves, and remove the bones. Place the pulp in the multicooker bowl, pour in water and turn on the “Cooking” mode. Cook the fruit for about 30 minutes, then cool until cool. Grind the resulting mass thoroughly through a sieve or puree it with a blender.
2. Pour the fruit puree back into the multicooker bowl, turn on the “Stew” program and cook the apricot jam in the multicooker for 2 hours. For now, we don’t add sugar, but stir the delicacy periodically.
3. Pour sugar and ground cinnamon into the bowl, stir and continue cooking the apricot jam in the slow cooker until thickened, which may take a few more hours. We adjust the consistency ourselves and turn off the device when the jam reaches a suitable thickness.
4. Roll the jam into a sterilized container.

Spicy apricot jam in a slow cooker

You can prepare apricot jam in a slow cooker in an unusual way, for example, by adding a little allspice to it. The taste is quite original, but here is what we will use in cooking:

• apricots – 2 kg;
• sugar – 2 kg;
• lemon – 1 pc.;
• water – 400 ml;
• allspice – 10 peas.

Let's prepare spicy apricot jam in a slow cooker in this way:

1. Slightly unripe and dense apricots are suitable for this jam. They are more convenient to use due to the fact that they will not lose their shape during the cooking process and will remain beautiful whole halves in the jam. If you decide to use very ripe and sweet fruits, you can slightly reduce the amount of sugar. So, wash the selected fruits, divide them in half, and select the seeds.
2. Place the halves in the bowl of the device, pour clean water, squeeze the juice from 1 lemon, throw in 10 allspice peas. Turn on the “Stew” mode, wait for it to boil and cook the apricot jam in the slow cooker for 15 minutes.
3. Now add sugar to the treat and mix it with the fruits. We do not turn off the device and continue to prepare apricot jam in the multicooker in the same mode for 50 minutes.
4. Pour boiling water over or heat the jars and lids in the oven. Close the hot jam in a sterilized container.

Apricot jam with oranges in a slow cooker

The bright and rich citrus scent perfectly complements the sweet apricot aroma. The result is very tasty; after eating a spoonful of this jam, you want more and more. To prepare it, we will need:

• apricots – 2 kg;
• oranges – 1 kg;
• sugar – 2 kg.

This is what the process of making apricot jam with oranges in a slow cooker looks like:

1. We remove the pits from washed and cut apricots in half, and place the halves in portions into the bowl of the device and sprinkle with sugar.
2. Wash the oranges thoroughly and cut them into half rings along with the peel. Place in a slow cooker.
3. Leave the fruit to let out the juice for 5-6 hours. Then turn on the “Stew” program and cook the apricot jam with oranges in a slow cooker for 20 minutes.
4. Cool for 4-5 hours and cook again in the same mode for 20 minutes.
5. We repeat the procedure a third time, meanwhile preparing the container. Pour the jam into jars, roll it up, and put it away until winter.

Apricot jam with kiwi in a slow cooker

Try cooking apricots, which are familiar to our region, together with exotic fruits, for example, kiwi - the result will pleasantly surprise you. For this apricot jam in a slow cooker we will need:

• apricots – 2.5 kg;
• kiwi – 1 kg;
• brandy – 250 ml;
• citric acid - to taste;
• sugar – 3 kg;
• gelatin – 25 g.

Here's how to prepare this apricot jam in a slow cooker:

1. Peel the rough skin off the kiwi and cut the pulp into cubes. Wash the apricots, cut them into halves, remove the pits. Cut the halves into quarters again. For this apricot jam in a slow cooker, you should choose dense fruits that will not lose their shape during cooking.
2. Place kiwis and apricots in a multicooker form, add sugar, and add a little citric acid to taste.
3. Set the “Stew” mode and cook the apricot jam with kiwi in a slow cooker for 15 minutes after the mixture comes to a boil. Stir the treat during cooking.
4. Pour a small amount of boiling water over the gelatin and wait until it swells.
5. Transfer the swollen gelatin into a bowl, bring the jam to a boil again, turn it off, add brandy.
6. Sterilize jars and lids. Distribute the hot jam into a bowl, close it and, after cooling, store it in the refrigerator.

Apricot jam with plums in a slow cooker

A very original, but at the same time tasty and easy to prepare recipe for apricot jam in a slow cooker. We will add grated carrots, a little fragrant ginger, and almonds to it. For this delicacy you will need:

• apricots – 1.2 kg;
• ginger root - a small piece 5-7 cm long;
• carrots – 200 g;
• sugar – 800 g;
• lemon – 1 pc.;
• almond petals – 100 g.

Here's how to prepare this unusual apricot jam in a slow cooker:

1. We choose juicy and sweet carrots, peel them and grate them. Pour into a multicooker, pour 600 ml of water, set the “Cooking” mode and cook the carrots for 15-20 minutes.
2. In the meantime, we sort through, wash the apricots, and select the seeds. Add fruit halves to carrots.
3. While the apricots are cooking, peel the ginger root, grate it on a fine grater, and put it in the jam. Pour sugar into a bowl and squeeze in the juice of 1 lemon.
4. In the “Stew” mode, after boiling, cook the apricot jam in the multicooker for 30 minutes.
5. Pour almond petals into the treat and cook everything together for another 10 minutes.
6. Pour the jam into clean jars, close and hide in the cold.

Apricot jam in a slow cooker. Video

It’s very simple in a slow cooker, the main thing is to decide to make the most delicate delicacy, everything else will follow.

Choice

Let's start with a step that cannot be skipped with any cooking option - choosing apricots. This is a very important part, since if not everything, then a lot depends on the quality of the fruit. The main difference, besides the variety, is, of course, the degree of maturity. It is this indicator that plays a role in what you can cook. So, if you managed to buy ripe, but at the same time dense, undamaged fruits, then they will make ideal jam. Let's call it "Extra class". The fruits are soft, bruised here and there, useful for ordinary jam, but the ripest and most aromatic ones are suitable for the best confiture.

How to make apricot jam?

We will offer you three variations on a given theme based on the quality of the fruit. You have the right to supplement any of the recipes we offer with spices and vary the amount of sugar. For spices, we can recommend lemon zest, vanillin or cardamom, and with sugar the proportion 1:1 (sugar: fruit) works ideally, but if the fruit is slightly unripe, then you can increase the proportions towards sugar, and vice versa.

"Extra class" Apricot jam in a slow cooker

Selected apricots are washed and dried. Use any stick to push out the seed in the direction from the stalk. An almond kernel is placed in the resulting cavity. Place the sugar in the multicooker container, add a little water and turn on the “quenching” mode. The amount of water is approximate; on average, about a quarter glass is required per kilogram of sugar. Close the slow cooker and cook until the sugar is completely dissolved and the syrup begins to simmer slightly. At this moment, it is necessary to lay out the prepared fruits in one layer and let them boil in the “stew” mode. The jam should boil with the valve open for fifteen minutes, after which it must be cooled completely and the procedure with slow boiling repeated three times. After which the hot jam is poured into sterile jars and sealed.

Just apricot jam in a slow cooker

The fruits are washed and cut into halves to remove the pit. Then cover with sugar overnight (proportion 1:1). Then they are transferred to the multicooker bowl, being careful not to injure the fruits. Turn on the “quenching” mode and wait for it to boil. Then repeat everything as in the previous recipe.

from apricots in a slow cooker

Soft and overripe fruits are ground in a blender with the addition of pectin (for example, “Zhelfix”). Bring to a boil in the “steaming” mode, add sugar, let it boil. Boil for three minutes, pour into sterile jars, and seal. You have another apricot jam ready.

Important!

Do not exceed the permissible volumes of your unit. During cooking, the jam greatly increases in volume and can “run away”.

Do not disturb the fruits during the cooking process, be careful with them. Then they will retain their appearance.

I celebrate my birthday in the summer. This year, tired of finding places for all kinds of figurines, pillows, sets of dishes and bed linen, a few weeks before the holiday I unobtrusively began to hint to my family that I was very tired of household chores and wished to receive something unusual as a gift that would give me opportunity to relax. To be honest, I had in mind a trip to the sea, I had already chosen a vacation spot, and left the page with the sale of the tour to my husband open on the monitor screen... And on my parents’ birthday, my husband and I, in addition to plaster figurines of elephants (here we go again!), with mysterious faces handed me a beautifully packaged box. Imagine what I looked like when I opened it in joyful anticipation and saw... a multicooker! I don't argue, it's not a cheap gift. But after a while they will start asking how she is at work, and what I have already prepared for her! But I was going to splash around in the sea waves... In short, I looked disappointed, and everyone rushed to console me and ask the reason for my upset. Having learned about everything, my husband laughed and said that he had understood everything a long time ago and the vouchers had already been purchased, and the multicooker was just a gift to help me. The holiday was saved, and a few days later I was convinced that the multicooker was indeed a good helper! It’s summer time, you need to make jam for the winter, so I decided to try cooking it in a slow cooker so that there would be less hassle. I read the information, bought apricots, and quickly and easily made wonderful apricot jam that smelled like the summer sun in the Redmond slow cooker. I highly recommend using this recipe, you won’t regret it! Try this too.



Ingredients:

- 250 grams of apricots,
- 125 grams of sugar,
- 30-35 milliliters of water.




I try to choose fruits for jam that are well ripe, but not too soft.
We sort the apricots and wash them well.




We divide each apricot into two halves (you can do this with your hands, but this way you can crush the pulp very easily, so it’s easier to cut with a knife), remove the pit. Each apricot half needs to be cut into two parts again.
Pour water into the multicooker (into the bowl) and pour the chopped apricots into it.




Sprinkle sugar on top of the fruit.




Close the lid of the multicooker and start cooking: select the “Multi-cook” or “Stew” mode, set the temperature indicator to 100 degrees, the time indicator to 30 minutes and press “Start”.
But we don’t go away about our business! After 10-13 minutes, you need to remove the foam from the jam and stir everything thoroughly. After this, we no longer close the lid, but set the temperature to 90 degrees. During the entire cooking time, you need to stir the jam several more times.
After half an hour, mix the jam one last time and distribute it into jars, which must be sterilized in advance. Also see how to cook this.








All that remains is to seal the lids (also sterilized in advance) - and the jam is ready!
Easy and delicious cooking for you!

1. Wash and cut out the pits from the apricots, place them, cut into pieces, into a slow cooker, pour in lemon juice and add sugar, cook in the “baking” mode for an hour, stirring.
2. You can also make jam in the “stew” mode, but this way it will turn out more liquid.

Ingredients

• apricots – 1 kg;
• sugar – 4 cups (800 g);
• lemon – ½ pc.

Cooking method

1. To make jam, select not very ripe apricot fruits. Overripe specimens are best used for jam. Wash the apricots in cold running water.
2. Cut each fruit in half, remove the pit, and then chop into small slices.
3. Place the chopped apricots in a multicooker bowl, add sugar, and add freshly squeezed lemon juice. Make sure that no lemon seeds get into the bowl, they give an unpleasant bitterness. It is better to squeeze the juice into a small container and only then pour it into the bowl.
4. Gently mix the ingredients in a bowl. It is convenient to perform this procedure with a plastic spatula, which will not scratch the coating of the bowl.
5. Close the multicooker lid and turn on the “Stew” mode, setting the timer for 60 minutes. After 15 minutes, open the lid and stir the sugar that is beginning to dissolve so that it does not stick to the bottom.
6. If your multicooker has a delicate stewing mode, it will not allow the jam to “escape”. But if active boiling occurs, it is better to open the lid. The presence of the “Multi-cook” mode in the multicooker allows you to set the temperature to 90 degrees to prevent active boiling.
7. Pre-wash and sterilize the jars, boil and dry the lids.
8. After the end signal sounds, for better preservation, turn on the “Steam” mode for 1 minute and let the jam boil without closing the lid. Place the finished apricot jam in sterile jars, seal tightly and, after cooling, put them in the pantry at room temperature.

Apricot jam is one of our favorite dessert preparations for the winter. To prepare aromatic sweets in the countryside, I use a slow cooker. Cooking jam in this convenient container is a pleasure. It’s not hot, wasps and bees attack the lid, for good reason. Country apricot jam in a slow cooker turns out simply incomparable!

To prepare apricot jam in a slow cooker, in addition to “garden” apricots and sugar, I use a small amount of water.

Apricots for jam are taken not too ripe and without a wormhole. If necessary, the fruits are sorted. They are released from the bone using an incision or fingers along the seam. It is not necessary to completely separate the apricot halves from each other. Processed apricots are placed in the main multi-cooker container.

Cover with granulated sugar.

I turn on the equipment and carefully mix the fruits with sugar and water. I close the lid and after 5 minutes carefully stir again. After 10 minutes, I remove the foam and turn off the multicooker. I will leave the apricots in the syrup for 12 hours directly in the slow cooker.

I use half-liter jam jars with screw lids. I sterilize it over steam in a colander, and the lids in the saucepan itself with boiling water.

After 12 hours, the apricot jam in the slow cooker is brought to a boil and boiled for another 5 minutes in stewing mode.

Pour into a sterile hot container.

Closes with lids and turns over. Cover the top with a towel.

Apricot jam cooked in a slow cooker was a success! Tender and fragrant, sweet and so beloved. Help yourself, friends!!