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Plum and apple jam in a slow cooker

0
1031
Kitchen Eastern European
Calorie content 213.2 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 0.7 g
Fats * 0.5 gr.
Carbohydrates* 51.9 gr.
* per 100 gr. product
Plum and apple jam in a slow cooker
Content

Summer has come, which means that the fruit and berry season has begun. Having sincerely enjoyed the berries and fruits, we begin to store them for the winter in order to pamper ourselves and the household with delicious preparations and dishes with their use on cold winter evenings. We offer you a quick and delicious recipe for making apple and plum jam in a slow cooker. Prepared fruits with sugar are placed in a multicooker bowl, after which they are stewed with the lid closed and at the end of cooking they are mashed with a blender. As a result, we get a delicate in consistency, aromatic and very tasty jam.

Ingredients

Cooking process

step 1 out of 4
For making jam, it is best to choose sweet hard apples and ripe, dense plums. We wash the plums and apples under warm running water and put them on a kitchen towel so that they dry out a little. Then cut the plums in half and remove the seeds.
step 2 out of 4
Cut the apples in half, remove the stalks and core and cut them into small slices. If you want the consistency of the jam to be tender, remove the peel from the apples. To do this, you need to scald the apples with boiling water, and then immediately immerse them in ice water.
step 3 out of 4
We spread apples and plums in a multicooker bowl in layers, sprinkling them with sugar. On a slow cooker, set the "Stew" mode for 1.5 hours and prepare the jam with the lid closed. Do not forget to periodically open the lid of the multicooker and stir the jam so that it does not burn to the bottom.
step 4 out of 4
After the beep of readiness, open the lid of the multicooker and use a submersible blender to punch the jam until it is puree. If you plan to close the jam for the winter, turn on the multicooker and boil the jam for 3-5 minutes. Put the finished jam in sterilized jars, seal with boiled lids and turn the jars upside down, leave to cool completely at room temperature. Then we remove the jam for storage in a dark, cool place.

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