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Apple jam in a Redmond slow cooker

0
403
Kitchen Russian
Calorie content 289.9 kcal
Portions 1 l.
Cooking time 180 minutes
Proteins * 0.5 gr.
Fats * 0.5 gr.
Carbohydrates* 71.4 gr.
* per 100 gr. product
Apple jam in a Redmond slow cooker
Content

Autumn is exactly the time when most fruits are available more than ever. And it's a sin not to take advantage of this opportunity and not prepare a stock for the winter - apple jam in a multicooker according to a very simple recipe.

Ingredients

Cooking process

step 1 out of 11
Rinse the fruits thoroughly under running water and dry them. Next, cut into four parts, remove the core and bones.
step 2 out of 11
Cut the quarters even smaller, in no particular order. Slicing is not important to us, since during the cooking process, the fruit will still acquire the consistency of puree.
step 3 out of 11
Without adding water, we transfer the chopped fruits to the multicooker bowl.
step 4 out of 11
Pour half a kilogram of sugar on top of the apples, without stirring! This sequence is very important: fruit and after sugar. This is necessary in order for the apples to let the juice in, in which the crystals of our sweetener can dissolve.
step 5 out of 11
Add a cinnamon stick for aroma and light aftertaste.
step 6 out of 11
When all the ingredients are combined, it's time to close the lid and turn on the "jam" mode for two hours. During this time, it is necessary to sterilize the cans together with the lids. You can stir the mass slightly, but not more often than once every thirty minutes.
step 7 out of 11
After two hours, carefully remove the cinnamon stick from the hot jam.
step 8 out of 11
As soon as the multicooker stops working, immediately transfer the resulting mass to the jars and tightly close the lids. By the time it cools down, the jam will acquire a thick consistency, reminiscent of jam.
step 9 out of 11
Turn the filled jars over and cover with something warm (blanket or towel).
step 10 out of 11
When the cans are at room temperature, wipe them from stickiness with a damp cloth and store them in a dark place.
step 11 out of 11
Our jam is ready! Bon Appetit!

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