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Russian · Desserts
SLOW COOKER APRICOT JAM
Classic apricot jam made in a multi-cooker with sugar and water. A great option for homemade winter preserves.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Sort through the apricots, remove the pits, place them in the multi-cooker bowl, and cover with sugar.
2
Pour in the water, switch to the stew mode, stir gently, and repeat the stirring after five minutes.
3
After ten minutes, skim off the foam, turn off the multi-cooker, and leave the apricots in the syrup for twelve hours.
4
Sterilize the jars and lids.
5
After the time has passed, turn the stew mode back on, bring the jam to a boil, and simmer for five minutes.
6
Ladle the hot jam into sterile jars, seal them, turn upside down, and wrap them up until completely cooled.
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