Apple jam in a slow cooker – a recipe for the topping and layering with step-by-step photos

To make this jam, you don't have to stand over the stove for hours or leave the fruit in sugar for a day. Simply wash and peel the fruit thoroughly, then let the appliance do the work. A slow cooker will cook the fruit to the perfect consistency under a closed lid.

Nutritional value per serving

120 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 100 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 25 minutes
Time in the kitchen: 10 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple jam in a slow cooker

Ingredients

Servings

Apples

1 kg
Sugar

350 G
Citric acid

1 tsp

Preparation

Step 1

Cut the washed apples into pieces and remove the cores. Do not peel them.

Step 2

Place them in the multicooker bowl and sprinkle sugar on top, do not stir.

Step 3

Close the lid and select the soup setting. If the stew setting reaches 100°C, select that. Meanwhile, sterilize the jars in the microwave or any other way.

Step 4

Add citric acid and mix well so that it is evenly distributed.

Step 5

The apple jam is ready. While it's still warm, pour it into jars and seal as usual for winter preserves.

Change the proportions

If the apples are very tart, you'll need to increase the sugar proportions slightly, and if they're more honey-like, add a little more citric acid. Adjust the proportions based on your own taste and the sweetness level you prefer in apple jam.

Citric acid is important

It's best not to skip the acid addition step, as it acts as a preservative. Thanks to its presence in the jam, you don't have to worry about its shelf life. The preserves will definitely not mold or spoil.

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