Apple Jam in a Multicooker
Description
Winter preserves made at home. This is a classic recipe for apple jam in a slow cooker. In addition to the traditional ingredients, I used frozen cranberries (thaw first). That gave the jam a distinctive tang. This jam is also excellent for baking: pies, buns, and pastries turn out simply wonderful! Good luck with your cooking! The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the apples and peel them. Place the peels in the multicooker, cover with water, and boil on the “Steam” setting for 20 minutes. Then strain the broth.
- 2
Step 2
From peeled apples, remove the cores and cut into wedges. When the cooking liquid is ready, pour it into another container and add the apples to the slow cooker.
- 3
Step 3
Add sugar. Cook in "Stewing" mode for 1 hour.
- 4
Step 4
After the completion signal, pour the apple cooking liquid into the jam.
- 5
Step 5
Add the cranberries. Cook on "Bake" mode for 65 minutes with the multicooker lid open.
- 6
Step 6
Pour the finished jam into sterilized jars!