Clear, quick apple jam in a slow cooker – ready in a jiffy
Jam is one of the most beloved delicacies, present in almost every home, prepared with warmth and love by housewives in the summer. Before the apple season ends, you need to make as much jam as possible from this delicious fruit.
Sweet and sour fruits are best for this treat. They contain a large amount of pectin, which gives the preserve a slightly jelly-like consistency. This clear, sliced jam is perfect for adding to various homemade baked goods.
With the arrival of a multicooker in my kitchen, jam-making has become practically instantaneous. It's incredibly easy and quick, see for yourself.
Ingredients:
- apples – 250 g;
- sugar – 180 g;
- cloves – 1 pc.;
- citric acid – 2 g.
How to make clear apple jam using slices
Wash and dry the required number of apples slightly. There's no need to peel them; simply remove the stems and scoop out the seeds.
To prevent apples from darkening while slicing, pour approximately 300-400 milliliters of water into any container and dissolve citric acid in it.
Cut the apples into thin slices and immediately place them in this water.
After you've chopped all the apples, place them in a colander to drain off any excess liquid. Then, place all the apples in the multicooker bowl, add the sugar, and mix well.
Then set the multicooker to "Bake" mode for ten minutes. During this time, stir the contents of the multicooker frequently and leave the lid open. The apples should come to a boil. If they don't, you can increase the cooking time by another five minutes. After this, add a bunch of cloves.
Immediately close the lid and set the "Stewing" mode for just 15 minutes. When the cooking sound is heard, open the lid and immediately, while the jam is still hot, pour it into sterilized jars and seal the lids.
Wait until the jam cools to room temperature, then store it in the place where you store your preserves. Ideally, it should be cool and dark.
