Apricot jam in a slow cooker without seeds

Step-by-step cooking

1. Step 1:

   

   How to cook apricot jam without seeds in a slow cooker? Prepare the products. Choose ripe apricots, but dense — too soft fruits will turn into porridge when cooking. Naturally, they should be sweet, since little sugar is used. Lemon juice is added as a preservative, plus it will give a pleasant sourness to sweet jam.

2. Step 2:

   

   Go through the apricots, separating the spoiled fruits and garbage. Then rinse them well under cold running water and put them in a colander to drain the water.

3. Step 3:

   

   Remove the seeds from the apricots. I have good, ripe apricots, they were easily divided into halves. If this is difficult to do, then cut them with a knife. Halves of apricots immediately put in the bowl of a slow cooker. I advise you to weigh it before that, so that you can easily determine the weight of the fruit.

4. Step 4:

   

   Weigh the pitted apricots. This jam is brewed at the rate of 2:1 — one part of sugar is taken for two parts of peeled apricots. I have a kilogram of apricots, respectively, I measured 500 grams of sugar.

5. Step 5:

   

   Cover the apricots with sugar and leave for a while so that the fruit will let the juice. How much it will take depends on the juiciness of the fruits and their quantity.

6. Step 6:

   

   Squeeze the juice out of the lemon, remove the seeds, pour it into a saucepan with apricots. Adjust the amount of juice to your liking, but do not give up on it at all, it tastes better with it.

8. Step 7:

   

   My apricots let the juice in an hour.

9. Step 8:

   

   Place the pot of apricots in the slow cooker. Depending on the model, choose the program on which the jam will be cooked. Suitable "Quenching" or "Baking ". I have both, I turned on the "Extinguishing". Cooking time is 1 hour. After half an hour, I looked inside, the fruit let in a lot of juice and almost boiled in it. There was no foam. I gently stirred the jam and closed the lid, leaving it to cook further.

10. Step 9:

    

    After an hour, the jam is ready. It turns out to be quite liquid, despite the fact that there is no water in it. Turn off the slow cooker.

11. Step 10:

    

    Sterilize the jars together with the lids. For sterilization methods and other useful tips, follow the link at the end of the recipe. Pour the jam hot into the jars.

12. Step 11:

    

    Tighten the jars with lids. Leave them to cool completely. And then put it away in a cold place. Since there is little sugar in the jam, it should be stored in the refrigerator or cellar. Jam is liquid in hot form, but it thickens a little when it cools down. From a kilogram of apricots, I got about one and a half liters of ready-made jam.