Apple jam in a multicooker

If you want to prepare apples for winter without standing for long at the stove, check out our example of making apple jam in a multicooker.

Any apples are suitable for canning – both sweet and sour, and "fallen apples". If the fruits are very sweet, you will need to slightly increase the amount of citric acid, which, along with sugar, acts as a preservative. For sour fruits, you need to add more sugar. For a more interesting taste, cinnamon, dried citrus powder, or a few lemon wedges are added to the jam. And a great helper in the kitchen, the multicooker, will help the hostess perform the task with minimal effort.

Yield: 1 half-liter jar

Preparation time: 1 hour.

Caloric value: 75 kcal per 100 grams of dish.

Ingredients

• apples – 0.5 kg;
• white sugar – 180 g;
• citric acid – 1 tsp;
• cinnamon – 0.5 tsp;
• dried citrus powder – 0.5 tsp.

Preparation

1. Prepare the ingredients for making apple jam in a multicooker. The weight of the apples is given in already peeled form and without cores. Instead of citric acid, you can use the juice of 1/2 lemon.

2. Peel the fruits with a thin skin (it's very convenient to use a vegetable peeler "economy" for this).

3. Next, the apples should be cut into medium pieces, removing the core to ensure that it, along with the seeds, does not get into the prepared mixture.

4. Place the apple slices in the bowl of the multicooker.

5. Sprinkle sugar on top.

6. Add cinnamon and citrus powder (do not mix anything).

7. Snap the lid of the appliance and set the program, stopping at the "Stewing" mode, and the product type – "Vegetables". The time will automatically set to 1 hour. Such a program is available on the "Tefal" multicooker. Other brands operate in a similar mode; you might need to set the time manually there. Some models do not have a "Stew" button, in which case the "Soup" mode will work, and the boiling duration will remain the same – 1 hour.

8. After 40 minutes, open the lid and add citric acid. Stir the jam, snap the lid, and continue stewing. During this time, sterilize the jars with lids.

9. At the end of the allotted time, a sound signal will ring – which means the jam is ready. The apple pieces have softened and soaked up the syrup while remaining intact. The jam turned out not too runny and not too thick (not a drop of water was added during cooking).

10. Fill the jar to the very top with the hot mixture.

11. Screw on the lid and check the quality of the sealing by turning the jar upside down. If everything is fine, return it to its original position and leave it to cool on the table at room temperature.

The apple jam in the multicooker turned out to be aromatic – with a hint of cinnamon and a citrus tang. After cooling, the amber mixture becomes denser and thickens. This dessert is suitable not only for tea drinking – you can use it to stuff pies and pancakes.