In the multivark you can cook a delicious apricot jam. This sweet, sunny workpiece will have to be at the time when baking cakes and various desserts, and also reminds of the summer days over a cup of tea in the winter cold.
How to cook apricot jam in a multivark?
For jam, any ripe apricot fruit is suitable, from which the stones are necessarily removed. The amount of sugar can vary in taste from 500 to 1000 grams per kilogram of purified fruit. Many housewives throw in the apricot mass to give a spicy taste of spicy spices such as cinnamon, ground cloves , etc., and if the apricots are not sufficiently acidic, add a little lemon juice at the end of the cooking.
To get a homogeneous jam without the content of fruit pieces, it is necessary to break the fruit-stoned fruits with a blender or pass through a meat grinder.
The cooking time can vary from forty minutes to three hours, depending on the selected multivariate mode for preparing apricot jam and its desired density.
Many recipes for the preparation of jam in the multivarke suggest cooking with the lid closed in the "Bake" mode. But the numerous practice of consumers has shown that in such conditions, jam more often "runs away" from the capacity of the device, which gives the hostess a lot of inconvenience. In addition, for the same reason, it is better to take no more than 500 grams of apricot for cooking, and keep the entire process under control and not move away from the multivark.
Below we offer you one of the many options for making a delicious apricot jam in a multivark.
The recipe for apricot jam in the multivark for the winter
Ingredients:
- Apricots, peeled - 0.5 kg;
- granulated sugar - 0,5 kg;
- lemon juice - 1 tsp.
Preparation
The apricots are washed and let the water drain. We redeem the fruits from the bones, smash the submerged blender in puree and shift the mass into the capacity of the multivark. Pour in the sugar, mix and set the "Baking" mode for thirty minutes. The lid of the multivarka is not closed, but the mass is periodically mixed. After a full boil, switch the device to the "Quenching" mode, after five minutes, close the lid and hold the jam for one hour, stirring every ten minutes. Then we lay out still hot on sterile jars, sealed with boiled lids and wrapped until cooled, turning the tanks lid down.