Apricot jam in the multivarque - the best recipes for delicious and quick preparation

Apricot jam in a multivarquet will bring pleasure not only during tasting, but also during harvesting, because a modern appliance has saved housewives from tracking fruits to protect them from burning, unremitting stirring and foaming. Now you can just put the fruits together with the sugar in the bowl and enjoy the process.

How to cook apricot jam in a multivariate?

Apricot jam for winter is easy to make. The whole process boils down to the fact that the fruits are spread out in a bowl, covered with sugar and the hour is pressed in the "Quenching" or "Soup" mode. After 30 minutes, the jam is mixed. After the time has elapsed, set the function "Steam cooking" for a minute. After that, the ready-made jam is rolled into sterile jars.

Prepare a delicious apricot jam will help a few simple rules.

1. To prevent the jam from escaping, the cup of the multivark should be loaded with fruit and sugar only by 1/3.
2. Before cooking the steam valve should be removed - so more moisture will evaporate from the jam, and it will not be liquid.
3. Because the jam is cooked with slow, longing, in its own juice, water is not added.

Apricot jam with bones - recipe

Apricot jam with seeds in a multivark - this is the easiest and fastest way to obtain a fragrant vitamin billet. And it's not at all laziness, and not in saving time - thanks to the bones, the fruits do not boil, they retain shape, all the useful properties and a specific almond flavor, which is especially appreciated in jam.

Ingredients:

• apricots - 900 g;
• sugar - 900 g.

Preparation

1. Place the clean fruits in the bowl of the multivark and pour the sugar.
2. Remove the valve, close the lid and set the "Quenching" mode to 1 hour.
3. After 30 minutes, stir.
4. After the process is completed, spread the jam over sterile jars.

Recipe for apricot jam without pits for the winter

Recipe apricot jam slices like even fussy housewives because the fruit slices and amber syrup have an excellent taste, aroma and appetizing appearance, leaving behind many options. And although due to the brewing of the syrup, it takes a little more time for the jam, you need to stock up on such a preparation.

Ingredients:

• apricots - 800 g;
• sugar - 800 g;
• citric acid - 5 g.

Preparation

1. Cut the apricots in half and remove the bones.
2. Put the fruit in a bowl, sprinkle with sugar and set aside for 2 hours.
3. Gently mix and soak in the "Quenching" mode for 30 minutes.
4. After that, boil in the "steamed" mode for 3 minutes.
5. Cool, remove slices, add citric acid and cook the syrup in the "Quenching" mode for 15 minutes.
6. Return the wedges to the syrup and cook the apricot jam for the winter in the multivark in the same mode for 5 minutes.
7. Transfer the hot jam into sterile jars and roll them.

Apricot jam with almonds - recipe

Apricot jam with almonds in a multivarque will win fans of vitamin preparations. Almonds have a high content of vegetable protein, and apricots - minerals, which guarantees an exceptionally useful jam, for cooking which you can use the traditional recipe, simply adding a handful of nuts in the process.

Ingredients:

• apricots - 700 g;
• sugar - 700 g;
• almonds - 150 g;
• boiling water - 300 g.

Preparation

1. Pour almonds with boiling water for 30 minutes, then remove the peel.
2. Split the apricots into halves, remove the bones and put them in the bowl.
3. Add sugar and set aside for 3 hours.
4. Close the lid and simmer the apricot jam in the multivark in the "Quenching" mode for an hour.
5. After 40 minutes, pour the almonds and mix.

Apricot jam with gelatin

For lovers of marmalade and "sticky" sweets the best recipe will be apricot jam with gelatin in the multivarquet. Such a food additive will give a syrup of viscosity and density, and help to preserve the whole structure of fruit, which is useful when decorating baking, soaking cakes or just for a separately served dessert.

Ingredients:

• apricots - 900 g;
• cane sugar - 500 g;
• gelatin - 30 g.

Preparation

1. The apricots without pits are placed in the bowl, pour the sugar and set aside for a couple of hours to isolate the juice.
2. Pour 200 ml of juice with gelatin and leave for 20 minutes for swelling after that, dissolve the gelatin in a water bath.
3. Prepare the apricot jam in the multivark in "Gem" mode for 30 minutes.
4. At the end, add gelatin, mix and pour into cans.

Apricot jam with lemon

Apricot jam with lemon in a multivark can be attributed to the most balanced billets. Thanks to the lemon, the jam will acquire a citrus aroma, a piquant bitterness and an acid savor that perfectly dilutes the savor of the fruit. With this combination, a minimum of sugar is used, which significantly reduces the calorie content of the jam.

Ingredients:

• apricots - 900 g;
• sugar - 400 g;
• lemon - 1 pc.

Preparation

1. Remove the fruit from the fruit, fold the apricots into a bowl and pour lemon juice.
2. Sprinkle with sugar, stir and leave for 30 minutes.
3. Cook for an hour.
4. After 30 minutes, mix the mass.

Thick apricot jam

The recipe for apricot jam in the multivark has different versions. The most delicious is a thick and viscous jam. To prepare it you need to stock yourself with ripe berries, sugar and ... patience - it will be needed when creating stocks, because only repeated longings and prolonged infusion will provide the desired consistency.

Ingredients:

• apricots - 2 kg;
• sugar - 900 g;
• cinnamon - 5 g.

Preparation

1. Apricots pitted thinly, pour sugar and leave for 3 hours.
2. Cook in the multivark in the "Quenching" mode for 2 hours.
3. Leave it to cool for 10 hours.
4. Repeat the process three times.
5. Last time prepare apricot thick jam in multivark hour. 10 minutes before the end, add cinnamon.

Apricot jam without sugar

The preparation of apricot jam in the multivarquet is not limited to traditional recipes and has more useful and tasty versions. For example, many housewives regard the absence of sugar as an economical and healthy option: after all, fruits are languishing in their own juice without additives, and therefore the preparation is obtained by diet and natural.

Ingredients:

• apricots - 900 g;
• water - 200 ml.

Preparation

1. Cut the apricots and put them in the bowl.
2. Pour in water and burn for an hour in the "Quenching" mode.

Apricot jam-five-minute in a multivark

Those who claim that during prolonged cooking, fruits lose their vitamin supply, can take an alternative option and prepare a jam in 5 minutes. Apricot jam-pyatiminutka is a simple, reliable and useful way of preserving, which differs from ordinary preparations by a minimum amount of sugar.

Ingredients:

• apricots - 900 g;
• sugar - 500 g.

Preparation

1. Cut the apricots into slices, sprinkle with sugar and set aside for 6 hours.
2. Transfer into the bowl of the multivarker and set the mode of "Multi-Cook" to 120 degrees.
3. Cook the apricot quick jam in the multivark 10 minutes.

Apricot jam in a multi-pressure cooker

Preparation of apricot jam will not take even half an hour, if the farm has a modern multivark-pressure cooker. Its main feature is work under pressure, which halves the process of cooking jam. At the same time, this method is simple, understandable and very convenient in the shortage of time, which is especially noticeable during the harvesting season.

Ingredients:

• apricots - 900 g;
• sugar - 1 kg.

Preparation

1. Cut the apricots into slices, put them in a bowl, add sugar and mix.
2. Close the cover and the steam release valve.
3. Set the "Jam / Dessert" mode to 30 minutes.
4. At the end, wait 15 minutes, open the valve and pour the jam.