Apricot jam in the multivark

One of the main advantages of the multivarka is that it is able to cook meals practically without your participation: they have chosen the right mode, pressed the button and wait for the sound signal, the device will do everything for you. This dignity becomes especially significant during the preparation of sweet blanks for the winter, which are usually cooked on the stove for hours and need constant monitoring. The main kitchen gadget will ease the whole process and give a thick and transparent jam at the output. In the recipes, we will learn how to cook apricot jam in a multivariate.


How to cook apricot jam with orange in a multivark?

Jam on this recipe is very similar to jam : thick, homogeneous and amber, it is ideal as an addition to a cup of tea.

Ingredients:

Preparation

After rinsing, drying, drying and cutting apricots into slices, place them in a multivariate bowl, pour sugar, add zest and pour lemon juice next. Set the device to "Quenching" mode and set 60 minutes on the timer. To make jam cooked with not strong boiling and do not "run" through the edges of the multivark, leave the lid open and mix the treat a couple of times during cooking. Since the apricots contain quite a lot of pectin, after the allotted time it will have time to thicken sufficiently and will be ready to spill on a sterile container and sunday.

Apricot jam slices in a multivark

The main trick in preparing jam from apricot with pieces of whole fruit is that the fruits used must remain hardly undersized, so they will not fade and lose shape. In addition, the preservation of the texture is facilitated by a phased cooking in which boiling alternates with a long and full cooling, which helps the fruits to be syrup-saturated. Also, before you can make jam, apricot pieces, you should leave juice with sugar.

Ingredients:

Preparation

Prepared halves of apricot mix with granulated sugar and a sliced ​​vanilla pod. Leave the fruit in the sugar for at least 8 hours, and after a while, transfer them to the bowl of the multivark, turn on "Quenching" and wait until the boil, after, cook the treat 20 minutes and turn off the device, waiting for complete cooling. Repeat the procedure twice more, and after the final boil immediately spill the jam over sterile jars.

Apricot jam with bones in a multivark

They say that apricot seeds can enhance the flavor of the prepared jam at times, but it's hard not to agree that there are not many applications for such a delicacy, and the desire to eat it in a snack with tea can cost you a tooth. That's why the housewives came up with an interesting modification of the recipe, for which you need to be patient in order to get a decent result.

Ingredients:

Preparation

After removing the bones from the fruits, split them and get the nucleolus. Each nucleolus put in the center halves of apricot, and the fetus with a toothpick. Cook the sugar syrup, fill the sugar crystals with half a glass of water. As soon as the crystals dissolve, place the apricots in them and continue the brewing in the "Quenching" mode for 10 minutes. Allow to cool completely and cook again for 10 minutes after boiling. Alternate cooling with boiling until the delicacy becomes thick, the syrup will not acquire an amber tint, and the fruits themselves will be translucent.