Peach jam in the multicooker, an easy and quick recipe perfect for having a supply of jam for the entire winter.
For this recipe, we used the electric pressure cooker Olla by Cecotec, model GM Deluxe, where you can pressure cook, steam, sauté, fry, bake, let bread or pizza dough rise, perform long cooking and much more.
In the recipe, you will also find the procedure using a classic pressure cooker.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 400 grams of jam
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Peach Jam in the Multicooker:
- 1 lb lbs yellow peaches (ripe)
- 1 cup cups granulated sugar
- 1/2 lemon (the juice)
- 1/2 yellow apple
Tools for Peach Jam in the Multicooker:
- 1 multicooker
- 1 Knife
- 1 Spatula
Steps for Preparing and Cooking Peach Jam in the Multicooker:
Wash the peaches well, dry them, cut them in half, and peel them.
Cut them into small cubes and place them in a bowl, add the lemon juice and granulated sugar, and stir well so the sugar dissolves.
Peel the half yellow apple, cut it into very small pieces, and add them to the peaches (the apple piece acts as a natural thickener).
Let the fruit rest for at least 30 minutes, you can also prepare it in the evening for the next day and store it in the refrigerator.
In the multicooker, place the previously prepared peach mixture, stir well and cover the multicooker, set the pressure program to 266°F for 10 minutes, after the time, turn off the multicooker and let it rest until the pot naturally vents.
Remove the lid from the multicooker and stir the preparation.
We then blended the mixture to have a finer jam without pieces, alternatively, you can also not blend the fruit or blend only part of it.
Thicken the jam using the sauté program until the desired consistency.
Wash and sterilize small 125 ml jars or 1 of 350 ml or 2 of 200 ml, pour the mixture, close well and boil for 30 minutes in a pot full of water.
We recommend wrapping the jars in newspaper so that when the water is boiling, they don’t hit each other.
Let the jars cool in the water and store in a dark and cool place.
PROCEDURE WITH THE CLASSIC PRESSURE COOKER:
Follow the same procedure using the classic pressure cooker, the cooking times are the same.
