Apricot jam cooked in a Slow Cooker, I have developed a liking for making them in my slow cooker. I prepare everything, turn it on, and let it cook for 8 hours on Low in my Slow Cooker because once you buy it and bring it home, you’ll never want to be without it. I cook a bit of everything in it, from stew with and without tomato, to vegetables, my signature dish: ribollita.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6Pieces
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 447.91 (Kcal)
- Carbohydrates 115.23 (g) of which sugars 110.40 (g)
- Proteins 3.52 (g)
- Fat 0.98 (g) of which saturated 0.07 (g)of which unsaturated 0.62 (g)
- Fibers 5.09 (g)
- Sodium 3.52 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare apricot jam
- 3.3 lbs apricots
- 2.5 cups sugar
- 3.4 oz lemon juice
- 1 pinch ground cinnamon
Tools needed to prepare the jam
- Slow cooker
- Ladle
- 6 Jars
- Lemon squeezer
- Bowl
Steps to prepare apricot jam
As always, I wash the fruit and soak it in water and baking soda for 15 minutes, then rinse and dry it well before use.
In a bowl, I place the apricots after removing the pits (of course, for making jam, the weight of the apricots should be net of the pits).
I add the ground cinnamon and
the lemon juice, which should be approximately 1.7 oz.
I mix all the ingredients and let them rest covered for an hour.
I transfer the entire contents of the bowl into the Slow Cooker and set it for 8 hours of cooking on Low mode.
Every now and then, I take a look and, if needed, stir the jam with the ladle. After the first 4 hours, I use an immersion blender to blend everything to incorporate the skins with the pulp and achieve a nice smooth and shiny jam.
I sterilize the glass jars with two fingers of water in the microwave for 6 minutes at maximum power. Alternatively, you can sterilize them in a pot with water, boiling the jars and lids for 30 minutes.
Don’t wait any longer after the 8 hours of cooking, stir the jam well, and immediately jar it. Close the jars right away, turn them upside down, cover them with a blanket, and let them cool for as long as it takes in this way, covered.
Practical Tip
If you want to use recycled glass jars from other preserves, well done, but I always recommend buying new lids for each new preparation to avoid the risk of not sealing them properly.
