Apple jumped in a slow cooker preserves all its beneficial substances and does not differ in the taste of cooked in the usual way. Such a jacket can be added to the baking for the preparation of horns, pies, or make a sour-sweet layer for sandbarts, biscuit cakes, or just smeared to tea on a bun. Its consistency depends on the time of final extinguishing, therefore, it is possible to regulate the density of the jumped.
The only negative when cooking apple jumped in a slow cooker is a relatively small amount for one reception. Everything else is only the advantages.
Before cooking, it is necessary to sterilize the dishes for ordering - half-liter banks and covers. To do this, you can use old methods, pouring the tanks with boiling water and covering the lids, and you can resort to a multicooker assistant. To do this, pour water into the bowl and install the "pair" mode. On a grid for cooking for a pair I install the jar of the neck down and the cover and steamed 5-6 minutes. After that, we put another other, thus sterilizing all the dishes.
Pooked from the apples is cooked in the Yummy YMC-502BX multicooker.
Ingredients
- apples - 1.5 kg
- sugar - 0.5 kg
Cooking
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Rinse apples, removing the fruits, cut the core sharp knife
Apples for cooking is better to take juicy, fresh harvest and with thin skin.
We cut apples into a few pieces.
And grind a blender directly with the skin. If you do not have a blender, then apples can be gratened to the middle grater. If small pieces come across, it does not matter. In the cooking process, the apple turns into a homogeneous puree.
Sour sugar sand into the apple mass and mix.
We assign for several hours to dissolve sugar under the action of fruit acids.
We spend apple mass into the Multivarka bowl and bring to a boil using the "Baking" mode. If this feature is missing in the slow cooker, you can use that whose temperature is maximum, let's say, the "Fry" function.
As soon as he climbed and changed its color, becoming a little darker, we switch to the "Stew" mode (125 degree temperatures) and continue the preparation of jerted for one and a half hours. You can change the cooking time on your discretion depending on the desired thickness of the jumped. Cook jait it takes an hour with a closed lid, and 30 minutes with open.
Periodically mix with a wooden blade.
We decorate hot jumped on sterilized and dry half-rolled banks and rush with covers. We turn over for additional self-satisfaction and leave in such a position to complete cooling.
Such a workpiece is stored for a very long time, as far as no one knows - no one knows, because it is eaten by a sweat very quickly.
Apple jumped, cooked for winter in a slow cooker, It turns out just wonderful, especially since everything is done simple. This jungle can be used for baking pies, buns, glorify them cakes, etc. According to the consistency, there was a pretty thick, with a rich taste and aroma. From this number of products, I had 2 half-liter jars and a little left on the sample.
Ingredients
For the preparation of apple jumped in a slow cooker, you will need:
apples peeled from peel and seeds - 1 kg;
sugar - 0.6 kg;
water - 250 ml;
vanillin - 1/4 bag;
lemon Acid - 1/4 h. l.
Stages of preparation
Pour water into the bowl of the multicooker, pour sugar, mix. Set the program "Alluring" for 20 minutes. Periodically stirring, cook syrup.
Clear apples from the peel, and then from the seeds.
Cut apples with small pieces or cubes. The weight of the sliced \u200b\u200bapples should be 1 kilogram.
Set again the program of the multicooker "quenching" for 20 minutes, the multicooker cover is closed, then switch to the "Baking" mode for 10 minutes. After that, add vanillin in apple jumped, mix and again turn on the "quenching" mode for 15 minutes. Periodically, with the last extinguishing, it is necessary to mix.
Disinted ready-made jetty for sterilized jars, tighten with boiled covers.
The delicious and fragrant apple jumped, cooked in a slow cooker, is perfectly stored at room temperature all winter. When it cooled, it will become more dense.
Apple jumped in a slow cooker preserves all its beneficial substances and does not differ in the taste of cooked in the usual way. Such a jacket can be added to the baking for the preparation of horns, pies, or make a sour-sweet layer for sandbarts, biscuit cakes, or just smeared to tea on a bun. Its consistency depends on the time of final extinguishing, therefore, it is possible to regulate the density of the jumped.
The only negative when cooking apple jumped in a slow cooker is a relatively small amount for one reception. Everything else is only the advantages.
Before cooking, it is necessary to sterilize the dishes for ordering - half-liter banks and covers. To do this, you can use old methods, pouring the tanks with boiling water and covering the lids, and you can resort to a multicooker assistant. To do this, pour water into the bowl and install the "pair" mode. On a grid for cooking for a pair I install the jar of the neck down and the cover and steamed 5-6 minutes. After that, we put another other, thus sterilizing all the dishes.
Pooked from the apples is cooked in the Yummy YMC-502BX multicooker.
Ingredients
- apples - 1.5 kg
- sugar - 0.5 kg
Cooking
Big photos Little photo
Rinse apples, removing the fruits, cut the core sharp knife
Apples for cooking is better to take juicy, fresh harvest and with thin skin.
We cut apples into a few pieces.
And grind a blender directly with the skin. If you do not have a blender, then apples can be gratened to the middle grater. If small pieces come across, it does not matter. In the cooking process, the apple turns into a homogeneous puree.
Sour sugar sand into the apple mass and mix.
We assign for several hours to dissolve sugar under the action of fruit acids.
We spend apple mass into the Multivarka bowl and bring to a boil using the "Baking" mode. If this feature is missing in the slow cooker, you can use that whose temperature is maximum, let's say, the "Fry" function.
As soon as he climbed and changed its color, becoming a little darker, we switch to the "Stew" mode (125 degree temperatures) and continue the preparation of jerted for one and a half hours. You can change the cooking time on your discretion depending on the desired thickness of the jumped. Cook jait it takes an hour with a closed lid, and 30 minutes with open.
Periodically mix with a wooden blade.
We decorate hot jumped on sterilized and dry half-rolled banks and rush with covers. We turn over for additional self-satisfaction and leave in such a position to complete cooling.
Such a workpiece is stored for a very long time, as far as no one knows - no one knows, because it is eaten by a sweat very quickly.
Many varieties of apples are derived by selection by selection. Fiberglass, microelements, organic acids, many vitamins are present in the pulp and skin of the fruit. The Antonovka variety is distinguished by a resistant aroma, pleasant taste, the fruits do not lose the basic properties for a long time. If you cook from these apples in a slow cooker for the winter, it turns out a delicious and useful product. When it is used, the work of the stomach is improved, nerves calm down, bones are strengthened. Such a delicacy can be both children and pregnant women.
Recently, a smart technique came to replace the pots, and greatly facilitated the work of the owners. Not only excellent borscht, roast can be cooked in a slow cooker, but also came from apples, and not quite ripe fruits, and different varieties. Pectin is preserved in the delicacy, which frees the body from harmful salts and slags, strengthens the immune system.
To cook jumped, you just need to download crushed fruits into the bowl and choose the appropriate mode. For a few hours, it will have to prevent a lot of plastic or wood blades a couple of times, remove the foam. The fruits boil quite evenly, it turns out a delicious jacket, in which much more vitamins and microelements are preserved than after thermal processing.
Preparation of ingredients
To cook came, you will need fruit, sugar and water. Apples are suitable and with cracks, and with dents, if only they were not very green. Fruits need to rinse, remove spoiled flesh, partitions and seeds. The peel is not necessarily cut. Sugar add even to sweet apples, otherwise it will not have a thick consistency and quickly deteriorate.
Before laying fruits into a bowl of a multicooker, after cleaning, they are passed through a meat grinder or crushed by a blender. To enhance the aroma, a pinch of cinnamon or vanilla is spitted into the mass of apples, put the ginger pieces.
Cooking jumped in a slow cooker for the winter
Using the simplest recipe, you can stockpit in vitamin delicacy before spring, start cakes and buns. To do this, take 2 kilograms of apples and 500 grams of sugar.
The middle of the washed fruit is removed. Fruits can be cut into slices or chop by blender, grater, meat grinder.
Sugar is poured into the apple mass and whipped to make a puree. After 2 hours, it is transferred to the multicooker's bowl and choose the appropriate function. In some brands it can be a "fry" button, others have "baking". When the composition boils, it is necessary to replace the mode to "quenching". In 20 minutes it is quite realistic to prepare fragrant jacket. It is shifted into sterilized banks, if you need to store until winter. In containers, the delicacy breaks, not spoiling, 4 or 5 days.
Other cooking recipes in a slow cooker and pressure cooker
Apples are well combined with pears, plums, with apricots, red currants. In such a jacket there will be even more vitamins. Tasty delicacy is also in the pressure cooker. A special aroma dessert gives nutmeg or vanilla.
With oranges
Due to the presence of pectin, fiber and organic acids, pecked out of such fruits does not lead to an increase in weight, since it contains a small amount of calories. Tasty and useful delicacy is obtained if you use a simple recipe for which you need to take:
- 4 orange;
- kilogram of apples;
- 500 grams of sugar;
- one lemon.
Before you cook job, you need to wash and prepare fruits:
- With citrus fruits, clean the peel, remove the bones, cut into slices.
- Apples without cores are crushed into pieces.
- Fruits are loaded into a multicooker's bowl, sugar spill on top.
Include the "quenching" button, choose a timer for 2 hours. During this time, the mass must be prevented at least 3 times so that it does not stick to non-stick coating. If the oranges did not boil, it is necessary to skip through a blender. It is possible to store it until spring by rolling into sterile banks. In the pressure cooker, the time of preparation of delicacy will take only an hour.
With pumpkin
Many daches in the yield simply do not know what to do with fruit where to give vegetables. Not everyone is lucky independently grown fruits into the market. So that the products do not disappear, it is better to cook from them. To do this, take:
- by kilogram of acid apples and pumpkins;
- 900 grams of sugar;
- lemon juice.
For the preparation of the dessert, the fruits of late varieties are suitable - Antonovka, Simirenko, dumping, from the early apples it turns out not, and porridge. Carefully read the recipe:
- Seeds remove from pumpkins, cut crust, rub it off, using a large grater. The mass is shifted into a wide container, half of the sugar fall asleep.
- Apples are cleaned from the peel and the middle, cut into pieces, add the remaining part of the sweet sand to them.
- When both products are empty fluid, mixed, pour lemon juice and move to a multicooker bowl literally for 20 minutes, putting the "quenching" mode.
Pooze is sent to sterile jars and roll with covers. In the refrigerator it will not deteriorate until the next spring.
With drain
For 2.5 hours, some hostesses prepare a delicious dessert using fruits and berries. Apples can be combined with a gooseberry, but to keep the garden fragrance, get a homogeneous consistency, better to take plums. 1200 grams of fruit will need a kilogram of sugar sand. Before sending fruits to a slow cooker:
- They wash and dry apples, cut into pieces.
- Bones remove from the drain, make puree.
- Mix both masses and heated on fire, sprouting 500 grams of sugar.
- After 10 minutes, it was poured into a multicooker's bowl by pressing the "Baking" button.
- After a quarter of an hour, you need to raise the lid, add the remaining sweet sand and choose the "quenching" mode, time is 2.5 hours.
Hot jam is shifted into heated sterile jars and roll. Such a delicacy is used as a filling for cakes, served with pancakes or pancakes.
Preservation of Pope
In Soviet times in school buffets and factory dining rooms, cakes were sold. Their taste was remembered for a long time due to the filling, which was prepared from apple jumped, which was not growing, had a very thick consistency. We can make such a treat for the winter, if you take:
- fruit - 1 kilogram;
- glass of water;
- sugar 800-850 grams.
First you need to make mashed potatoes. Cleaning apples are cut by pieces, fold into the pan and boil, pouring water to a soft state. Then the fruit passes through the sieve. Sugar is poured into the cooked mass and put in the oven with a temperature of 250 °. When the puree boils, the temperature is reduced and tomatoes until it acquires a reddish tint. Hot jumped should be packaged in sterile banks. A canned dessert is stored and without a refrigerator.
August a month on the calendar, it means it is time to collect the harvest of apples. Delicious, juicy, fragrant they ask for a table. But now everything is simply impossible. And how I really want to take a piece of summer with you. Therefore, every hostess is trying to make delicious home billets: compotes, jam, jam.
We love apple jumper very much. Just so, to tea, with a slice of homemade bread or in the form of filling in, pies and buns.
Apple jumper
recipe for harvesting in a slow cooker
My favorite combination is apples with cinnamon. This fragrance is associated with a delicious charlotte or apple pie.
This time I decided to cook an unusual jam for us, apple with cinnamon, and even in a slow cooker! Before that day, we have not yet cooked, and as it turned out, in vain!
For apple jumped with cinnamon we will need
Ingredients:
- apples
- sugar,
- cinnamon,
- lemonic acid is optional.
Cooking process:
I do not write exact proportions, because this is a matter of taste. But I will explain a little. I take 1 kg of sugar apples 600-700 grams. If the apples are sour, the sugar is larger. We make the jam of the message, because I do not store it in the basement, but at home. Therefore, I will be improved and put sugar more so that the jam does not go.
Cinnamon on this number of apples took 1 tablespoon without a slide. You can add a pinch of citric acid at will.
My apples are cut on slices, removing seed boxes.
In the bowl of the Multivarka, laying in layers and sugar, slightly shaking the bowl for the uniform distribution of sugar.
Leave apples for 30 minutes to appear juice. You can simply turn on the "Cook" or "Baking" mode for 10 minutes, and stirring waiting for dissolving sugar.
Then turn on the distribution mode for 1 h 30 minutes. At the end of the mode, the jams of apples overflow from a slow cooker to another container and whipped by a blender.
Apples may seem slightly damp, but in fact this time is quite enough so that they give the juice and the taste of joke.
Pull the puree from the apples back to the slow cooker, add cinnamon and mix well. Pooh will become a beautiful dark color and the very "charlosty" aroma will appear.
Turn on the mode of extinguishing for 20-30 minutes (or by the situation).
If the apple jumped in a slow cooker is very thick, then do not go far and sometimes stir it up so as not to burn. Just more carefully, hot jumped when boiling can splash.
Ready jumped from apples in sterilized banks and ride.
In step-by-step photo of the recipe during the preparation of the workpiece, a multicark Redmond 4500 was used, a capacity of 700 W. How to cook home applesa, Angelina Queen told in a multicooker, thank her recipe.
Enjoy your appetite and delicious billets along with the recipe recorder!
