It is used as dessert separately and for filling in various baking. This is a versatile product, and most importantly is very tasty and useful. No wonder the hostess with such persistence from year to year is boiled him in his kitchen, during which time there were no little recipes, we offer the best of them to your court. Pooked out of apples in a multicooker "Redmond", and almost in almost all other preparing even without adding water, it is very simple.
Simple apple jumped recipe in a slow cooker:
For this option, cooked acid apples will be suitable. The result is liquid, and sweet jumped.
Required ingredients:
- Sugar - 450 grams;
- Apples - 1.5 kilograms;
Step-by-step recipe:
- My apples are under running water, cut into slices, while cutting the core. To do this, you can use an apple.
- You can also remove the peel if it is too thick. Thin skin can be left.
- In the bowl of the Multivarka, load slices, and fall asleep with sugar. In the multicooker "Redmond" exhibit the mode of extinguishing for 2-2.5 hours, depending on your preferences in the consistency, and the varieties of apples. The first 10 minutes, prepare in the "frying" mode, constantly mix the mass with a spoon, then we translate into "quenching" and everything, then your intervention will not need.
- After time, open the lid and scatter a treat on sterilized banks and roll out the covers, turn the jar of the bottom of the bottom and watch the blanket, to the complete cooling, then remove them into the basement.
How to cook came from apples in a slow cooker:
A little secret to quickly cook a delicacy, the first ten minutes cook it in the "hot" mode stirring constantly, and further translate into the necessary mode, so you significantly bring the moment of the end of the cooking. If you do not want to bother up with unnecessary work, then you immediately prepare in the "quenching" mode,
The second recipe, jumped from apples, for baking:
Such preparation is best suited as a filling for various baking, or for pancakes, because cinnamon is present in it. Cinnamon is added as desired, it can be removed.
Ingredients:
- A pinch of citric acid (at the tip of the knife) - not necessarily;
- One kilogram of apples;
- One tablespoon cinnamon;
- Six hundred grams of sugar.
Cooking:
- Wash the fruits, clean the peel, if required. Further cut them with slices, remove the core. As in the first version, it is best to take advantage of a special device.
- In the bowl, you must lay out layers of sugar and apples. So that they are better mixed, shake the bowl.
- Let them leave them in this position for half an hour in order to be set up.
- We establish the "quenching" mode by 1.3 hours.
- After the time, open the lid and let the mixture cool, beat the blender until we get a homogeneous mass.
- All whipped mashed potatoes are loaded back into the bowl, and you are swaying cinnamon. We put the "quenching" mode for half an hour.
- Pooked out of the apples in a slow cooker can heal, and then wash the bowl will be very difficult to avoid constantly stirring it.
Step 1: Prepare the ingredients.
For this sweet, it is better to take the sour-sweet apples with a thin skin, because it is not desirable to delete it, since there is a lot of pectin - a binder natural substance, it turns out from it very thick. So, first we rinse the fruit under the jets of cold running water and wearing their paper kitchen towels.
Then lay them on a cutting board, a sharp kitchen knife in turns cut every fetus to 2 equal parts, remove the core with the bone and, if you still want to, remove the thin layer of the peel, without it, of course, the process will go faster. Further bumping pieces of apples with small slices with a thickness of about 1.5 centimeters, put the remainder ingredients on the table top and go further.
Step 2: Cooking jait from apples in a multicooker - the first stage.
Insert the plug of the kitchen device into the socket, we set the bowl of apples into it and we pour 1/3 of the glasses of purified water. Our first goal is to make fruit soft, so that they are rapidly welded, so we cover the kitchen device with a tight adjacent lid and turn on mode "Baking" for 30 minutes.
Step 3: Cook was jumped from apples in a multicooker - the second stage.
After the desired time, the technique will turn off independently, notifying about this corresponding buzzing, ringing or silent sound. Open the lid and rub rather soft apples with a wooden or metal brush for potatoes, however, the last version of this kitchen appliance should be used with caution, so as not to scratch the teflon coating of the bowl. Smooth puree will not immediately work, it will be with pieces, but it is not scary! We fall asleep the loose mass by the desired amount of sugar sand, mix everything with wooden kitchen or silicone spatula to a homogeneous consistency, cover the lid and install "Fastening" mode by 2.5-3 hoursDepending on the juiciness of the apples and the desired men of jumped.
Step 4: Prepare inventory for conservation.
We do not lose a moment, check jars and lids for rust, cracks, jar and thoroughly rinse them in warm water with a conventional kitchen sponge, food soda or detergent with a minimum content of chemicals. Then the glass container is sterilized by any convenient way, for example, in the microwave, oven, either in the old man on the stove, other dishes that are needed for conservation, we run by hot water, and the covers are boiling in a small saucepan of 12-15 minutes and leave it to use.
Step 5: Cooking jumped from apples in a multicooker - the third stage.
When the multicooker turns off again, we look at us, if it was too liquid, then install baking mode for 20, 40 or 60 minutes And, constantly stirring, we weld the apple mass to the desired density.
As you can see, the time can vary depending on the juiciness of the apples, but sometimes this process is not needed at all, if the fruits were dry or the consistency of the apple delicacy arranged you immediately after extinguishing.
Step 6: Canned jumped from apples.
Now we proceed to the next step, in turns set on each sterilized half-liter or liter can be with a wide throat and with the help of a hem, there are still liquid jumped on them. We cover the glass container with warm, and better hot metal covers and, if they are screw, clocked the workpiece using a conventional kitchen towel, and if with a rubber band, then using a special key.
Further put the preservation on the floor upside down, we wrap in a woolen blanket and leave in this form for a couple of days to cool down gradually, without a sharp temperature difference. Then you can send jumped in a more suitable place, for example, storage room, basement, cellar, and use it as needed.
Step 7: Serve jumped from apples in a slow cooker.
Pooked out of apples in a slow cooker it turns out more appetizing than that that was preparing in the usual way on the stove. Most likely, it is caused by uniform heating and gradual evaporation of fruit moisture, which allows the pectin to be slightly lit up to the desired consistency. Taste, as well as the color of this wonderful delicacy is always different, they are completely dependent on the grade of apples and the amount of sugar sand.
Served it to a sweet table along with hot tea in a specially designed dishes: Kremyaka, Piles. Also, this was used in the form of filling for baking, layers of cakes, cakes or as a supplement to liquid or semi-pile desserts. Enjoy!
Bon Appetit!
You can cook came in the "Baking" mode, but in this case it will be necessary to open the lid very often and stirring, otherwise the delicacy will nourish;
At will, along with sugar to apples, you can add freshly sick juice from half of the lemon, a little vanilla sugar or a ground cinnamon;
If apples are very sweet better, reduce the amount of sugar to taste;
It was cooked with the help of a multic co-brand "Redmond" 4500, with a capacity of 700 W.
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, no doubt, the most delicious and thick jumped of all kinds that exist. Prepare it will be just as simple as you buy it in the store. So I will share with you my perfect recipe jumped in a slow cookerwhich will stay with you for life.
Products:
- one kilogram of apples
- half of lemon,
- two glasses of sugar (can with a slide),
- glass of water.
I do not advise you to fill in the bowl of multicooker with apples more than half, thereby be less chances to swipe.
Also, it is impossible to pick up the surpired apples for cooking, it is better to take a little submool, one of them you will get then the most dear and dark jumped.
How to cook apple jumped in a slow cooker for the winter
1. Rinse apples with water very carefully, you can even lose the skin with a brush for better cleaning from dirt, as we will not throw out the apple peel, and we will use. A decoction of the peel, since there is a lot of pectin in the peel, allow you to make a thick apple jumper.
2. We clean the apples from the peel, which we fold into a separate pan, and apples cut into four parts and we eliminate them from the core.
3. Then we send apples into a multicooker's bowl and pour the third part of the water norm, turn on the "Baking" mode for half an hour. Now our task is to make apples soft.
4. Meanwhile, put a saucepan with a peel on the stove, the remaining water is thickened there, and turn on the maximum fire. Wait when boils, and boil twenty minutes. Then strain the decoction, should turn out about 2/3 cups.
5. By this time, for half an hour, apples in a slow cooker must come to the form we need. We take a pusher and knead them in Cashitz. You can also use a blender who likes how.
6. Next to fall asleep with sugar apple puree, add lemon juice (it is needed that it was not too sweet that was not too sweet), pour the cooked decoction and mix. Enable a multicooker on the same "Baking" mode for an hour, close the lid.
7. Cooking apple jumped in a slow cooker is needed to the desistence you need, which can be checked by simply stirring the blade. When you see that the desired density is achieved, then turn off the multicooker, it usually occurs after 45 minutes.
8. Share jumped from apples In the sterilized banks by rolling the covers, and put cool on the floor, shook the banks by something. Then send stored in the fridge or wherever you usually store the workpiece for the winter, where it can be stored until the year.
From a kilogram of apples, a little more than half of the litter can be jacket.
Also, from apples for the winter you can cook rapid jam from a five-minute apple, it will especially be loved by hostesses, which lack time for cooking.
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.
