Easy Apricot Jam in Slow Cooker (Fail-proof, Homemade Canning)
Discover the perfect recipe for making apricot jam in Slow Cooker! Stress-free and always successful, this method guarantees you an aromatic and well-preserved jam, which you will enjoy all year round. Below, you will find detailed steps and useful tips to prepare and preserve apricot jam right at home. Enjoy the taste of summer in every jar!
Ingredients
- 1,5 kg apricots whole, ripe, but still firm
- 1 kg jam sugar with pectin
- 1 lemon juice only
- apricot kernels from all the apricots used for this jam
Instructions
- Wash the apricots.
- Cut them in half, remove the pits and set them aside.
- Cut each half into 2-3 more slices.
- Put all the apricots in the slow cooker.
- Add the sugar and lemon juice.
- Turn the slow cooker on High and leave it on for 3 hours.
- Extract the apricot kernels from the pits and add them to the slow cooker.
- Leave it on Low for 1 more hour.
- In the meantime, wash and sterilize 5-6 mason jars and their lids. The process is simple. Was the jars and lids with soapy water. Place them on an oven tray covered with a clean sheet of parchment paper. Put them in the oven at 150C (302F) for 20 minutes. Turn off the oven and let them cool inside, with the oven door open.
- Once the jam is ready, turn off your slow cooker and place the oven tray with the sterilized jars near it.
- Using a ladle, carefully pour the jam in each jar. Be careful, it is very hot.
- With a wet, clean cloth, wipe the jars of any spilled jam, especially near the lid area. Cover with the lids and screw them tightly.
- Now let them at room temperature to cool down. You will hear a popping sound in a couple of hours, this means the jars are sealed and ready to be placed in your pantry.
Notes
Making fruit jam in the Slow Cooker will result in a slightly less firm jam. I don't find this to be an issue, but if you prefer firm jam, you may want to try the stove version instead, the ingredients quantities are the same.