Apricot Jam Multicooker

Name: Apricot Jam Multicooker
Ingredients: 1kg diced apricots 250g diced cantaloupe 800g gelling sugar 200g sugar

Jam - Apricot Jam Multicooker by Geanina G. - Recipia

Apricot and Cantaloupe Jam in a Multicooker When I have well-ripened apricots but want a jam with a slightly different flavor, I add a few cubes of fragrant cantaloupe. The amount of cantaloupe is less than that of the apricots, so it doesn't overpower the main flavor but rather complements it. The recipe is made in a multicooker, and once the sugar starts to dissolve, the machine simmers the jam slowly without needing constant supervision. The jam is ready to be jarred after about 45 minutes on the JAM setting and reaches its final consistency the next day. Quick Info Preparation time: not specified in the basic recipe Cooking time: approximately 45 minutes on the JAM setting, after the sugar starts to dissolve Total time: cannot be exactly determined as the duration of the BOIL program and the time for preparing the fruit are not specified Quantity: approximately 2.25 kg of fruit and sugar before boiling; the number of jars is not specified Difficulty: easy Recipe type: apricot jam in a multicooker Ingredients 1 kg apricots, diced 250 g cantaloupe, diced 800 g gelling sugar 200 g regular sugar The two types of sugar are used together and mixed before being added to the pot. The apricots and cantaloupe are diced and then alternated with the sugar. Preparation Method 1. Prepare the fruit Dice the apricots and weigh out 1 kg. Separately dice the cantaloupe until you have 250 g. 2. Mix the sugars In a bowl, combine the gelling sugar and regular sugar. Mix them well so that the two types of sugar are evenly distributed. 3. Layer the ingredients in the multicooker pot In the pot, alternate layers of fruit and sugar. Start with a layer of fruit, followed by sugar, and repeat the order until all ingredients are used. Alternate the apricots and cantaloupe in the fruit layers to ensure they are evenly distributed throughout the mixture. 4. Start the BOIL program Select the BOIL program and press the START button. Allow the machine to heat the mixture until the sugar begins to dissolve and the fruit combines with the syrup formed. At this point, the mixture becomes more liquid. 5. Continue on the JAM program Once the sugar has dissolved and the mixture is liquid, select the JAM program. Let the jam simmer slowly for about 45 minutes. The 45-minute duration refers to the boiling on the JAM program, following the initial BOIL stage. The recipe does not specify another duration for the BOIL program, so the total time cannot be calculated exactly. 6. Jar the jam While still hot, transfer the jam to sterilized jars. Fill them carefully and seal. The jam does not have its final consistency immediately after boiling; this will set the next day. Why I make this recipe often I love the combination because the base remains apricot, while the cantaloupe adds a different note without the need for additional ingredients. Using the multicooker simplifies the boiling process, and the proportion of gelling sugar helps the jam attain its consistency after cooling. It’s a suitable recipe when you want to jar fruit without preparing a very large quantity at once. Tips Weigh the fruit after you have diced and prepared it to keep the proportions in the recipe consistent. Mix the two types of sugar before use. This way, the gelling sugar does not remain concentrated in one part of the pot. Do not switch to the JAM program while the mixture is still dry. The recipe indicates changing the program after the sugar starts to dissolve and the mixture becomes liquid. Keep in mind that the jam is more fluid while hot. The consistency should be checked the next day after cooling. Use sterilized jars for filling the hot jam. The recipe does not specify a sterilization method, so this can be done according to your usual procedure. Substitutions The basic recipe does not provide substitutions for apricots, cantaloupe, or the two types of sugar. The quantities are set for a combination of 1 kg of apricots, 250 g of cantaloupe, 800 g of gelling sugar, and 200 g of regular sugar. If you reduce or change the amount of gelling sugar, the result may have a different consistency. Therefore, it is safer to keep the original proportions for this variation. Variations The recipe can also be made with only apricots if you do not want to use cantaloupe, but this will not be the same combination, and the source does not specify how to adjust the quantities or cooking time. For the version presented here, keep the amount of 250 g of cantaloupe. It is used in a smaller proportion than the apricots to ensure the jam remains apricot-based, not a jam with two fruits in equal proportions. Serving Ideas The jam can be used for breakfast, spread on bread, or served alongside dishes that typically use apricot jam. It is also suitable for filling desserts if the texture achieved after cooling is thick enough for the desired preparation. Frequently Asked Questions When should the BOIL program be switched to the JAM program? The program is switched after the sugar starts to dissolve and the fruit and sugar mixture becomes liquid. Do not switch to JAM from the beginning. How long does the jam boil on the JAM program? The jam is left for approximately 45 minutes on the JAM program, following the initial BOIL stage. Is the jam liquid immediately after boiling? Is this a problem? Not necessarily. The recipe specifies that the jam gains its consistency the next day after cooling. Therefore, it is not recommended to evaluate the final texture while the jam is hot. Can I use only regular sugar? The recipe uses 800 g of gelling sugar and 200 g of regular sugar. Replacing the gelling sugar solely with regular sugar may change the consistency, and the source does not provide an adjusted version for this modification. How many jars does it yield? The number of jars is not mentioned. The initial quantity of ingredients is 2.25 kg, but during boiling, some liquid evaporates, so the final volume may vary. Nutritional Values The values below are estimates based on the total quantities in the recipe, roughly divided per 100 g of jam before accounting for exact water loss during boiling. Gelling sugar can have different compositions depending on the product, so the figures are not absolute. Per 100 g of jam: approximately 200–210 kcal approximately 49–51 g carbohydrates approximately 48–50 g sugars approximately 0.5–1 g proteins less than 0.5 g fats The exact amount of calories and carbohydrates per 100 g may be higher if the jam boils longer and loses more water. The fruits contribute fiber and a small amount of protein, but most of the energy comes from the 1,000 g of sugar used in the recipe. Storage and Reheating The jam is poured hot into sterilized jars and its consistency sets the next day. The recipe does not mention an exact storage time or additional conditions after filling the jars, so for storage, you should follow the preservation method you usually use. The jam does not need to be reheated before consumption. If used in a preparation that requires warm jam, the basic recipe does not provide instructions for this step; heating should be done separately, just enough for the intended use.

Apricot Jam Multicooker

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