Pitted Apricot Jam in a Multicooker
Delicious, quick, and easy! Apricot jam in a multicooker will be ready in just an hour. You don’t need to stir or skim - the magical helper does it all. Amber-colored, aromatic, and clear jam will brighten your winter days!
Updated : 21 October, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Apricot
500 grams
Sugar
to taste
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose ripe but firm apricots - too soft ones will turn to mush when cooked. They should be sweet since little sugar is used. Lemon juice acts as a preservative and adds a pleasant tang.
Step 2
Sort the apricots, removing spoiled fruit and debris. Rinse them thoroughly under cold running water and place in a colander to drain.
Step 3
Remove the pits. If they split easily, separate them into halves by hand; otherwise, use a knife. Place the halves directly into the multicooker bowl. It’s useful to weigh the bowl beforehand to calculate the fruit weight later.
Step 4
Weigh the pitted apricots. The jam ratio is 2:1 - two parts fruit to one part sugar. For 2.2 lb (1 kg) of apricots, use 17.6 oz (500 g) of sugar.
Step 5
Sprinkle the apricots with sugar and let them sit until they release juice. The time depends on their ripeness and juiciness.
Step 6
Squeeze the juice from one lemon, remove the seeds, and pour it into the bowl with apricots. Adjust the amount to taste but don’t skip it - it enhances the flavor.
Step 7
After about an hour, the apricots should have released enough juice.
Step 8
Place the bowl into the multicooker. Depending on the model, choose the “Stew” or “Bake” mode. Cooking time: 1 hour (≈60 min). After 30 minutes, check once - the fruit should be simmering gently with no foam. Stir carefully, then close the lid and continue cooking.
Step 9
After one hour, the jam is ready. It will be fairly liquid even though no water was added. Turn off the multicooker.
Step 10
Sterilize jars and lids. Pour the hot jam into the jars.
Step 11
Seal tightly and let cool completely. Store in a cool place - since it’s low in sugar, keep it in the fridge or cellar. The jam thickens slightly as it cools. From 2.2 lb (1 kg) of apricots, you’ll get about 1.5 liters (≈6 cups) of jam.