Fragrant, fragrant and healthy jam strawberries can be cooked in a slow cooker. It turns out that the jam is also very tasty, it will definitely appeal to all family members, without exception. Making strawberry jam in a slow cooker is easy. We will teach you how to do it.
Before you start cooking delicious product for the winter, let's find out about all the valuable qualities of this wild berry. O useful properties people have known this berry for a long time and learned how to make preparations for the winter. At first, our ancestors simply dried strawberries, and then they discovered a different way of harvesting useful berry for the winter - they began to cook tasty and healthy jam.
What is useful strawberry? It has a lot of vitamin C, the taste of the forest beauty is unusual - it is very, very fragrant. If you are lucky enough to collect wild strawberries, then this berry will make the most delicious strawberry jam in a slow cooker.
Apart from huge amount vitamin C, this berry contains B vitamins, minerals, as well as vitamin E. In the garden form of strawberries (breeders bred such a berry) useful substances. And from garden strawberries you can also cook very tasty and healthy jam. The main thing is to prepare everything you need and stick to a certain recipe.
Among the popular cultivated types of strawberries, most housewives choose the following varieties: "Mysovka", "Roshchinskaya", "Komsomolka", as well as the fragrant variety of strawberries "Chernobrovka". These berries are distinguished by the fact that they do not boil soft, they are very fragrant. Just what you need to cook delicious strawberry jam in a slow cooker.
Preparatory activities
It all starts with preparing the dishes. You should not neglect the rules, so carefully study each item of these recommendations so that the jam turns out fragrant, tasty and stands for a long time:
- As for the dishes for cooking jam, it will be a multicooker saucepan. In general, this device is simply unique for cooking. various dishes and will always help out the hostess, save time for cooking. The container itself must be thoroughly washed and preferably wiped dry. If before you were going to cook strawberry jam in a slow cooker, you made caviar, cooked borscht, pilaf or fried cutlets, then it is advisable to prepare the container more carefully. Pour water into the multicooker pan, add a couple of slices of lemon, turn on the "Soup" or "Heating" mode. After 30 minutes, you can turn off the device, drain the water and rinse the bowl again. This way you can get rid of the smell of food. Also remember to wash the valve and the inside of the lid to remove odors.
- Preparing containers for cooking strawberry jam in a slow cooker: these are unchanged glass jars different capacity. There are no special recommendations here, it all depends on the volume of jam and the conditions for its storage. Most housewives prefer small glass jars with a capacity of half a liter. You can, of course, roll up the jam and liter jars and even the largest, three-liter ones, but this option is suitable for a large family or if there are no more small jars left.
- Before you start cooking strawberry jam in a slow cooker, you need to prepare a container: wash each jar and sterilize. It can be done different ways: steamed or in the oven (temperature not higher than 100 o). If there are not many jars, you can sterilize in a slow cooker.
- How to sterilize jars: Pour 2-3 cups of water (directly from the tap) into the saucepan, depending on the size of the bowl. Immediately put the pre-washed seam lids on the bottom, because they also need to be processed. Place a steaming basket on top and place as many cans as you can. Banks must be placed upside down. And now it remains only to install the program, it will be the “Paired” mode. Sterilization time from the moment the water boils is about 10 minutes for small jars (500 ml) and about 15 minutes for liter jars. If you just brought the jars from the store and did not store anything in them, then the hot steam treatment time for such containers is reduced. Then you can sterilize the jars for 5 minutes. If you do not have this program, you can use any other: "Soup", "Pilaf" or "Baking".
- After the specified time, the jars must be removed from the double boiler and put on a clean towel with the bottom up. In this position, you need to leave the container for 3-5 minutes, so that the excess liquid slides along the walls and is absorbed into the towel.
- Turn the jars over, leave them on the table, now just cover the top with a clean towel. Transfer the lids to a bowl, you can leave them in hot water.
- Also, to cook strawberry jam in a slow cooker, you will need a slotted spoon, a wooden spoon and a deep plate (you can take a bowl) to collect the foam when the jam boils.
Strawberry jam in a slow cooker
What could be more useful in a cold and snowy winter than fragrant and fragrant strawberry jam? A piece of summer in winter is a reality, especially since strawberry jam in a slow cooker will help overcome the winter blues and even cure an incipient cold.
Ingredients:
- strawberries - 1 kg;
- granulated sugar - 1.7 kg.
We reveal the secrets of cooking strawberry jam in a slow cooker:
- Preparation of berries - we choose only ripe, undamaged strawberries. Spoiled berries, as well as crushed and unripe ones, should be put aside, you can cook compote or make fragrant jelly from them.
- Berries must be sorted out, cleaned of leaves and twigs.
- Now take a close look at the berries: if they were picked in dry weather in the forest or at their summer cottage, then there is no need to wash the strawberries. If the berry turned out to be dusty, then you will have to rinse it. This must be done very carefully so as not to damage the strawberry.
- Transfer the berries in small batches to a colander. Pour water into a saucepan or large bowl and carefully immerse the colander with berries in it. You can do otherwise and substitute a container with strawberries under a stream of water, only the tap needs to be switched to the shower. When the water drains, you can proceed to the most important thing - cooking strawberry jam in a slow cooker.
- And here, as it turned out, everything is very simple. We adhere to the recipe and lay out in layers in the multicooker bowl, first a couple of handfuls of berries - a layer of sugar, berries - another layer of sugar.
- Now you need to leave the strawberries to bask in sugar for about 5 hours, you can increase this time by another 2 hours. It all depends on the variety and the temperature in the room. It is important to wait for the strawberries to release juice and the sugar to gradually begin to dissolve.
- We will cook strawberry jam in a multicooker using the "Stew" program. Set the device timer to 1 hour. If fewer berries are put, the time is reduced, if more, it increases.
- In order not to miss the moment of boiling and catch the risen foam, place a container with holes (steamer) on top of the multicooker bowl.
- Depending on the power of the device, the boiling time for each multicooker is individual, we recommend that 7 minutes after turning on the program, control the process. You can not close the lid when cooking strawberry jam in a slow cooker. So you can track the boiling time and remove the resulting foam in time.
- As soon as the jam is ready, after the multicooker signal, hot strawberry jam in the multicooker should be poured into jars and the lids rolled up.
Strawberry jam in a slow cooker with citric acid
It is known that citric acid prolongs the shelf life of jam and gives it delicate taste. We offer you to familiarize yourself with the simplest recipe for making strawberry jam in a slow cooker.
The ingredients are:
- strawberries - 2 kg;
- granulated sugar - 2 kg;
- citric acid - 2 g.
How to cook delicious strawberry jam in a slow cooker:
- The berries must be sorted out, if necessary, rinsed, wait until the water drains, and only after that you need to pour the berries into a clean multicooker bowl in layers.
- A layer of strawberries - a layer of sugar, again a layer of strawberries and a layer of sugar.
- Water will not be needed. The berry will give juice itself, you just need to wait. Leave the berries in sugar for 5 hours, or overnight. As you feel more comfortable, do so.
- Before you start cooking strawberry jam in a slow cooker, place a steamer container on top.
- The optimal program for making jam is “Stew”, time is 1 hour.
- As soon as the jam begins to boil, try not to miss this moment and remove the foam formed on top with a slotted spoon. It needs to be removed from time to time and transferred to a bowl.
- A few minutes before the program ends, add citric acid. There is no need to dissolve the crystals in water first, just gently mix the strawberry jam in a slow cooker.
- Now pour it into jars and roll up. There is no need to wait for the jam to cool, do everything carefully so as not to burn yourself.
Strawberry jam in the five-minute slow cooker
Of course, it is impossible to call this jam really fast, because before you get to the point of preparation, you need to prepare all the ingredients and allow the future jam to “set up”. And now everything is in order.
Products:
- strawberries - 3 parts;
- sugar - 1 part.
Features of cooking strawberry jam in a slow cooker:
- Basic rule delicious jam – preliminary preparation. Each berry needs to be sorted out, the leaves and damaged berries removed, because the breeding ground for bacteria is nutritious and the jam can quickly deteriorate.
- Wild berries do not need to be washed, but we recommend rinsing them just in case. For this manipulation, put the berries in a colander or sieve, pour water into a bowl and dip the sieve with berries into the water. Let the water drain.
- Now the next step is laying out the berries. It is better to do this work at night, because the slow cooker will be busy for at least 7 hours. Berries need to be put in a multicooker container. Sugar is added according to the following formula: for 3 parts of strawberries - 1 part of sugar.
- If you managed to collect 4.5 cups of berries in the forest and you want to cook more jam for the winter, then you need to take 1.5 cups of sugar.
- We do not mix the berries with sugar, we simply lay them out in layers: first a thin layer of strawberries, then the same layer of sugar.
- We leave the strawberries to bathe in sugar all night. During this time, she will start up the juice and the sugar in it will just have time to dissolve. By the way, important nuance- the bowl of the multicooker should be placed overnight in a cool place - in the refrigerator or cellar.
- In the morning, move the bowl to a permanent place, set the program. If there is a "Multi-cook" mode - it's wonderful! We set the cooking temperature to 120 o, the cooking time of strawberry jam in a slow cooker is only 10 minutes!
- And there is no need to be surprised, because the jam is called "five minutes", and more time is indicated. 5 minutes are allotted for boiling the mass, the remaining 5 - for preparing strawberry jam in a slow cooker.
- How not to miss the moment of boiling: as soon as the berries begin to gurgle, foam forms on top. It must be removed and put on a plate.
- After 10 minutes from the moment the program is turned on, the strawberry jam in the slow cooker is considered ready. It must be poured into pre-sterilized jars and rolled up with lids.
- Turn the jam jars upside down, wrap them in an old blanket and leave to cool completely. When the jam has cooled, the jars can be turned over and put in a cold place.
Remember that strawberry jam in a slow cooker according to this recipe turns out to be watery, but the amazing aroma of this wild berry is preserved.
Quick strawberry jam in a slow cooker
Another proven recipe for making strawberry jam in a slow cooker. It also turns out very tasty and fragrant.
What ingredients will be needed:
- strawberries - 0.5 kg;
- sugar - 0.5 kg;
- boiled water - 100 ml.
How to cook fragrant strawberry jam in a slow cooker:
- Wild berries do not need to be washed, just sorted out to remove debris and remove damaged strawberries. If you have grown in your summer cottage garden strawberries, then try to collect the berries carefully so that they remain clean. Those that lie on the ground will have to be collected in a separate container and washed. This is done as follows: place the berries in a sieve, dip it in a container of water. Rinse, wait for the excess liquid to come off.
- Strawberries need to be poured into the multicooker bowl, pour granulated sugar on top.
- Now pour water directly into the multicooker bowl. You don't need to mix. This recipe is quick to prepare, because you don’t need to wait for the sugar to dissolve and the berry to release the juice. Water speeds up this process.
- Next, you need to set the program "Extinguishing". Cooking time for strawberry jam in a slow cooker is only half an hour.
- From the moment of boiling, and you will hear a characteristic gurgling, you need to remove the foam from the jam and continue the process of cooking strawberry jam in a slow cooker until the end of the program.
- Hot jam should be poured into pre-prepared clean jars, roll up with lids.
- Turn each jar of strawberry jam cooked in a slow cooker, bottom up, wrap. When the jam has cooled, it can be taken to the basement or cellar.
Strawberry jam in a slow cooker with syrup
The jam according to this recipe is special because the berries remain whole and very fragrant.
Ingredients:
- freshly picked strawberries - 1 kg;
- citric acid - 1 g;
- water - 300 ml;
- sugar - 1.7 kg.
How to cook strawberry jam in a slow cooker:
- We make syrup from water and sugar. Pour water into the multicooker bowl, add sugar, mix.
- We turn on the program "Baking" or "Stew". Cook until the sugar dissolves plus another 7 minutes. From time to time, stir the sugar syrup with a wooden spoon or spatula.
- Pour the berries directly into the syrup, stir. We leave alone for 15 minutes.
- After the specified time, turn on the "Extinguishing" program, the time will be set automatically. We'll have to guard the strawberry jam in a slow cooker and wait for the boiling process. During this period, you need to remove the resulting foam from the boiling jam.
Ingredients:
- strawberries - 1 kg;
- sugar - 2 kg.
Cooking strawberry jam in a slow cooker:
- In a spacious container, you need to grind the sorted strawberries with sugar. Pay more attention to the preparatory moment: put aside damaged and crushed berries, as well as overripe ones.
- Transfer the berry-sugar mass to the multicooker bowl, turn on the “Heating” program for 10 minutes. Stir constantly with a spatula. It should just warm up a bit. In no case should you bring the jam to a boil, otherwise the taste, aroma and nutrients are significantly reduced.
- Ready jam transfer to sterilized jars and after cooling, refrigerate.
Such a healthy jam will be stored for a long time, the berries remain fragrant. Such a delicious treat will help to avoid colds in the cold season.
Do you want to cook the most delicious and fragrant jam?
Then take a close look at these tips:
- collect not large strawberries so that the berries are boiled at the same time. Too much large berries will cook longer;
- berries should be of the same maturity. Overripe and unripe - remove;
- the maximum time for picking berries is a day before cooking jam, and best of all - in the early morning to immediately cook fragrant jam;
- pick strawberries when it's dry and sunny outside;
- when foam forms, it must be collected constantly;
- the amount of sugar - if less than in the recipe, then the jam can ferment;
- to finished product not sugared during storage, citric acid is added;
- in the first harvest - the most fragrant and healthy jam;
- the finished product is stored in a cool place - a cellar or basement. It is possible on a glazed and insulated loggia.
Strawberry jam in a slow cooker. Video
Making jam is an indestructible Russian folk pastime, which in the 21st century was only slightly changed into new way: now it is fashionable to cook jam in a slow cooker. Even those who vowed never to mess with baskets of berries, sacks of sugar and rows of cans, sooner or later find themselves at the electronic saucepan in the process of watching berries bubbling in syrup. However, progress does not stand still. Strawberry jam or plums in a slow cooker are innocent entertainment. The new generation chooses carrot jam and zucchini jam. Of course, we will try to satisfy not only the followers of the faithful girlfriend of the cartoon bear, the hooligan Masha, who made excellent jam not only from root crops, but also from tomatoes and fir cones. And let's remember all the old, beloved grandmother's jam recipes, familiar from childhood, adapting them for cooking in a slow cooker. Well, those who no longer want to languish over a hot basin with lingonberry jam, is understandable. Mistresses of multicookers are accustomed to the fact that they no longer need to monitor escaping milk or burning stew. Jam, of course, is a less predictable substance than semolina. If the rules for cooking jam in a slow cooker are not followed, there is a risk of decorating the entire kitchen with this delicacy. But we will learn from the mistakes of others, which means we will avoid our own. All recipes published on the site have been tested in practice. We will be grateful if you share your secrets of making jams and jams in a slow cooker.
This jam will not be classified as a dessert. But as a sauce, it is perfect for poultry, fish, and meat. One thing to consider: the sauce is very spicy. So if you want such jam, and you don’t really like scalding dishes, then just reduce the amount of chili pepper from two pieces to half.
How to cook thick jam for the winter in a slow cooker - very delicious recipe and basic safety rules.
This thick, orange-scented jam was a revelation for me. In general, I have been eating jam since childhood. And it was homemade, because my parents, as far as I can remember, always had a dacha. Mom made jam from strawberries, wild strawberries, gooseberries, apples, black currants, raspberries. Stocks of jam were stored in the cellar and gradually eaten during the winter. We also baked pies, pies and muffins with jam. At the age of 14, I ate jam so much that I simply could not look at it anymore. But quite recently a period has begun when you want to sit in the kitchen in the evening, pour some tea, open a jar fragrant jam and enjoy tea.
I know there aren't many lovers in the world peach jam or jams, because during the cooking process, the fruit loses its charming fragrantness and bright color, turning into a cloying sweetness that is not to everyone's taste. However, there great way avoid this result: add fresh lemon during cooking, which magically acts on jam, turning it into a fragrant, bright-tasting delicacy. A multi-cooker-pressure cooker will help us cope with the task quickly and without hassle.
Remember how the heroine of cartoons about Masha and the Bear made jam from tomatoes, cucumbers and spruce cones? Today we will follow her example and cook carrot jam in a slow cooker. My favorite…
It's hot outside, and in the country house a fragrant sings in full swing sweet berry, which many of us adore since childhood - strawberries. It is simply impossible to resist it, the wonderful taste and delicate aroma will drive anyone crazy. Having eaten strawberries to satiety, we proceed to the preparation of jam and jam.
Figs - I just didn’t know a sweeter fruit until ... I tried fresh figs. It turned out that it was incredibly tasty, juicy and not so sweet, just during my childhood, figs appeared on the shelves only in the form of dried fruits. I was sick of just looking at them. And now I’m waiting - I can’t wait for the fig season and I’m buying it literally in boxes. To keep the memories of a wonderful fig August, cook a couple of jars of jam flavored with ginger, cinnamon and cardamom for the winter. A slow cooker will help you turn the process of cooking jam into a pleasure.
A universal recipe for success raspberry jam for any models of multicookers. The composition includes gelling agents.
Pepper confiture - the phrase itself sounds enchanting. Taste is awesome! Sweet and sour, with a dizzying bouquet of flavors. Fresh ginger adds a caramel note, while garlic gives it a bright, fun edge. Do not be afraid, try to cook this one, since it is not difficult to make it in a slow cooker.
Do you know the difference between jam and jam? Probably yes. What is the difference between jam and jam? And from jam? Thinking? Let's talk about these subtleties in more detail, and also cook excellent jam in a slow cooker.
Recipe for lovers of culinary experiments. I'm not sure if you want to prepare such a jam in industrial scale, but at least one jar is worth cooking. Just to try what kind of jam this is so unusual.
With the advent of cold weather, the harvesting season does not end. In winter, it is time for tropical fruits, from which you can also make jam. And very, very tasty. Try this sweet and sour emerald jam from kiwi.
To make gooseberry jam delicious, I cook it in three steps, bringing to a boil and then completely cooling. In a multicooker, this is quite easy to do. We will not close the lid, so we will have full control over the entire process.
amazing delicious five-minute jam from sour green gooseberries. Much tastier than the so-called "royal". Perfectly cooked in a slow cooker.
All is well apple jam, only the color did not work out. Of course, it happens that it is possible to weld something that resembles molten amber. But mostly all shades of brown come out. However, there is a simple way to cook apple jam with a rich ruby color.
You probably noticed that the site has a lot of vegetable jam. Of course, there are recipes and traditional berry jam, and jam, and delicious jam, but delicious vegetable desserts are some kind of trend this summer. So we take a slow cooker, extract zucchini from the refrigerator (for sure, you, like me, have a couple of stale ones), a couple of lemons and start practicing kitchen magic.
To make this jam in the usual way, you have to spend 2-3 days, keeping the time between boils, so that the slices of apples and pears have time to soak in syrup, but in a slow cooker on the “Stew” mode, you will cook such jam at a time!
To prepare such a jam, you only need to know one secret: apples gain amber transparency due to the fact that the jam is cooked in a slow cooker in several steps.
Of all the types of jam, “five-minute” is my favorite. A minimum of sugar is put in this jam, the berries all retain their shape well, due to the minimal effect of temperature, more nutrients are stored, well, and the jam has a flavor close to the flavor fresh berries. One small minus: the jam turns out to be thin, so you can’t put it in pastries, but in desserts, yogurts - as much as you like.
It should be noted that small berries for this jam (strawberries, raspberries, blueberries, currants) are not weighed, but measured in glasses, and one glass of sugar is taken for 3 glasses of berries.
This jam must be hermetically sealed in sterilized jars for storage. There are many ways to sterilize jars: steamed, in the oven, in the microwave, scalding with boiling water - everyone chooses the one they are used to.
This year I cooked "five minutes" of strawberries. She has a mode for cooking thick jam, but I didn’t need it, so I’ll tell you how I cooked the “five-minute”.
Cooking steps:
A multicooker is, of course, an unusual thing. It replaces almost all kitchen appliances from the frying pan to the oven. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But with jam cooking, everything is not so simple. After all, we cook jam in basins, kilograms and tens of liters, and in the largest cartoon, the bowl will pull 6 liters at most. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is not numerous, and 2-3 jars for the winter is enough, you can cook jam in a little helper. 
Not everyone will like to cook jam in a slow cooker, if only because jam made in this way modern way still not entirely authentic. The principle of jam cooking is the digestion of moisture from berries or fruits. When cooking in a basin without a lid, this process takes place quickly, the jam thickens, becoming viscous. In a slow cooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the regime. But if the appearance and consistency of the jam is not so important to you, then you can try to cook it in a slow cooker.
Handling the multicooker requires some caution. When making jam, do not pour undissolved sugar into the bowl, as stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, but 
better by ¼, because when cooking, the jam strives to escape from the multicooker through the valve cover onto the table. It is better to cook jam in the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the languishing mode. In this mode, the jam does not burn, the berries do not boil soft, however, the jam is not too thick. It is best to remove the steam valve immediately - this way more moisture will evaporate from the jam. Water, as when cooking on the stove, does not need to be added. True, the multicooker does not release from the obligation to remove the foam.
The slow cooker is ideal for harvesting berries without sugar. Just put the berries in the multicooker bowl, set the "Extinguishing" mode and stir occasionally, removing the foam. The cooking time depends on the number of berries, but in any case, boil the berries without sugar for at least an hour. Transfer the berries to sterilized jars and roll up immediately. On the lids before rolling, you can splash a little vodka - for a guaranteed result. Roll up the jars immediately turn upside down and wrap with a blanket.
The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to roll up the jars and store them in a cool place.
from strawberries
Ingredients:
1 kg strawberries,
1 kg of sugar.
Cooking:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Extinguishing” mode for 1 hour. Pour into sterilized jars and roll up.
Apple jam in a slow cooker
Peel the apples, chop and put in the multicooker bowl. Put apples in half a multicooker bowl with a volume of 2.7 liters and take 500 g of sugar. Set the "Extinguishing" mode to 2.5 hours and cook, stirring occasionally. Arrange the hot jam in sterilized jars and roll up.
Ingredients:
1 liter jar of currant berries,
1 liter jar of sugar.
Cooking:
Rinse and dry the berries, sprinkle with sugar and soak overnight. Transfer to the multicooker bowl, close the lid and set the "Extinguishing" mode for 1 hour. Pour the finished jam into sterilized jars and roll up.
Ingredients:
2 kg red currant,
1.5 kg of sugar.
Cooking:
Sort the berries, rinse and dry on a towel. Put in a multicooker bowl, set the "Extinguishing" mode and wait until the juice is released. Boil without adding sugar for 20 minutes. Pour sugar, mix and leave in the "Heating" mode. In the meantime, prepare the jars, pour over the jam and roll up.
Ingredients:
700-800 g gooseberries,
3 stack. Sahara.
Cooking:
Sort the berries, cut off the dry tails and remove the twigs. Put the gooseberries in a bowl, sprinkle with sugar and close the lid. Set the "Extinguishing" mode to 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir in the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.
Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg of sugar,
1-2 g of citric acid.
Cooking:
Sprinkle the berries with sugar and leave overnight to extract the juice. In the morning, stir, transfer to the multicooker bowl, close the lid and set the “Extinguishing” mode for 1 hour. At the end of cooking, add citric acid. Arrange the finished jam in sterilized jars and roll up.
Ingredients:
1 liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp instant gelatin.
Cooking:
Pour the berries with sugar and let stand until the juice is released. Stir, transfer to the multicooker bowl, set the “Extinguishing” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to taste (1-2 stacks, depending on the acidity of the berries) into the multicooker bowl and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam to sterilized hot jars and seal immediately.
Ingredients:
700-800 g apples,
300-400 g of sugar,
3-5 g of citric acid.
Cooking:
Peel the apples and cut into slices. Mix with sugar and citric acid. Transfer the products to the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples with a submersible blender (be careful if the "leg" of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the "Stew" program for 1 hour.
Ingredients:
600 g apricots,
300 g sugar
½ lemon (juice)
Cooking:
Remove the pits from the washed apricots and put the fruit in a multicooker bowl. Sprinkle with sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. Jam can also be prepared in the "Extinguishing" mode, but it will be liquid. In each sterilized jar, put 3-4 nucleoli from apricot kernels, fill with jam and roll up.
Ingredients:
1 kg of apples
500 g sugar.
Cooking:
Rinse the apples, wipe thoroughly, remove the core and cut into slices. Put half of the prepared apples into the multicooker bowl, sprinkle with sugar, lay the remaining apples on top and compact well. Close the lid and set the "Extinguishing" mode for 90 minutes. Remove the steam valve 45 minutes after the start of the cycle. The multicooker bowl in this recipe can be filled completely, the jam will not run away.
Pear jam
Ingredients:
500 g pears,
500 g sugar
1 tsp citric acid,
½ stack water.
Cooking:
Peel the pears and cut into slices, put in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the "Baking" mode for 20 minutes, then the "Stew" mode for 1 hour. Arrange the finished jam in jars and roll up.
Ingredients:
500 g pears,
500 g oranges,
1 kg of sugar.
Cooking:
Cut the pears into slices, oranges with the skin - into semicircles. Put in a multicooker bowl, sprinkle with sugar and set the “Extinguishing” mode for 90 minutes. Remove the steam valve.
Ingredients:
2 kg pears,
2 multi-cups of sugar
5 g citric acid,
⅓ multiglass orange peels passed through a meat grinder.
Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peel. Sprinkle with sugar, add citric acid, close the lid and set the "Extinguishing" mode for 2 hours. Stir several times. Transfer the finished jam to jars and roll up.
Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange
1 lemon.
Cooking:
Grate young zucchini Korean salads and squeeze lightly. Scald lemon and orange with boiling water and pass through a meat grinder. Put the products in the multicooker bowl, sprinkle with sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the "Extinguishing" mode to 2 hours. Transfer the finished jam to jars and roll up.
Ingredients:
1 kg cranberries,
1 tbsp honey,
600 g sugar
½ lemon
3-4 cloves.
Cooking:
Pour the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, passed through a meat grinder or chopped with a blender along with the peel. Close the lid, set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, leave the jam in the “Heating” mode for 2 hours. Pour into jars and seal.
Ingredients:
700 g apples
2 multi-cups of sugar
3 g citric acid,
1 orange.
Cooking:
Peel and cut apples small cubes, scald the orange and pass through a meat grinder. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Steam cooking” mode. Bring the jam to a boil, switch to the “Extinguishing” mode for 1 hour and cook until the signal.
Ingredients:
1 kg plums,
3 multi-cups of sugar
2 g citric acid,
5 g gelatin.
Cooking:
Scald plums with boiling water, peel and pit and chop with a blender. Put in a multicooker bowl, add sugar and citric acid and bring to a boil in the “Baking” mode. Then switch the mode to "Extinguishing" for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.
Plum jam with kiwi
Ingredients:
1 kg plums,
5-6 kiwi,
1 kg of sugar.
Cooking:
Remove the pits from the plums, put them in a multicooker bowl and sprinkle with sugar. Set the "Baking" mode and bring to a boil. Add sliced kiwifruit, stir and cook for another 5 minutes. Pour into jars and roll up.
Ingredients:
1 apple
1 pear
5 apricots,
2 multi-cups of sugar
1 tsp lemon juice.
Cooking:
Cut the fruits into slices, remove the stones from the apricots. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Extinguishing” mode for 1 hour.
Ingredients:
1 liter can of blueberries
1 apple
3 multi-cups of sugar.
Cooking:
Cut the apple into cubes, wash the blueberries and dry them on a towel. Put in the berries and apple slices into the bowl of the multicooker, add sugar and cook the jam in the "Extinguishing" mode for an hour.
Ingredients:
1 kg pumpkin,
900 g sugar
2 lemons (juice)
3-4 cloves,
½ tsp cinnamon,
¼ tsp cardamom,
1 sachet of vanilla sugar.
Cooking:
Peel the pumpkin and cut into small cubes. Put in a multicooker bowl, add sugar, lemon juice and spices and set the “Stewing” mode for 1 hour. After the end of the mode, set the "Baking" mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.
Ingredients:
1.5 kg of melon,
1 kg of sugar
1 lemon
pinch of ginger
Cooking:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steaming” mode until the sugar is completely dissolved. Add melon cubes and cook on the same mode until boiling. Set the "Extinguishing" mode for 1 hour and pour into jars.
Good luck preparing!
Larisa Shuftaykina
A multi-cooker has appeared in many housewives, this useful, versatile device has become their real helper. A multicooker can cook many dishes tastier traditional cooking, incl. soups, cereals, casseroles. You can also cook jam in a slow cooker, only in this case you need to take into account some of the nuances, which we will talk about at the end of the article. To make jam in a slow cooker, you can significantly reduce the amount of sugar recommended by the recipe, while the jars must be sterilized. Cooking in a slow cooker eliminates the burning of jam. And yet such a “trifle”: jam is usually prepared in hot summers, when a long-running stove increases stuffiness in the apartment. The slow cooker will not allow this, because it is airtight. In addition, cooking in a slow cooker preserves the integrity of the berries in the jam as much as possible. Agree, so many “pros” factors should make you think about the advisability of making jam for the winter in a slow cooker. It remains only to choose what to cook from.
If you want a nice sweet and sour dessert, make apple jam in a slow cooker. Sweeter and more acid-neutral will be pear jam in a slow cooker. The emphasis on sourness will provide plum jam in a slow cooker. Rich in aromas and beautiful in appearance it turns out gooseberry jam in a slow cooker. If you want something original, make zucchini jam in a slow cooker or orange jam in a slow cooker.
Any of these types of jam is worthy of your attention, and in winter you will eat apple jam in a slow cooker with the same pleasure, pear jam in a multicooker plum jam in a multicooker.
In addition, the jam prepared by you will definitely come in handy for making excellent pastries and desserts. For example, a pie with jam in a slow cooker is prepared quickly and easily, and the result, especially in winter, will certainly please you and your loved ones.
For making jam in a slow cooker, there are recipes for every taste. Read, study, enjoy!
How to cook jam in a slow cooker, our tips will help:
The capacity of the multicooker bowl is limited, so you can’t cook a lot of jam in it at once. You can cook each jam in 2-3 jars or in several passes;
The digestion of moisture from fruits and berries in a slow cooker is slower than in a saucepan, so the consistency of such jam will differ from the traditional one;
To make jam in a slow cooker, modes are used that provide languor (“stewing”, “soup”);
When cooking jam in a slow cooker, you need to fill the bowl by a third so that it does not “run away”;
As with traditional cooking, remove the foam, stir the jam;
The steam valve of your apparatus must be removed in advance, this ensures better evaporation of moisture, while water is not added;
If you add sugar to the jam not carefully, it can ruin the coating of the multicooker bowl, you should use only the spatulas that come with the kit;
Jam in a slow cooker can be prepared without sugar at all. To do this, put the berries or chopped fruits in a bowl, turn on the “stew” mode and cook, stirring and removing the foam, for at least an hour. After that, the jam should be immediately packaged in sterilized jars, sterilized again and sealed with sterile lids;
It is impossible to store jam from fruits with a stone for more than one year, try to use fruits and berries without stones for this.
