Some housewives do not prepare berry jam for the winter for one reason only: it is a long process, often consisting of several stages, sometimes stretching for 2-3 days. Strawberry jam in a slow cooker is prepared in about an hour, the preparation of berries for cooking in this unit is also not too complicated and long. Even an inexperienced hostess can make such a delicacy for the future with the help of smart kitchen appliances.
Cooking Features
The process of making jam in a slow cooker is simple: the berry mass is put into the bowl, the device is turned on for 40-60 minutes (depending on its capacity) in the quenching mode. After this delicacy can be laid out on the banks and removed for storage. Success depends on the knowledge of several subtleties.
- Cooking time can be reduced by pre-filling the berries with sugar and leaving for 6 hours or even overnight in a cool place. It is recommended to cover strawberries with sugar in an enamel pot or in a stainless steel container, but not in the bowl of the multicooker.
- If you want to make jam with whole berries, it is advisable to boil the syrup, and then drop the strawberries into it and boil for a not too long time.
- Remember to check that the multicooker valve is open before starting it by selecting the “Quenching” program.
- In a multicooker, the jam is quite liquid, since the moisture from it during the cooking process almost does not evaporate. If you want to make a thick jam, you must use gelling components (gelatin, pectin or others). They are added no more than 5 minutes before the dessert is ready.
- In the process of making jam in a slow cooker, you need to mix it 2-3 times, remove the foam that has protruded on the surface.
- It is not recommended to pick berries for jam in rainy weather, otherwise it will turn out to be watery.
- To avoid the ingress of moisture inside the strawberry, it is released from the sepals after washing and drying.
- Using unsterilized containers for storing strawberry jam, one should not expect that it will stand all winter without souring. It will be stored for a long time only if both the jars and the lids are sterilized.
In a slow cooker you can cook liquid and thick strawberry jam. Dessert may be prepared with whole berries or jam-like consistency. The technology of cooking various types of delicacies will not be the same either. Following the recommendations accompanying a specific recipe, you will not make mistakes.
A simple recipe for strawberry jam in a slow cooker
The composition (1, 5 l):
- strawberries - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Sort strawberries. Fold in a basin filled with water, rinse. Transfer to a colander, rinse under a shower.
- Pour the berries on a towel to dry.
- Unscrew the sepal berries. Cut the large strawberries into 2-4 pieces.
- Fold the berries into the multicooker bowl, sprinkling with sugar. Leave for half an hour.
- Turn on the unit by selecting the “Quenching” program. Set the timer for 1 hour.
- Every 20 minutes, pause, stop the foam, and mix the dessert.
- Sterilize the jars. Fill them with jam. Spin the boiled caps.
After cooling, remove the jam in the pantry. It can be stored even at room temperature. It will not deteriorate for at least a year. This option delicacies can be considered classic.
Strawberry jam made from whole berries
The composition (1, 75 liters):
- strawberries - 1 kg;
- sugar - 1 kg;
- citric acid - 2 g;
- water - 100 ml.
Method of preparation:
- Arrange the strawberries, selecting berries of medium maturity of approximately the same size, not too large or small.
- Rinse the strawberries, let them dry, free from the sepals.
- Fold the berry in a bowl, add sugar. Put for 6-8 hours in a cool place.
- Remove the berries from the bowl, pour the syrup into the bowl of the multicooker, add water.
- Turn on the multicooker by selecting the extinguishing mode. Boil the syrup for 20 minutes.
- Remove the foam, dip the berries in the syrup, add citric acid. Turn on the Quenching program for another 20 minutes.
Jam, in which whole strawberries are seen, looks particularly appetizing.
Thick strawberry jam in a slow cooker
The composition (1, 5 l):
- strawberries - 1 kg;
- sugar - 0, 8 kg;
- water - 100 ml;
- “Zhelfiks” (or similar thickener) - 1 pack.
Method of preparation:
- Prepare strawberries by washing, drying, removing sepals. Cut large berries into several pieces.
- Boil syrup from water and sugar. This can be done in a slow cooker, activating the program “Quenching” for 20 minutes, or separately on the stove.
- Pour the syrup into the multicooker tank, if it is not boiled in it, put the berries in it. Stir gently.
- Turn on the device by selecting the “Quenching” program for another half an hour.
- For 2 minutes until ready, pour in “Zhelfiks”, mix the jam thoroughly.
It remains to distribute the delicacy over the prepared banks, roll them up and wait for them to cool. Thick strawberry jam is well worth it at room temperature.
Strawberry jam with sugar in a multicooker
The composition (1, 5 l):
- strawberries - 1, 5 kg;
- sugar - 0, 75 kg;
- lemon juice - 40 ml;
- fruit pectin - 50 g.
Method of preparation:
- Wash strawberries, let it dry. Remove the sepals. Coarsely chop the berry. Put in a bowl or pot.
- Pour sugar, leave for an hour. Do not forget to cover the bowl with a cloth to protect the berries from insects.
- Remember the berry pudding, intended for the preparation of mashed potatoes.
- Stir in lemon juice.
- Transfer the berry mass to the multicooker container. Turn on the unit by activating the “Quenching” program for 30-45 minutes, depending on the power of your unit.
- Add pectin, mix thoroughly.
- Change the program to “Baking”, cook another 20-30 minutes.
- Distribute to sterilized jars, seal them cork tightly.
- After cooling, remove the jam in the place where you usually store the billet for the winter.
The jam made according to this recipe has a jam consistency. It can be spread on sandwiches, used as a filling for pies and cakes.
Strawberry jam with walnuts in a slow cooker
Composition (2 liters):
- strawberries - 1 kg;
- walnut kernels - 0, 3 kg;
- sugar - 1 kg;
- water - 0, 35 l.
Method of preparation:
- Dry the nuts in a pan, chop them with a blender or roll a rolling pin over them.
- Spread nut nuts with clean water.
- Wash strawberries, dry, free from sepals. Using a blender, grind to a state of mashed potatoes.
- Add sugar to the berry puree, mix.
- After half an hour, combine the strawberry mass with the nut, mix well, transfer to the multicooker container.
- Turn on the device by selecting the “Quenching” program. Cook 40-60 minutes depending on the power of the equipment.
- Sterilize the jars, arrange jam on them.
- Close the cans tightly. For storage in the pantry, use metal lids, for storage in the refrigerator and fit nylon.
Strawberry jam with walnuts is an exquisite dessert, tasty and at the same time useful. Store it preferably in a cool place.
In a slow cooker, strawberry jam is easier to cook than on the stove. There are quite a few recipes for this treat to choose a variant for every taste.
