At the beginning of summer, the first berries appear.
Strawberries are the most delicious and fragrant, it’s only a pity that the season of this berry is very short. Each hostess wants to harvest as much strawberries as possible for the winter.
Jam in a slow cooker is the easiest and most affordable way.
Strawberry jam in a slow cooker - the basic principles of preparation
Cooking jam in a slow cooker is not much different from the traditional method. The only difference: you do not need to constantly stir and control the entire process. It is enough to put all the ingredients in the appliance, close the lid and wait for the right time.
The berries are picked, rumpled and rotten cleaned. Then wash and put in a saucepan multicookers. Sprinkle with sugar and leave the berries to let the juice go. Take as much sugar as berries. But if you don’t like too sweet jam, you can add less sugar.
Due to the fact that the jam is prepared with the lid closed, it turns out to be liquidish. However, this can easily be fixed by adding gelatin, agar-agar or pectin to the jam.
Strawberry jam in a slow cooker is cooked in the "stew" or "yogurt" for two hours. It should languish, not boil. This cooking method allows you to keep the berries intact.
Ready jam is packaged in a sterilized glass container and tightly rolled up.
Recipe 1. Strawberry Jam in a slow cooker
Ingredients
freshly picked strawberries - kilograms;
granulated sugar - kg.
Cooking method
1. We sort out fresh strawberries, cut off the stalks and remove the spoiled and crushed berries. Spread in a deep bowl and pour boiled water. Leave for a short while to get rid of pollution. Then drain the water and rinse.
2. The berries are transferred to the pot multicookers, sprinkled with granulated sugar. We leave for a couple of hours for the strawberries to start juice.
3. Launch the "stew" function and prepare the jam for 60 minutes. We lay out the finished treat in sterile half-liter jars and roll hermetically. Turn over, cover with a blanket and completely cool.
Recipe 2. Strawberry jam in a slow cooker with gelatin
Ingredients
dense strawberries - kg;
gelatin - 20 g;
sugar - 1000 g;
half a glass of filtered water.
Cooking method
1. Sort fresh strawberries, remove spoiled and crushed fruits. Tear off the stalks. Put the berries in a deep bowl, pour clean water and leave for half an hour. Then rinse.
2. Put the strawberries in the bowl of the device, cover with sugar and pour half a glass of drinking water.
3. Turn on the device in the "quenching" mode and cook the jam for two hours, closing the lid.
4. Pour gelatin with a small amount of water, mix and dissolve it in a water bath. A couple of minutes before cooking, add the gelatin solution to the jam and mix.
5. Wash and rinse half-liter cans well and put in the oven for sterilization. It is enough to hold them there for about 20 minutes. Pack the hot jam in jars and tightly tighten. Cool canned jam completely under the covers.
Recipe 3. Strawberry jam in a slow cooker with black currant
Ingredients
0.5 kilograms of strawberries and black currants;
kg of granulated sugar.
Cooking method
1. We sort the berries of strawberries and black currants, remove the crumpled and spoiled fruits and pick the tails. We transfer the berries to a sieve and rinse under running water.
2. We shift the berries into the capacity of the multicooker, pouring them with sugar.
3. Lower the lid and activate the "quenching" function. We cook jam for an hour.
4. We wash the glass containers, sterilize it and dry it. We spread the hot jam on the banks and roll it tightly with tin lids. Cool completely under a warm blanket. Store in a cellar or pantry.
Recipe 4. Strawberry Jam with Walnuts
Ingredients
filtered water - two cups;
strawberries - a kilogram;
walnuts - 300 g;
sugar - five multi-cooker glasses.
Cooking method
1. Sort strawberries, tear off the stalks, put in a colander and rinse well under running water. Transfer the berries to a disposable towel and dry slightly.
2. Place the strawberries in a deep bowl and sprinkle with sugar. Soak for half an hour to give the berries juice. Put everything in the bowl of the device.
3. Grind the walnuts in a blender and add to the strawberry mixture. Pour in filtered water and mix.
4. Lower the lid and activate the quenching function for an hour. Pour the hot strawberry jam into a sterilized glass container and roll it tightly. Turn the jars of jam over and leave to cool completely under the covers.
Recipe 5. Strawberry jam in a slow cooker with a banana
Ingredients
1.2 kg of granulated sugar;
kg of fresh strawberries;
three bananas.
Cooking method
1. Well-washed strawberries are washed and put into the device’s capacity. We fill the berries with sugar and leave for five hours until the juice is formed.
2. After the allotted time, install the container in the device and start the "quenching" program. Cook the jam for half an hour, periodically removing the foam.
3. Cool the treat for six hours. Then boil the jam again in the same mode for a quarter hour. Cool again.
4. Peel the bananas and cut into large circles. Add the banana slices to the jam and cook for another half hour. Pour the finished strawberry jam into sterilized jars and tightly twist.
Recipe 6. Charlotte with strawberry jam in a slow cooker
Ingredients
300 g flour;
vinegar slaked baking soda;
100 g of sugar;
three eggs;
300 g strawberry jam;
60 g of sour cream.
Cooking method
1. Beat the eggs with a mixer until lush foam is formed. Now add sugar and continue to beat until completely dissolved.
2. Add in parts flour, slaked soda and sour cream. Gently mixing with a spatula, knead a homogeneous dough without lumps.
3. Pour strawberry jam with whole berries into the dough and mix.
4. Oil the bowl of the appliance and pour the dough into it. Start the baking program for forty minutes. Readiness check wooden skewer. Cool the cake slightly and remove it to a flat dish. Chop powdered sugar.
Recipe 7. Cottage cheese and sour cream dessert with strawberry jam
Ingredients
a glass of sour cream;
70 g of strawberry jam;
30 g butter;
200 g of cottage cheese.
Cooking method
1. Put cottage cheese, soft butter and sour cream in a deep bowl.
2. Beat the ingredients with a hand blender into a homogeneous mass.
3. Add strawberry jam and continue whisking for a couple more minutes.
4. Dessert spread over the bowls and garnish with jam berries.
Recipe 8. Strawberry jam in a slow cooker with citric acid
Ingredients
kg of freshly picked strawberries;
citric acid - 2 g;
kg of cane sugar.
Cooking method
1. Sort the berries, tear off the stalks, rinse and dry. Put the strawberries in a deep bowl and sprinkle with sugar.
2. Gently mix the strawberries with a spatula so that the berries remain intact. Leave it until morning to make juice stand out.
3. Pour the strawberries and juice into the pan. Install it in the multicooker, lower the lid and start the quenching mode. Cook the jam for a quarter of an hour. Then cool completely.
4. Repeat the procedure three times. In the last cooking, add citric acid and cook for a couple of minutes.
5. Pack hot jam in half-liter sterile jars. Roll up tightly and cool under a plaid. Store jam in the basement or pantry.
Recipe 9. Strawberry jam in a slow cooker with cherries
Ingredients
kg of granulated sugar;
strawberries and cherries - half a kilogram.
Cooking method
1. Sort the berries of cherry and strawberry, pick tails, rinse under running water and dry slightly. Remove the seeds from the cherry.
2. Put the prepared strawberries with cherries into a deep bowl and cover them with sugar. Leave strawberries with cherries until crystals dissolve completely in the juice.
3. Pour juice with berries into the capacity of the device, and start the "stewing" program. Cook the jam for an hour, periodically removing the foam.
4. Pack hot jam in sterilized jars and tighten the lids tightly. Cool the preservation completely under the covers.
Strawberry jam in a slow cooker - tips and tricks
For jam, a dense, slightly unripe strawberry is suitable.
Strawberry jam will become even more aromatic if you add a couple of spoons of lemon juice or a few sprigs of mint into it.
Remove foam during cooking.
Ripe and soft berries use only for making jam.
To prevent sugar crystals from scratching the capacity of the appliance, pour the berries with sugar in another bowl, and only when it is completely dissolved in the juice, put the strawberry mixture in the multicooker bowl.
