Multicookers significantly simplify the life of modern housewives, it is not for nothing that their popularity is growing. So it’s easier to cook jam in a slow cooker - you don’t need to stand over a red-hot berry mass boiling in a bowl. True, it will be somewhat different from that cooked by the usual method on the stove.

The process of making jam is limited to preparing berries, placing them in a multicooker bowl, and choosing the desired mode. You can cook jam or even jam in one session, although it will stretch for several hours, but during all this time it will be enough just to go to the slow cooker a few times to mix the mass, remove the foam.

They say that Redmond units are the most popular this year, which is quite understandable, given the quality, versatility and price. By the way, the RMC-M90 model looks very similar to the Polaris 0517, the functions are also almost the same. But for jam, the volume of the bowl, its coating is important. For the most popular models, the volume does not exceed 5 liters, which means that no more than 1.5 kg of berries can be processed at a time, since the container can only be filled by ⅓.

In order not to scratch the non-stick or ceramic coating, you should use a silicone, plastic or wooden spatula instead of a metal one. Very high-quality and beloved by many Panasonic multicookers generally have a small bowl of 2.5 liters.

You can make jam using the "Stew" or "Soup" modes, but the steam valve must be removed to facilitate the evaporation of the liquid. The finished dish will turn out to be more liquid, when compared with boiling syrup in an open basin, precisely because of the slow evaporation.

The slow cooker prepares jam well, jam - the berries are boiled evenly, the result is invariably tasty and pleasant to look at. But this method is good when you want to cook several jars of different jams, and not when you need to process tens of kilograms of the crop.

There are recipes that exclude sugar, that is, berries can be safely stored for the winter by simmering them in own juice, while they boil evenly, acquire the desired consistency.

Video "Apricot jam in a slow cooker"

This video will show you how to cook delicious jam from apricots in a slow cooker.

Popular Recipes

A slow cooker not only facilitates the cooking process itself, minimizes the possibility of burns, saves time, but even increases usefulness. ready meal. Usually, during heat treatment, many useful substances are lost, at least vitamins disappear or are destroyed, and the “Quenching” mode allows you to keep the temperature at the optimal level all the time of cooking, thereby increasing the benefits by 30%.

Apple

Apple jam is one of the most common, it is eaten with croutons, pies are baked with it. Its color depends on the degree of boiling, the ripeness of apples and their varieties. Fruit is prepared as follows:

• choose slightly unripe;
• wash thoroughly (recommended with soda);
• peel, remove seeds and hard crusts of seed pods;
• cut into small pieces (use a vegetable cutter).

For 1 kg of apples take 2 cups of sugar, juice of 1 lemon, 2 cups of water. Apples can not be cut finely, but left in quarters, if they are supposed to be crushed and boiled to a state of jam. First, they are placed in a bowl, approximately 1 glass of water is poured out, and the “Baking” mode is turned on for half an hour. During this time, they should become soft, and the skins can be put in a saucepan, pour a glass of water, boil until soft.

After half an hour, softened apples need to be mashed to a puree state, add sugar, pour in lemon juice (you can do without it, but then the taste will be cloying) and strained decoction of skins, turn on the “Extinguishing” mode for 1 hour.

During this time, you will have to check the jam a couple of times, mix it. The finished product is transferred to a sterilized jar, tightly sealed.

blackcurrant

Blackcurrant jam is saved in case of colds, because it contains a lot of vitamins, which means that with gentle cooking under the lid it will become even more useful.

For him, they take 1 kg of berries, sort, wash, let the water drain. Then they put the currants in a bowl, pour out 1-1.5 kg of sugar, close it, turn on the “Extinguishing” mode for 1.5 hours. During this time, you need to check several times, mix, remove the foam. That's all the worries. After 90 minutes, you can pour into jars, tighten the lids.

apricot

For apricot jam you will need 1 kg of fruit, 0.5 kg of sugar. To make the taste more interesting, you can add juice from half a lemon or some spices. Wash the apricots thoroughly, let them dry a little, take out the seeds, peeled halves and put them in the multicooker bowl. If you cook jam, then the halves should be chopped at this stage of preparation.

Apricot halves are covered with sugar, sprinkled lemon juice, close, turn on the "Extinguishing" mode for 1 hour.

Be sure to check how it cooks there in 20-30 minutes, mix, remove the foam. After turning off the hot jam, pour it into clean, disinfected jars, roll up the lids.

Raspberry

1 kg of berries are placed in a bowl, 1 kg of sugar is poured on top, the “Extinguishing” mode is turned on for 1-1.2 hours. After 30 minutes, be sure to mix or at least check the state of the jam. After switching off, the finished dessert is laid out in sterilized jars, rolled up with lids, turned over, wrapped for slow cooling.

peach

For 1 kg of peaches take 800-900 g of sugar, 4 oranges, ½ cup of water. Peaches and oranges are peeled (peaches can be doused with boiling water for this) and pitted, cut into proportionate pieces, put in a bowl. Water is poured from above, sugar is poured. The slow cooker is set for 1.5 hours for "Extinguishing".

The finished jam will resemble jam in its consistency. If you need to save the pieces, then you can do without water, cover the fruit with sugar and wait until they give juice before turning it on. Simmer for 1.2 hours, turn the jars over and wrap until completely cool.

from kiwi

The most unusual jam is made from kiwi. But this is a delicacy - so why should it be familiar? Green, with black dots, sweet and sour, slightly viscous jam is perfect for tea and coffee.

For 1 kg of fruit you will need 700-800 g of sugar. We clean the fruits, cut them, add sugar, “stew” for 1 hour. If you absolutely need homogeneous mass, then we wipe it through a sieve, and then turn on the “Extinguishing” mode again for 20 minutes.

Jam is one of the most favorite sweet tooth treats. But if it is very pleasant to eat, then cooking usually takes a lot of time and takes a lot of effort. But this can be fixed by using a slow cooker.

Pros and cons of making jam in a slow cooker

A multicooker is a multifunctional kitchen appliance that many housewives have already appreciated. But is it worth making jam in it? First, evaluate the advantages of this method:

• Minimal intervention. You only need to select the appropriate cooking mode and wait, sometimes controlling the process.
• Preservation of taste and aroma of ingredients. Heat treatment carried out mainly under the lid, which allows you to preserve the natural smell. And the heating is not as significant as when cooking on the stove, so many useful material not destroyed, but taste qualities remain the best.
• Saving time. The process is not as long as multi-stage and long cooking on the stove, and sometimes this is what becomes the decisive argument in favor of using a slow cooker.
• With the device, you can healthy jam without sugar: fruits or berries will not stick to the bowl, because it has a special non-stick coating.

There are also disadvantages:

• Consistency. if you love thick jam or confiture, then cooking it in a slow cooker will be quite problematic. The fact is that the composition thickens when moisture evaporates, which becomes possible only when cooking without a lid. In a closed bowl, the juice evaporates less, so the jam will probably turn out to be quite liquid.
• There is a risk of damage to the bowl due to sugar burning, especially if it does not dissolve completely.
• Small volume. Usually jam is cooked in large quantities, and the maximum volume of the multicooker bowl, as a rule, does not exceed 5-6 liters. But if you want to spin several jars for the winter or feast on it right away, then cooking in the device in question is quite suitable.

cooking options

How to cook delicious jam in a slow cooker? We offer several recipes.

Apple

To cook delicious apple jam, you will need:

• 800-900 grams of fresh juicy apples;
• 0.5 kg of sugar;
• a teaspoon of citric acid.

Cooking:

1. First, prepare the apples: peel them, remove the cores and cut the fruit into slices.
2. Now mix the chopped apples with sugar, add citric acid. It is better to wait until the sugar has almost dissolved, as it can stick to the bottom of the bowl.
3. Place all components in a slow cooker, select the "Baking" mode and bring the mixture to a boil without a lid, and then fry, stirring, for about five minutes, so that the apples become soft.
4. To get thick jam, you need to grind the ingredients using a blender. By choosing a submersible type device, you can puree apples without taking them out of the multicooker.
5. Next, switch to the stewing mode, close the bowl with a lid and cook the jam for about an hour. If it is liquid, then sweat it for about half an hour.

lingonberry

Useful jam is obtained from lingonberries. List of required ingredients:

• 1 kg of cranberries;
• two full glasses of powdered sugar;
• five tablespoons of lemon juice.

Instruction:

1. Berries need to be sorted out and washed well. Then put them in the bottom of the bowl.
2. Sprinkle cranberries on top powdered sugar and sprinkle with lemon juice. It is very important that the berries are at the bottom, as the sugar can quickly burn to the bottom. And for this reason, it is recommended to use powder, and not the more familiar sand.
3. Now you need to select the program for stewing or cooking soup and set the timer for 60-70 minutes.
4. Cover the device with a lid and wait. Ready jam can be immediately tasted or rolled into jars.

Lemon

Fragrant and, of course, tasty jam will be made from lemons. Here's what you'll need:

• six or seven thin-skinned lemons;
• 1-1.3 kg of sugar (at your discretion);
• 1-1.2 liters of water;
• if desired, a bag of vanillin (lovers of savory desserts can add a pinch of ground ginger).

Description of preparation:

1. Wash the lemons thoroughly, then pour over boiling water and cut into thin slices or semicircles. Bones should be removed so that they do not interfere with enjoying the dessert.
2. Now take the multicooker and select the "Multipovar" program. Set the temperature to 150-160 degrees, put chopped lemons in a bowl, pour in water and bring the mixture to a boil. Then reduce the temperature to 120-130 degrees and cook the composition for 40-50 minutes. If this mode is not in the device, then first select frying, and after boiling, switch to stewing or boiling.
3. Now it's time to add sugar and vanilla. Completely dissolve these components in the liquid, and then cook the jam for another hour.
4. Try the finished dessert or close it for the winter.

Strawberry cherry jam

This recipe involves the preparation of a thick jam-jelly from cherries and strawberries. The list of ingredients is:

• 0.7 kg of strawberries;
• 0.3 kg of cherries;
• three glasses of sugar;
• a tablespoon of granulated gelatin.

Process description:

1. First of all, take care of the cherry. Its preparation consists in sorting out, thoroughly washing, tearing off the stalks and removing the seeds. It is not necessary to grind the berries, but you can do this if you wish, especially if they are large.
2. Strawberries should also be washed. Then tear off the stalks and cut large berries into halves (the largest can be cut into quarters).
3. Combine strawberries and cherries, mix with sugar and leave for about half an hour so that the juice begins to actively stand out (separate about half a glass, this is necessary to prepare gelatin).
4. Next, move the mixture into a bowl, cook by selecting the stewing program, an hour.
5. While the jam is cooking, pour the gelatin with the remaining chilled juice and leave to swell.
6. After an hour of making the jam, add the gelatin that has had time to swell into the bowl, and then stir it actively until it is completely dissolved.
7. Simmer the jam for another minute, then turn off the appliance, pour the dessert into jars and roll up. The delicacy will turn out thick, similar in texture to jelly.

Helpful tips for housewives:

• If ready jam it seemed to you too liquid, then continue to cook it, but already without a lid to evaporate excess liquid. For these purposes, the baking mode or, for example, frying, is suitable.
• Before placing the ingredients in the bowl, you should let the sugar dissolve, otherwise it will immediately burn to the bottom. To do this, you can mix it with berries or fruits and leave for a while. The main component will give juice in which the sugar will dissolve.
• If you did not dissolve the sugar beforehand, then do it at the initial stages of preparing the treat. Use a spatula for this, but be sure to use a silicone one that does not damage the non-stick coating.

Use your slow cooker for a simple, effortless and fast food delicious jam!

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 multi-cup orange peels, minced

Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peels. 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. Ready jam transfer 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 the berries and apple slices into the multicooker bowl, sprinkle with sugar and cook the jam in the “Stewing” 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

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Summer is always associated with strawberries. I love this berry very much and cook it every year Strawberry jam. In the multicooker, this has become even more convenient. Fortunately, we cook enough jam in industrial quantities. At my parents' dacha, a lot of space is occupied by strawberry beds. We once had a very fruitful summer for strawberries. We collected it in buckets, in the truest sense of the word. We cooked a lot of jam, which we then ate for two years, froze a bunch of bags of berries, ate to satiety, and distributed them to all our friends. I don't know how the current harvest will turn out. The strawberry season will start very soon, so today I will tell you how to make strawberry jam in a slow cooker. It turns out very fragrant and useful. Jam is being prepared in the Quenching mode, where there is no active boiling. This allows you to save more vitamins.

How to make strawberry jam in a slow cooker

So. First, I sterilize the jars and lids into which I will pour the finished jam. I do this in a slow cooker on steam cooking mode. I pour 0.5 liters of water into the bowl, install a double boiler container, put lids on it and put clean jars. The duration of the mode is 30 minutes. Then I remove the jars, close the lids and set aside.

Strawberries are thoroughly washed in running water, separated from the sepals. I put the berries in a deep bowl and cover with sugar. I leave for an hour.

Then I shift the strawberries with sugar into the multicooker bowl, pour in 100 ml of water.

I turn on the Quenching mode, the cooking time is 1 hour. Here it is necessary to take into account important point. You should not boil more than 1 kg of strawberries at a time, since a large volume, even with a slight boil, can spill out from under the lid and through the valve.

By the way, I advise you to remove the valve in any case, even if you cook half a kilogram of berries. My jam began to escape through the open valve when it boiled. I quickly opened the lid and stirred for a minute. There were no further problems, I closed the lid, the valve was removed, the jam was slowly cooking.

I pour the finished jam into sterile jars and roll it up (or twist it with lids).

Such jam may well be stored in the cellar or refrigerator for up to 2 years.

Strawberry jam is amazing. The berries are kept whole, not boiled, the syrup is transparent. Very tasty!

And how nice it will be to gather the whole family on a quiet winter evening for a delicious tea party!

Strawberry jam is prepared in the Redmond RMS-M20 multicooker.

thank you very much for detailed instructions. Now I'm going to make jam.

Thanks for the recipe, I'm making it now. One caveat - you can cook with the lid open, then it will not flow out, have you tried it?

thanks for the recipe) otherwise I’m reluctant to mess around with jam for 2 days) I forgot that there is a slow cooker and in the search engine you can score “jam in a slow cooker”))

I made jam according to your recipe in Redmond, half of the berries fell apart unfortunately

The jam didn't work. What a sour compote. I cooked in the Mulineks cartoon. I did everything according to the recipe recommended above. I will cook using my grandmother's method !!

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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 with the same pleasure. apple jam in a multicooker 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.