I always associate summer with strawberries. I really love this berry and make strawberry jam every year. It became even more convenient to do it in a multicooker. Fortunately, we cook enough jam in industrial quantities. At my parents' dacha, a lot of space is occupied by strawberry beds. Once we had a very fruitful summer for strawberries. We collected it in buckets, in the truest sense of the word. They made a lot of jam, which they ate for two years later, froze a bunch of packages of berries, ate to the full, and handed them out to everyone they knew. I don’t know what the current harvest will be like. The strawberry season will begin very soon, so today I will tell you how to make strawberry jam in a slow cooker. It turns out to be very fragrant and healthy. Jam is being prepared on the Stew mode, where there is no active boiling. This saves more vitamins.

Ingredients:

• Strawberries - 600 gr.
• Sugar - 400 gr.
• Water - 100 ml.

Method of making strawberry jam in a slow cooker

So. First, I sterilize the jars and lids, into which I will pour the ready-made jam. I do this in a multicooker on the Steam cooking mode. I pour 0.5 liters of water into the bowl, install a steamer container, put the lids on it and put clean cans. The operating time of the mode is 30 minutes. Then I remove the cans, close the lids and set them aside.

Carefully wash the strawberries in running water, separate them from the sepals. I put the berries in a deep bowl and cover with granulated sugar. I leave it for an hour.

Then I transfer 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 you need to consider very important point... Do not cook 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 are boiling half a kilogram of berries. My jam began to escape through the open valve when it boiled. I quickly opened the lid, interfered literally for a minute. Then there were no problems, I closed the lid, the valve was removed, the jam was slowly boiling.

Ready jam I pour it into sterile jars and roll it up (or screw it up with lids).

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

Strawberry jam turns out great. The berries are kept intact, not boiled, the syrup is clear. Very tasty!

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

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

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Total comments 8:

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

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

thanks for the recipe) otherwise I don't want to mess around with jam for 2 days) I forgot that there is a slow cooker and in the search engine you can fill in "jam in a slow cooker"))

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

Very convenient to cook strawberry jam in a slow cooker. Before that, I had experience with, I cooked it at Panasonic 10, because there were not so many apricots. But there were much more strawberries, and therefore Panasonic 18 was used. And it has a higher power, which is not very good for making jam. But all possible problems were cut off by me, so this recipe is a real help to those who will cook jam in a multicooker Panasonic SR-TMH18LTW

Proportions for strawberry jam in a slow cooker

1.5 kg of pure strawberries need 1.5 kg of sugar.

How to cook strawberry jam in a slow cooker

We load the berries (washed and with the stalks removed) into the pan from the multicooker:

Pour sugar next:



Stir, trying not to injure the strawberries:



And turn on the "Extinguishing" mode for 2.5 hours. My berry was not very fresh, in some places wrinkled, so I increased the time. Besides, I don't really like liquid jam... But Panasonic turned out to be more cunning, how many ingredients were at the entrance, so much I received at the exit. There is no function of evaporation of liquid in this mode "Extinguishing".

It will be necessary to stir the berries again to make sure that the sugar is completely mixed with the berries, this should be done about 30 minutes after the start of the program.

When the "Steaming" program finished its work, I switched on the "Steam cooking" mode for 1 minute. I did not close the lid, because the Panasonic 18 with its power of 670 watts will actively boil the syrup with berries. It's good that I controlled the process

That's it, jam is ready in a slow cooker!

It remains only to pour it into clean cans and close. It will be tasty in winter, won't it?

If your multicooker has a higher power than Panasonic 18, then the first time you cook jam in a multicooker, be there !!!

Do you think that vitamins from berries are destroyed in jam? Then it will be an excellent solution. And you can also cook, the taste of feijoa resembles strawberry.

At the beginning of summer, the first berries appear.

Strawberries are the tastiest and most aromatic, it's a pity that the season of this berry is very short. Each housewife wants to prepare as many strawberries as possible for the winter.

Multicooker jam is the easiest and most affordable way.

Strawberry jam in a slow cooker - the basic principles of cooking

Cooking jam in a multicooker is not much different from the traditional method. The only difference: you don't need to constantly stir and control the whole process. It is enough to put all the ingredients in the device, close the lid and wait for the right time.

The berries are sorted out, crumpled and rotten are removed. Then they wash and put them in a multicooker saucepan. Sprinkle with sugar and leave to let the berries juice. Sugar is taken as much as berries. But if you don't like jam too sweet, you can add less sugar.

Due to the fact that the jam is prepared with the lid closed, it turns out to be watery. However, this can be easily corrected by adding gelatin, agar-agar or pectin to the jam.

Strawberry jam in a slow cooker is cooked in "stewing" or "yogurt" modes for two hours. It should languish, not boil. This method of preparation allows you to keep the berries intact.

The finished jam is packaged in sterilized glass containers and hermetically rolled up.

Recipe 1. Strawberry jam in a slow cooker

Ingredients

freshly picked strawberries - a kilogram;

granulated sugar - kg.

Cooking method

1. Sort out fresh strawberries, cut off the stalks and remove the spoiled and crumpled berries. We spread it in a deep bowl and fill it with boiled water. We leave it for a while to get rid of dirt. Then we drain and rinse.

2. Transfer the berries to the multicooker pan, sprinkling with sugar. We leave for a couple of hours so that the strawberries let the juice out.

3. We start the "stewing" function and cook the jam for 60 minutes. We lay out the finished delicacy in sterile half-liter jars and roll it up hermetically. Turn over, cover with a blanket and cool completely.

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 wrinkled fruits. Tear off the stalks. Put the berries in a deep bowl, cover with 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 in half a glass drinking water.

3. Turn on the device in the "stewing" mode and cook the jam for two hours by closing the lid.

4. Pour a little water over the gelatin, stir and dissolve it in a water bath. A couple of minutes before the end of cooking, add the gelatinous solution to the jam and mix.

5. Wash half-liter jars well, rinse 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 tighten it tightly. Cool the canned jam completely under the blanket.

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. Sort out the strawberries and black currants, remove the crumpled and spoiled fruits and cut off the tails. We transfer the berries to a sieve and rinse under running water.

2. We transfer the berries to the multicooker container, sprinkling them with sugar.

3. Lower the lid and activate the "extinguishing" function. We cook the jam for an hour.

4. We wash glass containers, sterilize and dry them. We lay out hot jam in jars and roll tightly with tin lids. Cool completely under a warm blanket. We store in a cellar or pantry.

Recipe 4. Strawberry jam with walnuts

Ingredients

filtered water - two multi-weld glasses;

strawberries - a kilogram;

walnuts- 300 g;

sugar - five multicooker glasses.

Cooking method

1. Sort out the strawberries, cut off the stalks, put in a colander and rinse well under running water. Transfer the berries to a disposable towel and pat dry slightly.

2. Place the strawberries in a deep bowl and sprinkle with sugar. Soak for half an hour for the berries to release their 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 stir.

4. Lower the lid and activate the extinguishing function for an hour. Pour hot strawberry jam into sterilized glass containers and roll tightly. Turn the jam jars over and leave to cool under a blanket.

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. We wash the sorted strawberries well and put them in the container of the device. We fill the berries with sugar and leave for five hours, until the juice forms.

2. After the allotted time, place the container in the device and start the "extinguishing" program. We cook the jam for half an hour, periodically removing the foam.

3. Let the treat cool for six hours. Then we boil the jam again in the same mode for a quarter of an hour. Cool again.

4. Peel the bananas and cut into large circles. Add banana pieces to the jam and cook for another half hour. Pour the finished strawberry jam into sterilized jars and tighten it tightly.

Recipe 6. Charlotte with strawberry jam in a slow cooker

Ingredients

300 g flour;

Baking soda slaked with vinegar

100 g sugar;

three eggs;

300 g strawberry jam;

60 g sour cream.

Cooking method

1. Beat eggs with a mixer until fluffy foam forms. Now add sugar and continue beating until it is completely dissolved.

2. Add flour, slaked soda and sour cream in portions. Gently stirring with a spatula, knead into a homogeneous dough without lumps.

3. Pour the whole strawberry jam into the dough and stir.

4. Grease the bowl of the appliance and pour the dough into it. Run the baking program for forty minutes. Check readiness with a wooden skewer. Cool the cake slightly and remove it on a flat dish. Shake it off icing sugar.

Recipe 7. Curd-sour cream dessert with strawberry jam

Ingredients

a glass of sour cream;

70 g strawberry jam;

30 g butter;

200 g of cottage cheese.

Cooking method

1. Put cottage cheese in a deep dish, soft butter and sour cream.

2. Whisk the ingredients with a hand blender until homogeneous mass.

3. Add strawberry jam and continue whisking for a couple of minutes.

4. Arrange the dessert in the bowls and garnish with berries from the jam.

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 out the berries, cut off the stalks, rinse and dry. Put the strawberries in a deep bowl and sprinkle with sugar.

2. Gently stir the strawberries with a spatula until the berries remain intact. Leave it overnight to let the juice stand out.

3. Pour the strawberries and juice into the saucepan of the appliance. Place it in the multicooker, lower the lid and start the extinguishing mode. Cook the jam for a quarter of an hour. Then refrigerate completely.

4. Repeat the procedure three times. Add to the last brew citric acid and cook for a couple of minutes.

5. Pack even hot jam in half-liter sterile jars. Roll up hermetically and cool under a blanket. Store jam in your basement or pantry.

Recipe 9. Strawberry jam in a slow cooker with cherries

Ingredients

kg of granulated sugar;

strawberries and cherries - half a kilo each.

Cooking method

1. Sort out the cherries and strawberries, cut off the tails, rinse under running water and dry slightly. Remove the seeds from the cherries.

2. Put the prepared strawberries and cherries in a deep bowl and cover them with granulated sugar. Leave the strawberries and cherries until the crystals are completely dissolved in the juice.

3. Pour the juice with berries into the container of the device and start the "stewing" program. Cook the jam for an hour, periodically skimming off the foam.

4. Pack hot jam in sterilized jars and tighten the lids tightly. Cool preservation completely under a blanket.

A dense, slightly unripe strawberry is suitable for jam.

Strawberry jam will be even more fragrant if you add a couple of tablespoons of lemon juice or a few sprigs of mint to it.

Skim off the foam while cooking.

Use overripe and soft berries only for making jam.

To prevent the sugar crystals from scratching the container 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.

News of show business.

In winter, fragrant strawberry jam fills us with memories of summer and sun. Strawberry jam, prepared in this way, is not thick, very fragrant and aromatic, suitable for tea and for making desserts. In this recipe, the Philips multicooker HD 3039 was used, the power of the device was 960 W, the volume of the bowl was 4 liters. Temperature regime the “Steamer” function is 90-100 * sec.

We need strawberries and sugar.

Rinse the strawberries and remove the sepals. Let the water drain.




Fall asleep with sugar.




And we leave for several hours until the berries let the juice go.




We shift the berry to a slow cooker.




We cook on the “Steamer” mode, product type “vegetables”, cooking time 25 minutes, with the lid closed.




The jam boils after 8 minutes, from this moment we mix and continue cooking with the lid open. The main thing is not to miss this moment so that the jam does not escape through the valve. At the end of cooking, turn off the multicooker and let the jam stand in the bowl for another 5 minutes. It will stop boiling and settle, leaving the foam on the sides of the bowl.




We pour strawberry jam cooked in a multicooker into jars. In total, 2 cans of 0.350 liters are obtained.




Our strawberry jam is ready!




A juicy and flavorful treat that you can prepare with a minimum of body movements is strawberry jam in a slow cooker. The technique itself will boil and protomite the berries in sugar syrup so you can cork the dessert for the winter. Remember that what juicier than berries, the more liquid the workpiece can turn out to be, and vice versa, if the berries are fleshy, then you will have to add a little to the bowl hot water... The jam is cooked in three stages, alternately cooling and heating the whole mass so that it thickens, since after the first cooking you can get strawberries in own juice- liquid compote. You can add either lemon juice or acid, or ground cinnamon or vanilla.

Ingredients

You will need for a container of 0.5 liters:


• 400 g strawberries
• 120 g granulated sugar (1 cup)
• 1 pinch citric acid

Preparation

1. We will acquire or collect fresh berries strawberries. If they are juicy, then it will be necessary to process the berry mass immediately on this day, otherwise it may deteriorate. We will wash the berries, peel off the tails, cut off the damage.

2. Put the berry mass into the multicooker bowl. It is undesirable to fill the bowl completely, as when cooking strawberries, a lot of foam is emitted, which can flow out of the container onto the heating element.

3. Add sugar and citric acid. You can add a little ground cinnamon and vanilla sugar... The main thing is not to confuse ground cinnamon with crushed cassia!

4. Turn on the "Stew" mode on the display for 20 minutes - this time is quite enough for the berries to warm up and release the juice, and the granulated sugar dissolves in it. After the sound signal, leave the multicooker lid open and disconnect the multicooker from the power supply so that the heating mode does not turn on. Let us cool the jam for about 30 minutes, then activate the "Stew" mode again, but for 10 minutes. Heat the jam to a boil and turn it off again, cool it down. Let's warm up the treat for the third time, simultaneously scalding the jars and lids with boiling water.