Strawberry jam can be cooked not only in a basin or in a pan on the stove, but also in a slow cooker. With the right choice of program, the product will not burn, the hostess will be able to distract from the process, entrusting it with clever technique.
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Cooking nuances
To make the jam really tasty, you need to take into account some subtleties. For cooking, you need to choose a ripe, but not overripe berry, preferably picked on a dry sunny day. It is pre-sorted, removing debris and discarding damaged specimens. Strawberries are washed in running water, dried on a linen towel, sepals are torn off. An important condition is that sepals should not be removed before washing. Water will get inside the berries, the jam will turn out liquid and tasteless.
Before cooking, the berries are crushed using a blender or rubbed through a sieve. There are recipes for jam with slices of strawberries, in this case only part of the raw material is ground.
You can cook jam in a multicooker of any type, including a pressure cooker. Typically, select Extinguish or Multi Cook. The process takes from 45 minutes to 2 hours, depending on the model of the device.
It is important to ensure that the foam does not rise above the level of the bowl. To do this, fill the container halfway or cook jam with the lid open, closing it after the jam has boiled for 7-10 minutes and the first foam is removed. The steam outlet valve does not need to be closed.
The addition of gelling components will help make the product more dense: agar-agar, gelatin, pectin. Another option is to add apples, apricots, and other fruits containing natural pectin to strawberries. Ground nuts can also be used as a thickener. Lemon juice, ginger, vanilla and other interesting components will help to make the taste more vibrant. Proportions depend on personal taste, but adding too many additional ingredients to the jam is not worth it.
So that the finished jam does not deteriorate, it is poured into pre-sterilized jars and rolled up with lids, also boiled in hot water. If this is not done, the product will quickly mold, even when stored in the refrigerator.
Properly prepared jam is stored for a long time. The product can be eaten as an independent delicacy, used as a filling for pies, fruit layer for cakes and pastries.
Jam with gelatin: a step by step recipe
Gelatin will help to give the desired consistency to the delicacy. If you increase its dose, you get a thicker and denser marmalade. When cooking, it is important to ensure that the mass does not burn, otherwise the final product will get an unpleasant aftertaste.
Ingredients:
- 1 kg of strawberries;
- 1 kg of sugar;
- 0.3 l of water;
- 10 g of gelatin.
Rinse strawberries, dry and puree using a blender. If this device is not available, you can treat the berries with a wooden crush or rub through a sieve. Put the berry mass in the malt cooker bowl, pour in 1 multi-glass of water (180 ml), mix with a wooden or silicone spatula, close the lid and turn on the “Stewing” program for 40 minutes.
Dilute the gelatin in the remaining water and heat to completely dissolve the crystals. Pour it into the jam, mix and cook for another 3 minutes with the lid open. Pour the finished product into dry clean jars and seal. Turn the containers upside down, and after complete cooling, put them in storage.
Strawberry jam with slices of berries
A classic and very healthy homemade jam is brewed with natural pectin. Thanks to slices of strawberries, the product looks very beautiful and can be used to make cakes, pies, and other desserts.
Ingredients:
- 1 kg of strawberries;
- 1 kg of sugar;
- 100 ml freshly squeezed lemon juice;
- 30 g pectin;
- 100 ml of water.
Wash berries, dry, remove sepals. Cut the strawberries into large pieces and pour into the crock-pot. Pour sugar and leave for 1-1.5 hours at room temperature.
Turn on the slow cooker for 10 minutes. When the foam forms, remove it with a slotted spoon, close the lid and set the Extinguishing program for 40 minutes. Dilute pectin in water, bring the mixture to a boil, remove from heat and let it cool cool.
Pour freshly squeezed lemon juice and diluted pectin into the jam. Cook together for another 10 minutes without stirring. Arrange the finished jam in clean, dry jars, tighten the lids and leave to cool upside down.