The first fruits and berries ripen, and the housewives are already striving to harvest them for the winter - they make jam. A small number of fruits and berries can be cooked in a slow cooker - it is convenient and fast.
Pick your recipe
You will need
- - berries or fruits;
- - sugar;
- - multicooker;
- - cans and lids.
Instruction manual
1
Since you need to cook jam in a slow cooker with the lid closed, the moisture will not evaporate, and the syrup will not thicken. Therefore, the jam will turn out liquid, but with whole berries, like a five-minute jam. If you want thicker, try welding in 2 sets.
2
Do not put a lot of berries in the slow cooker, otherwise the jam will just “run away”, so remember the proportions. At 2 l capacity - no more than a pound of fruit or berries. Look at how much multicooker you have and calculate how much you need.
3
Wash fruits or berries and be sure to let them dry, because the excess liquid in the multicooker is useless. Mix the berries with sugar. If you will cook jam in a slow cooker made from apricots or strawberries, take equal amounts of sugar. For sour berries, for example, currants, sugar is needed more.
4
Before cooking jam in a slow cooker, be sure to remove the steam valve. Put the berries in a bowl, close the lid and turn on the "Stew" mode for 1 hour. During this time, prepare the jars. They need to be sterilized. There are several ways to do this. Put the jar on a special stand above the boiling water in the pan with the bottom down. After 3-5 minutes, remove. Or you can just pour the cans with boiling water, cover with boiled lids and hold for 10 minutes, then carefully drain the water. Or put the banks in a double boiler and sterilize them.
5
The jam in the slow cooker is ready. Open it and put it in jars. Immediately tighten them with lids, because the jam is liquid and may get fermented if microbes are caught. Place the cans upside down and cover with a blanket or something else. Let the jam be hot longer.