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For some people, summer is a time of vacations and long-awaited rest, for others it is a desperate suffering when the house turns into a mini-plant for processing fruit and berry products. But today we will not be talking about cans of jam or giant pans of winter salads. Residents of big cities also want to leave a fragrant memory of summer in the form of a jar or two of jam. After all, the store is not at all that. And the multicooker will be an assistant in this matter. Strawberry jam in a slow cooker turns out to be tasty, aromatic, no worse than the traditional one.
The multicooker is the dream of any housewife, a real magic pot from the fairy tales of the Brothers Grimm. You just need to not say a magic spell, but put all the ingredients in it, set the program and turn it on.
The process of making preserves and jams in a multicooker is almost identical to traditional technology. You just do not need to watch the process and be constantly around. The ratio by weight of fruits and sugar is classic (kilo of sugar per kilogram of berries). You can take a little less sugar. However, such a product should be stored in the refrigerator under a tight lid. Otherwise it may turn sour.
Strawberry jam in a slow cooker under a closed lid comes out slightly liquid, but the berries remain completely intact. This situation can be easily corrected if a special composition containing gelatin is added at the end of cooking. The product will acquire the desired consistency. A wide variety of gelling compounds are available on the market, from almost exotic agar agar to pectin and gelatin.
Important! The gelling composition is added at the end of cooking. It is impossible to boil the mixture, as it loses its properties.
Jams and preserves in a slow cooker, most often, are prepared using the modes.
You can find recipes using the "Fry" mode and continuous stirring. But with the same success, you can make blanks in your grandmother's copper basin on an antediluvian gas stove. In addition, stirring can damage the coating of the multicooker bowl.
In fact, there are many recipes for a multicooker. If, for example, you don't care very much about keeping the berries intact, you will get a wonderful jam. At the same time, the preparation of berries and syrup is almost the same.
- Rinse the berries with running water, dry on a paper towel. The drier they are, the more concentrated the final product will be.
- Sprinkle the berries with vodka. The concentration of alcohol is negligible, so there is no need to talk about harm to health. But the taste of the jam will be spicy.
- For an unusual flavor, you can add lemon zest, walnut kernels or almonds to the jam.
- Flavoring additives (cinnamon, vanilla) also have a right to life. But it is important not to overdo it with these spices, so as not to spoil the product. The natural flavor of the strawberry is wonderful.
- When placing the ingredients in the multicooker bowl, make sure that the bowl is about a quarter full. Otherwise, the jam will "run away" from the saucepan to the table.
- 1 kg of sugar and berries.
- 1 bag of gelling mixture.
Remove the sepals from the berries. Rinse and dry them. Pour strawberries into a multicooker bowl, add sugar. Set the extinguishing mode (60 min.). Cook the jam with the lid closed and the valve removed. Pour the gelling mixture a couple of minutes before the program exits. Mix gently. The jam turns out to be thick, of a beautiful bright color, with whole berries.
- Strawberries - 1.5 kg.
- Sugar - 3 cups.
- Lemon juice - 2 tablespoons.
- Fruit pectin - 50 g.
The algorithm for making jam is as follows. Crush the prepared strawberries with a wooden pusher, mix with sugar and lemon juice. Transfer the resulting mixture to a multicooker and turn on the "Stew" cooking method for 3 hours. Simmer the jam with the lid open. Add pectin after 30 minutes from the start of cooking. Stir the jam over the entire time 2 times using a silicone or plastic spoon.
Jam with nuts
- Strawberries and sugar - 1 kg each.
- Water - 2 multi-glasses.
- Walnut kernels - 200 g.
Pour the prepared berries with sugars and leave for half an hour. Add kernels. Transfer the mixture to a slow cooker, add water and stir. Set the extinguishing mode to 1 hour.
Strawberry jam with cherries
The jam tastes excellent, and the smells that fill the kitchen are simply magical!
- Strawberries without sepals - 0.5 kg.
- Pitted cherries - 0.5 kg.
- Sugar - 1 kg.
Wash the berries separately, put them in an enamel bowl, cover with sugar. Soak for about an hour until the berries are juiced. If desired, you can add walnut kernels (300 g). Transfer the mixture to a slow cooker. You need to cook for 60 minutes using the "Stew" mode.
Put the finished jam in sterilized dry jars, roll up and wrap up. Keep wrapped up until the food has cooled completely.