Strawberry jam in a slow cooker

We perceive summer differently. For some, this is the time for vacations and long-awaited rest, while for others, summer is remembered by endless bowls and jars of jams and pickles, which absolutely must be prepared for the winter. But these concerns most often concern owners of dachas and personal plots, but city dwellers who want to quickly and without much hassle make a couple of jars of aromatic jam for tea, quite a kilogram of berries, little sugar and the presence of a multicooker. After all, the multicooker is the embodiment of the dream of any housewife, who is busy with household chores - “put it down, turn it on and forget it.”

Cooking jam in a slow cooker is no different from the usual method, except that the miracle pot frees you from the need to almost constantly be near the jam and watch the action. The ratio of berries and sugar is the same as in regular jam recipes - one to one, but the amount of sugar in the jam in a slow cooker can be reduced, however, in this case such jam should be stored under hermetically sealed lids in a cold place, otherwise it will turn sour. Due to the fact that the process of cooking jam in a multicooker occurs with the lid closed, the jam ultimately comes out watery, although with whole berries. This can be easily corrected by adding a special gelatin composition 2 minutes before the end of cooking, which, after hardening, gives the desired thickness to the jam or jam. There are a variety of types of gelling compounds on sale, from ordinary gelatin to pectin and agar-agar. Read the instructions for use! There is only one generally accepted rule: gelling compounds cannot be boiled for a long time, otherwise they will lose their characteristics.

Strawberry jam in a slow cooker is usually cooked in the “Stewing” or “Simmering” mode for an hour and a half. It is not advisable to cook jam in a multicooker using other modes. Thus, you can often come across advice to cook jam in the “Baking” or “Frying” mode with the lid open and with constant control over the action. This method is no different from cooking on the stove in a saucepan or basin. In addition, in these modes the production temperature is higher, the jam must be constantly stirred, and this may not have the best effect on the delicate coating of the multicooker bowl. In general, such recipes have a right to exist, which is why you will also find them in this article.

You can cook strawberry jam in a slow cooker, keeping the shape of the berries very well, or you don’t have to worry about their integrity, then you’ll get strawberry jam, just as fragrant and tasty. In any case, the principles for preparing berries and sweet syrup are virtually the same. In order to prevent grains of sugar from damaging the surface of the bowl, do not immediately pour sugar into the multicooker; it is better to let the berries covered with sugar give juice in another container.

The berries for jam should be washed and dried on a towel. The less moisture remains in the berries, the thicker and richer the jam will be. Dried berries can be sprinkled with vodka - the jam will not be harmful to health, but its taste will have special notes. Walnuts, almonds or lemon zest add a fascinating flavor to the jam. To add extra flavor to strawberry jam, you can add vanilla, cinnamon, cardamom or other aromatic spices.

And an extreme recommendation: the amount of jam in the multicooker bowl should not exceed ¼ of its volume, otherwise it will simply run off onto the table.

Strawberry jam in a slow cooker

Ingredients:
1 kg strawberries,
1 kg sugar,
½ multi-cup water (optional).

Preparation:
Place the prepared strawberries in a multicooker bowl and cover with sugar. Close the multicooker lid and set the “Stew” mode for 1 hour. Remove the valve. After the end of the regime, spread the jam into sterilized jars and roll up.

Strawberry jam with gelling composition

Ingredients:
1 kg of strawberries,
1 kg of sugar,
½ multi-glass of water,
1 packet of thickener (such as “Zhelinka”, “Zhelfix”, etc.).

Preparation:
Wash and dry the berries. Remove the sepals. Place in a multicooker bowl, add sugar and pour in water. Set the “Extinguishing” mode for 1 hour, close the lid and remove the valve. 2 minutes before the end of the mode, add the gelling composition, stir and wait until the multicooker ends. The jam will be thick, with whole berries.

Strawberry jam in a slow cooker (with pectin)

Ingredients:
1.5 kg strawberries,
2 tbsp.
lemon juice, 3 cups.
sugar, 50 g fruit pectin.

Preparation:
Crush the prepared strawberries using a wood masher, mix with sugar and place in a multicooker bowl. Add lemon juice, stir and set the “Stew” mode for 3 hours. Cook with the lid open. Half an hour after the multicooker starts operating, add pectin to the bowl, stir well and continue cooking in the same mode until the end of the set time. Stir the jam several times with a silicone or plastic spoon. After the sound signal, turn on the “Baking” mode for 30 minutes and finish cooking the jam, stirring occasionally with a spoon so that it does not burn.

Strawberry jam with walnuts

Ingredients:
1 kg strawberries,
5 multi-cups sugar,
300 g walnuts,
2 multi-cups water.

Preparation:
Dry the prepared strawberries, mix with sugar and let stand for 30 minutes. Then transfer to a multicooker bowl, add ground walnuts and pour in water. Stir, close the lid, set the “Stew” mode for 1 hour.

Strawberry jam in a slow cooker for the winter

Saturday, June 27, 2020

Do you understand how to make strawberry jam for the winter? With whole berries and aromatic syrup. Naturally you understand! But now I will share a recipe for strawberry jam for a slow cooker - a very successful method for the garden or if there is no stove.

Always try to choose good quality and fresh strawberries for jam. Without hesitation, freshly picked in dry weather is an ideal option. The amount of sugar in this jam will be very small, so the dessert will not be cloying at all and will even have a slight sourness.

You can store such strawberry jam not only in a cellar or basement, but also in a city apartment. The main thing is to choose a dry, black and very cold space (closet or distant room).

Ingredients:

Making a dish step by step:

To make this fragrant homemade jam in a slow cooker, we will need the following ingredients: strawberries, sweet sand and lemon juice. Lemon juice can be replaced with citric acid (a third of a teaspoon is enough).

Fresh and fragrant strawberries must be washed. Naturally, you have already sorted through and selected only beautiful, whole and undamaged berries for jam. Leave the crumpled and unconditioned ones for jams, marmalade and pies. Pour cool water into a large bowl and add the berries. Mix with your hands so that the sand and other dirt sink to the bottom.

Then we transfer the strawberries to a sieve or colander to remove excess moisture. Only after this do we remove the tails. If you wash strawberries without stems, they will instantly absorb water and become soggy.

As a result, we get exactly 1 kilogram of cooked berries, which we put in the multicooker bowl.

Cover with sweet sand. Most often, cooks use 1:1 proportions, in other words, for 1 kilogram of berries - 1 kilogram of sugar. But for me this is a lot, which is why I suggest taking only 700 grams. Don’t worry, the jam will stand perfectly and will not spoil. Provided that you make jam from high-quality raw materials, in other words, berries.

So that the sweet crystals moderately cover the strawberries, do not mix everything, but simply shake the bowl, as if swaying it.

At the next step, you can do it using 2 or even 3 methods. We need the sugar to partially dissolve and the berries to release juice. If you are in a hurry, place the bowl in the multicooker, close the lid and turn on the Heating mode. Depending on the features and power of your electric assistant, the time may vary. In about 40 minutes, the berry will give enough juice so that you can cook it.

2nd (my) option: leave the bowl with strawberries and sugar on the table, in other words at room temperature, for 3-4 hours.

And one more thing: you can cover the bowl with cling film and put it in the refrigerator for at least a day. During this period of time, the sugar will partially dissolve, but the berries will not turn sour. This is very important if your plans have changed dramatically and you are not able to make jam right now.

When the strawberries are covered with juice, turn on the Baking or Soup mode or even Stew. By the way, the program is not important - we need the content to boil and gurgle slowly.

Cook the strawberry jam with the lid open for 20-25 minutes. During this period of time, we alter it several times and remove the foam. Don’t throw it away, but dilute it with water and you’ll get a fragrant drink. If you wish, serve this berry foam with pancakes or pancakes.

Got distracted. At the end of cooking, add 3 tablespoons of lemon juice to the jam, let it simmer for a few more minutes and you can close the strawberry jam for the winter.

Another point: the syrup is not thick, but if desired, it can be boiled down. To do this, remove the berries with a slotted spoon, boil the syrup (15-30 minutes), return the strawberries and let them bubble for another 3-4 minutes.

It is necessary to sterilize jars and lids in advance. Choose the method that is closest to you. I sterilize the jars in the microwave and boil the lids for a couple of minutes. Using a clean spoon or ladle scalded with boiling water, fill the containers almost to the very top.

We immediately tighten the screw caps or close them with tin caps using a seaming wrench.

Turn the jars over with their lids down, wrap them in something warm and leave them like that until they cool completely (about a day). Then we transfer it to the cellar, basement or black cabinet in the apartment.

In total, from the amount of ingredients used in the recipe, I get about 1.2 liters of fragrant strawberry jam. The berries remain whole and float in aromatic syrup.

I will be very glad if you need this method of making homemade strawberry jam in a slow cooker. It’s very important at the dacha, I must say. Cook for your health, successful preparations for you and bon appetit, friends!

Strawberry jam in a slow cooker - the best method to quickly prepare a savory preparation

Housewives who prefer quality over quantity prepare strawberry jam in a slow cooker. Simple, comfortable, simple and compact. Even the small size of the bowl is designed not to get carried away by monotony, but to work on the mixture and taste, combining berries with fruits, citrus fruits and natural gelling additions.

How to make strawberry jam in a slow cooker?

Strawberry jam is cooked in a slow cooker in the “Stew” or “Soup” modes for an hour to an hour and a half. Usually, simmering is done with the lid closed, so the jam comes out somewhat runny. You can make it thicker if you use gelling agents or lemon juice, adding them 2 minutes before the end of the process.

To prevent the strawberry jam in the multicooker from escaping through the valve cover onto the table, the valve should be removed before making. More water will evaporate from the jam and it will become thicker.
Strawberry jam in a slow cooker is a recipe that calls for a 1:1 ratio of berries to sugar. If the jam is prepared with gelling additives, then the amount of sugar can be reduced by half.

Thick strawberry jam for the winter in a slow cooker - recipe

Strawberry jam is a recipe for the winter in a slow cooker, allowing you to satisfy any wishes. Often this is a desire to get viscous and viscous jam, with which you can drink tea and cook baked goods. Lemon juice is rich in pectin; if you add it to the jam 5 minutes before the end of cooking, the mixture will become thick.

strawberries – 800 g;
sugar – 800 g;
lemon juice – 20 ml.

Sprinkle the berries with sugar directly in the multicooker bowl.
Cover with a lid, remove the valve and set to “Stew” for 50 minutes.
After 7 minutes, stir.
5 minutes before the end, remove the lid, add lemon juice, stir.
Cook thick strawberry jam in a slow cooker without a lid until the end of the program.

Strawberry jam with whole berries - recipe

Making strawberry jam with whole berries in a slow cooker is easy. The main thing is to sprinkle the berries with sugar and leave them for a couple of hours so that they release the juice. When soaked in sugar, the berries harden and do not fall apart during the vigorous boiling process. Such jam should not be packaged immediately; it is better to let it brew for 15 minutes.

strawberries – 600 g;
sugar – 600 g.

Cover the berries with sugar for 4 hours.
Stir gently and set the “Stew” mode for 20 minutes.
Stir the strawberry jam in the slow cooker a couple of times with a spatula.

Strawberry jam with banana - recipe

Fragrant, sticky and sweet - this is how strawberry and banana jam in a slow cooker is described, which is a combination of berries with exotic fruits. There are several options for making it, but to preserve the integrity of the components, it is better to make the jam in several steps, alternating short-term cooking with cooling.

strawberries – 500 g;
banana – 400 g;
lemon juice – 20 ml;
sugar – 300 g.

Sprinkle the strawberries with sugar and set aside for 5 hours.
Stir, add banana pieces and cook in “Stew” for 5 minutes.
Set aside for 6 hours.
Repeat the process again.
At the last step, simmer the strawberry banana jam in a slow cooker for 10 minutes, add lemon juice and pack into jars.

Strawberry apricot jam in a slow cooker

Inventive housewives make jam from apricots and strawberries with cognac. Simple, sophisticated, piquant and true. Just before cooking, the alcoholic spirit evaporates, and a pleasant aftertaste and smell spread to the berries and fruits. In addition, alcohol is a good preservative, so you don’t have to worry about the safety of the product.

apricots – 500 g;
strawberries – 1 kg;
cognac – 100 ml;
sugar – 1 kg.

Divide the apricots in half, remove the pits and sprinkle sugar along with the strawberries.
Stir, pour in cognac and set aside for 4 hours.
Cook in “Stew” for 10 minutes.
Cool, repeat the action.
Pack the roast into sterile jars.

Strawberry jam with gelatin

Strawberry jam with whole berries and gelatin is a recipe for those who want to avoid multi-stage cooking, huge amounts of sugar and wasted time. This can happen if you simmer the berries for an hour in “Stewing”, and a few minutes before the end, mix with swollen gelatin. As it cools evenly, the jam will acquire a jelly-like consistency.

strawberries – 500 g;
sugar – 200 g;
water – 50 ml;
dry gelatin – 15 g.

Sprinkle the strawberries with sugar, stir and cook in “Stew” for an hour.
Dissolve gelatin in water.
Pour it in 2 minutes before the beep and stir well.
Pack into jars immediately.

Strawberry jam “Five Minute” - recipe in a slow cooker

Even the absence of a special mode will not prevent housewives from creating “Five Minute” strawberry jam in a slow cooker. Everyone managed to appreciate the advantages of this method, in which the berries are subjected to little heat treatment and retain their natural taste and vitamin composition, and the jam is prepared in the Multipovar program at 120 degrees for 10 minutes.

strawberries – 750 g;
sugar – 250 g.

Cover the berries with sugar for 6 hours.
Stir, turn on the “Multi-cook” for 10 minutes, setting the temperature to 120 degrees.
It will take 5 minutes to boil and 5 minutes to cook.
The finished jam should be quickly poured into jars.

Frozen strawberry jam in a slow cooker

Frozen strawberry jam has many benefits. It can be cooked at any time of the year, in small portions, which is convenient. Despite the fact that the jam does not differ in thickness, and the berries that have been frozen quickly lose their shape, its taste and smell are amazing, and the production design does not differ from the classic one.

frozen strawberries – 350 g;
sugar – 350 g;
water – 40 ml.

Place strawberries in a bowl along with sugar. Wait until the berries melt and release juice.
Pour in water and stir.
Cook in the “Multi-cook” mode at 100 degrees for 30 minutes or in “Stew” for an hour.

Strawberry jam in a pressure cooker

The highest production speed motivates you to create strawberry jam in a multicooker-pressure cooker. The jam does not take long to cook, the berries retain their beneficial substances and vibrant color. There is one drawback - the mixture is watery. Jam made only from sugar and berries is more like compote. In this case, purposefully add pectin.

strawberries – 1 kg;
lemon juice – 2 tbsp. spoons;
pectin – 20 g;
sugar – 550 g.

Pour 500 g of sugar over the berries, let it brew for 10 minutes and turn on the “Stew” mode.
Bring the jam to a boil, skim off the foam and close the lid.
After blocking the lid with steam, simmer for 10 minutes.
Release the steam, open the lid, add pectin mixed with 50 g of sugar and lemon juice.
Cook covered for another 3 minutes.

Strawberry jam in a slow cooker in just 1 hour: regular recipe

Recipe for strawberry jam in a slow cooker

Ingredients:

strawberries – 1kg
sugar – 1kg

Calorie content is calculated per 100 grams of finished jam

Summer is a beautiful time of year - the time when there are a lot of fruits and berries on the tables. One of the representatives of summer sunny days is strawberries. This sweet delicacy has long been enjoyed by both adults and children. Fragrant strawberry preparations will amuse you and help you remember a number of fabulous moments of the summer season. These include compotes and sweet jam. And since you are on this page, you understand that the most delicious strawberry jam can now be prepared not only on the stove, but also in a slow cooker.

This miracle machine, which appeared in our kitchen not so long ago, will help any housewife to forget about guarding the stove and the long wait for the jam to run away. Now you will learn how easy it is to cook strawberry jam in a slow cooker, and sweet preparations for the winter will not take up a lot of your time and effort - from now on they will bring only pleasure.

Now let's get back to making the dish itself - we will make strawberry jam in a slow cooker. Now I am sharing my usual manufacturing method with all readers of vmultivarkah.ru. I will cook it in my own favorite - Yummy YMC-502, but I literally understand that in other models such jam is cooked, and completely successfully.

Manufacturing process

So, first, let’s weigh the sugar and strawberries, they need to be taken equally. More precisely, if you have 1 kg of strawberries, then you also need 1 kg of sugar. Or sugar and strawberries can be measured in any container (for example, a liter jar). In this case, for 1 can of strawberries you need to take 1 liter can of sugar.
Before we start cooking, let's sterilize the jars. We rinse the jars well, then pour 800-1000 ml of water into the multicooker container, and place a steamer container on top. We place the jars on it with their bottoms up, and put the lids directly into the water. After this, turn on the multicooker for 30 minutes in the “Steam” mode.
After this time, we remove the jars and, turning them upside down with their necks, set them to cool on a clean towel. It must be remembered that the jars are very hot after the evaporation procedure and must be removed using oven mitts.
In the meantime, you need to wash the strawberries and let the excess moisture drain. You can throw the strawberries in a colander, or spread them on a towel.
Well, the time has come and our slow cooker is free and ready to cook delicious strawberry jam. We put our berries into the multicooker bowl, pour sugar on top, or you can add strawberries and sugar, alternating in several layers.
Now we remove the valve through which air (in our case, steam) comes out of the multicooker. This is done to avoid contamination of the multicooker with escaped jam (in other multicooker models it may be better to cook with the lid open). We set it to 60 minutes in the “Extinguishing” mode and launch the program.
Here and there in the middle of the cooking process or after 20 minutes, remove the resulting foam so that the jam remains transparent.
We immediately pour the finished jam into evaporated jars and roll up or screw on the lids. Turn over until cool.
From 1 kg of strawberries and 1 kg of sugar I got 2 half-liter containers and there was not enough left to eat right away, in other words, the yield from 2 kg is approximately 1.2 kg. All the resulting jam in jars and in a bowl is exactly in this photo.
Strawberry jam from a slow cooker is used both as an independent dish - as a dessert, and with various baked goods. You can even pour it over cottage cheese casserole - it will be indescribably delicious. Bon appetit!

Note: if you cook strawberry jam in a different model of multicooker, I advise you to check from time to time how it is bubbling, since with the lid closed and a small hole in place of the valve for steam release, it can simply escape and spoil your assistant. Don’t forget to remove the valve, this is very important! And remember, everything comes with experience! We wish you pleasant and easy berry preparations that will amuse the whole family, especially little children, all winter long!