Strawberry jam in a slow cooker

Strawberry jam in a slow cooker

Ingredients

Strawberries – 500 g

• 285 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Video recipe: Strawberry jam in a slow cooker

Step-by-step recipe with photos and videos

A slow cooker is a very successful item. And at the dacha she is simply irreplaceable. Thanks to this kitchen assistant, you can recycle the harvest right where it is collected. Almost everyone has a dacha outside the city; not everyone has a gas stove there. And you can simply bring a multicooker to your garden plot, just use it and just take it back.

In a slow cooker you can create not only soups, baked goods and main courses, but also homemade preparations for the winter. You can also make jam or jam. The jam is prepared in one step until the berries are softened, so production will not be difficult: we just need to set the appropriate program and wait for the result, stirring the jam from time to time and collecting the foam from it.

Now we will prepare delicious thick strawberry jam in a slow cooker. We will sort the berries and remove the stalks from them. Add sweet sand and grind with a masher or blender into a paste. If we grind with a blender, we will get a homogeneous mass, and if we use a masher, we will get a mass with pieces of berries. Choose the option that you like best. I like the jam to have chunks of berries.

Place the grated strawberries in the multicooker bowl, and place the bowl itself in the housing. Different multicookers have a different set of cooking programs. To cook thick strawberry jam in a slow cooker, we need a program that allows for gentle boiling. These can be programs such as “Homemade preparations”, “Steamer”, “Baking” or others. On my Scarlett multicooker, I will use the “Steamer” program.

Conventionally, I will set the time to 50 minutes. This does not mean that I will cook the jam for exactly how long, I will just stop cooking at the right moment.

When the mass reaches a boil, an active foaming process will begin. Let's remove the foam. Stir the mixture from time to time.

Let's look at the mixture of our jam. We see that the berry has already changed its color from reddish to rich burgundy. The jam has become thick. You can stop cooking. The cooking process took me half an hour. If there are more berries, then more time will be needed for cooking.

Place the jam into sterilized jars.

Roll up with sterilized lids.

Now you understand how to prepare delicious thick strawberry jam in a slow cooker. Enjoy your tea!

Strawberry jam in a slow cooker

A slow cooker can help the housewife not only in cooking soups and cereals, stewing meat and fish. You can make preparations for the winter in it. Strawberry jam in a slow cooker is made with virtually no role for the cook, allowing him to save time and energy for other matters. The taste of this dessert is practically no different from that cooked on the stove, it is stored just as well, but its production has certain specifics.

Individual manufacturing

• Strawberries for jam are picked on a sunny day; at this time they are the sweetest and not runny.
• Before making dessert, you need to sort out the berries, avoiding using greenish or spoiled specimens.
• The sepals of strawberries are torn off only after they have been washed and dried. Otherwise, liquid will get into the berries, ruining their taste.
• Strawberries need to be chopped. The easiest way to create this is with a blender. You can also use a meat grinder, choosing an attachment with the smallest holes. The jam mixture will be more tender if you grind the berries through a sieve, but this process is quite labor-intensive.
• In a multicooker, jam is prepared using the “Multicook” or “Stew” programs, depending on the model of the unit. These modes are more gentle. If it is possible to set the temperature, choose the average characteristics.
• If the multicooker model allows you to cook in it without closing the lid, it is better to cook the jam with the lid open at first. It can be lowered after the jam has boiled for 10 minutes and you remove the foam protruding from the surface. If your multicooker pauses with the lid raised, you will have to cook the jam under the lid. To prevent the foam from rising high, do not fill the bowl of the unit more than halfway.
• If you intend to store the jam for a long time, it must be placed in sterilized jars. The jars are rolled up with lids that were previously boiled. Otherwise, the dessert will quickly sour even when stored in the refrigerator.
• The jam is prepared without closing the valve to allow steam to escape.
• When cooking jam in a slow cooker, the liquid practically does not boil away, which forces housewives to use gelling components. These include zhelfix, jamfix, pectin, gelatin. You can thicken the jam with ground nuts and fruits that contain a lot of pectin. Without adding any thickeners, it takes 1.5–2 hours to cook strawberry jam in a slow cooker.

Strawberry jam with pectin in a slow cooker

• strawberries – 1.5 kg;
• sugar – 1.2 kg;
• lemon juice – 100 ml;
• water – 100 ml;
• apple pectin – 30 g.

Manufacturing method:

• Sort out the strawberries. Place ripe and unspoiled berries into a basin, fill it with clean water, and wash the strawberries. Drain in a colander and rinse additionally under running water. Pour the berries onto a towel and wait until they dry.
• Cut off the sepals from the strawberries. Grind the berries to a puree using a blender or another method.
• Mix with sugar. Transfer to a multicooker container.
• Leave for 1.5–2 hours.
• Start the multicooker by selecting the “Stew” program. Set the timer for 60 minutes.
• Dissolve pectin in 100 ml of water, bring to a boil and remove from heat.
• Pour freshly squeezed lemon juice into the multicooker bowl and stir gently.
• Add pectin.
• Continue cooking using the same program for 5-10 minutes.
• Sterilize jars and suitable lids.
• Place the jam in the prepared jars and seal them.
• Turn the jars upside down and wrap them up, leaving them to cool as is.

The prepared jam according to the given recipe can be stored at room temperature for up to 12 months.

Strawberry jam in a slow cooker

This “five-minute” strawberry preparation has a lot of advantages, watery jam, which in my family is most needed than other types of jams and preserves. Why? Yes, because it can be used as a sauce for ice cream, lazy dumplings, casseroles, cheesecakes, pancakes, soak biscuits in it and simply eat it with the freshest bread. The longer the strawberry jam is cooked in the slow cooker, the thicker it becomes, but in this case I cook it for only a couple of minutes.

Prepared in the Philips Viva Collection multicooker (HD3137/03)

• Total cooking time – 0 hours 45 minutes
• Active cooking time – 0 hours 45 minutes
• Cost – average cost
• Calorie content per 100 g – 205 kcal
• Number of servings – 8 servings

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How to make strawberry jam in a slow cooker

Ingredients:

• Strawberries – 1.5 kg
• Sugar – 1.3 kg
• Vanilla sugar – 2 packs

Manufacturing:

You can use any strawberries for this strawberry jam in a slow cooker: small, large, ripe, and even overripe. Wash the berries, remove the stems, place them on a sieve and let the water drain. If time permits, you can lightly dry it on a towel. In portions, puree the berries with a blender until pureed and pour into the multicooker bowl.

The sugar proportions for such jams are usually 1:1, but the jam comes out very sweet. You can add less sugar, this does not affect the shelf life. The proportions also depend on the sweetness of the berry itself.

Add all the sugar and vanilla sugar and mix gently with a silicone spatula. Turn on the “Cooking” or “Steam” mode. We need to quickly bring the strawberries to a boil, so we need an active mode. Programs like “Quenching” and “Simmering” are not suitable, because The process will be very long, and we want to maintain maximum usefulness.

In order for the jam to boil faster, you can cover the lid of the multicooker, but you need to keep an eye on it so that the jam does not run away. When the jam boils, it will begin to rise in the bowl; at this step, turn off the multicooker. We don't need a lot of foaming.

Carefully remove the foam, turn on the multicooker again and let the jam cook for 5 minutes. We don’t close the lid and don’t go too far! It is necessary to watch and stir as necessary.

Prepare containers for jam. I store this jam on the bottom shelf of the refrigerator, so I simply plunge the jars and screw caps into boiling water for a minute. It is convenient to do this with kitchen tongs. But this jam can also be preserved using any conventional method.

Pour the prepared strawberry jam into jars in a slow cooker and close with lids. Let it cool one hundred percent, then transfer it to a cold space.

To preserve even more vitamins, you can create this option. Using a blender, puree the strawberries along with sugar (you can take only 1 kg of it), pour into small trays and place in the freezer until completely frozen. I use the boxes with lids that I buy my cheese in. When the puree hardens, it can be transferred from boxes to bags and stored in the form of briquettes. And create another puree in the boxes. When you need jam or sauce, take the briquette out of the freezer, let it thaw a little and heat it in a saucepan. Bring to a boil and cook for 1-2 minutes. Meanwhile, pour boiling water over a jar, pour the hot mixture into it and let it cool. The jar must be stored in the refrigerator. The taste is like new ground berries.

Strawberry jam: recipe. How to make strawberry jam in a slow cooker

Strawberry jam is a savory treat. It’s quite simple to prepare, but in order for the dessert to come out, you need to follow certain tips. You can add thickeners to the jam in the form of regular gelatin or pectin. Some versions of the preparation are cooked on the basis of freshly squeezed apple juice, which significantly adds to their usefulness.

The benefits of strawberry jam and tips for making it

Strawberries contain the highest content of antioxidants, which slow down the aging process, various minerals and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . They contain a lot of vitamin C, flavonoids, organic acids and potassium. If you eat fresh strawberries or canned berries once a day, you can really avoid the occurrence of tumors and a huge number of other unsafe diseases, and delay the aging of the nervous system and brain.

Basic tips for making jams and preserves from strawberries.

You need to choose the right utensils for making sweets. If you use containers made of copper and aluminum, harmful substances may enter the finished product. It is better to give up such dishes right away. A good option for making jam and preserves would be a saucepan or basin made of stainless alloy.

Enameled containers are also suitable; the main thing is to carefully check that there are no large cracks or chipped areas on the enamel.

In order for the finished product to be preserved for a long time, it is necessary to properly prepare the baths. Before all this, they need to be thoroughly washed with hot water and regular laundry soap. Then the containers need to be sterilized. There are several sterilization methods.

It is important to rinse the berries under running water. Strawberries must be very clean from sand, soil and other debris. Bad and rotten berries must be sorted and thrown away.

Sterilization will help preserve jam for a long time. The finished product is poured into sterilized jars and covered with lids. Then they put it in a pan filled with water preheated to 70 degrees. Wait until the temperature rises to 95 degrees; it does not have to boil. Pasteurize containers of 0.5 liters for 15 minutes, and 1 liters for 25 minutes. In this case, the pan must be covered with a lid, and the water must not cover the jars, but be 3 cm below the necks.

To obtain jam in its traditional form, you need to add pectin and citric acid, which will preserve the beautiful color of the product and reduce its cloying.

Strawberry jam: recipe with photos

Compound:

• Strawberries without stems – 2 kg
• Freshly squeezed juice from sweet and sour apples - 1.5 - 2 tbsp.
• Granulated sugar – 1 kg
• Pectin, gelfix or marmalade – 2 sachets

Manufacturing:

How to make strawberry jam with gelatin ?

Compound:

• Strawberries – 2 kg
• Sweet sand – 2 kg
• Gelatin (agar-agar) – 2 tsp.
• Juice of 1 lemon

Manufacturing:

Strawberry jam in a slow cooker: regular recipe

Compound:

• Strawberries – 1 kg
• Pectin – 1 sachet
• Granulated sugar – 200 g

Manufacturing:

Making such a tasty and healthy delicacy as strawberry jam is very simple and quick. To save time, do it in 1 step; the jam turns out no worse than the one made in 3 or more steps. Pectin and gelatin make the product tender and allow it to be cooked for less time, thereby preserving all the beneficial characteristics of the berries.

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