Strawberry jam in a multi-cooker is a delicacy at any time of the year. Cook strawberry jam in a slow cooker and make dishes with it

Strawberry jam in a multi-cooker is a delicacy at any time of the year. Cook strawberry jam in a slow cooker and make dishes with it

At the beginning of summer, the first berries appear.

Strawberries are the most delicious and fragrant, it’s a pity that the season of this berry is very short. Every housewife wants to prepare as much strawberry as possible for the winter.

Multicooker jam is the easiest and most affordable way.

Strawberry jam in a multicooker - the basic principles of cooking

Cooking jam in a slow cooker is not much different from the traditional method. The only difference is that there is no need to constantly stir and control the whole process. Enough to lay all the ingredients in the device, close the lid and wait for the right time.

The berries are sorted out, dented and rotted clean. Then washed and put in a saucepan multicookers. They are poured with sugar and left to let the berries make juice. Sugar takes as much as berries. But if you do not like too sweet jam, you can add less sugar.

Due to the fact that the jam is prepared with the lid closed, it turns out to be watery. However, it is easy to correct if you add gelatin, agar-agar or pectin to the jam.

Strawberry jam in a slow cooker is boiled in “quenching” or “yoghurt” modes for two hours. It should languish, not boil. This method of cooking allows you to keep the berries whole.

The finished jam is packaged in sterilized glass containers and hermetically rolled.

Recipe 1. Strawberry jam in a slow cooker


  • freshly picked strawberries - a kilogram;
  • granulated sugar - kg.

Method of preparation

1. Fresh strawberries sorted, cut off the stem and remove the spoiled and crumpled berries. We spread in a deep dish and fill with boiled water. We leave for a short time to get rid of pollution. Then drain and rinse.

2. The berries are transferred to the multicooker pan, sprinkling sugar. We leave for a couple of hours to let the strawberries juice. 3. Start the “stewing” function and prepare the jam for 60 minutes. We decompose the finished delicacy in sterile half-liter jars and hermetically roll up. Turn over, cover with a blanket and cool completely.

Recipe 2. Strawberry jam in a multicooker with gelatin


  • dense strawberries - kg;
  • gelatin - 20 g;
  • sugar - 1000 g;
  • half a cup of filtered water.

Method of preparation

1. To sort out fresh strawberries, remove spoiled and crumpled fruits. Cut the stalk. Put the berries in a deep dish, pour clean water and leave for half an hour. Then rinse.

2. Put the strawberries in the bowl of the device, cover with sugar and pour half a glass of drinking water.

3. Turn on the device in the “quenching” mode and cook jam for two hours by closing the lid.

4. Pour gelatin with a small amount of water, mix and dissolve it in a water bath. A couple of minutes before the end of cooking, add the gelatin solution to the jam and mix.

5. Half-liter jars are well washed, rinsed and put to sterilization in the oven. It is enough to hold them there for about 20 minutes. Hot jam is prepacked in cans and tightly tighten. Cool the preserved jam completely under the blanket.

Recipe 3. Strawberry jam in a slow cooker with black currant


  • 0.5 kg of strawberries and black currants;
  • kg of granulated sugar.

Method of preparation

1. Berry strawberries and cassis pick, remove the crumpled and spoiled fruit and tear off the tails. We shift the berries in a sieve and rinse under running water.

2. We shift the berries in the capacity of the multicooker, sprinkling them with sugar.

3. Lower the lid and activate the “quenching” function. Jam is cooked for an hour.

4. Wash the glass container, sterilize it and dry it. Spread hot jam over the cans and roll tightly with tin lids. Fully cool under a warm blanket. Store in a cellar or pantry.

Recipe 4. Strawberry jam with walnuts


  • filtered water - two animated glasses;
  • strawberries - kilogram;
  • walnuts - 300 g;
  • sugar - five multivariate glasses.

Method of preparation

1. Enume the strawberries, tear off the stalks, put them in a colander and rinse well under running water. Put the berries on a disposable towel and lightly dry.

2. Place the strawberries in a deep bowl and sprinkle with sugar. Soak for half an hour to give the berries juice. Put everything in the bowl of the device.

3. Grind the walnuts in a blender and add to the strawberry mixture. Pour in filtered water and mix.

4. Lower the lid and activate the extinguishing function for an hour. Pour hot strawberry jam over sterilized glass containers and roll up tightly. Turn the jars of jam and leave to cool completely under a blanket.

Recipe 5. Strawberry jam in a slow cooker with a banana


  • 1.2 kg of granulated sugar;
  • kg fresh strawberries;
  • three bananas.

Method of preparation

1. After washing the strawberries, rinse well and put them into the container. Fill the berries with sugar and leave for five hours until a juice is formed.

2. After the allotted time, we install the container into the device and start the “extinguishing” program. Cooking jam for half an hour, periodically removing the foam.

3. Cool the treat for six hours. Then boil the jam again in the same mode for a quarter of an hour. Cool again.

4. Peel bananas and cut into large circles. Add banana slices to the jam and cook for another half hour. Pour the finished strawberry jam into sterilized jars and tightly spin.

Recipe 6. Charlotte with strawberry jam in a slow cooker


  • 300 g flour;
  • vinegar baking soda;
  • 100 g of sugar;
  • three eggs;
  • 300 g strawberry jam;
  • 60 g sour cream.

Method of preparation

1. Beat the eggs with a mixer until a fluffy foam forms. Now add the sugar and continue to beat, until it is completely dissolved.

2. Add portions of flour, hydrated soda and sour cream. Stir gently with a spatula, knead the homogeneous dough without lumps.

3. Pour strawberry jam with whole berries into the dough and mix.

4. Butter the bowl and pour the dough into it. Turn on the baking program for forty minutes. Willingness to check a wooden skewer. Cool the cake slightly and remove it on a flat dish. Trout with powdered sugar.

Recipe 7. Curd-sour cream dessert with strawberry jam


  • a glass of sour cream;
  • 70 g strawberry jam;
  • 30 g butter;
  • 200 g of cottage cheese.

Method of preparation

1. Put cottage cheese, soft butter and sour cream in deep dishes.

2. Beat the ingredients with a blender into a homogeneous mass.

3. Add strawberry jam and continue to beat a couple more minutes.

4. Dessert spread out on creamer and decorate with berries from jam.

Recipe 8. Strawberry jam in a slow cooker with citric acid


  • kg of freshly picked strawberries;
  • citric acid - 2 g;
  • kg of cane sugar.

Method of preparation

1. Take the berries, tear off the stalks, rinse and dry. Strawberries put in a deep bowl and sprinkle with sugar.

2. Gently mix the strawberries with a spatula so that the berries remain intact. Leave until the morning to stand out juice.

3. Pour the strawberries and juice into the saucepan. Install it in the multicooker, lower the lid and start the extinguishing mode. Cook jam for a quarter of an hour. Then cool completely.

4. Repeat the procedure three times. In the last cooking, add citric acid and cook for a couple of minutes. 5. Prepare more hot jam in half-liter sterile jars. Hermetically roll up and cool under the rug. Store the jam in the basement or storeroom.

Recipe 9. Strawberry jam in a multicooker with cherry


  • kg of granulated sugar;
  • strawberries and cherries - half a kilo.

Method of preparation

1. Enumerate the berries of the cherry and strawberry, tear off the tails, rinse under running water and lightly dry. Remove bones from the cherry.

2. Put the prepared strawberries and cherries into deep dishes and cover them with sugar. Leave strawberries with cherries until the crystals dissolve completely in the juice.

3. Pour the juice with berries into the capacity of the device, and start the “quenching” program. Cook jam for an hour, periodically removing the foam.

4. Hot jam packaged in sterilized jars and tightly tighten the lids. Preservation to cool completely under a blanket.

Strawberry jam in a multicooker - tips and tricks

  • A dense, slightly immature strawberry is suitable for jam.
  • Strawberry jam will become even more fragrant if you add a couple of tablespoons of lemon juice or a few sprigs of mint.
  • In the process of cooking, remove the foam.
  • Use ripe and soft berries only for making jam.
  • To prevent the sugar crystals from scratching the device's capacity, pour the sugar into the other container in the berries, and only when it is completely dissolved in the juice, put the strawberry mixture in the multicooker bowl.
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