Raspberry jam is not just a delicacy, but also a wonderful remedy for the winter disease.
It helps to cope with colds, uplifting and delights amazing taste.
Not for nothing that gay Carlson preferred this particular delicacy.
Cook in a slow cooker?
Raspberry jam in a slow cooker - general principles of cooking
Any jam is made from two main ingredients: sugar and berries. And raspberry delicacy is no exception. Sometimes water, gelatin, vanilla, mint are added to it. Often prepare jam with the addition of other berries and fruits.
In the slow cooker the following programs can be used: stewing, soup, porridge, baking. The time and features of preparation depend on the recipe, the amount of sugar and the desired result.
Sterilization of cans in a multicooker
Jam for storage lay in sterile containers. It is easy to prepare them in a multicooker during preparation of the workpiece. Just set the cooking tray to steam over boiling jam and put the banks upside down.
This method is good, but is only suitable if a small portion of jam is prepared. In other embodiments, it is possible to sterilize containers over steam, in a microwave oven, or in an oven. Covers preferably boiled or just pour boiling water.
Simple raspberry jam in a slow cooker
Recipe of the simplest raspberry jam in a slow cooker, which can also be cooked on the stove. But who wants to stand in front of her?
Ingredients
• 1.5 kg of raspberry;
• 1 kg of sugar.
Cooking
1. Enumerate the raspberries. We take out all the large and small debris, try not to mash delicate berries in order to keep fragrant juice in them.
2. Fold in a colander in small portions and rinse with running water. Strong pressure do not, again, so as not to damage the berries.
3. We shift the raspberries in a slow cooker, berries should go to the bottom. 4. Sprinkle with sugar.
5. Turn on the program "Quenching".
6. Cook the treat under the lid for exactly an hour.
7. Armed with ladle, sterile jars. Open the slow cooker, pour the jam and immediately close the jars. We do everything quickly while the billet is hot.
Thick raspberry jam in a slow cooker (with gelatin)
The recipe for raspberry jam in a slow cooker, which reminds about the consistency of jam. You can make different desserts from such a blank, use it as a filling for baking. Instead of gelatin, you can take special gelling agents for confitures, but in this case the amount is calculated on its own, taking into account the information on the package.
Ingredients
• 1.5 kg of sugar;
• 1.5 kg of raspberry;
• 30 grams of gelatin.
Cooking
1. Fill in gelatin 150 ml of water (incomplete cup). Leave for thirty minutes. If the powder is instant, then it is enough to hold it for ten minutes.
2. While the gelatin is infused, sort out the raspberries, rinse and send to the slow cooker.
3. Close and simmer for 20 minutes.
4. Open, add sugar and cook for another 15 minutes.
5. Put the dissolved gelatine in the jam, mix well. Stew further on the same program for another 15 minutes.
6. We pour jam from multicooker in jars, remove for storage. Either cool and use immediately.
Raspberry jam in the “Five minute” multicooker
Due to the short heat treatment, this blank has the aroma of fresh berries and a natural, very beautiful color. In order to succeed, it is advisable to leave the berries in sugar to brew overnight.
Ingredients
• 1 kg of raspberry;
• 1 kg of sugar.
Cooking
1. We sort out the raspberries, wash, let the droplets drain, completely dry the berries is optional.
2. Pour the berries with sugar and leave for juicing, you can stand it all night.
3. Pour juice with sugar into a clean multicooker container. We install the “Soup” program and prepare flavored syrup for 10-12 minutes.
4. Fall asleep berries, give the jam boil for another five minutes. But if you wish, you can boil a little longer. 5. We transfuse sterile containers, cork. We give jam to jam, turning the jars on the lids.
Raspberry jam in the Mint flavor multicooker
Recipe amazing jam, which has a pleasant berry-mint flavor. For cooking you will need a sprig of aromatic herbs. But you can use lemon balm, ordinary or lemon.
Ingredients
• 1 kg of raspberry;
• 550 grams of sugar;
• mint.
Cooking
1. Put the washed and sifted raspberries into the multicooker tank.
2. Immediately fall asleep all the sugar and leave for half an hour.
3. Vigorously shake the future billet several times or simply stir with a wooden spatula.
4. Turn on the extinguishing mode for 45 minutes.
5. After 30 minutes, you should put the washed mint sprig in the jam, but you should not chop or disassemble it into leaves.
6. Give the jam to cook another 15 minutes, remove the mint.
7. Done! We remove the treat for storage.
Raspberry jam with oranges in a slow cooker
To make such raspberry jam, we need oranges. But not any citrus fruits, but ripe, fragrant and juicy fruits.
Ingredients
• 1.5 kg of raspberry;
• 1.2 kg of sugar;
• 3 oranges.
Cooking
1. Wash raspberries, leave in a colander, let droplets flow down.
2. We wash oranges. Remove from two citrus zest. The easiest way to take a kitchen grater and erase the orange peel on it.
3. Fully clear the oranges, disassemble into slices and remove the stones.
4. We twist through the meat grinder or we interrupt the blender.
5. We shift twisted oranges into the bowl of the miracle saucepan, immediately add sugar and raspberries, we pour the previously prepared zest.
6. Turn on the program "Quenching" and prepare 25 minutes. Do not forget to stir the jam.
7. Turning off the multicooker.
8. We pour hot jam into clean and necessarily dry containers, we twist the lids and that's it! We leave the orange delicacy to wait in the wings.
Raspberry jam in a crock-pot with gooseberry
Another interesting recipe for raspberry jam for multicooker. Gooseberry can be put into it any, the variety and color do not play a role. Ingredients
• 1 glass of water;
• 1 kg gooseberry;
• 1 kg of sugar;
• 1 kg of raspberry.
Cooking
1. We wash all berries. With the gooseberry must remove all the tails. You can cut manicure scissors. Leave to drain the liquid.
2. Pour water into the slow cooker, pour all the sugar and cook the syrup in the soup mode. Ten minutes is enough.
3. Immerse the berries and continue to cook for another quarter of an hour.
4. Give the jam a little to cool, pour into another container, you can not wash the bowl of the multicooker, put it back.
5. Podstyvshuyu raspberries and gooseberries twist in a blender before chopping berries.
6. Return the berry mass back to the slow cooker, cook on the same program (soup) another fifteen minutes. Be sure to stir.
7. Jam is ready! Use immediately or clog up for the winter.
Pie with raspberry jam in a slow cooker
Recipe for multicooker, which uses raspberry jam. Wonderful pastries for tea, which will remind you of summer!
Ingredients
• 2 eggs;
• 200 grams of jam;
• 2 cups of flour;
• 0.5 cup of sugar;
• 100 grams of oil;
• 0.5 tsp. ripper.
Cooking
1. Combine flour with pieces of butter, rub with hands.
2. We throw sugar and a ripper to them, continue to grind the crumb and gradually introduce the eggs. Stir until smooth.
3. One third of the dough is removed to the side, from the big lump we spread the cake in a slow cooker. You can roll a rolling pin through the film, or just sculpt hands. Do not forget about the little bumpers. Otherwise, the jam at boiling will leak out and stick to the walls of the multicooker.
4. We smear jam on the cake.
5. From the remnants of the dough, pinch off small pieces and lay out on top in a chaotic manner.
6. Everything! Turn on the “Baking” mode and after 70 minutes the raspberry pie will be ready!
Sponge cake with raspberry jam in a slow cooker
Option simple biscuit, which in itself is good. And if you also smear it with something on top or cover it with glaze, you will get an incomparable cake!
Ingredients
• a glass of kefir; • a glass of jam;
• a glass of sugar;
• 2 eggs;
• 2 cups of flour;
• soda.
Cooking
1. A teaspoon of baking soda stir with jam, leave for ten minutes.
2. Add eggs, kefir and sugar. Beat a minute. It is not necessary to bring the foam, it is enough to make the mass homogeneous.
3. Add flour, stir.
4. Pour into a greased container.
5. Turn on the slow cooker and prepare the biscuit hollow cycle “Baking”. It usually lasts 50 minutes.
6. After the signal, we don’t get the raspberry sponge cake, give it a strong hold in the slow cooker with the lid ajar.
7. Then we take out, we shift on a dish, we grease or we give simply so!
Raspberry jam in a slow cooker - tips and tricks
• The most delicious and fragrant jam is obtained from small, ripe raspberry berries. Large and beautiful specimens can be folded for compotes, desserts, cake decorations.
• Foam, which is formed on the surface when cooking jam, spoils not only the type of delicacy. It contributes to the premature souring of the workpiece and reduces the shelf life.
• If it is not possible to cook the jam to the end, for example, the plans have changed dramatically, you just need to turn off the slow cooker and leave for a few hours. Nothing will happen to the jam. Then you just need to re-enable, but you can cook for less time.
• Raspberry berries still do not retain their shape in the jam. Therefore, you can immediately knead them together with sugar, which will accelerate the release of juice.
• If raspberries are tough and there is little juice in the berries, then it is wiser to cook sugar syrup with water (a glass per 1 kg of sand) and then immerse the berries in it.
