The slow cooker can help the hostess not only in cooking soups and porridges, stewing meat and fish. In it, you can make preparations for the winter. Strawberry jam in the slow cooker is made almost without the participation of the chef, allowing him to save time and energy for other things. To taste, this dessert is almost the same as cooked on the stove, it is stored just as well, but its preparation has a certain specificity.
Cooking Features
In a slow cooker, strawberry jam is easier to make than the traditional way. In some ways, the technology of creating delicacies on the stove and using a smart unit will be similar, but the second option does have some subtleties. Knowing the basic principles of cooking jam from strawberries in a slow cooker, you will not make mistakes and get the expected result.
- Strawberries for jam are collected on a sunny day, at this time it is the sweetest, not watery.
- Before preparing the dessert, the berries must be sorted, discarding the use of green and spoiled copies.
- Sepals from strawberries are torn off only after it has been washed and dried. Otherwise, the liquid gets into the berries, ruining its taste.
- For jam, strawberries must be chopped. The easiest way to do this with a blender. You can use the grinder, choosing a nozzle with the smallest holes. The most tender consistency of the jam will be if the berry is ground through a sieve, but this process is rather laborious.
- In a multicooker, strawberry jam is prepared using the “Multipovar” or “Quenching” programs, depending on the model of the unit. These modes are the most benign. If it is possible to set the temperature, choose the average.
- If the multicooker model allows cooking in it without closing the lid, it is advisable to make jam first with the lid open. It can be lowered after the jam boils for 10 minutes and you remove the froth protruding on the surface. If your multicooker stops working with a raised lid, you will have to make jam under the lid. To prevent the foam from rising high, do not fill the bowl of the unit more than half.
- Assuming that the strawberry jam is stored for a long time, it should be laid out in sterilized banks. Banks roll covers that were boiled before. Otherwise, the dessert will quickly turn sour even when stored in the refrigerator.
- Jam is prepared without closing the valve to allow steam to escape.
- When cooking jam in a multi-cooker, the liquid almost does not boil away, which forces the housewives to use gelling ingredients. These include gelifix, gemfix, pectin, gelatin. You can thicken the jam with ground nuts, fruits that contain a lot of pectin. Without adding any thickeners to cook strawberry jam in a slow cooker accounts for 1, 5-2 hours.
The technology of making strawberry jam in a slow cooker may vary slightly depending on the selected recipe.
Strawberry jam with pectin in a slow cooker
Composition (for 2, 5 l):
- strawberries - 1, 5 kg;
- sugar - 1, 2 kg;
- lemon juice - 100 ml;
- water - 100 ml;
- apple pectin - 30 g.
Method of preparation:
- Sort strawberries. Ripe and unspoiled berries poured into the bowl, type in it clean water, rinse the strawberries. Throw back in a colander and rinse under running water. Pour the berries on a towel, wait until they dry.
- Cut off the strawberry sepals. Grind berries to a state of mashed potatoes using a blender or in another way.
- Mix with sugar. Transfer to the multicooker container.
- Leave at 1, 5-2 hours.
- Start the multicooker by selecting the “Quenching” program. Set the timer to 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, stir gently.
- Add pectin.
- Continue cooking using the same program for 5-10 minutes.
- Sterilize the jars and their lids.
- Spread the jam over the prepared jars, roll them up.
- Turn the banks upside down with bottoms and wrap, leave to cool in this form.
Ready-made strawberry jam, made in a slow cooker according to the above recipe, can be stored at room temperature for up to 12 months.
Strawberry jam with pieces of berries in a slow cooker
The composition (1, 75 liters):
- strawberries - 1 kg;
- sugar - 1 kg;
- zhelfiks (marked “1: 1”) - 20 g.
Method of preparation:
- Strawberries, washed and dried, cut into small pieces, pour in a multicooker.
- Fill with sugar, leave for 2 hours.
- Start the multicooker by activating the “Quenching” or “Multipovar” program. Set the timer for 1 hour. Periodically suspend the operation of the device to mix the jam.
- Add the gel, mix gently, stew for 2–3 minutes and turn off the power.
- Put the prepared hot jam in sterilized jars. Hermetically close them with metal covers.
Once the jam has cooled, it can be stored for storage in a room where you have other canned goods.
Strawberry jam with gelatin in a slow cooker
Composition (2 liters):
- strawberries - 1 kg;
- sugar - 1 kg;
- water - 0, 27 l;
- gelatin - 10 g.
Method of preparation:
- Turn the prepared strawberries into a puree in any way you like, mashed, mixed with sugar.
- Transfer to the multicooker container, add a multi-glass of water (180 ml).
- Run the unit for 40 minutes in extinguishing mode.
- In the remaining water, dissolve the gelatin, pour in to the strawberry mass. Stir.
- Continue cooking in the same mode for 2-3 minutes.
- Spread the dessert on prepared cans, cork them. Leave to cool upside down under a warm blanket.
Store the strawberry jam prepared according to this recipe in a cool place.
If half of the strawberry puree in the composition of the jam is replaced with apple, currant or apricot, you can do without adding gelling components or reduce their number by 2 times.
Strawberry jam is possible to cook in a slow cooker. Even an inexperienced hostess can cope with this if she knows the principles of making this dessert with the help of this unit.
