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Multicookers significantly simplify the life of modern housewives, it is not for nothing that their popularity is growing. So it’s easier to cook jam in a slow cooker – you don’t need to stand over a hot berry mass boiling in a bowl. True, it will be somewhat different from that cooked by the usual method on the stove.
Features of cooking in “smart technology”
The process of making jam is limited to preparing berries, placing them in a multicooker bowl, and choosing the desired mode. You can cook jam or even jam in one session, although it will stretch for several hours, but during all this time it will be enough just to go to the slow cooker a few times to mix the mass, remove the foam.
They say that Redmond units are the most popular this year, which is quite understandable, given the quality, versatility and price. By the way, the RMC-M90 model looks very similar to the Polaris 0517, the functions are also almost the same. But for jam, the volume of the bowl, its coating is important. For the most popular models, the volume does not exceed 5 liters, which means that no more than 1 kg of berries can be processed at a time, since the container can only be filled by ⅓.
In order not to scratch the non-stick or ceramic coating, you should use a silicone, plastic or wooden spatula instead of a metal one. Very high-quality and beloved by many Panasonic multicookers generally have a small bowl of 2,5 liters.
You can make jam using the “Stew” or “Soup” modes, but the steam valve must be removed to facilitate the evaporation of the liquid. The finished dish will turn out to be more liquid, when compared with boiling syrup in an open basin, precisely because of the slow evaporation.
The slow cooker prepares jam well, jam – the berries are boiled evenly, the result refuses to be invariably tasty and pleasant to look at. But this method is good when you want to cook several jars of different jams, and not when you need to process tens of kilograms of the crop.
There are recipes that exclude sugar, that is, the berries can be safely stored for the winter by simmering them in their own juice, while they boil evenly and acquire the desired consistency.
Video “Apricot jam in a slow cooker”
From this video you will learn how to cook delicious apricot jam in a slow cooker.
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A slow cooker not only facilitates the cooking process itself, minimizes the possibility of burns, saves time, but even increases the usefulness of the finished dish. Usually, during heat treatment, many useful substances are lost, at least vitamins disappear or are destroyed, and the “Stewing” mode allows you to keep the temperature at the optimal level all the time of cooking, thereby increasing the benefits by 30%.
apple
Apple jam is one of the most common, it is eaten with croutons, pies are baked with it. Its color depends on the degree of boiling, the ripeness of apples and their varieties. Fruit is prepared as follows:
- choose slightly unripe;
- wash thoroughly (recommended with soda);
- peel, remove seeds and hard crusts of seed pods;
- cut into small pieces (use a vegetable cutter).
For 1 kg of apples take 2 cups of sugar, juice of 1 lemon, 2 cups of water. Apples can not be cut finely, but left in quarters, if they are supposed to be crushed and boiled to a state of jam. First, they are placed in a bowl, approximately 1 glass of water is poured out, and the “Baking” mode is turned on for half an hour. During this time, they should become soft, and the skins can be put in a saucepan, pour a glass of water, boil until soft.
After half an hour, softened apples need to be mashed to a puree state, add sugar, pour in lemon juice (you can do without it, but then the taste will be cloying) and strained decoction of skins, turn on the “Extinguishing” mode for 1 hour.
During this time, you will have to check the jam a couple of times, mix it. The finished product is transferred to a sterilized jar, tightly sealed.
Blackcurrant
Blackcurrant jam is saved in case of colds, because it contains a lot of vitamins, which means that with gentle cooking under the lid it will become even more useful.
For him, they take 1 kg of berries, sort, wash, let the water drain. Then they put the currants in a bowl, pour out 1–1,5 kg of sugar, close it, turn on the “Extinguishing” mode for 1,5 hours. During this time, you need to check several times, mix, remove the foam. That’s all the worries. After 90 minutes, you can pour into jars, tighten the lids.
Apricot
For apricot jam, you need 1 kg of fruit, 0,5 kg of sugar. To make the taste more interesting, you can add juice from half a lemon or some spices. Wash the apricots thoroughly, let them dry a little, take out the seeds, peeled halves and put them in the multicooker bowl. If you cook jam, then the halves should be chopped at this stage of preparation.
Apricot halves are covered with sugar, sprinkled with lemon juice, closed, turn on the “Extinguishing” mode for 1 hour.
Be sure to check how it cooks there in 20-30 minutes, mix, remove the foam. After turning off the hot jam, pour it into clean, disinfected jars, roll up the lids.
Crimson
1 kg of berries are placed in a bowl, 1 kg of sugar is poured on top, and the “Extinguishing” mode is turned on for 1–1,2 hours. After 30 minutes, be sure to mix or at least check the state of the jam. After switching off, the finished dessert is laid out in sterilized jars, rolled up with lids, turned over, wrapped for slow cooling.
Peach
For 1 kg of peaches, take 800-900 g of sugar, 4 oranges, ½ cup of water. Peaches and oranges are peeled (peaches can be doused with boiling water for this) and pitted, cut into proportionate pieces, put in a bowl. Water is poured from above, sugar is poured. The slow cooker is set for 1,5 hours for “Extinguishing”.
The finished jam will resemble jam in its consistency. If you need to save the pieces, then you can do without water, cover the fruit with sugar and wait until they give juice before turning it on. Simmer for 1,2 hours, turn the jars over and wrap until completely cool.
Kiwi
The most unusual jam is made from kiwi. But this is a delicacy – so why should it be familiar? Green, with black dots, sweet and sour, slightly viscous jam is perfect for tea and coffee.
For 1 kg of fruit you will need 700-800 g of sugar. We clean the fruits, cut them, add sugar, “stew” for 1 hour. If you need a completely homogeneous mass, then wipe it through a sieve, and then turn on the “Extinguishing” mode again for 20 minutes.