Ingredients for making strawberry jam in a slow cooker
- Fresh strawberry puree 3 cups
- Sugar 3 cups
- Main ingredientsStrawberry, Sugar
- Serving 1 serving
Slow cooker, blender, soup ladle, colander, glass, tablespoon, glass jar with a lid.
Cooking strawberry jam in a slow cooker:
Step 1: prepare jars for jam.
If you are going to prepare strawberry jam for the winter, then the first thing you need to prepare jars. It can also be easily and simply done with a multicooker. To do this, pour about 500 milliliters water, install a special basket for steaming, and in it upside down put clean glass jars, put lids next to them. Select "steaming"and sterilize the cans until the steam inside them begins to condense into water and drain down.
Sterilized jars and lids need to be carefully set aside for now, and the multicook should be freed to make jam.
Step 2: prepare the strawberries.
Fold the strawberries in a colander and rinse thoroughly with warm running water, and then leave it for a while on the weight to allow excess moisture to the glass.
After washing, remove the green ponytails from the berries.
Important: do not soak strawberries in water for a long time, do everything carefully, but quickly.
Step 3: make strawberry puree.
To make our jam jam, and not jam with slices of strawberries, the berries need to be chopped. To do this, you can use different methods: in the old fashioned way, knead with your hands or a pusher, pass through a meat grinder or cut into small pieces with a knife. I use the simplest method, in my opinion, I mashed the strawberries using a submersible blender. This allows me to achieve the most uniform consistency of jam. Those who like slices of berries in the finished jam should use a different method.
Step 4: cook strawberry jam in a slow cooker.
We measure the ones we need 3 cups Strawberry puree and pour them into the bowl of the slow cooker. Pour out there 3 cups granulated sugar and mix well. Select "heat maintenance"and wait until all the sugar has dissolved.
Now you can go directly to cooking jam. Set "bakery products"and temperature at 100-120 degrees. In this case, the lid of the multicooker does not need to be closed, on the contrary, the strawberries need to be mixed periodically. In this mode, the jam should not boil too much, but should boil moderately. And when the strawberries boil, set the timer to 15 minutes. When this time is up, the jam will be ready.
Strawberry jam needs to be harvested immediately after cooking, laying it on previously sterilized glass jars. Let it seem liquid for a while, after a while the jam will cool and thicken. Important: on the bottom of each jar you need to put quite a bit of citric acid, and the lids should be tightly closed.
If you are not going to harvest strawberry jam, then let it cool, and then serve.
Step 5: serve strawberry jam.
Of course, it is better to wait a few hours until the strawberry jam thickens and only then serve it for tea as a dessert. Please note that homemade jam is much tastier and more useful than purchased counterparts, and it is not difficult to cook it, especially if there is a slow cooker.
Strawberry jam is generally a very useful thing in the household. It is good both just with tea and, say, like a filling for hot pancakes or a sweet sauce for cheesecakes, fritters. And baking it can safely be added. And all this will be very tasty.
Enjoy your meal!
- If you want strawberry jam to be not so sweet, but still thick, use less sugar, but use special gelling additives for jam. When adding them to your jam, follow the instructions on the packaging.
- You need to harvest strawberry jam in small glass jars.
- In order for the strawberry jam to work out exactly, cook it in the slow cooker exactly in the quantity indicated in this recipe. Need to procure more? Then just cook the jam in several stages.