A slow cooker is, of course, an extraordinary thing. It replaces almost all kitchen appliances from frying pans to ovens. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But when it comes to making jam, everything is not so clear. After all, we make jam in basins, kilograms and tens of liters, and in the largest cartoon the bowl can hold at most 6 liters. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is small, and 2-3 jars are enough for the winter, you can make jam in a small helper. 
Not everyone will like cooking jam in a slow cooker, if only because jam prepared in such a modern way is still not entirely authentic. The principle of making jam is boiling down the moisture from berries or fruits. When cooking in a basin without a lid, this process goes quickly, the jam thickens, becoming viscous. In a multicooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the mode. But if the appearance and consistency of the jam is not so important to you, then you can try cooking it in a slow cooker.
Handling a multicooker requires some caution. To make jam, you should not pour undissolved sugar into the bowl, as when stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, and 
¼ is better, since during cooking the jam tends to escape from the multicooker through the valve cover onto the table. It is better to cook jam in the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the simmering mode. In this mode, the jam does not burn, the berries do not boil, although the jam is not too thick. It is best to remove the steam valve immediately - this will allow more moisture to evaporate from the jam. There is no need to add water as when cooking on the stove. True, a multicooker does not relieve you of the obligation to remove foam.
The slow cooker is ideal for preparing berries without sugar. Just put the berries in the multicooker bowl, set the “Stew” mode and stir occasionally, skimming off the foam. The cooking time depends on the number of berries, but in any case, cook the berries without sugar for at least an hour. Place the berries in sterilized jars and seal immediately. Before rolling, you can sprinkle a little vodka on the lids for a guaranteed result. Immediately turn the rolled cans upside down and wrap them in a blanket.
The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to seal the jars and store them in a cool place.
strawberry
Ingredients:
1 kg strawberries,
1 kg sugar.
Preparation:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Stew” mode for 1 hour. Pour into sterilized jars and seal.
Apple jam in a slow cooker
Peel the apples, cut them and place them in the multicooker bowl. Place apples in half a 2.7-liter multicooker bowl and take 500 g of sugar. Set the “Stew” mode for 2.5 hours and cook, stirring occasionally. Place the hot jam into sterilized jars and roll up.
Ingredients:
1 liter jar of currants,
1 liter jar of sugar.
Preparation:
Wash and dry the berries, add sugar and leave overnight. Place in the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. Pour the finished jam into sterilized jars and roll up.
Ingredients:
2 kg red currants,
1.5 kg of sugar.
Preparation:
Sort the berries, rinse and dry on a towel. Place in the multicooker bowl, set the “Stew” mode and wait for the juice to release. Boil without adding sugar for 20 minutes. Add sugar, stir and leave in “Keep Warm” mode. Meanwhile, prepare the jars, pour the jam and seal.
Ingredients:
700-800 g gooseberries,
3 stacks Sahara.
Preparation:
Sort the berries, cut off the dry tails and remove the branches. Place the gooseberries in a bowl, add sugar and close the lid. Set the “Extinguishing” mode for 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.
Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg sugar,
1-2 g citric acid.
Preparation:
Cover the berries with sugar and leave overnight to release their juice. The next morning, stir, transfer to the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. At the end of cooking, add citric acid. Place the finished jam in sterilized jars and seal.
Ingredients:
1-liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp. instant gelatin.
Preparation:
Cover the berries with sugar and let stand until the juice releases. Stir, transfer to the multicooker bowl, set the “Stew” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to the multicooker bowl to taste (1-2 cups, depending on the acidity of the berries) and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam into sterilized hot jars and seal immediately.
Ingredients:
700-800 g apples,
300-400 g sugar,
3-5 g of citric acid.
Preparation:
Peel the apples and cut into slices. Stir in sugar and citric acid. Place the food in the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples using an immersion blender (be careful, if the “leg” of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the “Stew” program for 1 hour.
Ingredients:
600 g apricots,
300 g sugar,
½ lemon (juice).
Preparation:
Remove the pits from the washed apricots and place the fruit in a multicooker bowl. Add sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. The jam can also be prepared using the “Stew” mode, but it will be liquid. Place 3-4 apricot kernels in each sterilized jar, fill with jam and roll up.
Ingredients:
1 kg apples,
500 g sugar.
Preparation:
Wash the apples, wipe thoroughly, remove the core and cut into slices. Place half of the prepared apples in the multicooker bowl, add sugar, place the remaining apples on top and compact well. Close the lid and set the “Extinguishing” mode for 90 minutes. 45 minutes after the start of the mode, remove the steam valve. The multicooker bowl in this recipe can be filled completely, the jam will not run away.
Pear jam
Ingredients:
500 g pears,
500 g sugar,
1 tsp citric acid,
½ cup water.
Preparation:
Peel and cut the pears into slices, place in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the “Baking” mode for 20 minutes, then the “Stewing” mode for 1 hour. Place the finished jam into jars and roll up.
Ingredients:
500 g pears,
500 g oranges,
1 kg sugar.
Preparation:
Cut the pears into slices, oranges with skin into half circles. Place in the multicooker bowl, add sugar and set the “Stew” mode for 90 minutes. Remove the steam valve.
Ingredients:
2 kg pears,
2 multi-cups sugar,
5 g citric acid,
⅓ multi-cup orange peels, minced.
Preparation:
Finely chop the peeled pears and place in a slow cooker along with the orange peels. Add sugar, add citric acid, close the lid and set the “Stew” mode for 2 hours. Stir several times. Transfer the finished jam into jars and roll up.
Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange,
1 lemon.
Preparation:
Grate the young zucchini on a Korean salad grater and squeeze lightly. Scald the lemon and orange with boiling water and pass through a meat grinder. Place the products in the multicooker bowl, add sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the “Extinguishing” mode for 2 hours. Transfer the finished jam into jars and roll up.
Ingredients:
1 kg lingonberries,
1 tbsp. honey,
600 g sugar,
½ lemon
3-4 buds of cloves.
Preparation:
Place the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, minced or crushed with a blender along with the peel. Close the lid, set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, leave the jam in the “Warming” mode for 2 hours. Pour into jars and seal.
Ingredients:
700 g apples,
2 multi-cups sugar,
3 g citric acid,
1 orange.
Preparation:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Place in a multicooker bowl, add sugar, add citric acid and set the “Steam” mode. Bring the jam to a boil, switch to the “Stew” mode for 1 hour and cook until signal.
Ingredients:
1 kg plums,
3 multi-cups sugar,
2 g citric acid,
5 g gelatin.
Preparation:
Scald the plums with boiling water, peel and pit them and chop using a blender. Place in a multicooker bowl, add sugar and citric acid and bring to a boil on the “Baking” mode. Then switch the mode to “Extinguishing” for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.
Plum jam with kiwi
Ingredients:
1 kg plums,
5-6 kiwis,
1 kg sugar.
Preparation:
Remove the pits from the plums, place them in a multicooker bowl and add sugar. Set the “Baking” mode and bring to a boil. Add kiwi, cut into slices, stir and cook for another 5 minutes. Pour into jars and roll up.
Ingredients:
1 apple,
1 pear,
5 apricots,
2 multi-cups sugar,
1 tsp lemon juice.
Preparation:
Cut the fruit into slices, remove the pits from the apricots. Place in a multicooker bowl, add sugar, add citric acid and set the “Stew” mode for 1 hour.
Ingredients:
1 liter jar of blueberries,
1 apple,
3 multi cups sugar.
Preparation:
Cut the apple into cubes, rinse the blueberries and dry on a towel. Place the berries and apple slices in the multicooker bowl, add sugar and cook the jam on the “Stew” mode for an hour.
Ingredients:
1 kg pumpkin,
900 g sugar,
2 lemons (juice),
3-4 buds of cloves,
½ tsp. cinnamon,
¼ tsp. cardamom,
1 packet of vanilla sugar.
Preparation:
Peel the pumpkin and cut into small cubes. Place in a multicooker bowl, add sugar, lemon juice and spices and set the “Stew” mode for 1 hour. After the end of the mode, set the “Baking” mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.
Ingredients:
1.5 kg melon,
1 kg sugar,
1 lemon,
a pinch of ginger.
Preparation:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steam” mode until the sugar is completely dissolved. Add melon cubes and cook at the same setting until boiling. Set the “Stew” mode for 1 hour and pour into jars.
Happy preparations!
Larisa Shuftaykina
Jam has not lost its popularity over the years, only the ingredients and methods of preparing the delicacy change. The availability of exotic fruits and modern kitchen appliances allow you to experiment with making jam, save time and surprise friends and family with new tastes. Let's try to learn the intricacies of making jam. Any housewife, even a beginner, can handle the process of making jam in a pressure cooker. Since jam does not cook in a pressure cooker for long, compared to the traditional method of preparing the delicacy, it preserves the vitamins and nutrients contained in the products used. In addition, the color of jam prepared in a pressure cooker remains very bright and saturated. When preparing jam in a pressure cooker, there is no need to constantly monitor the process by skimming off the foam or stirring the jam. Let's find out what recipes you need to follow to prepare amazingly delicious jam in a pressure cooker.
Plum jam in a pressure cooker
- pitted plums – 1 kg;
- – 300 g;
- sugar – 800 g;
- water – 500 ml.
Pour boiling water over the almonds for 5 minutes, then remove the skins and dry. You will need to boil the water, add sugar to make sugar syrup. After this, you need to put plums and peeled almonds in the syrup, close the pressure cooker with a lid and cook the jam for 15 minutes.
Fruit and berry jam in a pressure cooker
To make jam you will need:
- Apple (sour) – 1 pc.;
- Quince – 1 pc.;
- Lingonberries – 1 tbsp.;
- Dried oranges – 10 pcs.;
- Dried lemons – 10 pcs.;
- Sugar – 2 cups.
To make jam, you need to peel the apple and quince, chop it coarsely and place it in a pressure cooker pan. Dried oranges and lemons will need to be cut into thin strips and added to the pressure cooker, along with lingonberries and granulated sugar. To prepare jam, you need to close the lid of the pan and set the “Porridge” mode. There is no need to set the cooking time; the pressure cooker will turn off automatically.
Raspberry jam in a pressure cooker
To make jam you will need:
- - 1 kg;
- Sugar – 800 g;
- Water – 0.5 -1 cup.
To prepare raspberries, you need to sort out the berries, removing spoiled ones, then place the raspberries in a pressure cooker, add sugar, add water and stir. The jam is cooked for 10 minutes.
Cherry jam in a pressure cooker
To make jam you will need:
- Cherry – 1 kg:
- Sugar – 1 kg.
To prepare cherry jam, you need to remove the pits from the cherries. The berries must be placed in a pressure cooker pan and covered with granulated sugar, then select the “Stew” mode for 1 hour.
Apple jam in a pressure cooker
To make jam you will need:
- Apples – 600 g;
- Sugar – 300 g.
To make apple jam, apples need to be peeled and pitted, then cut into pieces. Then you need to put the apples in the bowl of the pressure cooker, pour sugar on top, you can also squeeze the juice of one lemon if the housewife likes the taste of citrus. After this, you need to close the lid of the pressure cooker, select the “Baking” mode and the cooking time is 1 hour. After preparing the jam, it needs to be poured into sterilized jars.
Let the prepared jam brighten up the cold winter evenings while drinking tea in pleasant company. Bon appetit!
Strawberry jam in the air fryer
Preparation: wash the berries, remove the stems, add sugar and leave for 4-6 hours to release the juice. Spoon the berries into clean jars and pour in the juice, cover with lids, and place in a flask. Set the temperature to 260 °C, high speed, duration 15 minutes. Then reduce the temperature to 120 °C and leave for another 5 minutes. Remove the jars from the air fryer flask and roll them up.
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Medicinal
Water and baking soda: keys to the Icelandic moss pantry
Icelandic moss contains lichen acids, including usnic acid. It is these acids that are the main “fighters” against various mycobacteria, including the tuberculosis bacillus. However, such useful forest acids are very difficult to extract from moss using ordinary water - hot or cold. But alkaline solutions do this job perfectly. How to create them at home? It’s very simple: take baking soda and dissolve it in warm water, as before rinsing against a sore throat. I would like to offer my own recipe, which I have recently recommended to patients with tuberculosis and oncology.
Drug
Water infusion of Icelandic moss
“Brewing” their Icelandic moss also helps well in combination with other herbs - for example, restoring the microflora of the stomach. You can also use it for inhalation, drop it into your nose, or gargle. It is good to do these procedures at the first signs of an acute respiratory infection or acute respiratory viral infection. An excellent anti-inflammatory and antimicrobial agent. Helps great!
Fish with carrots and garlic: beauty and piquancy
We will need: Cod fillet - 3 pcs., Carrots - 3-4 pcs., Butter - 20 g, Mayonnaise - 50 g, Grated hard cheese - 100 g, Garlic - 3-4 cloves, A pinch of salt and a little lemon juice for fillet, Greens to taste for serving.
stuffed peppers
Peppers stuffed with vegetables and bulgur with Provencal herbs: the taste of the passing summer
We will need: Pepper - 8 pcs. (rinse, cut off the tops, remove the stalks and seeds), Water - 2 multi-glasses or broth (pour into the bowl). For the filling, mix: Bulgur - 1.5 multi-cups, Tomato - 1 pc., Garlic - 2 cloves, Onion - 1 pc., Carrot - 1 pc. small (chop vegetables), Herbs to taste, Herbs de Provence or Italian herbs seasoning, Salt.
perlotto
Perlotto with mushrooms: almost royal pearl barley
We will need: Onion - 2 pcs. (you can take leeks), Garlic - 2 cloves, Mushrooms - 1 cup boiled frozen (or 500 g fresh), Barley - 1 cup, Wine - 1 cup dry white, Water - 3.5 cups or broth, Butter - 2 tbsp. spoons, Processed cheese - 1 pc., Salt, pepper, dry herbs to taste.
Chickpea and bean soup and hummus: a course for meat replacement
We will need: For the soup: Dried chickpeas and red beans - (canned can be used) 1.5 multi-cups each, Water - 12 multi-cups, Carrots - 1, Onion - 1 (finely chopped or grated and fried), Tomatoes - 2-3 large ripe or ½ can of tomatoes in their own juice (remove the skin and chop), Garlic - 3-4 cloves and Celery - 2-3 stalks (chop), Cilantro, basil, thyme and other herbs, as well as Salt and red pepper to taste. You can add some potatoes, rice or even noodles to the soup, but we basically make it predominantly protein with slow carbohydrates - it’s healthier. For hummus: Dried chickpeas - ½ bag (about 200 g), Tahini - 150-200 g (paste of sesame, lemon juice, olive oil and garlic - you can prepare it in a blender yourself), ½ teaspoon of ground black pepper, cumin , coriander, Salt to taste, Thyme or a mixture of dried Italian or Provençal herbs), Roasted pine nuts, etc.
Strawberry pie turns... into apple pie
We will need: For the dough: Butter - 100 g, Sour cream - 70 g, Flour - 1 and ¼ multi-cups, Baking powder, A pinch of salt, Sugar - ¾ multi-cups. For filling: Eggs - 2 pcs., Sour cream - 200 g, Sugar - 100 g, Starch or flour - 2 tbsp. spoons, Vanillin, Cinnamon to taste. For the filling: Thinly sliced apples - 500-600 g.
Rolls
Eggplant rolls in half an hour
We will need: Eggplant cut into thin strips - 1 pc., Diced tomato - 1 pc., Chopped green onions (I took onions - it turned out great), Garlic - 2 cloves, Parmesan - 80 g, Salt and pepper to taste, Toothpicks for fastening rolls, Greens for serving.
Master classes on the topic
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Jam can be prepared quite quickly in a pressure cooker with a pressure cooking mode. All the rules for preparing jam on the stove also apply to preparing it in a slow cooker, but you won’t have to stir it periodically. Add the prepared food, heat it up, skim off any foam if it appears, and close it.
That's all. So I prepare this delicacy in the Moulinex CE 4000 multicooker.
And in order for the jam to be prepared quickly, I use the “frying vegetables” mode, because without water the device will not turn on in any of the “under pressure” modes.
The ratio of fruits or berries and sugar here is the same as always. Usually it's 1/1. If the berries are sour, you can use more sugar. If you want to get jam with the lowest sugar content, take less of it, but in this case, stock up on pectin. You can thicken the jam if it turns out liquid. I did exactly this this time when I decided to boil apples.
The fruits were sweet and tasty, but I don’t like things that are too cloying. Therefore, the proportion of products I came up with is as follows:
- 1.5 kg peeled apples
- 0.7 kg sugar
- 1 teaspoon cinnamon
- a few slices of pickled ginger
- 2 packets of pectin
Making jam
I peeled the apples from seeds and skin. You can leave the skin on if you want, but I like it that way. I cut them into small pieces, sprinkled them with sugar and cinnamon and mixed them. I let it sit for 10 minutes and put it in the multicooker bowl.
I closed the lid and set the “frying vegetables” mode. When the jam boiled, skimmed off the foam and closed the lid tightly.
After locking the lid with steam, I cooked the jam for 10 minutes. I released the steam, added diluted pectin and ginger and closed it again for 3 minutes.
That's all. It turned out like this, not very sweet, with a pleasant taste of cinnamon and ginger, jam.
The fruits became soft, but retained the shape of the pieces. In terms of thickness, the jam also turned out normal - not liquid, but not like jam.
Be sure to remove the foam, otherwise it will float through the valve after it is blocked.
Amber apple jam is made in a pressure cooker. I cooked it too, but it was familiar and took a long time to prepare. But I was more than pleased with the result of cooking jam in a pressure cooker.
This year is a good year for apples in our area. In the microdistrict where I live, seven years ago there was a continuous apple orchard. Nowadays there are only about a hundred 17-story buildings. These houses did not grow further only because the landscape got in the way, namely a deep ravine, behind which an old apple orchard remained. This year, old abandoned trees produced a wonderful harvest. The apples are huge, yellow and red, there is also green Antonovka, complete and free abundance. The funny thing is that in our Kursk region, almost all apples in stores are imported, there are also seasonal local ones, but the price for them is 60 rubles. This is in the apple area.
So, back to the recipe for apple jam in a pressure cooker. I took different varieties of apples, I didn’t cut the skins off them, I didn’t think it was necessary. And now about everything in detail.
What you need for apple jam
1 kg apples
1 kg sugar
How to cook apple jam in a multicooker-pressure cooker Ourson 5002
At the preparatory stage, all apples must be thoroughly washed. If there is damage, cut it off. Remove seeds, cotyledons and stalks from each apple.
And cut the apples into equal slices. It’s very, very convenient to do this in a slicer, one wave of the hand and the apple is cut. Using a knife will be long and tedious.
This is what the prepared apples look like:
Now they need to be covered with sugar and mixed. All this action should take place in a bowl, and not in a multicooker bowl, so that the granulated sugar does not scratch the coating of the bowl. Here are the apples with sugar prepared for making jam:
Now you need to transfer the apples with sugar into the bowl of the Ourson 5002 multicooker-pressure cooker.
Close the lid and turn the valve to the “Closed” position. Turn on “PORRIDGE” for 10 minutes.
Why did I choose this particular mode? Yes, because he was the first, so anything is possible, even chicken, even beef. I realized a long time ago that in the Ourson 5002 pressure cooker all modes work almost identically, a huge number of programs and a huge cost are just a marketing ploy. Read more about your reading by clicking on its title in this sentence.
So, this is what the apple jam that I cooked in the pressure cooker looks like:
Beautiful amber color, no excess liquid, the jam turned out thick.
But for comparison, apple jam from a multicooker in the Stew mode:
