Raspberry jam is not just a treat, but also a wonderful remedy for winter ailment.
It helps to cope with colds, cheers up and delights with amazing taste.
Not for nothing that the cheerful Carlson preferred this delicacy.
Cook in a slow cooker?
Raspberry jam in a slow cooker - general principles of preparation
Any jam is prepared from two main ingredients: sugar and berries. And raspberry delicacy is no exception. Sometimes water, gelatin, vanilla, and mint are added to it. Jam is often prepared with the addition of other berries and fruits.
The following programs can be used in the multicooker: stewing, soup, porridge, pastries. The time and features of the preparation depend on the recipe, the amount of sugar and the desired result.
Sterilization of cans in a multicooker
Storage jam is placed in sterile containers. You can easily prepare them in a slow cooker during preparation of the workpiece. Just set the steaming tray over the boiling jam and put the cans upside down.
This method is good, but only suitable if a small portion of jam is being prepared. In other embodiments, the containers may be sterilized over steam, in the microwave, or in the oven. It is advisable to boil the lids or simply pour over boiling water.
Simple raspberry jam in a slow cooker
The recipe for the simplest raspberry jam in a slow cooker, which can be cooked on the stove. But who wants to face her?
Ingredients
• 1.5 kg raspberries;
• 1 kg of sugar.
Cooking
1. We sort through raspberries. We take out all the large and small garbage, try not to mash the delicate berries in order to preserve the fragrant juice in them.
2. Put in a colander in small portions and rinse with running water. We do not make a strong pressure, again, so as not to damage the berries.
3. We shift raspberries into a slow cooker, the berries should go to the bottom.
4. Sprinkle sugar on top.
5. Turn on the "Extinguishing" program.
6. Cook the delicacy under the lid for exactly an hour.
7. We arm ourselves with a ladle, sterile jars. Open the slow cooker, pour the jam and immediately close the jars. We do everything quickly while the workpiece is hot.
Thick raspberry jam in a slow cooker (with gelatin)
A raspberry jam recipe in a slow cooker that recalls the consistency of jam. Various desserts can be made from such a blank, used as a filling in baking. Instead of gelatin, you can take special gelling substances for confiture, but in this case the amount is calculated independently taking into account the information on the package.
Ingredients
• 1.5 kg of sugar;
• 1.5 kg raspberries;
• 30 grams of gelatin.
Cooking
1. Pour 150 ml of water into gelatin (incomplete cup). Leave for thirty minutes. If the powder is instant, then just stand it for ten minutes.
2. While the gelatin is infused, we sort through the raspberries, rinse and send to the slow cooker.
3. Close and simmer for 20 minutes.
4. Open, add granulated sugar and cook for another 15 minutes.
5. Spread the dissolved gelatin in the jam, stir well. Stew further on the same program for another 15 minutes.
6. Pour jam from the slow cooker into jars, put it in storage. Or cool and use immediately.
Raspberry jam in the five-minute cooker
Due to the short heat treatment, this workpiece has the aroma of fresh berries and a natural, very beautiful color. To make it work, it is advisable to leave the berries in sugar for overnight.
Ingredients
• 1 kg of raspberries;
• 1 kg of sugar.
Cooking
1. We sort through raspberries, wash, let the droplets drain, it is not necessary to completely dry the berries.
2. Pour berries with sugar and leave to let the juice, you can stand all night.
3. Pour juice with sugar into the clean capacity of the multicooker. We install the “Soup” program and prepare fragrant syrup for 10-12 minutes.
4. We fall asleep berries, give jam to boil for another five minutes. But if desired, you can boil a little longer.
5. Pour sterile containers, cork. Let the jam cool, turning the jars on the lids.
Raspberry jam in the Mint aroma multicooker
The recipe for amazing jam, which has a pleasant berry-mint aroma. For cooking, you need a twig of fragrant grass. But you can use lemon balm, ordinary or lemon.
Ingredients
• 1 kg of raspberries;
• 550 grams of sugar;
• mint.
Cooking
1. We lay washed and sorted raspberries in the capacity of the multicooker.
2. Immediately fall asleep all the sugar and leave for half an hour.
3. Vigorously shake the future workpiece several times or simply stir with a wooden spatula.
4. Turn on the quenching mode for 45 minutes.
5. After 30 minutes, you need to place the washed sprig of mint in the jam, but should not be cut or disassembled into leaves.
6. Let the jam cook for another 15 minutes, take out 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 citruses, but ripe aromatic and juicy fruits.
Ingredients
• 1.5 kg raspberries;
• 1.2 kg of sugar;
• 3 oranges.
Cooking
1. Raspberries washed, leave in a colander, let the droplets drain.
2. Wash the oranges. Remove the zest from two citruses. The easiest way is to take a kitchen grater and erase the orange peel on it.
3. Completely peel oranges, parse into slices and take out the bones.
4. Twist through a meat grinder or interrupt with a blender.
5. We transfer the twisted oranges into the bowl of the miracle saucepan, immediately add sugar and raspberries, pour the previously prepared zest.
6. Turn on the "Extinguishing" program and cook for 25 minutes. Do not forget to stir the jam.
7. Turn off the multicooker.
8. Pour hot jam into clean and always dry containers, screw the lids and that's it! We leave an orange treat to wait in the wings.
Raspberry jam in a slow cooker with gooseberries
Another interesting recipe for raspberry jam for a slow cooker. Gooseberries can be put in it any, grade and color do not play a role.
Ingredients
• 1 glass of water;
• 1 kg of gooseberries;
• 1 kg of sugar;
• 1 kg of raspberries.
Cooking
1. We wash all the berries. From gooseberries, be sure to remove all the tails. Can be cut with nail scissors. Leave to drain the liquid.
2. Pour water into the slow cooker, pour all the sugar and cook the syrup in soup mode. Ten minutes is enough.
3. Immerse the berries and continue to cook another quarter of an hour.
4. Let the jam cool slightly, pour into another container, the multicooker bowl can not be washed, put it back.
5. Twist the raspberries and gooseberries in a blender until the berries are chopped.
6. Return the berry mass back to the slow cooker, cook another fifteen minutes on the same program (soup). Be sure to stir.
7. The jam is done! Use immediately or cork for the winter.
Raspberry jam pie in a slow cooker
A slow cooker recipe that uses raspberry jam. Wonderful tea baking that will remind you of the summer!
Ingredients
• 2 eggs;
• 200 grams of jam;
• 2 cups of flour;
• 0.5 cups of sugar;
• 100 grams of oil;
• 0.5 tsp cultivator.
Cooking
1. Combine the flour with pieces of butter, rub it with your hands.
2. We throw sugar and a cultivator to them, continue to grind the crumbs and gradually introduce the eggs. Stir until smooth.
3. We remove the third of the test to the side, from the big lump we spread the cake into the slow cooker. You can roll it with a rolling pin through the film, or just fashion it with your hands. Do not forget about the small sides. Otherwise, the jam will flow out during boiling, stick to the walls of the multicooker.
4. Smear jam on the cake.
5. From the remnants of the dough, pluck the small pieces and lay them on top in a chaotic manner.
6. That's it! We turn on the "Baking" mode and after 70 minutes the raspberry pie will be ready!
Biscuit with raspberry jam in a slow cooker
A variant of a simple biscuit, which in itself is good. And if you also grease 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 is mixed with jam, leave for ten minutes.
2. Add eggs, kefir and sugar. Whisk for a minute. It is not necessary to bring to foam, it is enough to make the mass homogeneous.
3. Add the flour, stir.
4. Pour into a greased container.
5. Turn on the multicooker and prepare a biscuit hollow cycle "Baking". It usually lasts 50 minutes.
6. After the signal, we don’t get the raspberry biscuit, let’s get stronger in the slow cooker with the lid ajar.
7. Then we take out, transfer to a dish, grease or serve just like that!
Raspberry jam in a slow cooker - useful tips and tricks
• The most delicious and aromatic jam is obtained from small, ripe raspberries. Large and beautiful specimens can be thrown back for compotes, desserts, cake decorating.
• Foam, which forms on the surface when cooking jam, spoils not only the kind of goodies. It contributes to premature souring of the workpiece and shortens the shelf life.
• If it is not possible to cook the jam to the end, for example, plans have changed dramatically, you just need to turn off the multicooker and leave it for several hours. Nothing will happen to jam. Next, you just need to re-enable it, but you can cook it already in less time.
• Raspberry berries still do not retain their shape in jam. Therefore, you can immediately knead them with sugar, which will speed up the release of juice.
• If raspberries are hard and there is not enough juice in the berries, then it is more reasonable to prepare sugar syrup with water (a glass of 1 kg of sand) and only then dip the berries into it.
