How to cook cherry jam in a Redmond multicooker? Cherry jam in a slow cooker - how to cook a magical dessert in a miracle device.

It’s not difficult to prepare pitted cherry jam in a slow cooker for the winter. Look at the recipe with the photo and you will immediately understand everything.

• ripe cherries – 500 grams,
• dry mint - teaspoon,
• white sugar – 350 g,
• drinking water – 100 ml.

Steps for preparing pitted cherry jam in a slow cooker:

The tandem of cherries and mint tastes best from the Vladimirovka variety. Its fruits are large, juicy and with a pleasant sourness. But in fact, the jam will be delicious with any cherry!

Wash the berries. Remove all the seeds, using a cherry peeler if you like, or if you don’t have one, then you can use old proven methods. After the recipe, watch the video in which the pits are removed with a paper clip, a hairpin and a pin.

So, the cherries are ready. Cover them with sugar and set aside for an hour to form sugar-cherry juice.

Time has passed, move the cherries from sugar syrup into the MV bowl. Remove the valve from the lid immediately so that the jam does not leak out. Add water and aromatic herbs to the berries; you should not add fresh ones.

Turn on the desired mode. This can be “Boiling\Soup”, “Baking” or “Stewing”. I think you know better which mode is right for you, the main thing is the principle of preparing cherry jam in a slow cooker for the winter. So, close the lid. As soon as the cherry mixture boils, open it. Let the jam cook for 5 minutes like this.

Then turn off the microwave, let the jam sit for half an hour and cool.

After a while, turn on the mode in which you cooked the berries again. Wait for it to boil, cook for a quarter of an hour, turn off the pan. It is in this sequence that you need to cook cherry jam so that it is thick and fragrant.

Now fill winter dessert into jars and screw. You can pour it both hot and cold. Yeh, the jam turned out right into the jars, there wasn’t even a spoon left for testing.

Fragrant cherry jam with mint in a slow cooker is ready! We never stirred our delicacy, and the jam did not burn, this is all our multicooker. Save your time, use it simple methods preparations for the winter! Cherry-mint jam will delight you in cool weather!

© Recipe source website website

Also take note of jam made from apple slices, which turn out amber.

Well, the promised video on how to remove pits from cherries.

First of all, let's prepare suitable containers for rolling cherry jam. Most suitable glass jars with a capacity of 0.5 - 0.7 -1 l. We wash the jars with detergent or soda, rinse thoroughly hot water. Then pour boiling water over the jars and leave to dry completely. We also rinse the metal lids with boiling water and dry them. Usually these procedures are enough to keep sweet jam for a long time at room temperature, did not mold or turn sour.

We sort the cherries, remove spoiled and rotten berries, and place the rest in a colander and rinse under running water. Then remove the seeds from the cherries in any convenient way.

Place the prepared cherries in a multicooker bowl, add granulated sugar, leave for an hour until sweet syrup appears. You can also do it differently - add a little regular milk to the slow cooker. cold water, about 100 grams. True, in this case the heat treatment time increases. After this, mix the sugar and cherries, turn on the “Stew” mode for 15 minutes. We prepare the jam with the lid open, and carefully monitor so that it does not escape. Then bring the cherry jam to desired consistency in the “Baking” mode, turning it on for 10 -15 minutes. It is very important to constantly stir the dish with a wooden spoon or spatula.

Fill dry jars up to the shoulders with the prepared jam and seal tightly. metal lids, and send it for storage in a dry, dark place.

Time: 120 min.

Servings: 6

Difficulty: 1 of 5

Cooking four incredible in a slow cooker delicious looking cherry jam

Cherry is rightly called the queen of the garden. And cherry jam in a slow cooker will delight your exquisite taste any sweet tooth. Any housewife should have a recipe for this delicacy in her arsenal. Jam has been made from this berry for a very long time.

This dish combines both sweetness and exquisite sourness, and slight astringency. And if you consider that this dish preserves many useful substances, which are in the berry, no matter what recipe you use, the dish can generally be considered irreplaceable.

According to ancient records, cherries for the winter began to be harvested in ancient times. The recipe for such a delicacy was used in Ancient Rome, Greece and Egypt. In addition to jam, they used a recipe for sweet liqueur. Cherries were used to make tincture and syrup.

Nowadays there are a lot of ways to prepare cherry preparations, each recipe is good in its own way. Each family has its own special cooking method, which is considered signature.

You can prepare cherry jam in a slow cooker with or without a pit. The recipe for treats with seeds is considered less preferable. Since it is from the seed that, after a couple of years, after the jam is rolled into a jar, toxins are released that harm the body.

Most often, in order to prepare cherry jam in a slow cooker, they use a recipe in which the main ingredients are the following varieties: “Turgenevka”, “Zakharyevskaya” and “Shubinka”. This dish usually turns out to be a noble, rich dark burgundy color. Experienced housewives believe that the darker the color of the delicacy, the tastier it tastes.

One more important point correctly selected dishes are considered. It is best to prepare cherry jam in a slow cooker. But not everyone has such a unit. If you cook this dish on the stove, then the most best option- these are enamel dishes or containers made of stainless steel. Other dishes may tint the food a not very pleasant color. And, of course, storage jars must be sterilized.

If you decide to neglect the seeds, then the berries need to be subjected to some preparation. Or rather, remove the seeds using special device. Although many ladies perform this procedure using hairpins or pins.

Try to preserve the berries maximum quantity juice

Ingredients:

Cooking technology

Step 1

The berries must be washed and dried thoroughly.

Then place them in the container of the “miracle oven” and pour sugar on top. Set the “Stew” mode and cook for two hours.

Step 2

Sterilize the jars, and while they are still hot, pour the treat into them. Now they need to be rolled up under sterilized lids. The workpieces should cool at room temperature.

Cherry and orange

What you need

• A little more than half a kilo of cherries
• One orange
• Four hundred grams of sugar

Cooking process

Step 1

Rinse the berries thoroughly and dry on a paper towel. All excess water should go away, then the jam will be the desired thickness. Then the procedure of getting rid of the seeds occurs.

The orange also needs to be washed and peeled. Divide each slice into four parts.

STEP 2

The cherries are placed in a slow cooker, covered with sugar and stewed for twenty minutes. Now add orange pieces and cook for another forty minutes in the “Stew” mode. That's all, you can eat the treat, or you can roll it into jars.

Berries with nuts

What you need

• Kilogram of cherries
• A little over one and a half kilograms of sugar
• Two hundred grams of walnuts

Cooking process

Step 1

The berries must be sorted, washed and removed from the seeds.

Clean walnuts. The kernels need to be crushed. Now put the cherries in the “miracle oven”, cover with sugar and leave for half an hour.

STEP 2

Cooking frozen berries

What you need

• Kilogram of cherries
• Half a glass of water
• Kilo of sugar

Cooking process

Step 1

And then cook for an hour in the “Stew” mode.

Step 2

The nuts go into the slow cooker when half the time has passed. The dish must be sealed in jars immediately after cooking, while still hot.

Cooking frozen berries

What you need

1. Kilogram of cherries
2. Half a glass of water
3. Kilo of sugar

Cooking process

Step 1

The cherries must be thawed before cooking. Only after this can it be sent to the “miracle oven”. Now add sugar and water.

Cooking lasts one hour, and we use the “Stew” mode.

Step 2

The jam must be stirred every ten minutes and the foam removed. At the end, you just need to pour the food into jars.

Watch another version of this dish in the video below:

How to make pitted cherry jam in a slow cooker

Anyone who loves cherries will certainly prepare them for future use by any means. After all, this berry decorates winter tea parties, and is also an excellent filling for various baked goods. Therefore, I suggest preparing delicious cherry jam in a slow cooker for the winter.

For him cooking will do any variety of cherry. The main thing is to acquire tools for removing seeds from berries, since we will be making jam without seeds. You can, of course, cook this delicacy with seeds, but some problems may arise. When cooking cherries, the pulp may separate from the seeds and the result will not be what we expect. But if there is no device for removing seeds, this is also not a problem; you can easily do it yourself.

I prepare cherry jam in a Redmond 4502 multicooker. I use the “Stew” program. If your assistant has a special “Jam” mode, preparing it will be even easier.

It is worth warning owners of multicookers that cherry jam can run out of the bowl far beyond its limits if you do not control the moment of boiling. I recommend cooking the jam without leaving the bowl until it starts boiling, until you are sure that it will not run away. But keep in mind that when the lid is closed, the likelihood of escaping increases significantly. That's why I cook this jam with the lid open all the time. Someone might argue that it is better to cook jam in a basin on the stove. But on the stove we don’t cover the jam with a lid! And it also runs away. Besides, you still need to stand at the stove, remove the foam and stir. In general, both on the stove and in the slow cooker, jam requires attention. And if you give it to him, it will turn out excellent in any case.

By the way, I once tried to reduce the boiling of jam by changing programs. I replaced stewing with the “Multi-cook” mode and reduced the temperature to 100 degrees. And the jam stopped boiling. Then the next step is 120 degrees and it again began to boil strongly. So I realized that the “Stewing” program is quite suitable and should not be replaced.

One more nuance! Do not put too many cherries and sugar in the bowl. You can use no more than 1 kg of berries and the same amount of sugar per five-liter bowl. When the jam boils, it will begin to foam strongly. And this foam will not go beyond the edges if there are no more than the required ingredients.

1. Before starting cooking, I weigh the cherries and sugar, prepare 0.5 liter jars (steam them along with the lids). I also do this in a slow cooker before making jam. In the “Steam” mode I steam the container for about 5 minutes.
2. I soak the cherries in salt water to get rid of the worms. I take 1 tbsp per liter of water. salt, pour in the cherries and pits, leave for 1 hour.
3. Then I wash the cherries thoroughly in water. I take out the bones. Having tried several methods of removing seeds, I settled on the simplest and most convenient - I remove them with my finger.
4. I fill the peeled berries with granulated sugar in a 1:1 ratio. If you think the cherries are not quite sweet, you can add about 100 grams more granulated sugar. I let the berries release their juice for two to three hours.
5. The cherry completely drowned in own juice. This is how we need her.
6. I put it in the multicooker bowl. I stir so that the sugar does not form a lump and burn. I turn on the “Extinguishing” mode for 1 hour. Cook cherry jam in a slow cooker with the lid open.
7. I remove the foam after the jam boils. I don't close the lid at all! When the jam starts to boil, watch closely to see if it overflows the edges of the bowl. If not, then you can leave for a while. But you still need to stir and remove the foam.
8. Pitted cherry jam in a slow cooker can be considered ready in half an hour. But to achieve greater syrup thickness, it is better to cook for an hour.
9. I pour the finished jam into sterile jars. I roll up the lids immediately, then turn them over and let them cool. After our delicacy has cooled completely, it will thicken enough. The result will be a cherry thickest syrup. I made a very tasty and rich jam. I hope it works for you too.
10. In winter, cherry jam will become an indispensable delicacy during tea parties.

Cherry jam prepared for the winter in a slow cooker will ideally complement pancakes, pancakes, pies and casseroles. It will also become good product for making syrups, compotes and jelly.

The jam can be made on the stove, but in a slow cooker it will take a minimum of time and the cherries will retain more vitamins. Cooking cherry jam in a multicooker is very convenient, since the device operates on a timer. There is no need to stir the jam for a long time, watch and wait until it boils. Simply pour the contents into the bowl, press the button and take out the bowl after the signal about the end of the cooking program.

For jam, it is better to find large, fleshy cherries, for example the Vladimirovka variety. The bones must be removed. Nowadays, many devices for quickly removing seeds are sold in stores and markets. But you can also use improvised means, but I will tell you more about this in the recipe itself. To add a piquant aroma to the jam, add a stick of cinnamon to it, just a stick, not ground. You can also add dried mint, if you like a cool minty flavor in your jam, lemon or orange zest. These additives diversify the taste, make it brighter and richer. Cherry jam without seeds it will be very soft, with a pleasant cherry sourness and cinnamon aroma.

To prepare cherry jam in a slow cooker, we will need 3 hours, the number of servings is 0.5 liters.

Ingredients:

• Cherries of the Vladimirovka variety – 400 grams
• Sugar – 350 grams
• Cinnamon stick – 1 piece.

Recipe for pitted cherry jam in a slow cooker.

1. I warn you in advance that you cannot cook a lot of jam in a slow cooker, as it may leak. If you have a lot of cherries, then make the jam in batches.
We wash the cherries well under running water, pour them into a colander and wait about 15 minutes for the water to drain.

2. We tear off all the tails of the cherries and take out the seeds from each berry. This can be done using a special device for pulling out seeds, or you can use improvised means: a regular fabric pin or hairpin. To use these devices to remove a pit from a cherry, just pry it with the eye of a pin or hairpin at the place where the twig is attached to the berry and pull it out. Pour the pitted cherries into the multicooker bowl and add sugar. Of the spices, I only add a cinnamon stick, but for a piquant aroma you can also add lemon and orange zest or mint.

3. You can cover the multicooker with a lid and wait a couple of hours until the cherries release their juice and the sugar melts a little, but you don’t have to do this.
We turn on the multicooker and set the mode to Extinguishing.
Keep an eye on the jam; as soon as it boils, open the lid and skim off the foam with a slotted spoon. Now we time it or set a timer for 20 minutes.

4. After the specified time, turn off the multicooker; you can take out the bowl with special gloves and place it on the windowsill on a plank so that the jam cools faster with the window open. You can also fill cold water about half the sink and place the bowl of jam there. Just be careful not to let any water get into the jam.

5. As soon as the bowl becomes cold, after about a couple of hours, put it back in the multicooker and turn on the Stew mode. The second cooking time is 10 minutes.
As soon as we hear the signal for the end of jam preparation, we place a clean, dry jar on the table with a lid. Using a special ladle, pour the jam from the bowl into the jar; you don’t need to put the cinnamon stick, leave it in the bowl.

6. Screw or roll up the lid of the jar, cover the jar with a towel, and when it cools down, put it in the pantry.
Cherry jam is not only tasty, but also very healthy. In winter or autumn, if you don’t eat it before, cherry jam can be served with pancakes, pancakes, or just on bread with tea. Bon appetit!