Recipe: Blueberry jam in a slow cooker - for the winter. The benefits and incredible taste of blueberry jam cooked in a slow cooker

A multicooker is, of course, an unusual thing. It replaces almost everything kitchen appliances from the skillet to the oven. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But with jam cooking, everything is not so simple. After all, we cook jam in basins, kilograms and tens of liters, and in the largest cartoon, the bowl will pull 6 liters at most. 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 not numerous, and 2-3 jars for the winter is enough, you can cook jam in a little helper.

Not everyone will like to cook jam in a slow cooker, if only because jam made in this way modern way still not entirely authentic. The principle of jam cooking is the digestion of moisture from berries or fruits. When cooking in a basin without a lid, this process takes place quickly, the jam thickens, becoming viscous. In a slow cooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the regime. But if appearance and the consistency of the jam is not so important for you, then you can try to cook it in a slow cooker.

Handling the multicooker requires some caution. When making jam, do not pour undissolved sugar into the bowl, as 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, but better by ¼, because when cooking, the jam strives 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 languishing mode. In this mode, the jam does not burn, the berries do not boil soft, however, the jam is not too thick. It is best to remove the steam valve immediately - this way more moisture will evaporate from the jam. Water, as when cooking on the stove, does not need to be added. True, the multicooker does not release from the obligation to remove the foam.

The slow cooker is ideal for harvesting berries without sugar. Just put the berries in the multicooker bowl, set the "Extinguishing" mode and stir occasionally, removing the foam. The cooking time depends on the number of berries, but in any case, boil the berries without sugar for at least an hour. Transfer the berries to sterilized jars and roll up immediately. On the lids before rolling, you can splash a little vodka - for a guaranteed result. Roll up the jars immediately turn upside down and wrap with 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 it is necessary to roll up the jars and store them in cool place.

from strawberries

Ingredients:
1 kg strawberries,
1 kg of sugar.

Cooking:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Extinguishing” mode for 1 hour. Pour into sterilized jars and roll up.

Apple jam in a slow cooker

Peel the apples, chop and put in the multicooker bowl. Put apples in half a multicooker bowl with a volume of 2.7 liters and take 500 g of sugar. Set the "Extinguishing" mode to 2.5 hours and cook, stirring occasionally. Arrange the hot jam in sterilized jars and roll up.

Ingredients:
1-liter jar currant berries,
1 liter jar of sugar.

Cooking:
Rinse and dry the berries, sprinkle with sugar and soak overnight. Transfer to the multicooker bowl, close the lid and set the "Extinguishing" mode for 1 hour. Ready jam Pour into sterilized jars and roll up.

Ingredients:
2 kg red currant,
1.5 kg of sugar.

Cooking:
Sort the berries, rinse and dry on a towel. Put in a multicooker bowl, set the "Extinguishing" mode and wait until the juice is released. Boil without adding sugar for 20 minutes. Pour sugar, mix and leave in the "Heating" mode. In the meantime, prepare the jars, pour over the jam and roll up.

Ingredients:
700-800 g gooseberries,
3 stack. Sahara.

Cooking:
Sort the berries, cut off the dry tails and remove the twigs. Put the gooseberries in a bowl, sprinkle with sugar and close the lid. Set the "Extinguishing" mode to 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir in 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 of sugar,
1-2 g of citric acid.

Cooking:
Sprinkle the berries with sugar and leave overnight to extract the juice. In the morning, stir, transfer to the multicooker bowl, close the lid and set the “Extinguishing” mode for 1 hour. At the end of cooking, add citric acid. Arrange the finished jam in sterilized jars and roll up.

Ingredients:
1 liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp instant gelatin.

Cooking:
Pour the berries with sugar and let stand until the juice is released. Stir, transfer to the multicooker bowl, set the “Extinguishing” mode for 1 hour and close the lid. Separately dissolve the gelatin in 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 taste (1-2 stacks, depending on the acidity of the berries) into the multicooker bowl and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam to sterilized hot jars and seal immediately.

Ingredients:
700-800 g apples,
300-400 g of sugar,
3-5 g of citric acid.

Cooking:
Peel the apples and cut into slices. Mix with sugar and citric acid. Transfer the products to the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples with a submersible 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)

Cooking:
Remove the pits from the washed apricots and put the fruit in a multicooker bowl. Sprinkle with 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. Jam can also be prepared in the "Extinguishing" mode, but it will be liquid. In each sterilized jar, put 3-4 nucleoli from apricot kernels, fill with jam and roll up.

Ingredients:
1 kg of apples
500 g sugar.

Cooking:
Rinse the apples, wipe thoroughly, remove the core and cut into slices. Put half of the prepared apples into the multicooker bowl, sprinkle with sugar, lay the remaining apples on top and compact well. Close the lid and set the "Extinguishing" mode for 90 minutes. Remove the steam valve 45 minutes after the start of the cycle. 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 stack water.

Cooking:
Peel the pears and cut into slices, put in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the "Baking" mode for 20 minutes, then the "Stew" mode for 1 hour. Arrange the finished jam in jars and roll up.

Ingredients:
500 g pears,
500 g oranges,
1 kg of sugar.

Cooking:
Cut the pears into slices, oranges with the skin - into semicircles. Put in a multicooker bowl, sprinkle with sugar and set the “Extinguishing” mode for 90 minutes. Remove the steam valve.

Ingredients:
2 kg pears,
2 multi-cups of sugar
5 g citric acid,
⅓ multiglass orange peels passed through a meat grinder.

Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peel. Sprinkle with sugar, add citric acid, close the lid and set the "Extinguishing" mode for 2 hours. Stir several times. Transfer the finished jam to jars and roll up.

Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange
1 lemon.

Cooking:
Grate young zucchini Korean salads and squeeze lightly. Scald lemon and orange with boiling water and pass through a meat grinder. Put the products in the multicooker bowl, sprinkle with sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the "Extinguishing" mode to 2 hours. Transfer the finished jam to jars and roll up.

Ingredients:
1 kg cranberries,
1 tbsp honey,
600 g sugar
½ lemon
3-4 cloves.

Cooking:
Pour the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, passed through a meat grinder or chopped with a blender along with the peel. Close the lid, set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, leave the jam in the “Heating” mode for 2 hours. Pour into jars and seal.

Ingredients:
700 g apples
2 multi-cups of sugar
3 g citric acid,
1 orange.

Cooking:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Steam cooking” mode. Bring the jam to a boil, switch to the “Extinguishing” mode for 1 hour and cook until the signal.

Ingredients:
1 kg plums,
3 multi-cups of sugar
2 g citric acid,
5 g gelatin.

Cooking:
Scald plums with boiling water, peel and pit and chop with a blender. Put in a multicooker bowl, add sugar and citric acid and bring to a boil in 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 kiwi,
1 kg of sugar.

Cooking:
Remove the pits from the plums, put them in a multicooker bowl and sprinkle with sugar. Set the "Baking" mode and bring to a boil. Add sliced kiwifruit, stir and cook for another 5 minutes. Pour into jars and roll up.

Ingredients:
1 apple
1 pear
5 apricots,
2 multi-cups of sugar
1 tsp lemon juice.

Cooking:
Cut the fruits into slices, remove the stones from the apricots. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Extinguishing” mode for 1 hour.

Ingredients:
1 liter can of blueberries
1 apple
3 multi-cups of sugar.

Cooking:
Cut the apple into cubes, wash the blueberries and dry them on a towel. Put in the berries and apple slices into the bowl of the multicooker, add sugar and cook the jam in the "Extinguishing" mode for an hour.

Ingredients:
1 kg pumpkin,
900 g sugar
2 lemons (juice)
3-4 cloves,
½ tsp cinnamon,
¼ tsp cardamom,
1 sachet of vanilla sugar.

Cooking:
Peel the pumpkin and cut into small cubes. Put in a multicooker bowl, add sugar, lemon juice and spices and set the “Stewing” 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 of melon,
1 kg of sugar
1 lemon
pinch of ginger

Cooking:
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 “Steaming” mode until the sugar is completely dissolved. Add melon cubes and cook on the same mode until boiling. Set the "Extinguishing" mode for 1 hour and pour into jars.

Good luck preparing!

Larisa Shuftaykina

Talk about benefits and palatability miracle - blueberries can last for hours. But why talk a lot about it, if you can prepare it yourself and try it at the next tea party. Homemade blueberry jam is not comparable to store bought. Home-cooked, sweet potion always turns out to be especially tasty and aromatic. To home process cooking did not take you much time, use the modern wonders of technology, for example, a slow cooker. Boiled in a multi-cooker pan, blueberry delicacy turns out to be very delicate in taste and beautiful in appearance. And most importantly, you will practically not need to do anything, the multicooker will do almost everything for you. You will only have to enjoy the unsurpassed divine smell and taste of wonderful jam. Component composition of blueberry jam:

fresh blueberries - 1-1.2 kg;
granulated sugar - 1 kg.

Harvesting blueberries must be clean and peeled. Therefore, the first thing every housewife should do is to sort out blueberries (select ripe whole fruits and clean them from forest debris). Next, the berries are washed in clean water and folded into a slow cooker. So that the berries do not get bored in a cold multi-cooker pan, you can pour granulated sugar to them. It is necessary to observe the following proportion - 1 kilogram of berries per 1 kilogram of sugar. When snow-white sugar covers ripe berries, the fruits will gradually begin to absorb sugar and secrete sweet and sour juice. To speed up this process, you will need to turn on the "Extinguishing" mode in the multicooker for 1.5-2 hours. And since blueberry jam will not be used in the near future, but in winter, it will not hurt to turn on the “Steaming” mode after the “Extinguishing” mode (for no more than 1 minute). As soon as the multicooker signal sounds, ready-made blueberry jam can be pour into sterilized jars. Cover containers with sterilized lids. It is better to store blueberry jam for the winter in a basement or other dark, cool place (it is not advisable to keep jam in the refrigerator.) this recipe in the end, you should get 2 jars of 750 gr each. That's the whole recipe. Blueberry jam is ready! Note for housewives: It is not recommended to cook more than 1 kg in a slow cooker. berries. If you want to make more than 2 cans, just do two or more cooking sets. It will take a little longer, but you will keep your blueberry multivitamins almost in full. Have a sweet winter!

Not enough berries can compare with blueberries in terms of their useful properties. This berry has long been valued not only for its pleasant sweet-sour taste, and is used as a medicine - blueberries contain not only vitamins A and C, which are very valuable for vision, but also soluble fiber that lowers cholesterol levels.

A valuable antioxidant, this berry is indicated for urinary tract infections, visual impairment, brain dysfunction and many other ailments. Naturally, highest benefit brings the freshest berry, but it is quite difficult to store it. Now we will tell you how to cook blueberry jam, while maintaining its characteristics, also spending a minimum of effort.

Jam in a slow cooker

If the usual process of cooking jam seems to you very painful, taking a lot of effort, then you should try to cook blueberry jam in a slow cooker. Immediately it is worth saying about the disadvantages of the process. Firstly, the bowl of the device implies the introduction of a small number of goods, in other words, a dozen three-liter jars you will close for quite a long time.

The second minus is more significant - when using a slow cooker, the water does not have time to evaporate, as a result, our jam will not acquire a viscous consistency familiar from childhood. But, the berries have time to boil one hundred percent. If these shortcomings do not bother you, but you want to save time and are afraid that the jam does not run away, it is worth trying.

blueberry jam recipe

Immediately a few rules that will not allow you to destroy the device and be disappointed in the end. Sugar must be dissolved before adding to the bowl so that it does not stick and does not mess up the coating. Use only plastic or silicone utensils for stirring. To prevent the jam from running away, do not fill the bowl more than 1/4. The mode must be chosen so that the berries languish, usually it is “Soup” or “Stew”.

Do not forget that even in a slow cooker, jam requires stirring and removing foam. The steam valve must be removed from the lid, its absence will allow it to evaporate more water. But the mixture will still be quite watery. In the cooking container of the multicooker, you can cook blueberries without using sugar, so all vitamins and trace elements are better preserved, and the taste will be natural.

Wash and dry the number of berries you need. Pour them into the multicooker bowl and turn on the program, in which the blueberries will cook for more than an hour. Do not forget to stir from time to time and remove foam from the jam. After the right time has elapsed, quickly spread the blueberries into pre-sterilized jars and roll up the lids. Until the berries cool down, the jars should be kept upside down and painstakingly wrapped in a towel. Another recipe.

To harvest blueberries for the winter, we will need a full liter jar of berries, 3 multi-glasses of sweet sand. The amount of sugar you need is the same as when cooking on the stove. You can reduce it, but do not forget that such jam should be stored in sterilized jars and in a cool place.

We advise you to add one apple, it will add a special note. Wash and dry the berries well, wash the apple and cut into small pieces. Pour the fruit into the multicooker bowl, add sugar and a little water, mix everything well. Install the extinguishing program. After an hour, the jam can be taken out and laid out in jars.

Creator: Katerina Sergeenko

The berry season is still going on. Despite the fact that the most popular berries such as strawberries, strawberries and raspberries have already departed, there is still an opportunity to stock up on jam for the winter. Let's cook - one of the most useful. After all, blueberries are not just delicious berry, but also medicine. And in medicine, in addition to berries, leaves with shoots are used.

It's no secret that blueberries are good for the eyes. But not everyone knows that it has an anti-inflammatory and astringent effect, normalizes digestion, lowers blood sugar and strengthens cardiovascular system. Therefore, it is useful not only for improving vision, but also for diabetics, heart patients and many others. And yet, eating this berry, you can stay young for a very long time, because it contains a large number of antioxidants - substances that prevent premature aging.

Therefore, I decided to prepare more blueberries for the winter. But what is the best way to save it? whole year. You can freeze, but there is not enough space in the freezer. So let's weld.

What you need to take for blueberry jam:

fresh blueberries -1-1.2 kg
granulated sugar -1 kg

We wash the blueberries and put them in a slow cooker.

falling asleep granulated sugar. I will store this jam not in the refrigerator, but in the closet, so I take more sugar one to one (1: 1).

We cook blueberry jam in a slow cooker in the "quenching" mode for 1.5-2 hours. If you want to save the jam for the winter, then at the end turn on the "steaming" mode for 1 minute.

After the signal, you're done! Pour into sterilized jars and close with a sterilized lid. Now there will be something to drink tea with on long winter evenings. From this amount, I got two 750 gram jars of jam. It is not recommended to cook more than one kg of berries in a slow cooker.