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Is it possible to cook cherry jam in a slow cooker. Cherry for the winter recipes in a slow cooker. Thick cherry jam

Is it possible to cook cherry jam in a slow cooker. Cherry for the winter recipes in a slow cooker. Thick cherry jam

21.02.2022

Preparing quite easily and quickly. It is worth noting that such a berry dessert turns out to be healthy and very tasty. It can be used not only with tea, but also used for making sweet fruit drinks, pastries, cakes, pastries, etc.

How to make seedless cherry jam in the Redmond slow cooker

Required ingredients for dessert:

fresh ripe cherries (you can use frozen ones) - 1 kg;
filtered drinking water - 100 ml;
granulated sugar - 1 kg.

In a slow cooker, it is better to cook directly in the berry ripening season. After all, only from ripe fruits you will get a very tasty and healthy dessert. When buying or picking cherries on your own, you should definitely pay attention to the integrity of the berries, since even a slight damaged surface of the fruit indicates that this product is wormy.

Before you cook cherry jam in a slow cooker, you should carefully sort out all the fruits, wash them in a colander, and then remove the seeds using a special device for this. It is worth noting that some housewives cook such a dessert without peeling the berries from the bones. We do not recommend doing this, since they contain toxic acid, which, if stored for a long time, can get into the jam, and subsequently into the human body.

Before cooking cherry, all processed berries should be placed in a large enameled bowl, and then pour sugar into them, mix thoroughly and wait for some time for the fruits to give their juice.

After it melts, and ripe cherries give their juice, they should be moved to the multicooker bowl, pour in some drinking water, and then turn on the stew program for 55 minutes. In this case, the lid of the kitchen appliance should not be closed. In order for the jam to cook well and not burn, it is recommended to stir it with a large spoon every 5-10 minutes. After all the specified time, the berries should decrease in size and wrinkle slightly. In this case, the volume of the syrup increases by about ¼ part.

The process of rolling and storing dessert

After the cherry jam in the slow cooker is completely cooked, it must be poured hot into sterilized jars. By the way, it is advisable to sterilize them in advance in the same kitchen device.

It should be especially noted that when distributing dessert among jars, both berries and rich syrup should be laid out in equal proportions. When all of the above steps are completed, you need to roll up the dishes with sterilized lids, and then turn them over, cover with a towel and leave to cool until the next day.

Pitted cherry jam should be stored in a slightly cool and dark room (refrigerator, cellar, cellar, etc.) for no more than one and a half years. If you have not pitted the fruits, then the shelf life of such a dessert is reduced to 3-5 months.

Jam does not lose its popularity over the years, only the ingredients and methods of preparing delicacies change. The availability of exotic fruits, modern kitchen appliances allow you to experiment with making jam, save time and surprise friends and loved ones with new tastes. Let's try to learn the intricacies of making jam. Any housewife, even a beginner, will cope with the process of making jam in a pressure cooker. Since jam in a pressure cooker is cooked for a short time, in comparison with the traditional way of preparing treats, it retains the vitamins and nutrients that are part of the products used. In addition, the color of jam cooked in a pressure cooker remains very bright and saturated. When preparing jam in a pressure cooker, there is no need to constantly control the process, removing the foam or stirring the jam. Find out what recipes you need to follow to make amazingly tasty jam in a pressure cooker.

Plum jam in a pressure cooker

pitted plum - 1 kg;
- 300 g;
sugar - 800 g;
water - 500 ml.

Pour boiling water over almonds for 5 minutes, then remove the skin and dry. Boil water, add sugar to make sugar syrup. After that, 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.;
Cowberry - 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 coarsely and place in a pressure cooker pan. Dried oranges and lemons will need to be cut into thin strips and added to the pressure cooker, lingonberries and granulated sugar should also be placed there. To make jam, you need to close the lid of the pan and set the “Porridge” mode. You do not 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 through the berries, removing the spoiled ones, then place the raspberries in a pressure cooker, cover with sugar, add water and mix. 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 make cherry jam, you need to remove the pits from the cherry. The berries must be put in a pressure cooker pan and covered with sugar, after that, select the “Extinguishing” mode for 1 hour.

Apple jam in a pressure cooker
To make jam you will need:

Apples - 600 g;
Sugar - 300 g.

To prepare apple jam, apples need to be peeled and pitted, then cut into pieces. Then you need to put the apples in a pressure cooker bowl, pour sugar on top, you can also squeeze the juice of one lemon if the hostess likes the taste of citrus fruits. After that, it is necessary to close the lid of the pressure cooker, select the “Baking” mode and the cooking time is 1 hour. After preparing the jam, it must be poured into sterilized jars.

Let the prepared jam brighten up the cold winter evenings with tea in a pleasant company. Bon Appetit!

With the advent of multifunctional kitchen gadgets: pressure cookers, double boilers and others, the cooking process has become simpler. Some housewives even started making winter preparations in a slow cooker, stopping using the stove. Is it really more convenient, and is it possible to use the classic jam recipe or is a separate technology needed?

According to the hostesses who have chosen a slow cooker for preservation for the winter, this method of cooking it has a very important advantage: there is no need to process food in several stages. If we talk about cherry jam in a slow cooker, then here it is possible to get by with the 1st stage, instead of several boilings prescribed by standard technology. Berries can not be cut and not rid of the seeds, because they will boil even in this form. However, this method of creating a homemade dessert for the winter has some nuances:

When working with a garden berry, you can do without washing: just carefully sort it out - this way the shape will be preserved even with prolonged cooking.
If you bought a cherry, you will have to wash it, getting rid of sand, possible worms, and other unpleasant elements. This must be done carefully, without soaking for a long time.
Try to cook jam in small portions: the smaller the pan is filled, the better each berry will boil. Professionals advise pouring it just enough to take no more than 1/3 of the volume of dishes.
The traditional ratio "sugar - cherry" is 1.2:1 or 1:1, since this berry is not particularly sweet.
If you are planning a long-term storage of jam (more than the 1st winter), it is advisable to cook it pitted. Over time, they begin to release toxic substances, so dessert can become dangerous to your health.
Cherry jam in a slow cooker can be made in the "Multi-Cook" mode by setting the temperature at 140-160 degrees. An alternative option is “Quenching”: with it there is no boiling, so the mass is well infused, and the product does not lose vitamins.

Most recipes do not set special requirements for berries: the main thing is that they are ripe, do not have obvious signs of spoilage, and are not eaten by worms. If you want to stuff them, it is important to select only the neatest cherries. For jam with a jam consistency, even frozen fruits that are ground with a food processor are suitable. The variety also does not play a role - it can only set the sugar rate.

If your kitchen device has a special “Jam” program, it will be even easier to cook: put the products according to the recipe, close the multicooker, turn it on and wait. A smart device will do everything on its own. The rest of the housewives have to select the key for each model individually. Below are recipes that affect all the modes available for making cherry jam in a slow cooker. The exact time is determined by the power of the device and the desired density of the final product.

Pitted cherry jam for the winter

This method of creating a homemade dessert has an important advantage over the others: the finished product is suitable for baby food and baking. With sweet cherries soaked in syrup, it is good to make pies, buns, pies, muffins, cheesecakes. The approximate yield of the product is half a liter from every 350 g of pitted cherries. The volume of the main ingredient is indicated taking into account cleaning.

sugar and cherries - 1.5 kg each;
water - 210 ml;
citric acid - 1/2 tsp.

Making jam is very easy:

Sterilize jars with lids using an oven or a slow cooker (“Steam” mode).
Pour sugar with water, cook for 10-12 minutes on the “Cooking” mode to get syrup.
Add peeled cherries, mix. Set "Extinguishing", a timer for 60 minutes.
It is very important to control the moment when the jam starts to boil. If you are not near the slow cooker, the liquid may escape. Experts advise not to lower the lid throughout the entire procedure, or to use "Multi-cook" with a temperature of 110 degrees instead of "Extinguishing".
After boiling, remove the foam, add citric acid. Stir occasionally for an hour. If you need a thick jam, increase the work time to 90-100 minutes.
Pour into jars, close immediately, let cool on their own.

Thick cherry jam

The dense texture of the dessert is provided by red currant, rich in gelling components. It also makes the taste of cherry jam less sweet, so the sugar rate can be increased. The product obtained according to this recipe is liked by children, and when gelatin is added, it becomes marmalade. Ingredients:

cherry - 900 g;
sugar - 700 g;
red currant - 400 g.

Making thick jam is easy:

Rinse the berries, deprive the cherries of the seeds. Grind with a blender.
The mixture is laid out in a slow cooker, covered with sugar and left for half an hour.
After that, you need to mix it, cook with the “Multipovar” program and a temperature of 130 degrees for about an hour. The lid is closed, the steam valve is removed.
The mass should be decomposed into jars while it is still hot.

How to cook jam in a slow cooker with five-minute cherries

Experts advise preparing such a dessert in small volumes: half-liter or liter jars. For it you need to use the following products:

sugar - 2 cups;
cherry - 0.5 kg;
water - 150 ml;
citric acid - a pinch;
orange peel;
vanillin - by eye.

The algorithm of actions for creating cherry jam is as follows:

Pour in sugar, pour in water, turn on the “Extinguishing” program. The syrup should be given 3-4 minutes to boil.
Introduce the washed berries, cook with "Multipovarom" exactly 5 minutes.
Leave the jam under the lid to infuse (it will take 5-6 hours). Then add the orange zest, repeat the cooking procedure with the "Multi-cook" for 5 minutes.
Add vanillin with citric acid, mix, pour the mass into jars.

Royal Cherry Jam

Dessert according to this recipe has an incredible taste, aroma and appearance. If you spend a little more time working with each berry, there will be a surprise for those who were not present at the time of the test. The classic recipe for such cherry jam in a slow cooker involves the use of walnuts, but they are allowed to be replaced with almonds, cashews, and pine nuts. The second highlight is the thick consistency obtained due to long cooking.

The list of ingredients is as follows:

peeled cherries - 1 kg;
nuts (kernels) - 0.25 kg;
granulated sugar - 1 kg;
lemon.

How to make Royal Cherry Jam:

Lay the washed and pitted berries on the bottom of the bowl, on top - a cap of their granulated sugar.
Leave until the juice appears: it will take about a couple of hours. During this time, you can shake the bowl several times to better distribute the sugar between the cherries, but do not mix.
Turn on the multicooker, set the "Extinguishing" mode. Cook for about an hour with the lid closed.
After turning off the device, let the jam cool down. Stuff each cherry with a piece of walnut: for this, the berries must not be cut, so it is advisable to remove the bones with a special device or a needle.
Squeeze juice from lemon. Cook for another half an hour or a little longer - depending on whether you want thick jam or not.
Pour the cherry mass into jars, roll up the lids.

Frozen cherry jam recipe

A fragrant and tasty dessert is obtained not only from fresh berries, which proves this recipe. Some housewives are afraid of the presence of soda, but it does not affect the taste, given its minimum amount. The task of soda is to enhance the color of berries and syrup. The set of ingredients is:

cherry - 1 kg;
sugar - 1.3 kg;
soda - 1 tsp;
fresh ginger - a piece.

Technology for making jam for the winter:

Rinse defrosted cherries and pat dry. Remove bones.
Pour in sugar, turn on the multicooker to the "Pressure cooker" mode.
When the cherry mass boils, pour in water, switch to "Extinguishing". Working time - hour.
Pour the grated piece of ginger, soda. Cook for another half hour.

Video: how to cook cherry jam with pits in a slow cooker

sovets.net

A slow cooker can become your assistant not only in the kitchen, but also in the country, when preserving various preparations for the winter.

Cooking jam in a slow cooker can be much easier than on the stove. You do not need to do this in several approaches, like cherry jam in 3 doses.

In sparing modes, it does not boil, but slowly languishes, retaining a maximum of vitamins, but even berries with seeds are well boiled.

To prepare cherry jam in a slow cooker, water is used, otherwise it cannot be cooked in this device. So, the workpiece will turn out to be liquidish.

We offer several recipes for the most popular multicooker models and one universal one.

Cherry jam photo recipe

Cherry jam in the Panasonic multicooker

Ingredients:

cherry - 1 kg
granulated sugar - 1.2 kg

How to cook pitted cherry jam in a Panasonic slow cooker:

1. Sort and rinse the cherries. Put them in the multicooker bowl. Sprinkle with sugar.

2. We turn on the device for the "Extinguishing" program for 1.5 - 2 hours. After the signal, the cherry jam in the slow cooker is ready.

3. Pour it into sterilized jars and screw on boiled lids.

Cherry jam recipe in the Redmond slow cooker

Ingredients:

cherry - 1 kg
sugar - 1 kg
water - 100 ml

How to make pitted cherry jam in the Redmond slow cooker:

1. Sort the cherries, leaving only the undamaged ones, wash and remove the seeds with a special tool.

2. Transfer to an enamel bowl and sprinkle with sugar. Stir and wait until ripe cherries give juice and grains of sand melt.

3. Transfer to the multicooker bowl, pour in water, turn on the “Extinguishing” mode for 55 minutes. Do not close the unit cover. During cooking, you need jam every 5-10 minutes.

After that, the berries will wrinkle a little, and the amount of syrup will increase by about a quarter.

Then you need to pour the cherry jam into sterilized jars and roll up as usual.

Making cherry jam in the Polaris slow cooker

Ingredients:

600 g pitted cherries
1.5 kg sugar
1 tsp citric acid
150 ml water

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How to cook cherry jam in the Polaris slow cooker:

1. Place the cherries in a bowl slightly smaller than the bowl, add sugar and pour in water. Stir and leave for 6 hours, stir again.

2. Pour water into the multicooker bowl. It should reach the first mark. Lay a rag or silicone mat on the bottom. Put the container with cherries and cover with a lid.

3. Turn on the multicooker on the "Soup" program and cook for 3-4 hours.

4. Dilute citric acid with boiled water in a ratio of 1:2. At the end, open the lid of the multicooker and pour in the solution. Cook another 8-10 minutes.

5. Let cool and put in a warm place for 10-12 hours so that the berries are soaked in syrup. Then arrange in sterilized jars and seal with lids.

This jam recipe is great for Polaris, Philips, Redmond, Maruchi, Stadler and Scarlett models.

How to cook cherry jam in a Philips slow cooker

Ingredients:

cherry - 1 kg
sugar - 1-1.5 kg

Cooking cherry jam in a Philips multicooker:

1. Sort the cherries, rinse, remove the stalks and remove the seeds.

2. Put in a multicooker bowl, sprinkle with granulated sugar. If the cherry is sour, add more. Leave for half an hour for the berries to release juice.

After half an hour, you can optionally add 200-300 g of peeled walnuts, and you will get royal cherry jam with nuts.

3. Turn on the multicooker to the "Extinguishing" mode, cooking time is 1 hour. Roll the finished jam into sterilized jars.

Cherry jam in a slow cooker any

If you have some other slow cooker, then it is easy to cook jam in it on the “Soup” mode.

Ingredients:

2 kg cherries
1 kg sugar
1 glass of water

How to make cherry jam in a slow cooker:

1. Boil the syrup, pour sugar into the multicooker bowl, add water, mix with a plastic spoon until dissolved and boil using the "Steam" mode for 15 minutes.

2. While the syrup is boiling, wash and sort the berries, remove the seeds. Put the cherries in a bowl with ready-made syrup, turn on the "Soup" mode and cook for 1 hour, stirring occasionally and removing the foam.

3. Pour hot jam into sterilized jars, roll up, turn over on lids and cover with a warm blanket.

You won’t be able to make thick cherry jam in a slow cooker, but it will still be very tasty.

marinariki.ru

Cherry jam in a slow cooker

In the summer, during the season of fruits, berries and vegetables, you need to stock up on vitamins for the whole year and eat as many of these healthy foods as possible. But you also need to take care of the winter and make preparations so that later on a cold evening, opening a jar of fragrant jam, remember the sunny summer. Now we will tell you how to make cherry jam in a slow cooker.

Cherry jam with pits in a slow cooker

Ingredients:

cherry - 1 kg;
granulated sugar - 1.3 kg.

Cooking

We sort out the cherries and wash them well. We put them in the bowl of the multicooker and pour in the granulated sugar. We turn on the "Extinguishing" mode in the multicooker for 2 hours. After the beep, pour the jam into jars.

Cherry and orange jam in a slow cooker

Ingredients:

cherry - 600 g;
orange - 1 pc.;
sugar - 400 g.

Cooking

Wash the berries and dry them on paper towels. The less water remains in the berries, the thicker the jam will come out. Then take out the pits from the cherries. We peel the zest from the orange, and disassemble the pulp into slices. We cut each of them into 4 parts. Place cherries in a slow cooker, add sugar. In the "Extinguishing" mode, cook the jam for 20 minutes. Then add the orange and cook for 40 minutes in the same mode. At the end of the program, the jam is ready. It can be consumed immediately, or it can be decomposed into jars and corked.

Cherry jam in a slow cooker

Ingredients:

cherry - 1 kg;
granulated sugar - 1.7 kg;
walnuts - 200 g.

Cooking

We sort the cherries, wash them, remove the seeds. We clean the walnuts from the shell. We chop the kernels into small pieces. We put the cherry in the multicooker bowl, pour in the sugar and leave for 30 minutes until the cherry starts the juice. Then turn on the "Extinguishing" for 1 hour. After 30 minutes from the start of cooking, add nuts and cook until the end of the program. Hot jam is immediately laid out in jars and rolled up.

Frozen cherry jam in the Panasonic multicooker

Ingredients:

cherry - 1 kg;
water - 100 ml;
sugar - 1 kg.

Cooking

Take the cherries out of the freezer and let them thaw. Then we shift the berries into the multicooker pan. Add sugar, add water and mix. In the "Extinguishing" mode, cook the jam for 1 hour. In this case, every 10 minutes, stir the jam and remove the resulting foam. We pour the finished jam into prepared jars and put it away for storage.

How to cook cherry jam in a slow cooker

Ingredients:

cherry - 1 kg;
sugar - 1 kg;
mixture with pectin - 1 sachet.

Cooking

Wash the cherries and carefully remove the pits. Then sprinkle the berries evenly with a mixture of pectin and mix. We shift the cherries into the multicooker pan and cook in the "Soup" mode for 7 minutes, stirring occasionally. After that, add sugar, mix again and cook in the same mode until boiling. We remove the foam that forms during the cooking process, and turn off the multicooker. When the jam has cooled down, let it boil again in the same mode. Pour the finished cherry jam into sterile jars and twist tightly.

Recipe for cherry jam in a slow cooker

Ingredients:

frozen pitted cherries - 600 g;
citric acid - 0.25 tsp;
sugar - 1.2 kg;
water - 160 ml.

Cooking

We spread the frozen cherries in a heat-resistant bowl, pour in sugar, pour in water and let it stand for about 5 hours. Then mix everything well. Pour water into the multicooker bowl to the bottom mark, put a container with cherry mass in the bowl. Set the "Soup" mode and the cooking time - 4 hours. After a beep, which will notify us that the preparation is over, add citric acid and mix well. Let the jam cool down. Then we keep it for about 7-8 hours, so that during this time the berries are well saturated with syrup. And only after that we pour it into sterile jars, roll it up and send it to storage.

Today I have prepared a cherry jam recipe for you with photos that I took, if possible, in the process of work. Although when everything in the kitchen is in working order, you sometimes forget about the photo. Then you realize it, but it's too late, the train has left!

I cooked pitted cherry jam quite calmly, because I used a Redmond slow cooker for this. My assistant helps me both at home and at the dacha, where I sometimes work on preparations. I showed you a chic recipe for cherry jam with seeds a little earlier. Now it's the turn to learn how to make cherry jam for the winter.

To be honest, I cooked it for the first time last year. For some reason, I had never cooked it for the winter before, until I tried it with a friend once. We had a very tasty barter with her. She got my amazing and fragrant, cooked with love. And I got a jar of such jam, the recipe of which I prepared for you today.

Take the time to prepare it, because it is not at all difficult. Almost all the work will be done for you by kitchen appliances - a blender and a slow cooker. And what a stunning color he will end up with - ruby, garnet, cherry, or rather, a mixture of them. Imagine what a godsend it will be to decorate pancakes for Maslenitsa or serve it with pancakes!

We will prepare cherry jam with gelatin, because without it it will be very liquid. There are absolutely no gelling agents in cherries that would help it become thicker. Instead of gelatin, you can use pectin or Jelefix, just follow the dosage according to the instructions on the package. So, let's get down to business!