Cherry jam without seeds in multicooced Redmond. Cherry bone jam in a slow cooker. Cherry jam in the multicooker "Redmond"

In the summer, the season of fruits, berries and vegetables, you need to stock by vitamins for a whole year and eating a maximum of such useful products. But also need to take care of the winter and make the workpiece, then in a cold evening, opening the jar of fragrant jam, remember the sunny summer. Now we will tell you how to prepare a cherry jam in a slow cooker.

Cherry jam with bones in a slow cooker

Ingredients:

cherry - 1 kg;
sugar sand - 1.3 kg.

Cooking

Cherry berries are swore and well mine. I spread them into the bowl of multicookers and sugar sugar. Turn on in a multicooker "quenching" mode for 2 hours. After the sound signal, we break the jam on banks.

Jam from cherry and oranges in a slow cooker

Ingredients:

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

Cooking

My berries and we dry on paper towels. The less the water remains in the berries, the jam will come out. Then remove the bones from the cherries. We consider the zest from the orange, and the pulp disassembled on the slices. Each of them cut into 4 parts. In a multicooker we put the cherry, sugar sugar. In the "quenching" mode, we cook a jam for 20 minutes. Then add an orange and in the same mode, cook 40 minutes. At the end of the program, the jam is ready. It can be used immediately, but you can decompose on banks and hook.

Cherry jam in a slow cooker

Ingredients:

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

Cooking

Cherry swore, my, we remove the bones. Walnuts clean from the shell. The kernels are chopped into small pieces. In the Multivarka bowl lay the cherry, sugar sugar and leave for 30 minutes until the cherry leaves juice. Then include "quenching" for 1 hour. After 30 minutes from the start of cooking, add nuts and prepare until the end of the program. Hot jam immediately decompress the banks and ride.

Frozen Cherry Jam in Multicooker Panasonic

Ingredients:

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

Cooking

We take the cherry out of the freezer and let her hurt. Then we shift the berries in the pan of multicookers. Success sugar sand, pour water and mix. In the "quenching" mode, we boil the jam for 1 hour. At the same time, we mix jam every 10 minutes and remove the resulting foam. We break up the prepared jam on the prepared banks and remove storage.

How to cook cherry jam in a slow cooker

Ingredients:

cherry - 1 kg;
sugar - 1 kg;
blend with pectin - 1 bag.

Cooking

My cherry and carefully remove the bones. Then, the berries are evenly sprinkled with a mixture with pectin and mix. We shift the cherry in the pan of multicookers and in the "soup" mode are preparing 7 minutes, after periodically stirring. After that, sugar sugar, mix again and in the same mode we prepare before boiling. Remove the foam, which is formed during the preparation process, and turn off the multicooker. When the jam cooled, again in the same mode let him boil. Ready spread over sterile banks and tightly twist.

Cherry Jam Recipe in Multicooker

Ingredients:

cherry without bones frozen - 600 g;
citric acid - 0.25 h. spoons;
sugar - 1.2 kg;
water - 160 ml.

Cooking

Frozen cherry lay out into heat-resistant dishes, sugar sugar, we pour water and withstand so about 5 hours. Then mix well everything. In the bowl of the multicark, we pour water to the bottom mark, put the container with a cherry mass in the bowl. We establish the "Soup" mode and cooking time - 4 hours. After the sound signal, which will notify us that the preparation is completed, add citric acid and mix well. We leave the jam cool. Next, withstand it about 7-8 hours, so that during this time the berries are well soaked with syrup. And only after that we spread it in, roll up and ship it.

Jam can be cooked on the stove, but it is in a slow cooker that will take at least time and cherries will retain more vitamins. Cooking cherry jam in a slow cooker is very convenient because the device works on the timer. You do not need to mix the jam for a long time, follow and wait until it boils. Just poured the contents into the bowl, press the button and take the bowl after the signal to the end of the cooking program.

For jam, it is better to find a large, fleshy cherry. For example, grade Vladimirovka. Bones must be pulled out. Now in the shops and in the markets are for sale a lot of devices for quickly pulling off the bones. But it is possible to use undergraduate means, but I will tell about this in more detail in the recipe itself.

To give a piquant aroma, the jam will add cinnamon wand into it, it is a wand, and not ground. You can also add dried mint if you like a cool mint taste in jam, lemon or orange zeid. These additives divert the taste will make it brighter and rich. Cherry bone jam will be very soft, with a pleasant cherry sourness, cinnamon aroma.

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

Ingredients:

Vishni grade Vladimirovka - 400 g
Sugar - 350 g
Cinnamon stick - 1 pc.

Recipe for cherry jam without seeds in a slow cooker

1. I warn in advance, in a slow cooker a lot of jams are not welded because it can find out. If you have a lot of cherries, then make jam portions.
We rinse the cherries well under running water, pour out in a colander and wait for about 15 minutes to water the glass.

2. We break all the tails in the cherries and pull out bone from each berry. This will be done with the help of a special device for pulling out the seeds, or you can use the screwdriver: a conventional tissue pin or hairpin. To get the bone of the cherry with these adaptations, it is enough to pose her ear pin or studs at the place of fastening the branches to the berry and pull out.

Pour cherries without bones into the bowl of multicookers and fall asleep sugar. From the spices, I add only a cinnamon stick, but for a spicy aroma, you can also add a lemon and orange zest or mint.

3. You can cover the multicooker with a lid and wait a couple of hours when the cherries are empty juice and sugar melts a little, but it can not be done.

We include a multicooker on the network and put the distribution mode.
Watch out for jam as soon as it boils, open the lid and remove the noise foam. Now we interfere or put a timer for 20 minutes.

4. After the specified time, turn off the multicooker, you can pull out the bowl in special gloves and put it on the windowsill on a skip, so that the jam is cooled faster with the window open. You can also fill with cold water about half of the shell and put a bowl with jam there. Just be careful that water did not hit the jam.

5. As soon as the bowl becomes cold, in about a couple of hours, we put it in a slow cooker and turn on the quotation mode. The time of the second cooking is 10 minutes.

As soon as we hear the ending signal of the preparation of jam, we put a clean dry jar on the table with a lid. We pour the jam in a jam to the jar with a special student, you don't need to put cinnamon sticks, we leave it in the bowl.

6. We twist or ride the jar cover, cover the canon with a towel. When it cools, put in the storage room.

Cherry jam is not only delicious, but also very useful. In winter or in the fall, if you do not eat it before, the cherry jam can be served to the pancakes, Oladiam, just on bread with tea. Bon Appetit!

Preface

We will get acquainted with the features of using a multicooker for cooking jam. We study the instructions of its use. We learn about the best recipes.

Cooking jam in a slow cooker - where to start?

There are unconditional advantages of cooking jam in a slow cooker: all berries and / or fruits are not welded, they do not destroy and remain integer, the jam does not burn. The cooking process takes much less time, and it is continuous - no need to shoot jam from the plate to give it to stand for several hours, and then continue to cook. Everything, as they say, is done here and now.

Do not all the time "stand above the soul" - continuously follow the jam, constantly stirring. You can even forget about it without much damage to it - a multicooker itself at the right moment will stop the cooking process and go into heating mode. Evalnames are also: simplicity of multicooker - bring it in order much easier than enameled dishes; The purity after the cooking of the surrounding surfaces is a miracle device, they practically does not pollute them, which you will not say about bullous and soaring basins and saucepans.

However, the use of multicookers has cons. First, you can't do a lot of sweet dessert. Moreover, the amount of jam, which can be prepared for one cooking cycle, there will be much less than the volume of the multicooker bowl. So, for the workpiece of large reserves, the dessert will have to repeat the same actions several times.

And secondly, the jam in a multicooker turns out, as some are expressed, not quite authentic, that is, not quite similar to the traditional. The fact is that when using open dishes (pelvis), moisture is evaporated from the dessert better and faster. In addition, it is also given to him between two heat treatment cycles. As a result, the jam is obtained by a drig and specific type and consistency. This is exactly the same in a slow cooker.

And now about the main thing - how to prepare jam in a slow cooker:

1 time is allowed to cook in an amount of no more than 1/4, a maximum of 1/3 from the volume of the miracle device. Otherwise, the jam will run away. That is, for example, in a 6-liter - maximum 2, and better only 1.5 liters (kg) of berries.
You should not fall asleep in the bowl of a multicooker, unwanted sugar, because with stirring it is possible to scratch its coating. Send weighing the necessary allowable amount of fruits first put in separate dishes. It is covered with sugar. It dissolves in the dishes, and the fruits allocate juice. Then everything is shifted into the Multivarka bowl.
Water is better not to add.
A steam valve before cooking should be removed, and completely - both the insides and the top on the lid. With it, moisture evaporated from the jam. And with him, again, the jam is rolled and runs away
Cooking better by setting on a multicooker "soup" mode or "quenching".
Still, it is necessary to periodically stir and remove the foam.
For bottling jam on banks, it is necessary to use plastic or silicone patrols, so as not to damage the coating bowls from the multicooker.

The rules of the harvesting of the cherry jam

Cherry jam in a slow cooker should be done from ripe, intact and non-worm berries. Fruits first need to carefully go through and wash. Then separate the fruit and bone from them. The latter by extracting a special device or a "grandfat" by a pin-pin or paper clip. Some mistresses boil the cherry with a bone, claiming that it turns out tastier.

They are right, but it is impossible to store such a jam. Bones contain poisonous acid (sinyl), which over time can get into the harvesting of a sweet dessert. Then berries it is desirable to let dry, since in a slow cooker an extra moisture. However, it depends on the recipe. Then we mix the desired amount of cherry with sugar in a separate container and leave for the necessary time to stand and let juice. The ratio of berries and sugar sand is the same as in the case of cooking jam on the stove. After dissolving the sugar of the berries, we shift the multicooker in the bowl and cook.

Cherry jam, in a multicooker cooked, you can immediately eat in food or put it. In the latter case, it is still bottled in pure sterilized banks and rush with metal covers for long-term storage, and for temporary to the nearest tea drinking, plastic is tightly closed. Fasua dessert, we must try to distribute berries and syrup in equal proportions in all tanks. Reloined banks turn upside down and put the lid on a warm tight thing (blanket, towel) and look at the same top.

Capacities, closed by plastic, can also be wrapped, but it is not necessary to turn over. Coolest to room temperature jam we send to storage in a dark cool place or a room - a refrigerator or a basement, cellar. The maximum storage period of jam is 1.5 years. This is with the usual ratio of berries to sugar - 1: 1-1: 2. The less sweet this dessert is made, the shorter it may be its storage. If a cherry was used for cooking jam, a cherry was used, it is recommended to eat it in the next 3-5 months.

The most delicious recipes with cherry

If you have never done, you should start with a classic recipe: Berries with sugar. This will make it possible to appreciate the sweet dessert without any additives. It is hardly possible among those who tried it at least 1 person, not fascinated by the aroma and taste inherent in it. Sugar is added according to its own addiction to sweet. If you still prepare jam from bone berries, then this is generally "bestseller". He has special spicy taste and aroma.

Here are 1 from recipes. It will take: berries with bones - 1 kg; Sugar - 1.4 kg. Cherry fall asleep sugar and leave juice for half an hour. Then we shift into a slow cooker and turn on for 2 hours the "quenching" mode.

Cherry jam in a slow cooker is not only tasty, but also very useful. This nut gives it a special taste of a thin note and "charges" by a concentrated bouquet of vitamins and the necessary organisms of trace elements. Read: Berries - 1 kg; nuts - 0.2 kg; Sugar - 1 kg. After half an hour, the cherry with sugar lay out in a slow cooker. I exhibit the "quenching" mode and the duration of cooking - 1 hour. After the incident, 30 minutes in the jam you need to add peeled nuts peeled from the shell. After that, we continue to cook before the signal of its completion.

Recipe with oranges. You will need:

berries - 0.6 kg;
orange (large) - 1 pc;
sugar - 0.4 kg.

Cherry with sugar leave for 40 minutes. The orange peeled oranges disassemble on slices that cut into 4 parts each. Cherry with sugar shut up into a slow cooker, turn on the "quenching" mode and the duration of cooking - 1 hour. After 20 minutes, add orange and continue the cooking.

From frozen cherry. You will need:

frozen berries - 0.6 kg;
citric acid - 0.25 h. spoons;
water - 150 ml;
sugar - 1.3 kg.

Frozen berries with sugar, pour water and leave for about 5 hours. Then everyone is well mixed and shifted into a slow cooker. I exhibit the "Soup" mode and cooking duration - 4 hours. At the end of the preparation (by signal), add lemon and mix well.

Cherry jam in a slow cooker is preparing quite easily and quickly. It is worth noting that such a berry dessert is useful and delicious. It can be used not only with tea, but also use for the preparation of sweet horses, baking, cakes, cakes, etc.

How to prepare Beatchain Cherry Jam in Multicooker Redmond

Required ingredients for dessert:

fresh ripe cherry (you can use frozen) - 1 kg;
drinking water filtered - 100 ml;
sand Sugar - 1 kg.

Cherry jam in a slow cooker is better to prepare directly in the season of ripening berries. After all, only from ripe fruits you will have a very tasty and useful dessert. When purchasing or independently charged the cherry, it is necessary to pay attention to the integrity of the berries, since even a minor damaged surface of the fruit indicates that this product is worm.

Before you cook the cherry jam in a slow cooker, you should carefully go through all the fruits, wash them in colander, and then deprive the stones using a special device for this. It is worth noting that some housewives are boiled such a dessert, without cleaning the berries from the bones. We do not recommend this, as they contain a poisonous acid, which, with a long storage, can get into jam, and afterwards the human body.

Before cooking a cherry jam in a multicooker Redmond, all processed berries should be placed in enameled large dishes, and then pour sugar sand to them, mix thoroughly and wait for a while for the fact that the fruits gave their juice.

After the sugar sand is melted, and ripe cherries will give their juice, they should be moved to the Multicooker's bowl, pour some drinking water, and then turn on the extinguishing program for 55 minutes. In this case, the cover of the kitchen device is not worth covering. To make the jam well prepared and not burdened, it is recommended to mix a large spoon every 5-10 minutes. After all the specified time, berries should decrease in size and lightly shrore. At the same time, the volume of the syrup increases by about ¼ part.

Process of rolling and storage of dessert

After the cherry jam in a slow cooker is fully prepared, it is required in a warm form in sterilized jars. By the way, it is desirable to sterilize them in advance in the same kitchen device.

It is worth it to note that when distributing the dessert on banks, it should be laid in equal proportions and berries, and the brewing syrup. When all the above actions are made, it is required to roll the dishes with sterilized covers, and then turn them over, cover them with a towel and leave for cooling until the next day.

Store cherry jam without seeds should be in a slightly cool and dark room (refrigerator, underground, cellar, etc.) no more than one and a half years. If you did not purify the fruits from the bones, the shelf life of such a dessert is reduced to 3-5 months.

Jam is an unusually tasty, jelly dessert made from fruits and berries. But unlike jam, it has a homogeneous consistency. Jam can be eating with buns, ice cream, casserole, pancakes, muffins, add to pies and other baking. In the jam, cooked in a slow cooker, the maximum of beneficial substances and vitamins is preserved.

Currant jam in a slow cooker

Structure:

Black currant - 1 kg
Pectin - 1 bag
Sugar - 1.5 tbsp.

Cooking:

Rinse and dispel the currants. Remove branches, leaves and bad berries. Sound currants. Pour the berry into the blender, add 1/3 of the sugar and grind everything to a homogeneous mass.
Put the resulting mass into the multicooker's bowl, pour pectin and mix thoroughly. Turn on the "soup" mode and boil for 5 minutes.
After 5 minutes, the currant mass should boil, then pour sugar residues and continue to cook for 20 minutes, stirring constantly. Do not forget to shoot a foam.
The finished currant jam can be served with baking, as well as roll into sterilized banks for the winter.

Strawberry jam in a slow cooker

Structure:

Strawberry - 1 kg
Walnuts - 300 g
Sugar - 0.5 kg
Water - 250 ml

Cooking:

Throw the strawberry, remove the tails and rinse thoroughly. Catch off the berries on the colander and give water to drain.
Purchase strawberries and purified walnuts in a blender, add 1/3 sugar and grind the ingredients into a homogeneous mass.
Fill the strawberry mass into the multicooker's bowl, add the remaining sugar and water. Install the "extinguishing" program and cook a strawberry jam for an hour.
Finished jam roll over banks and keep in a cool place.

Cherry Jam in Multicooker

Structure:

Cherry - 1 kg
Lemon - 3 pcs.
Sugar - 0.5 kg

Cooking:

Put the cherry in a colander, rinse and clean it from the bones and fruits. Grind berries in a blender.
Sutitate lemon zest on a shallow grater, squeeze the juice from the lemon. In the Multicooker's bowl, put all the ingredients (except sugar), set the "quenching" or "soup" mode and boil the minimum of 20 minutes.
Then add sugar, bring the ground to the boil and mix everything thoroughly. Next, boil the cherry jam with an open lid about 20 minutes, regularly stirring and removing the foam.
Jam must turn out to be sufficiently thick. After cooling the delicacy, then burst into banks and store in a cool place.

Apple Jam in Multicooker

Structure:

Apples - 1.5 kg
Sugar - 700 g
Citric acid - 1 tsp.

Cooking:

Clean the apples from seeds and peel, cut them into small pieces and grind in a blender.
Put the apple mass into the multicooker's bowl, pour sugar and citric acid. Turn on the multicooker mode "Baking", bring the mass to a boil under the closed lid.
Then switch the multicooker to the "quenching" mode and prepare about 40 minutes. During cooking, do not forget to intermittently mix.
Optionally, you can add cinnamon, cardamom or ginger to Jam. Finished apple jam feed to tea.

Fruit Jam in Multicooker

Structure:

Apples - 3 pcs.
Pear - 2 pcs.
Inzhar - 7 pcs.
Brown sugar - ¼ Art.
Hammer cinnamon - 1 tsp.
Hammer Carnation - ¼ch.l.
Ground cardamom - ¼ch.l.
Honey - 1 tsp.

Cooking:

Clean all the fruits, cut into small pieces and fold into the slow cooker. Add honey and boil the jam in the "Soup" mode until the apples and pears are completely folded. Think fruit for a fork before the formation of a homogeneous puree. Add sugar, cinnamon, cardamom and carnation. All mix well.
Boil Jam about 2 hours. In the end, you should have a fruit puree with a smooth texture. Fruit jam can be stored in a refrigerator 2 weeks or freeze in the freezer.
Serve jam to tea or add to baking.

Apricot Jam in Multicooker

Structure:

Kuraga - 1 kg
Sugar - 2 tbsp.
Water - 3 tbsp.
Grated ginger - 1 tsp.
Hammer cinnamon - 2 tsp.

Cooking:

Kuraga rinse, dry, shredtit and put in a slow cooker. Add water, sugar, ginger and cinnamon. Boil the jam when the lid is closed in the "soup" or "quenching" mode for 1.5 hours.
In the cooking process, do not forget to mix the ingredients. After the expiration, open the lid and cook the jam for another 2 hours, it is stirring from time to time.
Place the apricot jam in hot sterilized banks and close them. It can be stored in the refrigerator for one month.

Orange jam in a slow cooker

Structure:

Oranges - 7 pcs.
Lemon - 2 pcs.
Sugar - 1.5 tbsp.

Cooking:

Cut 1 orange in half and soda from it. Similarly, do with Lemon. The rest of the oranges also clean, but the peel you do not need.
Orange pulp on 8 parts and each another 3 parts. Make the same with lemon. To make the jam, remove white films from citrus.
Put the prepared fruit in the multicooker's bowl, pour sugar, close the lid. Install the "Baking" mode, wait for the boil and boil the jam about 30 to 40 minutes.
If you want to get a completely homogeneous mass, before cooking fruit you need to beat the blender.

Jam is a tasty and useful delicacy that adults and children love. It can be welded on the plate or in a slow cooker. The latter will save your time and power to significantly. The company is a great addition to the cake and buns, a good filling for pies and a wonderful sugar substitute for tea. It can be prepared from any fruit and berries, combining them together or preparing separately.