With the advent of a slow cooker, the cooking process has become much easier. Modern housewives use equipment even to prepare conservation for the winter. For example, in a slow cooker you can make cherries jam. Is it really so? Is the usual recipe for cooking jam or will you need a separate technology? Let's take a closer look at all the subtleties of preparing the workpiece in a slow cooker.

Cherry jam in a slow cooker - cooking secrets

The taste of the finished dish will directly depend on not only the number of ingredients, but also their quality. Since cherries have more elastic flesh than cherries, its preparation and processing requires special attention.

• The cherries are neutral, not sweet, but not sour, like her sister is cherry. To make jam, you will need more sugar. Also, cherries are well soaked in other tastes. For example, housewives often add vanillin, cinnamon or other spices to jam.
• The choice of fruits should be approached carefully. Of the entire number of cherries, select the most ripe, without damage and traces of rot. Often there are worms in the fruits. To remove them, soak the cherries in cold water for 1 hour. You should not overexpose it in the liquid.
• If your multicooker model has a jam or jam function, then use it according to the instructions for the device. Otherwise, you can prepare jam on the functions of "extinguishing", "cooking" or "multi -pods".
• For syrup, you can use both white and brown sugar. Only in the second case, keep in mind that such a product is less sweet than ordinary sugar. Also, some housewives add fructose instead of sugar. It is necessary to use it in terms of sugar. The amount of sugar will depend on the variety of cherries and your preferences.
• You need to cook cherries jam in small portions. In the container, it is desirable that the amount of syrup with fruits is by a third of the volume. The smaller the jam in the bowl, the more each cherry berry will boil separately.
• Jam for long -term storage (2 seasons or more) must be prepared without bones. The fact is that over time, toxic substances will begin to be released from them. They can harm your health. Do not worry, cherries without a bone preserve its shape well.
• For jam from cherries, choose ripe fruits. The ripe berry is well suited for cooking jam. You can also cook jam in a multicooker made of frozen cherries without bones.

The recipe proposed below presents the main methods of preparing jam from cherries. You can adjust the cooking time yourself, depending on the desired density of the syrup for jam or the power of your multicooker model.

Cherries with a bone in a slow cooker

The slow cooker allows you to cook jam in small portions. So you can cook the dish as fruits ripen. If you have a large number of cherries, then you will have to choose another method of cooking blanks, since jam is prepared for a long time.

Ingredients for jam from cherries:

• cherries - 800 g.;
• purified water - 100 ml.;
• sugar - 800 g.;
• citric acid, powder - a pinch;
• vanilla sugar is to taste.

How to cook cherries in a slow cooker:

• Of the indicated number of ingredients, you will be able to cook 1 liter of jam. To obtain a thick and saturated syrup, jam must be boiled three times for 5-7 minutes. At the same time, you can sterilize banks in a slow cooker if you have a second multichan. Otherwise, sterilize the container for storing jam in the usual way.
• Sort the cherries, remove the stalk. Pour the fruits with cold water. Leave the cherries for an hour. This procedure will remove possible worms from the pulp of fruits. Then rinse the cherries several times, put it on a colander so that excess moisture escapes.
• Measure sugar and pour it into multichan. Pour water to it. Use only purified water or boiled for jam. Install the bowl in a slow cooker, select the function in the “Extinguishing” menu.
• Do not close the multicooker lid. Purrect sugar often so that it evenly dissolves in water. Do not bring the mass to a boil. As soon as sugar is completely melted, turn off the slow cooker. This will take you from 7 to 10 minutes of cooking depending on the power of the equipment.
• Put the cherries completely in the bowl, mix. Turn on the multicooker on the “Extinguishing” mode. Leave the cap’s lid open. So the jam does not run away, and you can control the cooking process. Wait until the syrup boils and boil the jam for 5 minutes.
• Now it is necessary to leave the jam until completely cooled. Give the berry to be nourished by syrup for several hours. You can leave the syrup at night. In this way, boil jam 2 more times. Before you cook the syrup 3 times, remove the multicooker bowl, put another, pour water. Turn on the technique for the “steaming preparation” mode, 10 minutes will be enough.
• Wash the jars, install a steamed container on the bowl. Put the jars in an inverted state from above. After 8 minutes, remove the tray, put the lids in boiling water and leave to sterilize for 2 minutes.

• Put the bowl back with jam. Add citric acid and vanilla sugar to the last cooking. The lemon will preserve the color of the jam and give it a light sourness. Vanillin will enrich the taste of jam. Before pouring jam into banks, mix it well. So syrup and berries are evenly distributed among themselves.
• Roll the jars with lids. Turn over and put on a kitchen towel. Cover with a blanket on top and leave until completely cooled. Store jam in the basement. Berries from jam according to this recipe can be used as a filling, and with syrup to impregnate cakes for a cake.

Cherry jam without bone in a slow cooker

This recipe is suitable for those who love jam without bones. In addition, it is cooked only in one technique on the “Extinguishing” program. This function is ideal for making jam. It is gradually warming up, then languishing at low temperature, and not cooked.

The number of jam ingredients:

• cherries - 1 kg.;
• white sugar - 1 kg.;
• cold water - 1 l.;
• salt - 1 tbsp. l.

Method of preparing jam in a slow cooker:

1. Sort the berries, pour cold water, add salt. Stir and leave alone for 1 hour. During this time, prepare the dishes for conservation. Wash the cans thoroughly, set up your feet on a steaming container for steaming. Pour water into the multicooker bowl, select the option "steam". Sterilize the containers for 10 minutes after boiling the liquid. In the same way, prepare the lids.
2. Rinse and dry the cherries thoroughly. From each berry, remove the bone in any convenient way. Put the fruits into a dry bowl of the multicooker. Pour sugar on top. Leave the berry to let the juice. It usually takes 2-3 hours. Mix the mass every half an hour so that a crust does not form on the sugar. Otherwise, the syrup will subsequently suck.
3. Set the menu to the position “Extinguishing”, set the time for 60 minutes. Leave the lid on the slow cooker open throughout the whole time to make jam. In the first 30 minutes, do not leave the jam, as it can “run away”. During this period of preparation, it is important to stir the contents of the bowl often so that sugar is evenly melted. It is also necessary to remove the foam.
4. In 60 minutes, the jam will boil and become thick. If you want to cook a dish with more liquid syrup, then reduce cooking time to 50 or 40 minutes. After the end of the program, pour jam into jars and roll up with lids. After complete cooling, the syrup will become even thicker.
5. Such jam will be well complemented by sweet casseroles, pancakes or pancakes. Also, cherries along with syrup can be used to make jelly or compotes.

Yellow cherries in a slow cooker

Each cherry variety is unique in taste. The yellow cherries ripen later by varieties with red fruits, its pulp is very elastic, but at the same time more sweet. Syrup is liquid even with long preparation. But there are small secrets, how to make jars of yellow cherries delicious.

You will need the following ingredients:

• ripe cherries - 1 kg.;
• white sugar - 1 kg.;
• lemon juice - 1 tbsp. l.

How to cook yellow cherries without a bone:

1. For this type of jam, it is necessary to use as much sugar by weight as the fruits. Even if you cook jam without a bone, the total weight of the berries will turn out less, but sugar must be added by weight of cherries with a bone.
2. Take the ripe berries, remove the tails. Soak the cherries in cold water for 60 minutes with a pinch of salt. This will remove the worms if they are in the fruits. Then the cherries are washed several times and dried on paper towels.
3. When the berries become dry, remove the bone, transfer them to the multicash. Pour all the sugar. Leave the cherries for 20-30 minutes so that the fruits are released. Then add lemon juice. It will preserve the bright color of the cherries in the finished jam. Mix the mass, the sugar should completely dissolve.
4. Close the multicooker lid, start the “Extinguishing” function for 15 minutes. This time will be enough for the juice from the cherries to boil. Stir with a spatula and boil the jam for another 10 minutes.
5. Switch the slow cooker to the "Heating" program. Hold the jam on this function for 10 minutes, then completely turn off the equipment. Drain half the syrup and leave the mass to cool for 2-3 hours. The remaining syrup can be obvious and used to impregnate biscuit cakes.
6. The second time, boil the jam for 20 minutes on the “Extinguishing” program with a multicooker lid closed. After that, leave the cherry alone for 12 hours. The third time to cook jam should be 10 minutes after the moment of boiling in the "extinguishing" mode.
7. Hot jam should be poured into sterilized jars and rolled with lids. Turn the jars, let cool and store in the basement. After the jam cools down, it will become thicker. This recipe does not provide for the addition of water, the syrup and so it turns out liquid.

Cherries with nuts with nuts in a slow cooker

You can diversify the taste of cherries with nuts. During cooking, they do not soak and retain their shape, giving jam a piquant taste. The only condition is that nuts should only be fresh and well dried. You can use walnuts, almonds or cashews for the recipe.

The number of ingredients for making jam:

• red cherry ripe - 1 kg.;
• peeled nuts - 250 g.;
• white sugar - 1 kg.;
• lemon - 1 pc.;
• vanilla sugar - 10 g.

Recipe for making jam in a slow cooker:

1. Rinse the cherries several times. Gently remove the bone so that there is one hole in the berry. Fill a bowl of the multicooker with fruits, pour sugar. After half an hour, shake the multicash so that sugar is evenly scattered between the berries. According to this recipe, it is recommended not to mix the cherries in order to maintain its shape.
2. In an hour, install the bowl in a slow cooker, click on the “Extinguishing” option. Prepare jam 1 hour. For the first 30 minutes, leave the lid open. Constantly control the mass so that it does not leak over the edge of the bowl during cooking. Also periodically remove the foam.
3. For the next half hour, close the lid and cook the jam to the multicooker signal. Then let the cherries cool completely. Drain the syrup, start each berry with a nut. Again, transfer the fruits into the multicooker bowl, pour syrup. Squeeze the juice from lemon and add to jam. Also sprinkle vanilla sugar. Mix the mass.
4. Boil the cherries for 30 minutes at the “Extinguishing” program. If you want to get a thicker syrup, then cook jam instead of half an hour or 50 minutes. Nuts can not fill the cherries, but simply add them to the syrup.
5. Pour hot jam into prepared containers, cover tightly with lids. Such jam can only be served with tea or coffee drinks. It is not suitable as the filling, as it contains nuts.

With the help of a slow cooker, you can now cook even cherry jam. To make the dish delicious, select the best fruits and clearly follow these recommendations. Adjust the density of the jam with time of cooking, and the sweet of jam is the amount of sugar. Enjoy your meal!

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