Malin jam, useful for colds and full vitamins, stocked all generations for the winter. This delicious sweetness is a treat and medicine in one bottle, so in the summer, when the raspberry fruiting season begins, you need to not miss the moment and close more jam from these aromatic berries.

How is raspberry jam and how to cook it

The recommendation to use raspberries from raspberries in the cold season as a prophylactic, as well as to be treated directly with the disease, has a very reasonable explanation. The berries of this culture contains salicylic acid - a component of many anti -inflammatory and antipyretic drugs.

Raspberry protects our digestive tract from ulcer and gastritis. The combination of vitamins contained in it increases immunity, prolongs the youth of the skin, and a large amount of iron takes part in the production of hemoglobin.

Ras raspberries literally cheer up, and not only thanks to sweet taste, but also because of the content of copper-an effective antidepressant. Copper, among other things, has a good effect on hair growth and provides it with a healthy shine.

The preparation of raspberry jam has its subtleties, which we will consider below:

1. Berries suitable for goodies should be ripe, but not overripe. Before cooking, they must be sorted out so that stalks, leaves or bugs do not get into the jam.
2. Do not cook jam in a copper bowl. Oxidizing, metal destroys ascorbic acid contained in the fruits. This means that such a treat will lose part of its benefit. Fortunately, when using a multicooker for making raspberry jam, such a problem will not arise.
3. As in the case of any conservation, raspberry jam is permissible only in pre -sterilized containers. Then it certainly does not flaunt, pathogens will not multiply in it and sweetness will calmly just just in the winter.
4. Berries are washed before cooking. Since they are very tender, during washing, you should not sort it out hard with your hands, and even more so you do not need to wash the fruits under the tap. Just put the berries in a colander and immerse it in a basin with water. After a few minutes, remove the colander and leave the raspberry to drain.
5. Sometimes worms start in the berries. To get rid of them, raspberries need to be immersed for several minutes in salted water: 10 g of salt per 1 liter of water. In such a solution, the worms will come to the surface, after which they should be assembled with a slotted spoon, and rinse the berries with clean water.

Malina-Marmelade in a slow cooker

In winter, raspberry marmalade is pleasant to spread on a crispy fried toast - perhaps this is one of the delicious and useful breakfasts. In order to give the treat the required consistency, berries must be turned into mashed potatoes and added a little pectin with geling properties to the dish. We will be prepared by raspberries from raspberries in a slow cooker from the next list of products:

• raspberries - 1 kg;
• pectin - 2 tbsp.;
• sugar - 300 g.

Agree, the products for the delicacy are needed, and here is the cooking process:

1. We sort the fruits of raspberries before cooking, throw everything unnecessary and unsuitable for jam. Then we wash raspberries in the water, plunging a colander into a basin with water. When water drains from the berries, beat them with a blender or chop them in another available way.
2. If you want grains in marmalade, pure the raspberry puree and through a small sieve.
3. Pour the prepared mass into the shape of the multicooker and add sugar. We turn on the “Extinguishing” option and bring the raspberry jam in the slow cooker to a boil. Cook for at least 30 minutes, but if you want a thick treat, increase cooking time.
4. 5 minutes before the end of cooking, add pectin to jam.
5. Close jam into the banks previously warmed in the oven and roll up boiled lids.

Raspberry jam with rhubarb in a slow cooker

Rhubates are added to sweet dishes quite often. It, for example, can be found in pies and casserole. We will use this component during the preparation of raspberry jam in a slow cooker. This is what he will need:

• raspberry berries - 0.5 kg;
• sugar - 1 kg;
• rhubarb - 1.5 kg.

We cook raspberry jam with rhubarb in a slow cooker like this:

1. Rinse, clean, chop the rhubarb. Fold in a bowl, pour sugar, leave in this form at night.
2. In the morning you will see that rhubarb has let the juice. Drain it into a multicier bowl through a colander. Put the program "Cooking" and bring to a boil. Boil for 5 minutes, then pour raspberry berries and rhubarb itself. Malina pre -interrupt and rinse.
3. In the "cook" mode, cook raspberries and rhubarb in a slow cooker for 30 minutes. During the process, sterilize the container for sunset. Then pour a treat and preserve for the winter.

Raspberry and apples in a slow cooker

To combine different fruits in jam is an interesting and familiar thing. The consequence of such experiments sometimes become very original, unusual, successful tastes - this happened in the case of this recipe. Let's prepare in a slow cooker a raspberry and apples jam, but we will need such products:

• sweet apples - 1 kg;
• raspberries - 2 kg;
• sugar - 3 kg.

The preparation process is as follows:

1. We clean the apples from the peel and middle, cut into slices and transfer these slices into a multicier dish. We spread them in parts, pouring half of sugar.
2. In this form, leave the bowl for a day and wait for the isolation of fruit juice.
3. Carefully rinse the broken raspberry berries, and when water drains from them, we put them in another suitable container and also pour them with the remaining sugar. We leave in the same way for a day.
4. We set the tank with apples in the multicooker itself, turn on the “Extinguishing” program and, as soon as the jam boils, we cut out for 5 minutes. Cook apples, turn off and cool 4 hours. We repeat everything again 3 times again.
5. We do the same with raspberries in another vessel.
6. After three shells, we connect both types of fruits and cook the raspberry and apples in a slow cooker in the “Extinguishing” program for half an hour.
7. We roll up the treats in sterilized jars.

Jam and raspberries and blackcurrant in a slow cooker

This jam is double benefits for the body. It combines two types of the most useful berries growing in the vastness of our country, so in the cold season such a treat will become a real rush wand. We will cook jam from raspberries and currants from such ingredients:

• raspberries - 1 kg;
• black currant - 1 kg;
• sugar - 2.5 kg.

Cooking raspberries and blackcurrant in a slow cooker we will be in this way:

1. Berries - raspberries and currants - mine separately from each other, leave to drain. Beat the raspberries with a blender, pour into a multicier container and add sugar.
2. We also interrupt the currant with a blender or pass through a meat grinder. We will get mashed potatoes that need to be wiped through a sieve - so we will get rid of the seeds and peels, which in currants are quite rigid. If desired, raspberries can also be wiped through a small sieve.
3. Currants of mashed potatoes are also transferred to a slow cooker.
4. We activate the Extinguishing program. Cook boiling made of raspberries and currants in a multicooker for 1 hour.
5. For canning, pour the treats in sterile jars and roll up boiled lids.

Raspberry and cherries in a slow cooker

Raspberry is combined with cherries no worse than with currant. Only before cooking sweets, try cherries to taste. If they are too sour, you can use a little more sugar than indicated in the recipe. The raspberry and cherries are cooked in a slow cooker using the following products:

• raspberries - 1 kg;
• cherry - 1 kg;
• sugar - 2 kg;
• water - 400 ml.

Now let's deal with the cooking process itself:

1. Both cherries and raspberries before cooking are recommended to be sorted out to remove everything unnecessary and only ripe, delicious fruits for the treats. Having sorted out, wash the berries, remove the seeds from the cherries.
2. While water flows from them, cook sugar syrup. We connect water and sugar in a multicier dish, put the “cook” mode and cook until crystals melt.
3. Turn off the slow cooker, and put cherries and raspberries in hot syrup, mix, leave for 6-10 hours.
4. In the “Extinguishing” program, we cook raspberries and cherries in a slow cooker for 30-50 minutes. After that, we roll up in sterile jars.

Malina with lemon in a slow cooker

A raspberry with lemon is even more useful than without it. Closing such jam, consider that you have a ready -made natural preventive agent against any cold. To prepare a treat in a slow cooker, we will use:

• raspberries - 2 kg;
• lemon - ¼ pcs.;
• sugar - 2.5 kg.

Here is a detailed description of how we will prepare raspberry jam with lemon in a slow cooker:

1. My raspberry berries, as described above. Before that, we will definitely sort them out. We leave washed fruits in a colander for half an hour, and then pour into a slow cooker.
2. Add sugar and put in the refrigerator at night.
3. We begin to cook raspberries in the “Extinguishing” program. After boiling, remove the foam and cook raspberries in a slow cooker for 40 minutes.
4. We squeeze the juice from a quarter of the lemon into the bowl and cook the treat for another 5 minutes, after which we close it into sterilized jars.

Raspberry jam in a slow cooker. Video