Strawberry jam can be cooked not only in a bowl or in a saucepan on the stove, but also in a multicooker. With the right choice of the program, the product will not burn, the hostess will be able to distract herself from the process by entrusting it to smart technology.
Cooking nuances
To make the jam really tasty, you need to take into account some subtleties. For cooking, you need to choose ripe, but not overripe berries, preferably harvested on a dry sunny day. It is pre-sorted out, removing garbage and discarding damaged copies. The strawberries are washed in running water, dried on a linen towel, and the sepals are cut off. An important condition is that you cannot remove the sepals before washing. Water will get inside the berries, the jam will turn out to be liquid and tasteless.
Before cooking, the berry is chopped with a blender or rubbed through a sieve. There are recipes for jam with slices of strawberries, in this case, only part of the raw material is ground.
You can cook jam in any type of multicooker, including a pressure cooker. Usually the mode is “Quenching” or “Multi Cook”. The process takes from 45 minutes to 2 hours, depending on the model of the device.
It is important to ensure that the foam does not rise above the level of the bowl. To do this, fill the container halfway or cook the jam with the lid open, closing it after the jam has boiled for 7-10 minutes and the first foam has been removed. The steam escape valve does not need to be closed.
The addition of gelling components will help to make the product thicker: agar-agar, gelatin, pectin. Another option is to add apples, apricots and other fruits containing natural pectin to strawberries. Ground nuts can also be used as a thickener. Lemon juice, ginger, vanilla and other interesting ingredients will help to brighten the taste. The proportions depend on personal taste, but it is not worth adding too many additional ingredients to the jam.
To prevent the finished jam from spoiling, it is poured into pre-sterilized jars and rolled up with lids, also boiled in hot water. If this is not done, the product will quickly become moldy, even if stored in the refrigerator.
Properly prepared jam can be stored for a long time. The product can be eaten as a separate delicacy, used as a filling for pies, fruit interlayers for cakes and pastries.
Jam with gelatin: a step by step recipe
Gelatin will help to give the delicacy the desired consistency. If you increase the dose, you get a thicker and denser marmalade. When cooking, it is important to ensure that the mass does not burn, otherwise the final product will acquire an unpleasant aftertaste.
Ingredients:
- 1 kg of strawberries;
- 1 kg of sugar;
- 0.3 liters of water;
- 10 g gelatin.
Rinse, dry and puree the strawberries with a blender. If this device is not available, you can process the berries with a wooden crush or rub through a sieve. Put the berry mass into the bowl of a multi-cooker, pour in 1 multi-glass of water (180 ml), stir with a wooden or silicone spatula, close the lid and turn on the "Stew" program for 40 minutes.
Dissolve the gelatin in the remaining water and heat to completely dissolve the crystals. Pour it into the jam, stir and cook for another 3 minutes with the lid open. Pour the finished product into dry clean jars and seal. Turn the containers upside down, and after they have completely cooled down, put them in storage.
Strawberry jam with berry pieces
Classic and very healthy homemade jam is brewed with natural pectin. Thanks to the strawberry pieces, the product looks very beautiful and can be used for making cakes, pies and other desserts.
Ingredients:
- 1 kg of strawberries;
- 1 kg of sugar;
- 100 ml freshly squeezed lemon juice;
- 30 g pectin;
- 100 ml of water.
Wash the berries, dry, remove the sepals. Cut the strawberries into large pieces and pour into the multicooker bowl. Add sugar and leave for 1-1.5 hours at room temperature.
Turn on the multicooker for 10 minutes. When foam forms, remove it with a slotted spoon, close the lid and set the "Extinguishing" program for 40 minutes. Dissolve the pectin in water, bring the mixture to a boil, remove from heat and cool slightly.
Pour freshly squeezed lemon juice and diluted pectin into the jam. Cook everything together for another 10 minutes without stirring. Arrange the finished jam in clean, dry jars, tighten the lids and leave to cool upside down.
Original jam with ginger and vanilla
Jam has a very unusual taste and is perfect for winter teas. Ginger gives the delicacy subtle spicy notes, natural vanilla is responsible for a delicate and persistent aroma.
Ingredients:
- 1 kg of fresh strawberries;
- 500 g sugar;
- 1 vanilla pod;
- 1 tbsp. l. grated fresh ginger root;
- 30 g of pectin.
Sort the berries, rinse, dry, remove the sepals. Pour strawberries into the multicooker bowl, add half of the sugar, leave for 2 hours. Then place the bowl in a multicooker, turn on the "Stew" or "Multi-cook" program, do not close the lid.
Remove the vanilla beans from the pod and mix with the remaining sugar and grated ginger. When the strawberries let the juice go, add the mixture to the berries, cook for 10-15 minutes. Remove foam on the surface. Add pectin to the jam, mix and cook for another 10 minutes.
Put the finished product in sterilized dry jars, tighten the lids and put on a towel upside down until it cools completely. Store the jam in a cool, dark place. From the specified number of products, 3-4 jars of delicacies should be obtained.
