Cherry jam in a redmond multicooker. Cherry jam in a thick sweet syrup in a slow cooker

Seedless cherry jam in a slow cooker for the winter is not difficult to cook. Look at the recipe with a photo, and you will immediately understand everything.

• ripe cherries - 500 grams,
• dry mint - a teaspoon,
• white sugar - 350 g,
• drinking water - 100 ml.

Steps for making pitted cherry jam in a slow cooker:

The tandem of cherries with mint is best obtained from the Vladimirovka variety. Its fruits are large, juicy and with a pleasant sourness. But in fact, with any cherry jam will be delicious!

Wash the berries. Remove all the bones, if you want a cherry peeler, and if there is none, then you can use the old proven methods. After the recipe, watch the video in which the bones are removed with a paper clip, hairpin and pin.

So, the cherries are ready. Sprinkle them with sugar and set aside for an hour to form sugar-cherry juice.

Time has passed, transfer the cherries with sugar syrup to the MW bowl. Remove the valve from the lid immediately so that the jam does not leak out. Add water and fragrant grass to the berry, do not put fresh.

Turn on the desired mode. It can be “Boiling / Soup”, “Baking” or “Stew”. I think you know better which mode suits you, the main thing is the very principle of making cherry jam in a slow cooker for the winter. So close the lid. As soon as the cherry mass boils - open. Let the jam simmer for 5 minutes.

Then turn off the mv, the jam should stand for half an hour, cool down.

After a while, turn on the mode in which you cooked the berries again. Wait for a boil, boil for a quarter of an hour, turn off the pan. It is in this sequence that you need to cook cherry jam so that it is thick and fragrant.

Now pour the winter dessert into jars and twist. You can pour both hot and cold. Yeh, the jam turned out right into the jars, there wasn’t even a spoon left for testing.

Fragrant cherry jam with mint in a slow cooker is ready! We never stirred our delicacy, and the jam did not burn, this is all our multicooker. Save your time, use simple methods of harvesting for the winter! Cherry mint jam will delight you in cool weather!

© Recipe source site site

Also take note apple slice jam, which turn out amber.

Well, the promised video clip on how to remove pits from cherries.

Jam can also be prepared on the stove, but it is in a slow cooker that it will take a minimum of time and cherries will retain more vitamins. Cooking cherry jam in a slow cooker is very convenient, because the device works on a timer. No need to stir the jam for a long time, watch and wait until it boils. We just poured the contents into the bowl, press the button and take out the bowl after the signal about the end of the cooking program.

For jam, it is better to find a large, fleshy cherry, such as the Vladimirovka variety. The bones must be pulled out. Now in stores and markets there are many devices for quickly pulling out bones. But you can also use improvised means, but I will talk about this in more detail in the recipe itself. To give a spicy flavor to the jam, add a cinnamon stick to it, just a stick, not ground. You can also add dried mint if you like a cool minty flavor in jam, lemon or orange zest. These additives diversify the taste, make it brighter and richer. Pitted cherry jam will be very soft, with a pleasant cherry sourness, cinnamon flavor.

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

Ingredients:

• Cherries varieties Vladimirovka - 400 grams
• Sugar - 350 grams
• Cinnamon stick - 1 piece.

Recipe for pitted cherry jam in a slow cooker.

1. I warn you in advance, you can’t cook a lot of jam in a slow cooker, because it can leak out. If you have a lot of cherries, then make jams in portions.
We wash the cherries well under running water, pour them into a colander and wait about 15 minutes for the water to glass.

2. We cut off all the tails of the cherries and pull out the bones from each berry. This can be done using a special device for pulling out the bones, or you can use improvised means: a regular fabric pin or a hairpin. To get a bone from a cherry with these devices, it is enough to pry it with a pin or hairpin at the place where the branch is attached to the berry and pull it out. Pour the pitted cherries into the multicooker bowl and cover with sugar. For spices, I add only a cinnamon stick, but for a spicy flavor, you can also add lemon and orange zest or mint.

3. You can cover the multicooker with a lid and wait a couple of hours when the cherries release juice and the sugar melts a little, but you don’t have to.
We turn on the multicooker and set the Extinguishing mode.
Keep an eye on the jam, as soon as it boils, open the lid and remove the foam with a slotted spoon. Now we spot or set a timer for 20 minutes.

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

5. As soon as the bowl becomes cold, after about a couple of hours, put it back into the slow cooker and turn on the Simmer mode. The time of the second cooking is 10 minutes.
As soon as we hear the signal for the end of jam preparation, we put a clean, dry jar on the table with a lid. With a special ladle, pour jam from the bowl into a jar, you do not need to put a cinnamon stick, leave it in the bowl.

6. We twist or roll up the jar with a lid, cover the jar with a towel, and when it cools down, put it in the pantry.
Cherry jam is not only delicious, but also very healthy. In winter or autumn, if you don’t eat it before, cherry jam can be served with pancakes, pancakes, just for bread with tea. 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?

How to cook cherry jam for the winter

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.

How to choose cherries for jam

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.

Recipe for jam in a slow cooker

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:

1. Sterilize jars with lids using an oven or a slow cooker (“Steam” mode).
2. Pour sugar with water, cook for 10-12 minutes on the “Cooking” mode to get syrup.
3. Add peeled cherries, mix. Set "Extinguishing", a timer for 60 minutes.
4. 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".
5. 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.
6. 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:

1. Rinse the berries, deprive the cherries of the seeds. Grind with a blender.
2. The mixture is laid out in a slow cooker, covered with sugar and left for half an hour.
3. 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.
4. 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:

1. Pour in sugar, pour in water, turn on the “Extinguishing” program. The syrup should be given 3-4 minutes to boil.
2. Introduce the washed berries, cook with "Multipovarom" exactly 5 minutes.
3. 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.
4. 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 can 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:

1. Lay the washed and pitted berries on the bottom of the bowl, on top - a cap of their granulated sugar.
2. 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.
3. Turn on the multicooker, set the "Extinguishing" mode. Cook for about an hour with the lid closed.
4. 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.
5. Squeeze juice from lemon. Cook for another half an hour or a little longer - depending on whether you want thick jam or not.
6. 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:

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

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

Cherry and Lemon Jam

Grocery list:

• sugar -1 kg;
• one lemon;
• cherry berries - 1 kg.

Cooking

Step #1 We sort the berries and rinse with tap water. We remove the stems. Discard spoiled cherries. For jam, we will use whole berries. Therefore, it is not necessary to pull out the bones from them.

Step #2 Transfer the cherries to a bowl. Pour in the amount of sugar indicated above. We take a small lemon. Cut into halves. Squeeze the juice into a saucepan. And we rub the zest on a grater. Then add to the cherry.

Step #3 We put the pan on the stove, and cook its contents, setting the minimum fire. We are waiting for the moment of boiling. Now mix the ingredients. Don't forget to remove the foam. Let's take 5 minutes. Then we remove the pan from the stove. The resulting mass should stand for 6-12 hours. It does not need to be sent to the refrigerator. Just cover the dish with a clean cloth.

Step #4 We put the pot with cherries back on the stove. When the contents boil, we detect 5 minutes. Next, cover the pan and leave for 6-12 hours. But that's not all. There is another 5-minute cooking and infusion for 6-12 hours. Only after that, the jam can be poured into pre-sterilized jars and rolled up for the winter. We clean the filled container in the cold.

Cherry jam in the Redmond multicooker

Want to make a sweet dessert for the winter but don't have much free time? It's not a problem. You can make pitted cherry jam in a slow cooker. The recipe for the Redmond brand appliance is described below.

Ingredients:

• 1 kg of sugar;
• 100 ml of water;
• 1 kg cherries (fresh or frozen)

Instructions for how to prepare cherry jam in the Redmond slow cooker are given below.

1. To begin with, let's deal with the processing of berries. We sort out the fruits. Throw away the crushed and rotten cherries. We shift good berries into a colander. We wash them in running water. We are waiting for the liquid to drain. Now we remove the bones. This can be done manually or with a special tool. Some hostesses prefer to make jam without pitting cherries. However, we do not recommend doing this.

2. Before you start cooking cherry jam in a Redmond multicooker, you need to send the processed berries to an enameled cup. Then add sugar to it. Mix these ingredients well. We leave for a few hours. During this time, the fruits should release enough juice.

3. We shift the contents of the cup into a slow cooker. Pour sugared cherries with water. We start the "Extinguishing" mode. How long should the timer be set for? Approximately 55 minutes. The lid does not need to be closed. Do not forget to stir the ingredients every 5-10 minutes. This will prevent the future jam from burning. At the end of the program, the berries will wrinkle a little, and the amount of syrup will increase by ¼.

4. By the time the beep sounds, the jars should be sterilized. You also need to prepare the lids. Pour hot jam into jars and roll them up. Turn the container upside down and put it in a cool place.

Shelf life

Many housewives make for the winter. But not everyone knows the conditions and terms of storage of the finished product. Now we will talk about it. A suitable place to store pitted cherry jam is a cellar, cellar or refrigerator (but not a freezer). There sweet dessert can be up to 18 months. If you have prepared jam without removing the seeds from the cherries, then its shelf life is short. Only 3-5 months. Take note.

Cherry jam in the Polaris multicooker

Required products:

• 1 kg of cherries (preferably fresh);
• sugar - 1.2 kg.

How to make cherry jam in the Polaris multicooker:

1. Weigh the right amount of ingredients. We start with processing the berries. Wash cherries with water. Remove leaves and stems. We take a toothpick and make punctures in each cherry. The bones do not need to be removed.

2. We start the "Multi-cook" mode. Suitable temperature is 160 degrees. Fill with water and wait for the moment when it boils. Now you can add berries. Let's take 5 minutes. We shift the cherry into a colander.

3. Pour water into the multicooker bowl (one and a half glasses). Add half the indicated amount of sugar. Bring this mixture to a boil. We're starting to plant cherries. After a couple of minutes, turn off the mode. We take out the bowl from the multicooker. Can be placed on the table by placing a cutting board under the bottom. We leave for 4 hours.

4. Insert the bowl together with the contents into the slow cooker. We start the same mode. But we lower the temperature to 130 degrees. When the liquid boils, add the remaining sugar. Let's take 20 minutes. You can set a timer. We got a fragrant cherry jam. The recipe in the Polaris multicooker is universal. This means that owners of devices of other brands can also use it. The main thing is the presence of the "Multi-cook" mode. The proportions of the ingredients remain the same.

Jam "Five minutes"

Grocery set:

• sugar - 400 g;
• 200 ml of water;
• cherries with pits - 1 kg.

Instruction

Step #1 We do not need to cook cherry jam in a slow cooker, as in previous versions. Everything will be much easier and faster. We sort out the berries. Remove leaves and stems. Wrinkled and rotten berries are sent to the trash can. Wash the rest of the cherries in running water.

Step #2 Pour water into a saucepan and add sugar. Cook on minimum heat. As soon as the liquid boils, you can remove the pan from the heat. Pour the cherry with the resulting syrup. The mass should only be brought to a boil, and not boiled. Then she should stand a little.

Step #3 We turn to the sterilization of cans. To begin with, the container should be washed with soda. Next, heat the jars in the oven for 20 minutes. Although you can sterilize in the usual way. Pour the jam into jars up to the shoulders. Roll up. We remove the jars together with the contents for storage.

Finally

Now you know how cherry jam is made in the Polaris and Redmond multicookers. The recipes described in the article are suitable for both beginners and experienced hostesses.

Time: 120 min.

Servings: 6

Difficulty: 1 out of 5

Cooking in a slow cooker four incredibly delicious types of cherry jam

Cherry is rightly called the queen of the garden. And cherry jam in a slow cooker will delight any sweet tooth with its exquisite taste. Any housewife should have the recipe for this delicacy in her arsenal. Jam has been made from this berry for a very long time.

This dish combines both sweetness, and refined sourness, and light astringency. And given that this dish retains many of the nutrients that are in the berry, no matter what recipe you use, then the dish can generally be considered indispensable.

According to old records, they began to harvest cherries for the winter even in ancient times. The recipe for such a delicacy was used in ancient Rome, Greece and Egypt. In addition to jam, they used a recipe for sweet liquor. They made tincture and syrup from cherries.

Now there are a lot of ways to prepare cherry blanks, each recipe is good in its own way. Each family has its own, special cooking method, which is considered to be branded.

You can cook cherry jam in a slow cooker with a bone, or you can without it. The recipe for a treat with bones is considered less preferred. Since it is from the stone that a couple of years later, after jam is rolled into a jar, toxins are released that harm the body.

Most often, in order to prepare cherry jam in a slow cooker, a recipe is used in which the main ingredients are such varieties: “Turgenevka”, “Zakharyevskaya” and “fur coat”. Such a dish usually turns out to be a noble rich maroon color. Experienced housewives believe that the darker the color of the treat, the tastier it tastes.

Another important point is the right utensils. It is best to cook cherry jam in a slow cooker. But not everyone has such a unit. If you cook this dish on the stove, then the best option is enamelware or stainless steel containers. Other dishes can tint the dish in a not very pleasant color. And, of course, storage jars must be sterilized.

If you still decide to neglect the seeds, then the berries need to be subjected to some preparation. Or rather, remove the bones using a special tool. Although many ladies perform this procedure with hairpins or pins.

Try to keep the maximum amount of juice in the berries.

Ingredients:

Cooking technology

Step 1

Berries must be washed and dried thoroughly.

Then place them in the container of the "miracle oven" and pour sugar on top. We set the "Extinguishing" mode and cook for two hours.

Step 2

Sterilize the jars, and while they are still warm, pour the treat over them. Now they need to be rolled up under sterilized lids. Workpieces should be cooled at room temperature.

Cherry with orange

What will be required

• A little more than half a kilo of cherries
• one orange
• Four hundred grams of sugar

Cooking process

Step 1

Rinse the berries thoroughly and dry on a paper towel. All excess water should go away, then the jam will turn out to be the desired density. Then comes the process of getting rid of the bones.

Oranges also need to be washed and peeled. Divide each slice into four parts.

STEP 2

Cherries are sent to the slow cooker, covered with sugar and stewed for twenty minutes. Now add orange slices and cook for another forty minutes in the "Extinguishing" mode. That's all, you can eat a treat, or you can roll it into jars.

Berries with nuts

What will be required

• A kilogram of cherries
• A little more than one and a half kilograms of sugar
• Two hundred grams of walnuts

Cooking process

Step 1

The berries must be sorted out, washed and rid of the seeds.

Clean the walnuts. The kernels need to be crushed. Now send the cherries to the "miracle oven", sprinkle with sugar and leave for half an hour.

STEP 2

Cooking frozen berries

What will be required

• A kilogram of cherries
• Half glass of water
• Kilo of sugar

Cooking process

Step 1

And then cook for an hour in the "Extinguishing" mode.

Step 2

Nuts go to the slow cooker when half the time is up. The food must be closed in jars immediately after cooking, while still hot.

Cooking frozen berries

What will be required

1. A kilogram of cherries
2. Half glass of water
3. Kilo of sugar

Cooking process

Step 1

Cherries must be thawed before cooking. Only after that it can be sent to the "miracle oven". Now fill it with sugar and fill it with water.

Cooking lasts one hour, and we use the “Extinguishing” mode.

Step 2

Jam should be stirred every ten minutes and remove the foam. At the end, you only need to pour the food into jars.

See another version of this dish in the video below: