Aerogrill jam

Aerogrill jam
Category: Blanks
Ingredients
Berry
Sugar
Cooking method

1. Sprinkle the berries with sugar and leave them for 6 hours to release the juice and dissolve the sugar.
2. Spread the berry-sugar mixture in the jars, after removing the rubber gaskets of the lids.
3. Cover the jars with lids.
4. Set the parameters: time 15 minutes (or 20 minutes if a magnifying ring is used), temperature - 260 degrees, speed - HIGH.
5. Reduce the temperature to 120 degrees, hold for another 5 minutes (at the same speed) so that the jam does not "run away".
6. Take out the cans and roll up.
7. Put the jars to cool in the airfryer or traditionally, wrapped in something warm.
And without mixing. The fact that a bread machine is better is clear, but if a person does not have a bread machine (yet).

the first time I made apricot jam and it did NOT come out, it kept running away. But then I realized why and now I closed the raspberry-super. It is necessary to fall asleep with sugar and so that this sugar is dissolved. and everything will work out. No hassle

Take me to the company with jam in AG!
The recipe was experimental - I bought 1 kg of mandarin, and they turned out to be incredibly sour, so they hung in the refrigerator. I thought for a long time where to attach them, and then they presented AG, so I decided - I need to make jam. Somewhere in the depths of the Internet, I came across a combination for citrus jam - apples. I decided to try it. Mandarin remained somewhere around 700 grams, apples took 1.5 kg (after peeling, about 1 kg remained). I chopped apples and tangerines with a large knife in a food processor (I didn’t peel the skin from the tangerine, cut it into 4 pieces before chopping and remove the bones). Sahara at that time was at home approx. 800 g, I decided that it was enough for the experiment. Poured 0.5 cups of water into a saucepan, poured sugar into it, heated it to a boil and dissolved the sugar. Then she threw in the apple-tangerine porridge - I decided that it was necessary to heat everything together. As soon as the future jam began to boil, she turned it off and put it in the washed jars. banks are not sterilized. I covered it with lids and sent it to AG (I have a VES - 730, without switching speeds and with a halogen). I put an expansion ring. Cans fit 3 750ml and 1 small, 400ml. Cooked for 40 minutes. at a temperature of 200 degrees. To my surprise, the jam turned out - it looked very much like the Bulgarian confiture, which was sold in the USSR. Toothed, transparent sunny in color, very citrusy and not very sweet. Unfortunately, I didn't even think about the photo. And it was eaten very quickly - like filling in croissants and just for bread and butter. The most interesting thing is that everyone who tried it (all employees and friends) immediately asked for the recipe! Now a few words about mistakes - I had to listen to wise people and pour the shoulders of the cans before sending them to the AG in banks (and I poured full ones, believing that it was hot and would not expand). When boiling, and it boiled violently, the jam of course ran away from me, though not much. I made a conclusion - when cooking jam, you need to put one small jar, the contents of which are then used to add the rest of the jars to full before spinning.

Oh, thank you. I will tell you for the last year, I closed it, everything stood still !!!! and very tasty !!

fronya40!
Glad it can come in handy! You can take much more apples - the taste will not deteriorate, and if the tangerines or oranges are sweet, you can add 1 more lemon (with the peel). In general, creativity is not limited - everything will be delicious! And if you keep it in the AG for more than 40 minutes, it will be even thicker.

[fronya40]

fronya40If not difficult, please write in detail how you made raspberry jam. I'm a beginner, so far I can’t do without an ABC book. I'm afraid it will run away.

I fell asleep with sugar in the evening, and the next evening I filled it all in half-liter jars (but the sugar should dissolve) and set it to 260 degrees for 15 minutes. As the foam rose, knocked off the lids, lowered the temperature ... pour incomplete jars, and then pour one jar over the rest. and rolled it up.

To prevent the jam from escaping, after it boils, you need to lower not only the temperature, but also the fan speed (from high to medium). Jam cooked in an airfryer retains all the aromas of fruits and berries, unlike cooked on the stove. If you have few sa-
hara, then you can still cook the dough and it will be perfectly stored. Sugar or syrup can be added later when the jar is open.

To prevent the jam from escaping, after it boils, you need to lower not only the temperature, but also the fan speed (from high to medium). Jam cooked in an airfryer retains all the aromas of fruits and berries, unlike cooked on the stove. If you have few sa-
hara, then you can still cook the dough and it will be perfectly stored. Sugar or syrup can be added later when the jar is open.

Thanks for the advice!

But who will advise me on rolling sun-dried tomatoes in oil. I want to roll up a twist in small jars. I tried it in the microwave - the contents rise and run away. If you put pre-sterilized jars of tomatoes with already twisted lids in the AG (metal lids cannot be rolled in the microwave) - is it possible? It's just that the caps are usually tightened after sterilization.

Any workpieces in the airfryer are made in the same way: you put vegetables in cold jars, close them with metal lids (for rolling) or foil, if the diameter of the jar is not standard, bring the contents to a boil (until bubbles appear throughout the jar and then either sterilize for 5-10 minutes. Or boil longer (prescription).
Take out the cans from the airfryer and screw them on with the appropriate-sized lids taken from the bowl of boiling water. I even screwed it on with cold lids and everything was perfectly stored.
Choose the temperature depending on the number and volume of the cans: 205 - 235 degrees.

Thank you, this is all clear and quite commonplace. I am interested in rolling in a lot of vegetable oil - yet, in my experience, this is different from the usual rolling in liquid (tomatoes, cucumbers, salads, compotes). When the oil boiled, everything went over the top. Perhaps, indeed, pledging on 3/4 banks is of particular importance.

Sunflower oil becomes carcinogenic at temperatures above 130 degrees, you can do not sterilization, but pasteurization. For example. heat the contents of the cans at a temperature of 120 degrees .. Set the time by trial. Alternatively, bring to a boil and then close the jars. It seems to me. you can't do without a special thermometer.

[Anna1957]

But who will advise me on rolling sun-dried tomatoes in oil. I want to roll up a twist in small jars. I tried it in the microwave - the contents rise and run away. If you put pre-sterilized jars of tomatoes with already twisted lids in the AG (metal lids cannot be rolled in the microwave) - is it possible? It's just that the caps are usually tightened after sterilization.

Anna1957, Anh, a little out of topic AG. Twist the jars, put them in the pressure cooker, fill them all with water and turn on for 5-10 minutes. Time is under pressure. Then do not relieve the pressure, but wait until it subsides so that the lids do not rip off.

In the airfryer, everything is also cooked under low pressure, so everything cooked in the airfryer turns out to be tastier than in other appliances. The boiling point of the water in the grill is 150 degrees. You can put cold cans of cold food in the airfryer and bring it to the required temperature. After all, the traditional sterilization of cans on the stove is a very difficult and tedious process. You just need to empirically select the necessary parameters.

[Helena S.]

The boiling point of the water in the grill is 150 degrees.

Helena S., Elena, You are wrong. The boiling point of water at atmospheric pressure is 100 * C. And not a degree more. To achieve a boiling point of 150 degrees, the pressure needs 5 atmospheres (the usual pressure is 1 atmosphere). Pressure cookers (depending on the model) have a pressure of 0.3 or 0.7. That is, either 0.3 or 0.7 atmospheres is added to the atmospheric pressure, obtaining 1.3 or 1.7 atmospheres. But not 5! The boiling point is 110 - 120 degrees. Agree that even with a very tight airfryer, we will not get such pressure as in a pressure cooker. The air temperature, the temperature of the dry product can be 150-250 degrees in the airfryer. But not the boiling point! Therefore, it makes absolutely no difference where you sterilize cans with a product in the oven, microwave, just in a pot of water on the stove or in an airfryer, the result is the same - microbes, especially those causing botulism, will not die with this treatment. The "undershoots" die at temperatures above 100 * And this can only be achieved by increasing the pressure. The airfryer is not an assistant in this.

Here is a table showing the dependence of the boiling point on pressure. 🔗

Kubanochka, I agree with your arguments.
Somewhere I recently read that they were sterilized in a micron directly with screw caps - and nothing sparked. I should try it too.
And as for the pressure cooker - if it were about sterilizing meat - I probably would have done so. And ordinary vegetables and fruits, it seems to me, is normal even without pressure. I never roll up mushrooms (I'm talking about botulism).

And ordinary vegetables and fruits, it seems to me, is normal without pressure

Anh, but using a pressure cooker, you can stop using vinegar, at least significantly reduce the amount. Reduce the sugar in the jam.

Anh, but using a pressure cooker, you can stop using vinegar, at least significantly reduce the amount. Reduce the sugar in the jam.

Yes, I have been rolling at a minimum lately. More dry. And my jam, in fact, is not jam, because the sugar is reduced to the very minimum. I cook with zhelfix 3: 1, put 2 spoons of sugar, fill in small jars. I will water the cottage cheese with this.

If you put a jar of soup or jam, or other liquid contents in the airfryer, the liquid will boil at 150 degrees. There is no boiling at 120 degrees. An artificial cyclone of hot air is created in the airfryer (there are three fan speeds), so the comparison with other devices is not correct. In other devices there is only high temperature, and there is no artificial cyclone. Oven models with a fan do not make such a swirl of hot air, due to which food is cooked in the airfryer.

Jam in an airfryer can be cooked even easier: mix chopped fruits or berries with sugar in a large container, mix and arrange in cold jars on "shoulders", since the jam will rise after boiling (it is convenient to use 800g). I close the banks
metal covers for rolling, removing the rubber bands from them. Put in an airfryer with an expansion ring for 20 minutes and medium speed at 180 degrees, so that the contents settle, then increase the temperature to 205-235 degrees until the jam boils (15-20 minutes). After boiling, reduce the temperature to 180 degrees. and cook as desired (5-20 min.) Then close with screw lids and leave to cool in the airfryer without turning over, covering it with a glass lid from a pan of a suitable size. You can replace some of the sugar with fructose.

girls, but only jam can be sterilized in an airfryer, or something else, such as ketchup, cucumbers, tomatoes, salads, squash caviar ...share how you sterilize it ..