Jam in a slow cooker (discussion)

Dear multicooker and multicooker! Who made the jam in the cartoon? I cooked all summer from summer varieties of volunteers and currants. The result is an amazing marmalade, but the proportions are not mony, the time seems to be an hour and a half. This means that I ran from the computer to the garden, threw everything in the cartoon as it is, and here is the result. Maybe someone has a real recipe?

It seems to me that you can cook jam according to any recipe in a slow cooker. First, put in baking or steaming mode (to bring to a boil) and then switch to stewing mode (I think for at least 10, when cooking in several approaches). Need to try.

I was making strawberry jam yesterday. I didn’t put the “milk porridge” program twice, but I didn’t notice the boiling effect ... So then I moved it to the “pilaf” program and ran to watch so that it would not run away. When it started to boil and foam appeared, I opened the lid and cooked for 10-15 minutes with the lid open
Strawberries were 2 kg

Has anyone tried making jam in MV? Share your experience!

Svetochka, I did, but did not make an impression. Personally, this method of making jam does not suit me. If I cook again, then only when necessary. I hope that it will not be necessary.

[Sveta]

Sveta, go take a look at the good-cook - they definitely made apricot and strawberry jam there.
🔗

It doesn’t work in jam, berries float in liquid syrup, no taste.

Girls, on the stove in a basin 3 times for 5 minutes. boil and you have a wonderful jam. Why such perversions?

Thanks for answers. It's a pity, I wanted to simplify the process. Do not drive HP!

HP jam is not stored for a long time

HP jam is not stored for a long time

I also read about it. I wonder why this is happening?

I myself am surprised. Maybe the temperature is too low?

You can cook the jam in a multit, only remove the valve so that it evaporates faster. With a valve, it really gets ...

The principle of cooking jam is evaporation (removal) of moisture from the berries. This works very well when cooked in a bowl and without a lid. The jam without moisture thickens, becomes viscous, boils down. And there is an indicator of the readiness of the jam and the cooking time.

In a multicooker, cooking takes place under a closed lid (even with the valve removed), the moisture simply does not have time to evaporate, and the berries are already ready. It seems that all the indicators of cooking are on the face, but the water remains inside. Or in the extinguishing mode - it sits motionless and is silent, you will not wait until it boils, time goes by the berries are ready and the water is where it was.

It is best to cover such jam with lids with a screw while still hot and on the lid until it cools. Then the jam will remain tasty and will be stored even with a small sugar content. I did this in the summer, it still stands, and there is color and taste.

Still, the best thing is on the stove in a jam bowl. No matter how you fool yourself with progress, but still ... a basin is a basin, especially a bronze one with a long handle ...
I'm still making jam in a heavy-bottomed saucepan. And it is not necessary to immediately lay a large portion for cooking, it is also bad for jam.

My opinion

[Admin]

Admin, that's right!
But I make it easier for me, in the cartoon, washed, dried fruits, sugar, lemon juice, if necessary, and stewing, or baked goods, without a valve, to the desired condition, stir occasionally ...

[Admin]

Admin, that's right!
But I make it easier for me, in the cartoon, washed, dried fruits, sugar, lemon juice, if necessary, and stewing, or baked goods, without a valve, to the desired condition, stir occasionally ...

Pakat, yes I do not mind, I just expressed my opinion on the question - why?
It seems to me that the reason is this.

This year I will only do it in a basin, especially since it is small, the jam boils well, I generally like to cook in small portions and under the lid - then there is less trouble with safety.

I have a small, Mercan cartoon, SR-TMB10, you can't cook a lot in it,
and the issue of storage is not worth it, the jam disappears quickly ...

Hello, maybe a little off topic, but about jam.
I cooked the jam in a bread maker, stored for a very long time, though I cooked it with the lid open, because I put a lot of berries, fought to run away. Apparently excess moisture and evaporated.

Aya and in HP and V MV I cook jam and it is very tasty!

Tell me please!
1) why add citric acid to jam? and how much should you add?
2) how much sugar should you put in?

I usually don't make jam. last year I played a bit in the bread maker (berries + sugar), I kind of liked it, but I didn't put it on the stream.
the jam then turned out delicious, but liquid. it seems to indicate that I threw a little sugar.

now I need to make a little jam for the "black prince". available frozen chokeberry 150 gr. how much sugar do I need for such a trifle? and is citric acid needed? and yet on what mode to cook?

Polinka, lemon is a preservative. Since you need it for now, you don't have to add it. Taste (sweetness) however you like. IMHO, start from 100g for a start, or even less. Regarding the multi, I'm still "that special!, But I think that in the mode of stewing or whatever you have suitable. There is not very much liquid in the black mountain ash, because you can do without anything. If it is liquid, stick with gelatin or add a little from a pack of zhelfix. As for me, so weld in HP and do not bother! The mode is understandable, I hope your HP has "jam, jam"? Good luck !!!

Taste (sweetness) however you like. IMHO, start from 100g for a start, or even less.

Well, I decided this time to plump in full. did 1: 1.
150 grams of berries and 150 grams of sugar. didn't add anything else.
I decided to do it in HP, I will deal with CF later, otherwise I need to right now so that I can bake a cake for the evening.

Thank you!

Polinka, lemon is a preservative.

Lemon is not a preservative in the doses we add to jam
Lemon is needed for taste if the berries are bland, or have the properties of candied (like peaches, for example) or are partly a thickener when cooking jams.

It is better to close such jam under lids, it will stand for a long time!

Yes, and just in general, any jam will stand well under the lids if you pour it hot and roll it up right there.

And with this method of rolling, you can put much less sugar, up to 50% - proven by experience

I cook apple jam in a multi-cooker - it does not burn, does not spit and you can sometimes get distracted, but it tastes

micshelma

Could you give a recipe for apple jam?

Yes, and just in general, any jam will stand well under the lids if you pour it hot and roll it up right there.

And with this method of rolling, you can put much less sugar, up to 50% - proven by experience

: hi: Absolutely agree that the jam is better in a bowl and under the lids, and I also put as little sugar as possible. I still don't like it when the berries float in syrup. Therefore, I scroll through the strawberries (since we somehow do not really like other jam) and leave only the smallest berries. It turns out something like jam and you don't need to boil it for a long time.

Girls, but what if now I don't have a stove and there is no one to ask for with my cherry and cherry jam? Can cherries be frozen, and after a month, after installing the stove, make jam? Or still take a chance in the cartoon, as Elena Bo described and immediately roll it up? What do you think?

What do you think, experienced multivarians, will the coating of the bowl suffer from jam? Teflon, for example?

[Extinguishing]

And what will he do? Jam is not an aggressive environment.By the way, I cooked strawberry jam yesterday in Brand6050 for experiment. I poured strawberries into the multicooker bowl and did not add sugar and water using Swedish technology (silt jam). Turned on the mode Extinguishing, the default time. When the pressure dropped a little, I opened it and I see strawberries in their own juice and gurgles quietly. She turned off the pressure cooker and poured sugar at the rate of 600 g of sugar per 1 kg of berries, stirred vigorously and left with the lid open. After a while, I took out the bowl and when the jam cooled down, poured it into jars. It turned out to be watery, but you can add sugar and lemon juice to make it thicker. Overall, I liked it!

[Rhubarb jam]

Hello everybody! Here is mine Rhubarb jam in a slow cooker. I liked this cooking method, just for a small volume. Enough for two and a half cans of 720ml.

Girls, but what if now I don't have a stove and there is no one to ask for with my cherry and cherry jam? Can cherries be frozen, and a month later, after installing the stove, make jam? Or still take a chance in the cartoon, as Elena Bo described, and immediately roll it up? What do you think?

So I do it. All berries and fruits are frozen. Now, if necessary, I defrost it, fall asleep with sugar and cook jam. For example, I put 1 kg of sugar on 1 kg of plums. It turns out 2.5 half-liter jars. I cook on a stewing program with the lid open. I have more than one multicooker. It turns out in any. The advantage for me is that you don't have to be as careful as on the stove. Moreover, the stove is electric, I save electricity.

I want to try to make strawberry jam in a cartoon. I was advised to cook milk porridge on the mode. I have a multi-cooker, a pressure cooker. This mode is in multicooker programs, which means, in theory, it will be possible not to close the lid ... but with the lid open, I'm afraid the temperature will be too small, because milk porridge is somewhere around 95-96 degrees, and when the lid is open, the temperature will be lost. But when the lid is closed, you are afraid of moisture settling on the roof and then draining it back. According to the idea of ​​a cartoon with a valve, steam should escape through it.

The extinguishing mode is already in my pressure cooker programs. And I'm afraid of cooking, because I don't like it when the jam is boiling. I only bring it to a boil on the stove, but I don't let it boil and foam.

Probably I'll try a small volume to begin with as an experiment. I usually cook in a bowl and so that the berries do not boil over. One bowl is already full and is waiting for me. But for multi you need to pick berries tomorrow.

[Redhead]

Redhead, I haven’t cooked the jam in a cartoon yet, only stewed ketchup (just a slow cooker), so I can’t give a concrete answer, but I want to recommend an excellent way of making jam. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279442.0

Thank you. This method is somewhat similar to mine. But this is in a basin on the stove. And I want to try it in the cartoon. Just for fun, to compare how it goes. Today I wanted to try, but there was no light all day. Therefore, I sent the whole berry to the stove. I really cook in several stages, I can bring it to a boil a couple of times and turn it off until it cools completely, and then again on the fire.

[Redhead]

Redhead, then as you try, you will tell me, maybe I will mature too. I would cook with the lid open on the "steam" mode. And in the silt version, jam is obtained, but it tastes like fresh berries, I like it more than the traditional one.

[Redhead]

Redhead, here is an option for a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423568.0

[Redhead]

Redhead, then as you try, you will tell me, maybe I will mature too. I would cook with the lid open on the "steam" mode. And in the silt version, jam is obtained, but it tastes like fresh berries, I like it more than the traditional one.

Ok, I will definitely share. Yesterday I couldn't cook, I just picked the strawberries, washed and sorted them out, as my homemade ones came and begged me for it fresh. I could not refuse, let the fresh berries fill up first.As soon as I weld, I will immediately write in this thread.

Cool strawberry jam in the wok! Heats up well, the area of ​​contact with the stove is small, does not burn (in principle, a non-stick coating), and the evaporation area is large. Of course, you cannot cook in large portions either, but quickly, conveniently and hassle-free. Excellent consistency in an hour and a half, whole berries, viscous syrup (1 kg of berries + 1 kg of sugar).