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Raspberry jam in a slow cooker

0
1472
Kitchen Russian
Calorie content 445 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 1.6 gr.
Fats * 1 gr.
Carbohydrates* 108.3 g
* per 100 gr. product
Raspberry jam in a slow cooker
Content

To preserve the beneficial vitamins, raspberries are boiled in a variety of ways. Each housewife prepares raspberry jam differently. I want to share a recipe for raspberry jam cooked in a slow cooker. I found this method for myself when the gas ran out at the dacha, and it was urgently necessary to process the berry.

Ingredients

Cooking process

step 1 out of 7
Prepare all the ingredients you need to make your raspberry jam. Sort the raspberries carefully. If necessary, put the raspberries in a sieve, rinse gently and let the excess liquid drain. Put the prepared raspberries in the multicooker bowl.
step 2 out of 7
Fill the raspberries with the required amount of granulated sugar and add cinnamon if desired. Cinnamon gives the jam an incredible flavor.
step 3 out of 7
Mix thoroughly. Close the cover of the appliance. Set the "Stew" mode on the panel, the cooking time is 1 hour.
step 4 out of 7
After fifteen minutes, open the lid of the multicooker, remove the resulting foam.
step 5 out of 7
Close the appliance lid and cook until the end of the program. Prepare the cans, wash thoroughly and sterilize by placing the can on the steam outlet valve. Sterilize all cans in this way. Pour boiling water over the lids or boil in a saucepan. Jars and lids must be completely dry.
step 6 out of 7
After the beep, open the lid of the multicooker and gently pour the hot raspberry jam into sterile jars with a ladle.
step 7 out of 7
Tighten the jars with sterile lids, turn them upside down and wrap them in a warm blanket. Leave to cool completely in this state, and then move the jars of raspberry jam to a cool dark place for storage. Try cooled jam with aromatic hot tea.

Enjoy!

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