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Victoria jam in a slow cooker

0
1137
Kitchen Eastern European
Calorie content 218.3 kcal
Portions 4 port.
Cooking time 250 minutes
Proteins * 0.9 gr.
Fats * 0.7 g
Carbohydrates* 67.5 g
* per 100 gr. product
Victoria jam in a slow cooker
Content

Victoria is a strawberry variety that combines two flavors: strawberry and strawberry. Its characteristic feature is that it has a bright and rich red color, dense and sweet fruits, from which wonderful preparations for the winter are obtained, since during the cooking process the berry does not lose its shape. Today we will make victoria jam with the help of our kitchen assistant - a multicooker. Thanks to the uniform heating of the bowl from all sides, we do not need to constantly stir the jam and the cooking process will take less time.

Ingredients

Cooking process

step 1 out of 10
Soak Victoria in a small container in cool running water for 5-7 minutes. Then we rinse well, separate the berries from the stems, put them in a colander and let the excess moisture drain.
step 2 out of 10
After the berry has dried, we transfer it to the multicooker bowl and punch it well with an immersion blender until a homogeneous puree-like state.
step 3 out of 10
Add sugar to the puree, mix well with a wooden spoon and leave the berry puree for 1.5-2 hours to melt the sugar. Then once again mix the berry mass well, put the bowl in a slow cooker and set the "Stew" mode for 90 minutes. We close the lid of the multicooker and press the "Start" button.
step 4 out of 10
Pour the pectin powder into a small container and fill it with half a glass of water, mix well, pour into a saucepan and bring to a boil. Pectin will completely dissolve in water. We boil it for about a minute and remove from heat.
step 5 out of 10
5 minutes before the end of the program, open the lid of the multicooker and add lemon juice and dissolved pectin to the berry puree. Mix well.
step 6 out of 10
We close the lid of the multicooker and let the jam boil for another 5 minutes.
step 7 out of 10
During this time, we will prepare the cans: we wash the cans and lids well with baking soda. Pour water into a small saucepan, put it on the fire, put the lids on the bottom of the pan, then put a net or stand for sterilizing the cans, put the cans on it. Bring the water to a boil, sterilize the jars over steam for 3-4 minutes, then remove the hot jars with a stick, remove the lids and let them dry.
step 8 out of 10
After the multicooker has emitted a beep, carefully open the lid and use a wooden spoon to lay out the hot jam in the jars.
step 9 out of 10
Tightly tighten the jars with lids, turn the jars upside down, cover with a terry towel and leave at room temperature until they cool completely. Then we remove the cans in a cool, dark place.
step 10 out of 10
The jam turned out to be bright, aromatic and thick enough. We immediately open one jar for tasting. The result exceeded all expectations - it's great!

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