Cherry jam is a wonderful sweet.
And add to the compote, and start the pies, and just with bread and butter for tea. But, after all, you can make exotic sweets from cherries, and those that are seasoned gourmets will only shake their heads.
Cherry jam in a slow cooker - general principles of preparation
• For jam, take well ripened cherries. So that the juicy berries do not lose juice, they are first washed and only after that the stalks are torn off, if necessary, the bones are removed.
• There are many ways to cook cherry jam. It is cooked with bones and without them. Berries are taken whole or chopped. Often cherries are stuffed with pistachios or other nuts. Unusual original cherry jam is cooked with gooseberries, in large berries which lay pitted cherries.
• The main components of any jam - cherries and sugar, which are covered with berries. Often, syrup is separately made from granulated sugar, into which water can be added. Berries are dipped in hot syrup and subsequently acted according to the recipe.
• In order for cherry jam to have a thicker consistency, often when cooking, gelatin or alcohol is added to it, often a cinnamon delicacy is flavored. Lemon slices can give it a special acidity and a delicate citrus aroma.
• Ready cherry jam is packaged only in hot form and tightly corked for long-term storage.
Cherry jam in the slow cooker - "Cherry in jelly"
Ingredients:
• a full liter can of cherries with seeds removed;
• 400 gr. sugar
• 25 gr. "fast" gelatin.
Cooking method:
1. Place seedless berries prepared in advance in a cooking container and combine with granulated sugar.
2. Start the slow cooker in the "Extinguishing" mode and cook, stirring slowly, until crystals are completely dissolved and the syrup boils.
3. Pour gelatin with 500 ml of cold water and leave. It should swell well.
4. When the jam in the bowl begins to boil, add the swollen gelatin to it and mix well.
5. After that, boil the cherry jam in the slow cooker for another minute.
6. Then stir well again, pack and seal in clean jars.
Cherry jam in a slow cooker with raspberries
Ingredients:
• two kilos of refined sugar;
• one kilogram of ripe raspberries;
• pitted cherry berries - 1 kg.
Cooking method:
1. Pour sugar into a bowl and make syrup by melting it in the “Soup” mode.
2. Then pour a little less than half a liter of water into it, lower the pitted cherries and bring to the boil in the same mode. Turn off the slow cooker.
3. After half an hour, turn it on again and bring to a boil. Unplug again for half an hour and repeat five times.
4. The last time, five minutes before boiling, pour the dried raspberries into the bowl and immediately after boiling, turn off the multicooker.
5. Pour hot cherry jam with raspberries into clean jars and roll up with sterile lids.
Cherry jam in a slow cooker with pistachios.
Ingredients:
• pistachios - 300 gr.;
• one kilogram of sugar;
• half a small lemon;
• one kilogram of cherries.
Cooking method:
1. Clean, rinse and fry the pistachios in a dry pan for about 10 minutes. Cool and peel off all the husks.
2. Scald lemon with boiling water. Cut lengthwise, in half and cut each half into thin half rings.
3. Remove the seeds from the cherries, and put the pistachios in their place.
4. In the cooking container, mix the granulated sugar with 100 ml of water and in the "Soup" mode, boil the syrup. Cool slightly.
5. In warm syrup, dip the cherries stuffed with pistachios and bring to the boil in the previous mode. Do not forget to remove the resulting foam.
6. After the jam boils, turn off the crock-pot and let it stand for at least two hours. Repeat the procedure three times.
7. At the end of cooking, put half rings of lemon in cherry jam, mix well and pack in jars. Roll up with clean, boiled metal caps.
Simple cherry jam in a slow cooker (seedless)
Ingredients:
• one kilogram of ripe cherries;
• kilo sugar.
Cooking method:
1. Rinse cherries with cool water and dry. Remove the bones, twist in a meat grinder.
2. Transfer the resulting berry mass to a slow cooker and cover with granulated sugar.
3. Start the "pan" in the "Extinguishing" mode and, constantly stirring, wait for boiling.
4. From this moment, boil exactly five minutes, spread the finished jam into clean containers and roll up. If the berries have released too much juice, increase the cooking time to a quarter of an hour.
Cherry jam in the slow cooker - "Drunk Cherry"
Ingredients:
• ripe cherry with seeds - 1 kg;
• 200 ml of cognac;
• granulated sugar - 250 grams;
• ground cinnamon - to taste;
• one and a half glasses of filtered drinking water.
Cooking method:
1. Pure berries pierce in several places.
2. Pour water into the cooking cup, pour half of the prepared sugar into it and melt it in the soup preparation mode to make a thin syrup.
3. Add a small pinch of cinnamon, cherries and mash the berries in syrup for five minutes.
4. Using a slotted spoon, carefully lay the cherries out of the syrup and dry on a sieve. When cooled, transfer to sterile containers.
5. Add the rest of the sugar to the syrup and dissolve it without changing the cooking mode.
6. After this, boil the syrup for another two minutes and add brandy exactly as much as the syrup turned out.
7. Mix well and fill in the sugar-cognac mixture laid on the banks of the berries. Roll up.
8. Such jam must be infused for at least a month.
Cherry jam in the slow cooker - "Marmalade"
Ingredients:
• one and a half kilograms of cherries;
• 500 gr. white sugar;
• a quarter of a teaspoon of cinnamon powder;
• 10 ml of alcohol.
Cooking method:
1. Tear off the stalks, rinse the berries with cold water and dry well. Remove the bones.
2. Crush an incomplete handful of seeds with a hammer and tie a bag in a gauze folded in three layers.
3. Twist the berries in a meat grinder or beat with a blender.
4. Pour the cherry mass into the cooking bowl and place the pouch in it.
5. Start the slow cooker in the "Extinguishing" program and cook, constantly removing foam from the surface, until it begins to thicken.
6. Lay out the bone bundle. Add all sugar in three doses, stirring well while adding another serving.
7. After that, boil the jam for another quarter of an hour.
8. At the end of cooking, add cinnamon and, stirring quickly, add alcohol.
9. Pour the thickened jam onto dry, canned jars and roll it up.
Pitted cherry jam in a slow cooker
Ingredients:
• one kilogram of cherries;
• 1.5 kg of refined sugar;
• 800 ml of filtered drinking water.
Cooking method:
1. Separate the stalks from the cherries, rinse the berries and pierce each in several places.
2. Start the slow cooker on the option "Soup". Combine a little less than half a liter of water with 800 grams of granulated sugar in a cooking bowl and cook, achieving absolutely complete dissolution of the crystals.
3. Transfer the prepared berries to hot syrup and let it stand for at least 3 hours.
4. Turn on the “Soup” option again and, after boiling, boil the jam for another 7 minutes.
5. Then put the cherries in a separate bowl, and boil the syrup for five minutes.
6. Transfer the berries into the syrup bowl again and add the rest of the sugar. Stir while stirring until it dissolves.
7. Then close the lid, change the option to "Extinguish" and bring to readiness.
8. Pack in clean, canned jars, cover them with sterile metal lids and close with a seaming key.
Cherry jam in a slow cooker - "Original" (with gooseberries)
Ingredients:
• large gooseberries - 500 gr.;
• 0.7 l. drinking water;
• a pound of cherries;
• A quarter cup of ground cinnamon.
Cooking method:
1. Sort the cherry, tear the stalks and rinse well. With a special device or hairpin, select from the berries of the seed.
2. At the gooseberry, pinch off the tails and remove the stalks. Cut each gooseberry berry sideways. Carefully select the seeds and put cherries in their place.
3. In a slow cooker, cook the syrup in the "Soup" mode from granulated sugar, cinnamon and water.
4. Put boiled gooseberries in boiling syrup and cook for about a quarter of an hour.
5. Remove the bowl from the case and set the jam aside for 4 hours. Then boil again a quarter of an hour and again set aside for four hours. Repeat this procedure from three to five times, until the desired density of syrup.
Cherry jam in a slow cooker with walnut kernels
Ingredients:
• 200 gr. nut kernels;
• 1.5 kilograms of sugar;
• kilo cherries.
Cooking method:
1. Choose from washed cherries pits. Transfer the berries to the cooking bowl and pour over sugar, leave to stand for half an hour. If you like sour jam, reduce the amount of sugar to one kilogram.
2. Then insert the bowl into the multicooker housing. Set the timer to one hour and turn the appliance on "Extinguishing".
3. Not earlier than in half an hour add walnuts. Stir well and continue cooking until the end of the program.
Cherry jam in a slow cooker - cooking tricks and useful tips
• There may be worms inside intact berries. If whole cherries with pits are needed for cooking jam, soak them first in saline, the pests themselves will crawl out.
• If you are not the owner of a special device for removing bones, use a hairpin or a match. The hairpin is inserted into the berries from the side of the stalk with the curved side, pry off the bone with it and remove it. Using a match, they push the bone through the hole remaining from the stem, pressing on it from the opposite side.
• Gooseberry seeds are convenient to choose with a hairpin.
