Raspberry Jam in a Multicooker

Raspberry jam in a multicooker

Raspberry jam is probably one of the most delicious jams, especially loved by children - with pancakes, casseroles, buns, or just on its own. It is also a wonderful remedy for a cold, so it is important to preserve its maximum benefits. Ideally, it is best to simply crush the raspberries with sugar, but not everyone has the opportunity to store jars of this delicacy in the refrigerator. However, it is not necessary to cook such jam for too long, just a few minutes, and the jam is ready.

Information

  • Total: 720 min
  • Active: 25 min
  • Serves 5
  • 202 kcal / 100g

Ingredients

  • Raspberry
    1 kg
  • Sugar
    800 g

Directions

1
Done
It is not recommended to wash raspberries before cooking, but if the berries are very dirty, it's better to rinse them...

It is not recommended to wash raspberries before cooking, but if the berries are very dirty, it's better to rinse them and drain the excess liquid through a sieve, especially if you are unsure of where the raspberries were grown. If possible, I recommend sprinkling the berries with sugar and leaving them for eight to ten hours to release their juice. This can be done overnight, or you can sprinkle the berries in the morning and cook raspberry jam in the evening. Stirring the berries is not necessary. This process will significantly reduce cooking time.

2
Done
As we can see, the berries released enough juice overnight. Transfer the raspberries with sugar and the resulting juice...

As we can see, the berries released enough juice overnight. Transfer the raspberries with sugar and the resulting juice into the bowl of a multicooker. Stir and set the cooking mode to Boil or Steam. It is important to bring it to a boil intensively. Do not cover the multicooker lid during this process to be able to control it. Some multicookers have a Jam or Preserve function, but the heating on this function is often less intensive and designed for longer cooking.

3
Done
Bring the jam to a boil and cook for just five minutes. I prefer to cook raspberry jam in a multicooker, as it produces...

Bring the jam to a boil and cook for just five minutes. I prefer to cook raspberry jam in a multicooker, as it produces less foam during boiling compared to a pot on the stove. Plus, the heat is more evenly distributed, reducing the chances of the jam burning. Stir the jam to help the sugar dissolve faster and remove any foam if it forms.

4
Done
Meanwhile, prepare the jars. I use the simplest method. I bring water to a boil in a pot. Then, I place a jar with a lid...

Meanwhile, prepare the jars. I use the simplest method. I bring water to a boil in a pot. Then, I place a jar with a lid into the boiling water and let it heat up for a few minutes, turning it over with tongs. I pour out the water and place the jar on a table. Be careful not to place hot jars on a cold surface to prevent them from cracking. It's better to cover the table with a towel. You can sterilize the jars using any method that is convenient for you.

5
Done
Pour the hot jam into the hot jars, using a sauce ladle. Immediately seal the jars with lids. Flip the jars upside down...

Pour the hot jam into the hot jars, using a sauce ladle. Immediately seal the jars with lids. Flip the jars upside down, close tightly with a towel, and let them cool completely. After a few days, the raspberry jam will thicken.

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