Cherry jam in a slow cooker is prepared quite quickly and easily. It is worth noting that such a berry dessert is useful and very tasty. It can be used not only with tea, but also used to make sweet drinks, pastries, cakes, pastries, etc.
How to Make Redboneless Cherry Jam in a Redmond Slow Cooker
Essential ingredients for dessert:
- ripe fresh cherry (frozen can be used) - 1 kg;
- filtered drinking water - 100 ml;
- granulated sugar - 1 kg.
It is better to cook cherry jam in a slow cooker directly in the ripening season of berries. Indeed, only from ripe fruits will you have a very tasty and healthy dessert. When buying or self-collecting cherries, you should definitely pay attention to the integrity of the berries, since even a slight damaged surface of the fruit indicates that this product is wormy.
Before boiling cherry jam in a slow cooker, you should carefully sort through all the fruits, wash them in a colander, and then strip them using a special device. It is worth noting that some housewives cook such a dessert without cleansing the berries of bones. We do not recommend doing this, since they contain poisonous acid, which, if stored for a long time, can get into jam, and subsequently into the human body.
Before boiling cherry jam in a Redmond multicooker, all processed berries should be placed in an enameled large bowl, and then pour sugar in them, mix thoroughly and wait a while for the fruits to give their juice.
After the sugar has melted and the ripe cherries give their juice, they should be moved to the multicooker bowl, pour in a little drinking water, and then turn on the stewing program for 55 minutes. At the same time, do not close the lid of the kitchen appliance. To jam well cooked and not burnt, it is recommended to mix it with a large spoon every 5-10 minutes. After all the specified time, the berries should decrease in size and slightly wrinkle. In this case, the volume of syrup increases by about ¼ part.
The process of rolling and storing dessert
After the cherry jam in the slow cooker is fully cooked, it must be poured hot in sterilized jars. By the way, it is advisable to sterilize them in advance in the same kitchen device.
It is worth noting that when distributing the dessert in jars, in equal proportions one should lay out both berries and rich syrup. When all the above actions are completed, it is required to roll the dishes with sterilized lids, and then turn them over, cover with a towel and leave to cool until the next day.
Pitted cherry jam should be stored in a slightly cool and dark room (refrigerator, floor, cellar, etc.) for no more than one and a half years. If you have not peeled the fruits, then the shelf life of such a dessert is reduced to 3-5 months.