How to cook pitted cherry jam in a slow cooker

Anyone who loves cherries will certainly prepare them by any means for the future. After all, this berry decorates winter tea parties, and is also an excellent filling for various baked goods. Therefore, I propose to prepare delicious cherry jam in a slow cooker for the winter.

Any kind of cherry is suitable for its preparation. The main thing is to acquire tools for removing seeds from berries, since we will be preparing jam without seeds. You can, of course, cook this delicacy with bones, but some problems may arise. When boiling cherries, the pulp may separate from the seeds and the result is not what we expect. But if there are no devices for removing bones, this is also not scary, it is quite possible to do it yourself.

I am making cherry jam in a Redmond 4502 slow cooker. I use the Stew program. If your assistant has a special Jam mode, making it will be even easier.

It is worth warning the owners of multicooker that cherry jam can run out of the bowl far beyond its limits, if you do not control the moment of boiling. I recommend boiling the jam without leaving the bowl until boiling until you are sure it doesn’t escape. But keep in mind that when the lid is closed, the likelihood of escape increases significantly. So I cook this jam all the time with the lid open. Someone might argue that it is better to cook jam in a bowl on the stove. But on the stove we do not cover the jam with a lid! And it also runs away. In addition, you still need to stand at the stove, remove the foam and stir. In general, both on the stove and in a multicooker, jam requires attention. And if you give it to him, then it will turn out excellent in any case.

By the way, I once tried to reduce the boil of jam by changing programs. I replaced the stewing with the “Multipovar” mode, reduced the temperature to 100 degrees. And the jam stopped boiling. Then the next step was 120 degrees and it began to boil again. So I realized that the "Extinguishing" program is quite suitable and should not be replaced.

One more nuance! Don't put a lot of cherries and sugar in the bowl. You can use no more than 1 kg of berries and the same amount of sugar in a five-liter bowl. When the jam boils, it will begin to foam strongly. And this foam will not come out of the edges, if there are no more than the norm of ingredients.

1. Before cooking, I weigh the cherries and sugar, prepare the 0.5 liter jars (I steam them with the lids). I also do this in a slow cooker before making the jam. In the "Steam" mode I steam the container for about 5 minutes.
2. I soak the cherries in salt water to get rid of the worms. I take 1 tablespoon per liter of water. salt, pour in cherries with a stone, leave for 1 hour.
3. Then I rinse the cherries thoroughly in water. I take out the bones. Having tried several methods of removing bones, I settled on the simplest and most convenient - I take them out with my finger.
4. I fall asleep peeled berries with granulated sugar in a ratio of 1: 1. If the cherries are not entirely sweet to you, you can add about 100 g more granulated sugar. I give the berries to let the juice go for two to three hours.
5. The cherry is completely drowned in its own juice. This is how we need it.
6. I put it in the multicooker bowl. I stir so that the sugar does not come in a lump and does not burn. I turn on the "Extinguishing" mode for 1 hour. Cook cherry jam in a slow cooker with the lid open.
7. I skim off the foam after the jam boils. I don't close the lid at all! When the jam starts to boil, watch closely to see if it comes out of the bowl. If not, then you can go away for a while. But you still need to stir and remove the foam.
8. Pitted cherry jam in a slow cooker can be considered ready in half an hour. But to achieve a thicker syrup, it is better to cook for an hour.
9. I pour the finished jam into sterile jars. I roll up the lids immediately, then turn over and let cool. After our treat has cooled completely, it thickens enough. You will get a cherry in the thickest syrup. I made a very tasty and rich jam. I hope you can do it too.
10. In winter, cherry jam will become an indispensable delicacy during tea drinking.

Cooked cherry jam for the winter in a slow cooker will ideally complement pancakes, pancakes, pies and casseroles. It will also be a good product for making syrups, compotes and jelly.

Time for preparing - 1 hour

Infusion time for sugar with cherries - 6 o'clock

Jam cooling time - 6 o'clock

Exit - From 1400 grams of cherries, 4 half-liter jars of jam are obtained.

How to make cherry jam in a slow cooker.

How much time, effort and days the hostess needs to do everything. Wash, clean, boil and sterilize. One example for making work easier is a miracle technique, namely a multicooker. In the modern world, with its fleeting time, perpetual motion, she has become an indispensable assistant in the kitchen. It is baked, fried, boiled, stewed, steamed. Here we take a look at cooking a recipe: cherry jam in a slow cooker.

In preparing this dish, we need the following proportions of products:

Cherries, fresh or frozen - 1400 gr.

If you are a thrifty housewife and like to freeze vegetables, berries, herbs for the winter in the freezer, then you can make jam from such a berry. To do this, take out the required amount of the product and leave it for 30-50 minutes at room temperature. Then rinse it under running water through a colander. Dry a little. This option is also suitable for those housewives who have little space for storing jars of jam, but there is space in the freezer. In this way, you can make jam at the moment when there is a desire to eat it and at the same time the whole family will have enough to enjoy it. Just do not forget about the proportions (for 100 grams of cherries, about 80 grams of sugar)

We also need:

Granulated sugar -1200 gr.

And 1 tsp cinnamon.

And the multicooker itself with the "SUP" function

Step one: pour the cherries into the multicooker bowl.

Step two: Sprinkle sugar over the cherries. Add cinnamon.

Step three: Leave this mixture of sugar, cherry and cinnamon for 5-6 hours at room temperature. Cover the multicooker bowl with a clean towel to prevent dirt or debris from getting into the mixture.

Step four: set to cook the jam in a slow cooker of cherries. We close the multicooker with a lid on it. We turn on the "SUP" mode. We set the cooking time to one hour. After this stage, let cool with jam in a slow cooker. This will take about five to six hours.

Step five: pour into clean jars. Beforehand, they must be thoroughly washed and sterilized in the oven at 180 degrees for 10-20 minutes. Let the jars cool. After you have spilled the jam with a ladle in the jars, cover them with plastic or screw caps, depending on the type of jar neck. Store in a basement or refrigerator.

Jam with cherries and lemon

Grocery list:

• sugar -1 kg;
• one lemon;
• cherry berries - 1 kg.

Preparation

Step # 1. We sort out the berries and rinse with tap water. We remove the stalks. We throw out the spoiled cherries. We will use whole berries for the jam. Therefore, you do not need to pull the bones out of them.

Step number 2. Transfer the cherries to the pot. Pour in the above amount of sugar. We take a small lemon. Cut into halves. Squeeze the juice into a saucepan. And rub the zest on a grater. Then add to the cherry.

Step number 3. We put the saucepan on the stove, and cook its contents, setting the minimum heat. We are waiting for the boiling point. Now mix the ingredients. Do not forget to remove the foam. We timed 5 minutes. Then remove the pot from the stove. The resulting mass should stand for 6-12 hours. It doesn't need to be put into the refrigerator. We just cover the dishes with a clean cloth.

Step number 4. Put the saucepan with cherries on the stove again. When the contents boil, we mark for 5 minutes. Next, cover the pan and leave for 6-12 hours. But that's not all. There will be another 5-minute cooking and infusion for 6-12 hours. Only after that, the jam can be poured into pre-sterilized jars and rolled up for the winter. We remove the filled containers in the cold.

Cherry jam in a multicooker "Redmond"

Want to make a sweet dessert for the winter, but don't have much free time? It's not a problem. You can make pitted cherry jam in a slow cooker. The following is a recipe for a Redmond appliance.

Ingredients:

• 1 kg of sugar;
• 100 ml of water;
• 1 kg of cherries (fresh or frozen).

Instructions on how to prepare cherry jam in a Redmond multicooker are given below.

1. First, let's start processing berries. We sort out the fruits. Throw away the crumpled and rotten cherries. Transfer the good berries to a colander. We wash them in running water. We are waiting for the liquid to drain. Now we remove the bones. This can be done manually or using a special tool. Some hostesses prefer to cook jam without pitting the cherries. However, we do not recommend doing this.

2. Before you start preparing cherry jam in a Redmond multicooker, you need to send the processed berries to an enamel cup. Then add sugar there. Mix these ingredients well. We leave for a few hours. During this time, the fruits should release enough juice.

3. Transfer the contents of the cup to a slow cooker. Fill the sugar-coated cherries with water. We start the "Extinguishing" mode. How long should I set the timer? For about 55 minutes. You do not need to close the lid. Do not forget to stir the ingredients every 5-10 minutes. This will prevent future jam from burning. At the end of the program, the berries will wrinkle a little, and the amount of syrup will increase by ¼ part.

4. By the time the beep sounds, the cans must be sterilized. You also need to prepare the covers. Pour hot jam into jars and roll them up. Turn the container upside down and put it in a cool place.

Storage periods

Many housewives do for the winter. But not everyone knows the conditions and shelf life of the finished product. Now we will tell you about it. A suitable place to store pitted cherry preserves is in the cellar, underfloor, or refrigerator (but not the freezer). There, a sweet dessert can be up to 18 months. If you made the jam without removing the seeds from the cherries, then its shelf life is short. Only 3-5 months. Take note of this.

Cherry jam in a multicooker "Polaris"

Required products:

• 1 kg of cherries (preferably fresh);
• sugar - 1.2 kg.

How to make cherry jam in the Polaris multicooker:

1. Weigh the required amount of ingredients. We start by processing the berries. We wash the cherries with water. We remove the leaves and stalks. We take a toothpick and make punctures in each cherry. You do not need to remove the bones.

2. We start the “Multipovar” mode. Suitable temperature is 160 degrees. Fill in water and wait for the moment when it boils. Now you can add the berries. We timed 5 minutes. Put the cherries in a colander.

3. Pour water into the multicooker bowl (one and a half glasses). Add half of the specified amount of sugar. Bring this mixture to a boil. We begin to lay the cherries. After a couple of minutes, turn off the mode. We take out the bowl from the multicooker. Can be placed on a table by placing a chopping board under the bottom. We leave for 4 hours.

4. Insert the bowl together with the contents into the multicooker. We start the same mode. But we reduce the temperature to 130 degrees. When the liquid boils, add the remaining sugar. We timed 20 minutes. A timer can be set. We've got a fragrant cherry jam. The recipe in the Polaris multicooker is universal. This means that owners of other brands of appliances can also use it. The main thing is the presence of the “Multipovar” mode. The proportions of the ingredients remain the same.

Jam "Pyatiminutka"

Product set:

• sugar - 400 g;
• 200 ml of water;
• cherry with seeds - 1 kg.

Instructions

Step # 1. We don't need to cook cherry jam in a slow cooker like in the past. Everything will be much easier and faster. We sort out the berries. We remove the leaves and stalks. We send crumpled and rotten berries to the trash can. We wash the rest of the cherries in running water.

Step number 2. Pour water into a saucepan and add sugar. Cook over low heat. As soon as the liquid boils, you can remove the pan from the heat. Pour the cherry with the resulting syrup. The mass should only be brought to a boil, not boiled. Then she should stand for a while.

Step number 3. We turn to sterilization of cans. First, the container should be rinsed with baking soda. Next, heat the jars in the oven for 20 minutes. Although you can sterilize in the usual way. We pour the jam into jars up to the hangers. We roll up. We put the jars together with the contents for storage.

Finally

Now you know how to make cherry jam in a multicooker "Polaris" and "Redmond". The recipes described in the article are suitable for both beginners and experienced hostesses.

First of all, we will prepare suitable containers for the cherry jam. Glass jars with a capacity of 0.5 - 0.7 -1 liters are most suitable. We wash the cans with detergent or soda, rinse thoroughly with hot water. Then we pour over the jars with boiling water and leave to dry completely. We also rinse the metal lids with boiling water and dry them. Usually, these procedures are enough for sweet jam to be stored for a long time at room temperature, not moldy or sour.

We sort the cherries, remove the spoiled and rotten berries, and put the rest in a colander and rinse under running water. Then remove the seeds from the cherries in any convenient way.

Place the prepared cherries in a multicooker bowl, add granulated sugar, leave for an hour until the sweet syrup appears. You can do it differently - add some ordinary cold water to the multicooker, about 100 grams. However, in this case, the heat treatment time increases. After that, mix the sugar and cherries, turn on the "Stew" mode for 15 minutes. We cook the jam with the lid open, and carefully watch that it does not run away. Then we bring the cherry jam to the desired consistency in the "Baking" mode, turning it on for 10 -15 minutes. It is very important to stir the dish constantly with a wooden spoon or spatula.

We fill dry jars up to the shoulders with ready-made jam, seal them tightly with metal lids, and send them for storage in a dry, dark place.

With the advent of multifunctional kitchen gadgets, such as pressure cookers, steamers and more, cooking has become easier. Some housewives even started making winter preparations in a multicooker, stopping using the stove. Is it really more convenient this way, and is it possible to use the recipe for a classic jam or do you need a separate technology?

According to the housewives who have chosen a multicooker for preservation for the winter, this method of preparation has a very important advantage: there is no need to process food in several stages. If we talk about cherry jam in a slow cooker, then here it is possible to do with the 1st stage, instead of several boils prescribed by standard technology. Berries do not need to be cut or removed from the seeds, since they will be boiled even in this form. However, this method of creating a homemade dessert for the winter has some nuances:

• When working with a garden berry, you can do without washing: just carefully sort it out - this way the shape will be retained even with prolonged cooking.
• If you bought a cherry, you will have to rinse it, getting rid of sand, possible worms, and other unpleasant elements. This must be done carefully, without soaking for a long time.
• Try to cook the jam in small portions: the less the pan is full, the better each berry will cook. Professionals advise to pour it just enough to take no more than 1/3 of the dish volume.
• The traditional sugar-to-cherry ratio is 1.2: 1 or 1: 1, since this berry is not particularly sweet.
• If you plan to store the jam for a long time (more than the 1st winter), it is advisable to cook it without seeds. Over time, they start to release toxic substances, so the dessert can become hazardous to your health.
• Cherry jam in a multicooker can be made in the “Multipovar” mode, setting the temperature at 140-160 degrees. Alternative option - "Stewing": there is no boiling, so the mass is well infused, and the product does not lose vitamins.

Most of the recipes do not set special requirements for berries: the main thing is that they are ripe, do not have obvious signs of spoilage, and do not turn out to be eaten by worms. If you want to stuff them, it's important to select only the flavorful cherries. Even frozen fruits that are ground with a food processor are suitable for jam with the consistency of jam. The variety also does not play a role - it can only set the sugar rate.

If your kitchen device has a special Jam program, it will be even easier to cook: lay the food according to the recipe, close the slow cooker, turn it on and wait. A smart device will do everything on its own. The rest of the housewives have to select the key for each model individually. Below are the recipes that affect all modes available for making cherry jam in a multicooker. The exact time is determined by the power of the device and the desired thickness of the final product.

Seedless cherry jam for the winter

This method of creating a homemade dessert has an important advantage over the others: the finished product is suitable for baby food and baking. With sweet cherries soaked in syrup, it is good to make pies, rolls, pies, muffins, cheesecakes. The approximate yield of the product is half a liter out of every 350 g of pitted cherries. The volume of the main ingredient is based on cleaning.

• sugar and cherries - 1.5 kg each;
• water - 210 ml;
• citric acid - 1/2 tsp.

Making jam is very simple:

1. Sterilize jars with lids using an oven or multicooker ("Steam" mode).
2. Pour the sugar with water, cook on the "Cooking" mode for 10-12 minutes to get the syrup.
3. Add peeled cherries, stir. Set "Extinguishing", timer for 60 minutes.
4. It is very important to control the moment when the jam starts to boil. If you are not at the multicooker, liquid may escape. Experts advise not to lower the lid throughout the entire procedure, or use "Multipovar" with a temperature of 110 degrees instead of "Stew".
5. After boiling, remove the foam, add citric acid. Stir the mixture occasionally for an hour. If you need thick jam, increase the working time to 90-100 minutes.
6. Pour into jars, close immediately, let cool on their own.

Thick cherry jam

The dense texture of the dessert is provided by red currants, rich in gelling components. It also makes the cherry jam taste less sweet, so you can increase the sugar rate. The product obtained according to this recipe is liked by children, and when gelatin is added, it becomes a marmalade. Ingredients:

• cherry - 900 g;
• sugar - 700 g;
• red currant - 400 g.

Making a thick jam is easy:

1. Rinse the berries, de-seed the cherries. Grind with a blender.
2. The mixture is laid out in a slow cooker, covered with sugar and left for half an hour.
3. After that you need to mix it, cook with the "Multipovar" program and a temperature of 130 degrees for about an hour. The lid is closed, the steam valve is removed.
4. The mass should be distributed in jars while it is still hot.

How to cook jam in a multicooker with five-minute cherries

Experts advise preparing such a dessert in small volumes: half-liter or liter jars. For it, you need to use the following products:

• sugar - 2 cups;
• cherry - 0.5 kg;
• water - 150 ml;
• citric acid - a pinch;
• orange zest;
• vanillin - by eye.

The algorithm of actions for creating cherry jam is as follows:

1. Add sugar, add water, turn on the "Stew" program. The syrup should be allowed to boil for 3-4 minutes.
2. Add washed berries, cook with "Multipovar" for exactly 5 minutes.
3. Leave the jam under the lid to infuse (it will take 5-6 hours). Then add orange zest, repeat the cooking procedure with "Multipovar" for 5 minutes.
4. Add vanillin with citric acid, mix, pour the mass into jars.

Royal cherry jam

The dessert according to this recipe has an incredible taste, aroma and appearance. If you spend a little more time working with each berry, there will be a surprise for those who were not present at the time of the test. The classic recipe for such cherry jam in a slow cooker involves the use of walnuts, but it is allowed to replace them with almonds, cashews, and pine nuts. The second highlight is the thick consistency obtained through long boiling.

The list of ingredients is as follows:

• peeled cherries - 1 kg;
• nuts (kernels) - 0.25 kg;
• granulated sugar - 1 kg;
• lemon.

Principle of making royal cherry jam:

1. Put the washed and pitted berries on the bottom of the bowl, on top - a cap of their granulated sugar.
2. Leave until juice appears: it will take about a couple of hours. During this time, you can shake the bowl several times to better distribute the sugar between the cherries, but do not stir.
3. Turn on the multicooker, set the "Extinguishing" mode. Cook for about an hour with the lid closed.
4. After turning off the device, let the jam cool. Fill each cherry with a piece of nut: for this, the berries must be uncut, so it is advisable to remove the seeds with a special device or needle.
5. Squeeze the juice out of the lemon. Cook for another half hour or a little longer - it depends on whether you want a thick jam or not.
6. Pour the cherry mass into the jars, roll up the lids.

Frozen Cherry Multicooker Jam Recipe

A fragrant and delicious dessert is obtained not only from fresh berries, which is proved by this recipe. Some housewives are intimidated by the presence of soda, but it does not affect the taste, given its minimal amount. The purpose of the soda is to enhance the color of the berries and syrup. The set of ingredients is as follows:

• cherry - 1 kg;
• sugar - 1.3 kg;
• soda - 1 tsp;
• fresh ginger - a slice.

Technology for making jam for the winter:

1. Rinse defrosted cherries, dry. Remove pits.
2. Cover with sugar, turn on the multicooker to the "Pressure cooker" mode.
3. When the cherry mass boils, pour in water, switch to "Stew". Opening hours - one hour.
4. Pour in a grated piece of ginger, soda. Cook for another half hour.

Video: how to cook cherry jam with seeds in a slow cooker

sovets.net

The multicooker can become your assistant not only in the kitchen, but also in the country, when preserving various preparations for the winter.

Cooking jam in a multicooker can be much easier than on the stove. You do not need to do it in several approaches, like cherry jam in 3 doses.

In gentle modes, it does not boil, but slowly languishes, preserving a maximum of vitamins, but even berries with seeds are well boiled.

To prepare cherry jam in a multicooker, water is used, otherwise you cannot cook it in this device. This means that the workpiece will turn out to be watery.

We offer several recipes for the most popular multicooker models and one universal one.

Cherry jam photo recipe

Cherry jam in a Panasonic multicooker

Ingredients:

• cherry - 1 kg
• granulated sugar - 1.2 kg

How to cook cherry pitted jam in a Panasonic multicooker:

1. Sort out and rinse the cherries. Place them in a multicooker bowl. Cover with sugar.

2. We turn on the device for the "Extinguishing" program for 1.5 - 2 hours. After the signal, the cherry jam in the slow cooker is ready.

3. Pour it into sterilized jars and tighten with boiled lids.

Redmond Multicooker Cherry Jam Recipe

Ingredients:

• cherry - 1 kg
• sugar - 1 kg
• water - 100 ml

How to make pitted cherry jam in a Redmond multicooker:

1. Sort out the cherries, leaving only undamaged ones, wash and remove the seeds with a special tool.

2. Transfer to an enamel bowl and cover with sugar. Stir and wait until the ripe cherries produce juice and the grains of sand melt.

3. Move to the multicooker bowl, pour in water, turn on the "Stew" mode for 55 minutes. Do not close the unit cover. During cooking, you need jam every 5-10 minutes.

After that, the berries will wrinkle a little, and the amount of syrup will increase by about a quarter.

Then you need to pour the cherry jam into sterilized jars and roll up as usual.

Cooking cherry jam in a multicooker Polaris

Ingredients:

• 600 g pitted cherries
• 1.5 kg sugar
• 1 tsp citric acid
• 150 ml of water

How to cook cherry jam in a Polaris multicooker:

1. Place the cherries in a bowl slightly smaller than the bowl, add sugar and pour in the water. Stir and leave for 6 hours, stir again.

2. Pour water into the multicooker bowl. It should reach the first mark. Place a rag or silicone mat on the bottom. Place the container with cherries and cover.

3. Turn on the multicooker to the "Soup" program and cook for 3-4 hours.

4. Dilute citric acid with boiled water in a 1: 2 ratio. Finally, open the lid of the multicooker and pour in the solution. Cook for another 8-10 minutes.

5. Let cool and place in a warm place for 10-12 hours so that the berries are soaked in syrup. Then arrange in sterilized jars and seal with lids.

This jam recipe works great for Polaris, Philips, Redmond, Maruchi, Stadler and Scarlett models.

How to cook cherry jam in a Philips multicooker

Ingredients:

• cherry - 1 kg
• sugar - 1-1.5 kg

Cooking cherry jam in a Philips multicooker:

1. Sort out the cherries, rinse, remove the stalks and take out the seeds.

2. Put in a multicooker bowl, sprinkle with granulated sugar. If the cherries are sour, add more. Leave for half an hour for the berries to start juicing.

After half an hour, you can optionally add 200-300 g of peeled walnuts, and you will have a royal cherry jam with nuts.

3. Turn on the multicooker on the "Stew" mode, cooking time 1 hour. Roll up the finished jam in sterilized jars.

Cherry jam in a slow cooker any

If you have some other slow cooker, then the jam is easy to cook in it on the "Soup" mode.

Ingredients:

• 2 kg cherries
• 1 kg sugar
• 1 glass of water

How to make cherry jam in a slow cooker:

1. Boil the syrup, pour sugar into the multicooker bowl, add water, stir with a plastic spoon until dissolved and boil using the “Steam cooking” mode for 15 minutes.

2. While the syrup is cooking, wash and sort the berries, remove the seeds. Put the cherries in a bowl with the prepared syrup, turn on the "Soup" mode and cook for 1 hour, stirring occasionally and removing the foam.

3. Pour hot jam into sterilized jars, roll up, turn over onto lids and cover with a warm blanket.

You won't succeed in thick cherry jam in a slow cooker, but it will still be very tasty.

Marinariki.ru

Cherry jam in a slow cooker

In the summer, in the season of fruits, berries and vegetables, you need to stock up on vitamins for the whole year and eat as many of these healthy products as possible. But you also need to take care of the winter and make preparations so that later on a cold evening, opening a jar of fragrant jam, remember the sunny summer. Now we will tell you how to make cherry jam in a slow cooker.

Cherry jam with seeds in a slow cooker

Ingredients:

• cherry - 1 kg;
• granulated sugar - 1.3 kg.

Preparation

We sort out the cherries and wash them well. We put them in the multicooker bowl and add granulated sugar. We turn on the "Quenching" mode in the multicooker for 2 hours. After the sound signal, pour the jam into the jars.

Cherry and orange jam in a slow cooker

Ingredients:

• cherry - 600 g;
• orange - 1 pc.;
• sugar - 400 g

Preparation

Wash the berries and dry them on paper towels. The less water remains in the berries, the thicker the jam will come out. Then we take out the seeds from the cherries. Peel off the zest from the orange, and disassemble the pulp into slices. We cut each of them into 4 parts. Put the cherries in a slow cooker, add sugar. In the "Stew" mode, cook the jam for 20 minutes. Then add the orange and cook in the same mode for 40 minutes. At the end of the program, the jam is ready. It can be consumed immediately, or it can be put in jars and sealed.

Cherry jam in a slow cooker

Ingredients:

• cherry - 1 kg;
• granulated sugar - 1.7 kg;
• walnuts - 200 g.

Preparation

We sort out the cherries, wash them, remove the seeds. We clean the walnuts from the shell. We chop the kernels into small pieces. Put the cherries in the multicooker bowl, add sugar and leave for 30 minutes, while the cherries let the juice out. Then we turn on "Quenching" for 1 hour. After 30 minutes from the start of cooking, add the nuts and cook until the end of the program. We immediately put the hot jam in the jars and roll it up.

Frozen cherry jam in a Panasonic multicooker

Ingredients:

• cherry - 1 kg;
• water - 100 ml;
• sugar - 1 kg.

Preparation

Take the cherries out of the freezer and let them thaw. Then we transfer the berries to the multicooker pan. Pour in granulated sugar, pour in water and mix. In the "Stew" mode, cook the jam for 1 hour. At the same time, stir the jam every 10 minutes and remove the resulting foam. We pour the ready-made jam into prepared jars and put it away for storage.

How to cook cherry jam in a slow cooker

Ingredients:

• cherry - 1 kg;
• sugar - 1 kg;
• mixture with pectin - 1 sachet.

Preparation

My cherries and carefully remove the seeds. Then sprinkle the berries evenly with a mixture of pectin and mix. We transfer the cherries to the multicooker saucepan and cook in the “Soup” mode for 7 minutes, stirring occasionally. After that, add sugar, mix again and cook in the same mode until boiling. Remove the foam that forms during the cooking process and turn off the multicooker. When the jam has cooled, let it boil again in the same mode. Pour the finished cherry jam into sterile jars and twist tightly.

Slow Cooker Cherry Jam Recipe

Ingredients:

• frozen pitted cherries - 600 g;
• citric acid - 0.25 tsp;
• sugar - 1.2 kg;
• water - 160 ml.

Preparation

Put the frozen cherries in a heat-resistant dish, add sugar, pour in water and soak for about 5 hours. Then mix everything well. Pour water into the multicooker bowl to the bottom mark, put a container with a cherry mass in the bowl. We set the "Soup" mode and the cooking time is 4 hours. After a beep, which will notify us that cooking is over, add citric acid and mix well. We leave the jam to cool. Next, we keep it for about 7-8 hours, so that during this time the berries are well saturated with syrup. And only after that we pour it into sterile jars, roll it up and send it for storage.