Thick strawberry jam in a slow cooker with whole berries

Lemon juice gives it a pleasant sourness and the desired thickness, and the help of a multicooker makes the process of making jam easier.

Products:

• strawberries – 1000 gr;

• granulated sugar – 1200 g;

• lemon - ½ pc.

How to make strawberry jam in a slow cooker

Pour the strawberries into a colander in small portions and place it in a bowl of cool water. We need to carefully wash the berries with our hands to remove dirt, while being careful not to damage them.

Then, remove the green leaves from the strawberries.

Carefully transfer the prepared strawberries into the multicooker bowl and sprinkle with sugar. Try not to crush the berries, then in the finished jam they will remain intact and beautiful. We alternate layers and you must have sugar on the top layer.

Leave the strawberries and sugar in the slow cooker for 120-180 minutes so that the berries release their juice.

After time has passed, use a silicone spatula to gently mix the contents of the bowl.

We will prepare strawberry jam in the “multi-cooker” mode at 100°C for 60 minutes with the multicooker bowl open.

After ten minutes, carefully mix the mixture. During the cooking process, the jam must be stirred several times so that it does not burn.

After the multicooker signals the end of the cooking process, squeeze the juice from half a lemon into the bowl, stir and use a slotted spoon to remove the foam from the jam.

The juice will not only give the jam a pleasant sourness, but will also help make its consistency thicker.

Next, we pack the product into sterile jars and seal with lids.

As a result, we get a tasty, aromatic, moderately thick jam in which the strawberries perfectly retain their shape and remain intact.

The owner of the YouTube channel “Recipes for a slow cooker from Marina Petrushenko” demonstrates how to cook strawberry jam in a slow cooker in her video.