Delicious raspberry jam in a slow cooker

Today I will tell you how to cook raspberry jam in a slow cooker. The process of making jam using a multicooker is quite simple, but requires your constant presence, although a modern kitchen assistant will do a lot for you.

To prepare raspberry jam in a slow cooker you will need: raspberries and sugar in a 1:1 ratio. That is, if you have 1 kg of raspberries, you need to take 1 kg of sugar.

How to make raspberry jam in a slow cooker

When starting to cook, prepare the multicooker bowl. Wash it thoroughly with detergent, wipe with a slice of lemon and rinse well. This way you will get rid of foreign odors in the bowl.

Place the raspberries in a colander, rinse gently with cold water and leave to drain.

Place raspberries in the prepared multicooker bowl and sprinkle sugar on top. Jam is prepared at low temperatures, therefore, the “Stew” mode (in some models “Soup”) is perfect for this task. Set the cooking time to 1 hour. If foam forms during the process, it must be removed with a slotted spoon.

While the jam is cooking, prepare the container. Choose the jar size depending on your family’s appetite. Both half-liter and small ones with a volume of 180 ml are perfect. Wash lids and jars with detergent (can be washed using baking soda), rinse thoroughly and sterilize.

When the cooking time comes to an end, the jam needs to be poured into jars and rolled up.

The finished jam, while still hot, is turned over, covered with a warm blanket and left to cool for a couple of days.

Homemade raspberry treats should be stored in a cool place.