Strawberry jam in a multicooker
10 servings
120 minutes
Strawberry jam is a sweet memory of summer days captured in a glass jar. In Russian cuisine, it holds a special place as the sugar-soaked berries provide a vibrant aroma and rich flavor. Made in a multicooker, the jam retains the natural freshness of strawberries, transforming into a thick, shiny mass with light notes of cinnamon and a subtle tartness from lemon juice. This delicate dessert pairs wonderfully with toasts, pancakes, and pies, becoming a true treasure of summer mood in winter. The secret to its taste lies in the careful preparation of the berries and slow cooking that preserves their structure. A jar of such jam is not just sweetness but warmth, love, and traditions in every spoon.
1
Prepare all the ingredients. Small strawberries are best for the recipe.
2
Rinse the strawberries well. To completely remove sand, you can soak them in cold water for 10 minutes. Stir with your hands to separate the sand from the berries.
- Strawberry: 1 kg
3
Dry the strawberries in a sieve.
- Strawberry: 1 kg
4
Cut off the stems of the strawberries.
- Strawberry: 1 kg
5
Place strawberries in the multicooker bowl and sprinkle with sugar. Mix gently, shaking the bowl carefully to avoid damaging the berries.
- Strawberry: 1 kg
- Sugar: 700 g
6
Put a cinnamon stick in the bowl.
- Cinnamon sticks: 1 piece
7
First, you need to dissolve the sugar. To do this, close the lid and turn on the 'Heating' mode for 40 minutes.
- Sugar: 700 g
8
Turn on the 'Stewing' mode and cook the jam for about 25 minutes with the lid open. Stir the jam occasionally and remove the foam.
9
Next, add freshly squeezed lemon juice to the jam. Bring to a boil.
- Lemon juice: 50 ml
10
The ready jam can be canned while hot or allowed to cool and eaten immediately.
