Blueberry jam - a simple and healthy recipe. Simple, because cooking jam in a slow cooker is quick and hassle-free: no need to stand over it to stir and watch the fire. Useful, because lingonberries are one of the most delicious and healing forest berries, and its properties are preserved in the multicooker. I suggest you cook lingonberry jam in a slow cooker according to the recipe with a photo step by step.
Of course, it can also be cooked on the stove, but then you have to add water. In a slow cooker, such jam is cooked in own juice and does not burn. To do this, you need to choose the right cooking modes. Blueberry jam is one of my family's favorites. It has a pleasant sourness, and each of the added ingredients brings its own special touch to the aroma and taste. Use it when baking pies, for layering cakes and making desserts. This is a great treat for a tea party with family or friends!
Cowberry jam with lemon, honey and cinnamon
- Fresh lingonberries - 500 g;
- Granulated sugar - 300 g;
- Lemons - 0.5 pcs.;
- Natural honey - 0.5 tbsp. spoons;
- Ground cinnamon - 0.25 tsp.
Yield - 700 ml. Preparation time - 10 minutes. Cooking time - 3 hours 10 minutes.
To make jam, you need to take fresh lingonberries, granulated sugar, half a lemon, natural honey and ground cinnamon.
Pass a thoroughly washed half of a lemon (be sure to remove the seeds) through a fine grate in a meat grinder.
Wash cranberries well. Put in a multicooker bowl (I have PHILIPS HD3036), add sugar, lemon, honey and cinnamon.
Use the "Menu" button to select the "Extinguishing" mode, set the time to 1 hour and press the "Start" button. In the process of stewing, mix the jam several times. After a sound signal about the end of the previous mode, switch to the “Heating” mode for 2 hours.
Arrange the finished jam in sterilized jars, cork with boiled canning lids, turn upside down (for additional sterilization of the lids) and leave to cool completely.
Cowberry jam with apples
Ingredients:
- Lingonberries - 1 kg;
- Apples - 200 g;
- Sugar - 1 kg;
- Water - 350 ml.
How to cook lingonberry jam with apples in a slow cooker, recipe:
- I carefully wash berries and fruits. I pour the berries into a slow cooker and fall asleep with granulated sugar. Let them lie down until the juice is released.
- I cut the apples into slices and add to the berries. I advise you to choose apples depending on what kind of jam you want to get. If you like with sourness, then we take sour apples. We cut them immediately before cooking, when the berries have already released juice so that the fruits do not turn black. sour apples poorly digested. It is advisable to put them in boiling water for 10 minutes, then add to the berries.
- If you like sweet apples, immediately add them to the berries as soon as they start juice. I do this because I love sweet jams in tea and baked goods.
- I add water, stir, close the multicooker. I cook in the "Extinguishing" mode for 1.5 hours. During this time, I sterilize jars and lids in my proven way: steam. For this I have the necessary tools.
- I pour the finished hot jam into jars. I store them in a dry and cool basement.
Apples add their specific touch to the taste of jam, reducing the astringency of lingonberries. The jam is beautiful in color and keeps well.
Makes approximately 5-7 servings, depending on the appetite of the eaters.
Recipe for lingonberry jam with oranges
Lingonberries and oranges. At first glance, incompatible ingredients, but only at first glance. I will share a recipe for jam from them to prove that our northern berry and exotic fruits perfectly complement each other and make delicious and fragrant jam.
Ingredients.
- Lingonberries - 1 kg;
- Sugar - 1 kg (to taste, less can be);
- Unpeeled oranges - 1 kg.
- I take ripe, intact oranges with a thin peel. I wash well, because the peel also goes into jam. I cut with the peel and take out the bones. I grind with a blender, but you can use a meat grinder.
- I cover the clean and dried lingonberries with sugar and cook for 15-20 minutes over medium heat.
- I add oranges, after boiling, you need to cook for another 15-20 minutes.
- The jam is ready.
Jam with cranberries and oranges is thick, smooth, with a delicious citrus aroma. If homemade love jam with pieces of oranges, then the oranges need to be peeled, cut into pieces and boiled at the same time as the berry.
Ready jam can be poured into jars, closed with plastic lids and stored in the refrigerator. If we store these blanks not in the refrigerator, then it is better to roll them up, pour them still hot into sterilized dishes and cork with metal lids.
Cowberry jam with pumpkin
I didn't know you could make jam from pumpkin. I share a recipe that I learned and tasted myself.
Ingredients.
- Lingonberries - 1 kg;
- Pumpkin - 500 g;
- Sugar - 250 g;
- Cloves - 2 g;
- Cinnamon - 5 g.
Cooking:
- I'm sorting through my lingonberries.
- I cook lingonberries with sugar for half an hour.
- Add the pumpkin pieces and cook until they are soft.
To my surprise, the pumpkin jam turned out delicious. Clove and cinnamon added a spicy flavor to it. This blank will take its rightful place on the shelves of my cellar. It can be stored without sterilization in the refrigerator or after seaming in the cellar. Everyone knows how to roll up jam and repetition is not necessary.
Cowberry - delicious berry. But not everyone loves jam from it for its specific tart taste. Therefore, I shared with you recipes for lingonberry jam in a slow cooker with a photo step by step. Try it, there is a lot delicious options, choose any.
If lingonberries do not grow in your area, it's okay. You can also buy unripe berries. Experienced housewives put a red apple or a couple of ripe tomatoes next to the unripe lingonberries. Ethylene begins to be released from them. A gas that helps ripen the berry.
Which is better: jam in a slow cooker or cooked in a basin?
It is difficult to give a definite answer here. It is more convenient to cook a large amount for the winter in a basin, since the capacity of the bowl, even a large multicooker, is not enough for large volumes. Moreover, the bowl is filled by about a third or a quarter. Since lingonberry jam is considered quite rare, you can and even need to cook it in a slow cooker.
To make lingonberry jam in a slow cooker, you will need:
- Lingonberry - a jar with a capacity of 1l.
- Pear - 1 large or 2 medium.
- Sugar - about 3 multi-glasses. (480 g)
You will get about 3-4 half-liter jars of lingonberry treats for the winter. If you do not want to add pears, boil one berry, only increase the amount by one and a half to two times (depending on the capacity of the bowl).
You can cook lingonberry jam in a slow cooker like this:
Berries, of course, must be clean. Rinse gently and dry slightly. Pears cut into small slices. Put the fruit in the bowl about a third. Pour sugar, turn on "quenching" or another mode, which means slow languishing. Of course, there are models where the "jam" function is present. But the cooking algorithm does not hurt anyone to know.
Tip: If possible, remove the steam valve. It is better for moisture to evaporate so that the mass of lingonberries in the slow cooker gradually thickens. Foam will form, of course. And you need to take it off. This is the only difficulty. And the rest, it is not difficult to cook jam in a slow cooker. It will take about an hour to cook.
Guided in this way, you can cook blueberry, currant, blueberry, blackberry jam in a slow cooker. In a word, from any berry. Although a “bowl of jam” is preferable, because there is a lot.
A slow cooker, a pressure cooker, a double boiler - these modern gadgets have firmly "settled" in our kitchens. And rightly so! - Convenience and speed above all. However, there are many dishes in our culinary "piggy bank" that require long languishing. This is where the slow cooker comes in. A unique kitchen gadget that even a child can handle: the device does not fry, does not steam, does not cook, but it languishes like a real oven! Don't be lazy, look
Lingonberry is a shrub plant with branched erect stems and a creeping rhizome from the heather family. It grows in deciduous and coniferous forests, in peat bogs. Cultural forms are also known, unfortunately, this agriculture is not yet very common in the post-Soviet space. Meanwhile, lingonberries are not just a godsend for herbal medicine, as they contain many substances that are beneficial to the human body. In addition, lingonberries are not only healthy, but also a very tasty berry. Usually lingonberries ripen by September-October, the berries darken from pink to ruby red. The taste of cranberries is specific, sour-sweet-bitter, slightly astringent. Many people are happy to collect lingonberries and prepare them for the winter in various forms.
What is the best way to store cranberries?Lingonberries are excellently preserved even when fresh, without any processing, thanks to the benzoic acid they contain (which is an effective preservative in itself). You can also grind lingonberries with sugar, prepare compotes, syrups, jellies and jams. Can be harvested soaked cranberries or stewed (steamed) in the oven or in the oven - these recipes are the oldest.
Buy (or pick) berries from trusted places. Since lingonberries easily absorb radionuclides, ask for a certificate of conformity when buying.
Recipe for steamed lingonberries in the oven
Let's figure out how to properly soar lingonberries in the oven. Cooking steamed cranberries according to an old Russian recipe. We put the sorted, washed and naturally dried berries into a saucepan, which we place in the oven or a heated, but already cooling Russian oven for 2-3 hours (you can slightly open the door oven). It can be kept in the cooling oven for up to 5 hours.
Next, put the steamed lingonberries in sterilized jars and close with plastic lids. Cold for storing steamed lingonberries is an optional but desirable condition. In the cold season, you can cook delicious vitamin dishes with the addition of a small amount of sugar from harvested steamed lingonberries.
Stewed cranberries
We sort out the lingonberries and rinse thoroughly, after which we lay them out to dry on the canvas. Cleanly washed jars are sterilized with steam from the spout of a boiling kettle. We fill the jars with berries to the top, cover with metal or glass lids. Some of the berries should be ready to fill the jars to the top, since their contents will settle during the languishing process.
We put a towel or a rag in a basin (or a large saucepan), put out the jars and pour water over the “shoulders” of the jars. Carefully put the bowl on the fire.
When the water in the pan boils slowly, the berries in the jars decrease in volume (they begin to languish, that is, heat up, give juice and settle). Well, I remind you that you need to close them with glass or metal removable lids. When the berries have settled, add fresh ones. We repeat this procedure until more berries do not fit. The berries should be completely covered with juice, but bring to a boil 
the contents of the jars are not needed at all (otherwise the vitamins will be destroyed).
Typically, this process takes no more than 40 minutes. Much depends on the stove, the capacity and the size of the cans (cans from 0.25 to 1.0 l are most suitable).
When the lingonberries are sufficiently simmered, we remove the jars from the basin and close them with nylon lids and cool. The berries will settle a little more - this is normal.
In the winter-spring periods, these seriously diversify your table, maintain immunity at the right level.
Lingonberries are a real pantry of vitamins and microelements. In the people she was nicknamed "king-berry". It helps in the treatment of gastrointestinal diseases, diseases of the eyes, heart and urinary system. Cowberry - effective remedy to fight colds. To preserve the berry for the winter, it is ground with sugar, syrups and jams are boiled. old recipe- steamed lingonberries in the oven will help prepare it for the whole year and save most of the nutrients.
How to cook steamed lingonberries in the oven?
Ingredients
Cowberry 1 kg
- Servings: 1
- Cooking time: 1 minute
Lingonberries in the oven: recipe
Previously, lingonberries were harvested by keeping them in a warm Russian oven for a long time. Later, ovens were used for these purposes.
To cook steamed lingonberries, you need to sort out the berries, rinse well. Choose only ripe berries. It is advisable to select the largest ones, because during the cooking process they wrinkle and decrease in size.
We fall asleep lingonberries in a saucepan, cover with a lid and put in the oven. Preheat the oven to 160 degrees. Simmer the berries for at least two hours, then open the oven door and leave the berries in the pan for another couple of hours. They must be completely cool. Berries must be stored in a sterilized container.
Note:
- when cooking lingonberries in the oven, they lose volume, they become gray, wrinkled and unsightly in appearance. But her beneficial features are not lost;
- such a berry will be stored for a whole year even without a cold room. Banks of lingonberries can be kept at room temperature.
Steamed lingonberries taste much better than soaked lingonberries, which also retains all the beneficial properties when cooked. Honey or granulated sugar can be added to steamed lingonberries before use. It is used to prepare:
- compotes, fruit drinks, syrups;
- added to meat dishes;
- used as an ingredient in the cabbage fermentation process.
If you have the opportunity to cook in a real Russian oven, then as a result you can get even better berries in taste. Cooking time increases, the process itself remains the same as for the oven. You need to place the pan in an already cooled stove, keep it for at least three to five hours.
In the cold season, such a preparation will not only give spicy taste your dishes, will help diversify and decorate festive table, but also support the immune system, provide the body with vitamins, protect against viruses and infections.
