Cherry jam in a slow cooker. Jam in a slow cooker The best recipes for a Philips slow cooker

A slow cooker is, of course, an extraordinary thing. It replaces almost all kitchen appliances from frying pans to ovens. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But when it comes to making jam, everything is not so clear. After all, we make jam in basins, kilograms and tens of liters, and in the largest cartoon the bowl can hold at most 6 liters. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is small, and 2-3 jars are enough for the winter, you can make jam in a small helper.

Not everyone will like cooking jam in a slow cooker, if only because jam prepared in such a modern way is still not entirely authentic. The principle of making jam is boiling down the moisture from berries or fruits. When cooking in a basin without a lid, this process goes quickly, the jam thickens, becoming viscous. In a multicooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the mode. But if the appearance and consistency of the jam is not so important to you, then you can try cooking it in a slow cooker.

Handling a multicooker requires some caution. To make jam, you should not pour undissolved sugar into the bowl, as when stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, and ¼ is better, since during cooking the jam tends to escape from the multicooker through the valve cover onto the table. It is better to cook jam in the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the simmering mode. In this mode, the jam does not burn, the berries do not boil, although the jam is not too thick. It is best to remove the steam valve immediately - this will allow more moisture to evaporate from the jam. There is no need to add water as when cooking on the stove. True, a multicooker does not relieve you of the obligation to remove foam.

The slow cooker is ideal for preparing berries without sugar. Just put the berries in the multicooker bowl, set the “Stew” mode and stir occasionally, skimming off the foam. The cooking time depends on the number of berries, but in any case, cook the berries without sugar for at least an hour. Place the berries in sterilized jars and seal immediately. Before rolling, you can sprinkle a little vodka on the lids for a guaranteed result. Immediately turn the rolled cans upside down and wrap them in a blanket.

The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to seal the jars and store them in a cool place.

strawberry

Ingredients:
1 kg strawberries,
1 kg sugar.

Preparation:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Stew” mode for 1 hour. Pour into sterilized jars and seal.

Apple jam in a slow cooker

Peel the apples, cut them and place them in the multicooker bowl. Place apples in half a 2.7-liter multicooker bowl and take 500 g of sugar. Set the “Stew” mode for 2.5 hours and cook, stirring occasionally. Place the hot jam into sterilized jars and roll up.

Ingredients:
1 liter jar of currants,
1 liter jar of sugar.

Preparation:
Wash and dry the berries, add sugar and leave overnight. Place in the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. Pour the finished jam into sterilized jars and roll up.

Ingredients:
2 kg red currants,
1.5 kg of sugar.

Preparation:
Sort the berries, rinse and dry on a towel. Place in the multicooker bowl, set the “Stew” mode and wait for the juice to release. Boil without adding sugar for 20 minutes. Add sugar, stir and leave in “Keep Warm” mode. Meanwhile, prepare the jars, pour the jam and seal.

Ingredients:
700-800 g gooseberries,
3 stacks Sahara.

Preparation:
Sort the berries, cut off the dry tails and remove the branches. Place the gooseberries in a bowl, add sugar and close the lid. Set the “Extinguishing” mode for 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.

Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg sugar,
1-2 g citric acid.

Preparation:
Cover the berries with sugar and leave overnight to release their juice. The next morning, stir, transfer to the multicooker bowl, close the lid and set the “Stew” mode for 1 hour. At the end of cooking, add citric acid. Place the finished jam in sterilized jars and seal.

Ingredients:
1-liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp. instant gelatin.

Preparation:
Cover the berries with sugar and let stand until the juice releases. Stir, transfer to the multicooker bowl, set the “Stew” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to the multicooker bowl to taste (1-2 cups, depending on the acidity of the berries) and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam into sterilized hot jars and seal immediately.

Ingredients:
700-800 g apples,
300-400 g sugar,
3-5 g of citric acid.

Preparation:
Peel the apples and cut into slices. Stir in sugar and citric acid. Place the food in the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples using an immersion blender (be careful, if the “leg” of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the “Stew” program for 1 hour.

Ingredients:
600 g apricots,
300 g sugar,
½ lemon (juice).

Preparation:
Remove the pits from the washed apricots and place the fruit in a multicooker bowl. Add sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. The jam can also be prepared using the “Stew” mode, but it will be liquid. Place 3-4 apricot kernels in each sterilized jar, fill with jam and roll up.

Ingredients:
1 kg apples,
500 g sugar.

Preparation:
Wash the apples, wipe thoroughly, remove the core and cut into slices. Place half of the prepared apples in the multicooker bowl, add sugar, place the remaining apples on top and compact well. Close the lid and set the “Extinguishing” mode for 90 minutes. 45 minutes after the start of the mode, remove the steam valve. The multicooker bowl in this recipe can be filled completely, the jam will not run away.

Pear jam

Ingredients:
500 g pears,
500 g sugar,
1 tsp citric acid,
½ cup water.

Preparation:
Peel and cut the pears into slices, place in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the “Baking” mode for 20 minutes, then the “Stewing” mode for 1 hour. Place the finished jam into jars and roll up.

Ingredients:
500 g pears,
500 g oranges,
1 kg sugar.

Preparation:
Cut the pears into slices, oranges with skin into half circles. Place in the multicooker bowl, add sugar and set the “Stew” mode for 90 minutes. Remove the steam valve.

Ingredients:
2 kg pears,
2 multi-cups sugar,
5 g citric acid,
⅓ multi-cup orange peels, minced.

Preparation:
Finely chop the peeled pears and place in a slow cooker along with the orange peels. Add sugar, add citric acid, close the lid and set the “Stew” mode for 2 hours. Stir several times. Transfer the finished jam into jars and roll up.

Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange,
1 lemon.

Preparation:
Grate the young zucchini on a Korean salad grater and squeeze lightly. Scald the lemon and orange with boiling water and pass through a meat grinder. Place the products in the multicooker bowl, add sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the “Extinguishing” mode for 2 hours. Transfer the finished jam into jars and roll up.

Ingredients:
1 kg lingonberries,
1 tbsp. honey,
600 g sugar,
½ lemon
3-4 buds of cloves.

Preparation:
Place the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, minced or crushed with a blender along with the peel. Close the lid, set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, leave the jam in the “Warming” mode for 2 hours. Pour into jars and seal.

Ingredients:
700 g apples,
2 multi-cups sugar,
3 g citric acid,
1 orange.

Preparation:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Place in a multicooker bowl, add sugar, add citric acid and set the “Steam” mode. Bring the jam to a boil, switch to the “Stew” mode for 1 hour and cook until signal.

Ingredients:
1 kg plums,
3 multi-cups sugar,
2 g citric acid,
5 g gelatin.

Preparation:
Scald the plums with boiling water, peel and pit them and chop using a blender. Place in a multicooker bowl, add sugar and citric acid and bring to a boil on the “Baking” mode. Then switch the mode to “Extinguishing” for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.

Plum jam with kiwi

Ingredients:
1 kg plums,
5-6 kiwis,
1 kg sugar.

Preparation:
Remove the pits from the plums, place them in a multicooker bowl and add sugar. Set the “Baking” mode and bring to a boil. Add kiwi, cut into slices, stir and cook for another 5 minutes. Pour into jars and roll up.

Ingredients:
1 apple,
1 pear,
5 apricots,
2 multi-cups sugar,
1 tsp lemon juice.

Preparation:
Cut the fruit into slices, remove the pits from the apricots. Place in a multicooker bowl, add sugar, add citric acid and set the “Stew” mode for 1 hour.

Ingredients:
1 liter jar of blueberries,
1 apple,
3 multi cups sugar.

Preparation:
Cut the apple into cubes, rinse the blueberries and dry on a towel. Place the berries and apple slices in the multicooker bowl, add sugar and cook the jam on the “Stew” mode for an hour.

Ingredients:
1 kg pumpkin,
900 g sugar,
2 lemons (juice),
3-4 buds of cloves,
½ tsp. cinnamon,
¼ tsp. cardamom,
1 packet of vanilla sugar.

Preparation:
Peel the pumpkin and cut into small cubes. Place in a multicooker bowl, add sugar, lemon juice and spices and set the “Stew” mode for 1 hour. After the end of the mode, set the “Baking” mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.

Ingredients:
1.5 kg melon,
1 kg sugar,
1 lemon,
a pinch of ginger.

Preparation:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steam” mode until the sugar is completely dissolved. Add melon cubes and cook at the same setting until boiling. Set the “Stew” mode for 1 hour and pour into jars.

Happy preparations!

Larisa Shuftaykina

With the advent of multicookers, the process of making jam has become much easier and more enjoyable. Now you don’t need to stir the delicacy every two minutes for fear that it will burn on the pan. Thanks to the non-stick coating and uniform heating of the walls of the bowl, you just need to prepare the products, load them into the container and select the desired mode. Imagine how nice it will be to open a jar of sweet, fragrant treats in winter and remember the taste of summer!

Bright, aromatic, tasty sweetness will charge you with vivacity and positivity. To prepare apricot jam in a slow cooker you will need:

• apricots – 1 kg;
• sugar – 0.5 kg;
• lemon – 0.5 pcs.

Method for making jam in a slow cooker:

1. Rinse the apricots thoroughly under running water and remove the pits. Place the fruit in a multicooker container and squeeze the juice of half a lemon on top.
2. Pour sugar into the bowl, activate the “Stew” program on the control panel and cook the jam in the multicooker for 1 hour. Don’t forget to stir the mixture occasionally with a wooden or plastic spatula.
3. While the jam is boiling, prepare the jars. Wash them thoroughly and sterilize them. Do the same with the lids.
4. Pour the finished treat into containers and roll up. Place the jars on the table upside down and cover them with something warm on top. After about a day, when the jam has cooled slowly, store it in a suitable place.

Strawberry jam in a slow cooker

This sweet is a favorite treat for children and most adults. The delicate taste of strawberries goes well with milk or freshly brewed strong tea. The recipe below uses whole fruits, so you can later make a variety of baked goods with the berries. To make this jam in a slow cooker, you will need:

• fresh strawberries – 1 kg;
• sugar – 1 kg.

Preparing strawberry jam in a slow cooker is quick and easy, let's look at the process in more detail:

1. Remove the stems from the strawberries, place the berries in a large colander and rinse them thoroughly under running water. Leave for 15-20 minutes to drain the liquid.
2. Place the product in the multicooker bowl and pour sugar on top.
3. Close the lid of the device, turn on the “Stew” program, set the time to 60 minutes and cook the jam in the multicooker, stirring occasionally.
4. Wash jars intended for preservation thoroughly and pour boiling water over them several times. Sterilize the lids.
5. Place the finished jam in the intended container and roll it up. Place the jars with the lids down and wrap them in a warm blanket until they cool completely.

Apple jam in a slow cooker

Delicious thick apple jam can be eaten plain, spread on bread or used in preparing a variety of baked goods. Delight your family with a delicious delicacy made according to our recipe. For this jam in a slow cooker you will need the following ingredients:

• sweet and sour apples – 1 kg;
• purified water – 250-300 ml;
• juice of half a lemon;
• sugar – 0.5 kg.

Preparing jam in a slow cooker:

1. Rinse the apples very thoroughly under running water, remove the skin and cores with seeds. Don’t rush to throw away the peel – it will come in handy during the cooking process.
2. Cut the peeled fruit into pieces and place in a multi-cooker container. Pour 100 ml of water over them, turn on the “Baking” option on the panel and cook the apples for 30 minutes until they are completely soft.
3. Place the fruit peels in a suitable saucepan, pour in 200 ml of water and place on the stove. Once the liquid has boiled, cook the peels for about 30 minutes. After this time, remove the pan from the heat and strain the broth into a separate bowl.
4. The next step is to grind the apples to a puree. To do this, you can put them in a blender and beat them, or you can use a wooden pestle for potatoes. In this case, you do not have to remove the fruit from the bowl of the device.
5. Add sugar and freshly squeezed lemon juice to the finished applesauce, as well as the broth that remains from the peel. Mix all the ingredients and cook the jam in the multicooker in the “Baking” mode for about 60-70 minutes. When it reaches the required consistency, turn off the device.
6. Place the jam in clean, sterilized jars and roll up. Place the preserved food in a dark place, covered with a warm blanket.

Raspberry jam in a slow cooker

Raspberry jam is rightfully considered one of the most favorite types of jam. Ruby color, bright, rich aroma and excellent taste leave few people indifferent. Among other things, raspberries also bring considerable benefits to our body, it’s not for nothing that they are recommended to be used for colds. Let's take a closer look at the method of making raspberry jam in a slow cooker. Here's what you'll need for this:

• raspberries – 1.5 kg;
• sugar – 1.5 kg.

The process of preparing raspberry jam in a slow cooker consists of the following steps:

1. To begin, carefully sort through the berries, weeding out all that is unnecessary. Then pour the raspberries into a colander and rinse them briefly under the tap. Transfer the product to a multi-cooker bowl and add sugar on top.
2. Close the lid and select the “Extinguishing” option among the programs. Cook raspberry jam in a slow cooker for 60-70 minutes.
3. Stir the mixture several times during cooking.
4. Wash and sterilize jars with lids. Distribute the finished treat into a container and roll up. Place the jars in a suitable place with their lids facing down. Wrap the preserved food in a warm blanket or rug so that it cools slowly.
5. After about a day, store the jam in a cool place.

Orange jam in a slow cooker

If you are tired of traditional types of jam and want some variety, we bring to your attention a recipe for an orange delicacy. The bright orange color and rich citrus aroma are sure to please your whole family. To make this jam in a slow cooker, prepare the following products:

• oranges – 4-5 pcs.;
• water – 0.5 cups;
• sugar – 1 kg;
• lemon – 0.5 pcs.

Let's look at the process of making jam in a slow cooker step by step:

1. First, rinse the oranges under the tap and peel them. Then divide each fruit into slices and try to remove the partitions from them as thoroughly as possible, leaving only the pulp.
2. Place the prepared fruits in a multicooker bowl, squeeze the juice of half a lemon on top, add sugar and pour 100 g of purified water. Leave all the ingredients for about 1 hour so that the oranges release their juice.
3. After this, turn on the equipment and set the “Steam” mode. Set the time to 30 minutes. Without closing the lid of the device, wait until the mixture boils. Then stir it and cook the jam in a slow cooker for 5-7 minutes.
4. After this, turn off the equipment and let the treat cool completely. When this happens, turn on the multicooker again in the same mode and cook the jam for another 5 minutes after boiling. Repeat all steps 3-4 times.

Any type of plum is suitable for making this jam in a slow cooker. Depending on the color of the fruit, the delicacy may turn out dark or light, but the taste will be excellent in any case. Let's look at what ingredients you will need to make plum jam in a slow cooker:

• plums – 1.5 kg;
• granulated sugar – 1.5 kg;
• vanilla sugar – 1 sachet.

Preparing plum jam in a slow cooker consists of the following steps:

1. Wash the fruits under running water, divide them in half and remove the seeds. Place the plums in a multi-cooker container, add sugar and add a little vanillin or vanilla sugar.
2. Activate the “Baking” program on the control panel and cook the jam in the multicooker for 60-70 minutes.
3. When the mixture boils, stir it periodically so that it does not burn. Use a wooden or plastic spatula for this purpose so as not to damage the walls of the container.
4. While the jam is cooking, do the dishes. Wash and sterilize jars with lids. Distribute the finished treat into jars, roll up tightly and place upside down on the table. Cover the pieces with a warm blanket on top and leave them like that for a day.

Strawberry jam in a slow cooker. Video

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The multicooker creates ideal conditions for baking sponge cakes, so now you can forget that sponge cakes are not baking for beginners. Try it - you will succeed.

Oh what a cheesecake! – my colleague exclaimed when he saw the photo for the recipe. Indeed, in some ways, curd pudding resembles cheesecake. Although it is prepared not from overseas curd cheese, but from the most ordinary cottage cheese and sour cream.

A wonderful feature of multicookers is duet dishes. We can immediately prepare a hot second course and side dish. It simply saves a lot of time for busy housewives who come home late from work and still need to feed everyone. So I decided to cook a 100% winning option - stewed meat with potatoes. Instead of beef, you can also take pork, chicken, rabbit, and turkey. Standard vegetables - onions, carrots, peppers. The potatoes are steamed in meat broth and melt in your mouth.

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When a multicooker appears in the house, at first you feel timid and go to the Internet in search of even the most ordinary recipes. A year later, you are already proud of the fact that you bake biscuits and cheesecakes with regular frequency. And then comes the period of culinary research. If you're looking for something new to try, this recipe is for you. Simplicity and bright coconut flavor are what distinguishes this Arabic manna.

Many people are afraid to bake berry pies in a slow cooker: what if they don’t bake or the berries lose their juice? To prevent this from happening, you need to choose a recipe in which the dough will not only be airy, but also dense enough so that the berries do not “fall” to the bottom. It is also important to maintain a balance between berries and dough. In that regard, this pie is simply perfect.

Cooking these wings is accessible even to those who have never stood at the stove or multicooker.

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As you know, cabbage soup is the heritage of Russian national cuisine; its history goes back centuries. The appearance of cabbage soup is associated with the times when cabbage was first brought from Byzantium to Russia, and this is the ninth century. Traditionally, cabbage soup is cooked from both fresh and sauerkraut, and in both versions the result will be wonderful. I propose to cook cabbage soup from two types of cabbage, as my grandmother taught me. The dish turns out nourishing and flavorful.

Set of products for cabbage soup:

• beef – 400 g,
• white cabbage - 200 g,
• sauerkraut – 200 g,
• potatoes - 6 tubers,
• onions - 1 piece,
• carrots - 1 piece,
• tomato juice - 1 glass,
• a piece of lard
• vegetable oil - 2 tablespoons,
• garlic - a couple of cloves,
• salt,
• ground black pepper to taste,
• Bay leaf,
• greenery.

Recipe for cabbage soup in a slow cooker

As a rule, I start with frying: I chop the onion finely and grate the carrots on a coarse grater. I pour in vegetable oil, add onions and carrots and set to fry on the “fry” setting for 5-7 minutes.

At this time, I’ll take care of the potatoes, cut half of them into strips, and leave a few tubers whole, as my grandmother taught me, so that I can crush them later when they’re cooked - so the cabbage soup will be even thicker.

I pour tomato juice into the fried vegetables and let the roast simmer. Since the cabbage soup will be meat (I prefer young beef), I prepare the meat: I wash it well, dry it and cut it into small pieces.

The frying is ready, I pour hot water into it, throw in the potatoes, meat and switch from the “fry” to “stew” mode, setting the time to one hour.

In the meantime, I chop fresh cabbage and drain the excess juice from the sour cabbage (if your cabbage is too sour, you can rinse it).

And now I will share with you one trick, thanks to which the cabbage soup comes out so fragrant that my family always asks for more - I always season it with crushed garlic and lard. I chop the garlic and lard finely and finely, then chop it with a knife until it becomes a paste.

The preparatory process is complete. I catch the boiled potatoes from the broth (the ones that have been cooked whole), puree them and put them back into the saucepan along with the cabbage.

I leave it to simmer for another 20 minutes. 5 minutes before it’s ready, season the cabbage soup with lard and garlic, add salt and spices to taste. As soon as the time is up, the multicooker itself switches to the “heating” mode and I keep it in this mode for another 15-20 minutes (although this is not easy, since the magical aroma of cabbage soup spreads throughout the apartment, inviting everyone to the table). I serve cabbage soup with sour cream and herbs.

I almost forgot, I use a PHILIPS HD 3077/40 multicooker.

According to this recipe, the cake turns out very fluffy and at the same time juicy, as if it were a cupcake. But it is prepared traditionally, with yeast, with dough, according to all the canons of Russian Easter baking.

We set all sorts of tasks for our multicookers. And they can handle everything. Once you make hot chocolate in a slow cooker, you no longer try to do it on the stove, because it is not able to maintain an even temperature. And in the multicooker nothing boils over, but it warms up perfectly.

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An unusual bread recipe in a Philips multicooker for those who love experiments in baking. Rye flour, tomato juice, sweet paprika - these ingredients make the bread so fragrant that it is impossible to tear yourself away from it.

Pie for caprese salad lovers: fresh tomatoes, mozzarella and basil are the filling for this wonderful and easy-to-make pie. For satiety, add a little fried onion. But if you wish, you can do without it.

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The similarity of most multi-cooker recipes for jam and marmalade is that they are not cooked in large volumes. However, from time to time loading a new portion of berries and sugar into the multicooker means you won’t have to stand over a hot bowl of jam in the heat.

Usually, to prepare meat stew in a multicooker, the “Stew” mode is used. We will make meat and potatoes in the “Oven” mode, and it will turn out almost the same as meat in pots.

Surprise chicken breasts are especially tender when simmered in a creamy mushroom sauce.

Do you want to try a delicious dish... made from pearl barley? Add fried mushrooms and sweet peppers to it and cook the barley in a slow cooker. You've probably never eaten such tasty and soft barley before.

I don’t know about you, but I love new culinary experiences, so I don’t like to cook the same dish twice. In my search for something new, I came across a not so simple Indian recipe, which I liked so much in terms of the composition of spices that I decided to try it. And I didn’t regret it!

In the midst of June, treat yourself to a sweet and fragrant strawberry compote. It is very easy to cook in a slow cooker. And it infuses quite quickly (only an hour) thanks to the tightly closing lid, which creates the effect of a thermos.

For those who are not new to the kitchen, this dish will seem very easy to prepare. First, the rice is cooked, then the filling is prepared, and finally, everything is baked together under a cheese filling.

Before the advent of newfangled recipes for mushroom soups, in which it is now customary to pour cream, sprinkle cheese and finally grind everything into a delicate cream, mushroom soup looked exactly like this.

A witty recipe for gingerbread cookies that are cooked in a slow cooker... steamed! Surprising but true. They bake perfectly, turn out soft and very fragrant. And how good they are, you can see from the photo :)

I don’t know how this happened and what it depends on, but I grew up with a terrible sweet tooth. For as long as I can remember, I have loved sweets very much, but I can’t live without baking. Therefore, independently making a variety of sweets and delicacies has been my passion since childhood. And since we got the PHILIPS HD3077/40 multicooker, I’ve been trying to adapt all my experiences and successful recipes borrowed from friends to it. It turns out, by the way, quite well, and in some cases, in my opinion, even excellent.

All ingredients that require heat treatment are cooked in the multicooker at one time - thanks to the “Steam” mode.

I think most housewives have already appreciated their new assistant - the multicooker. By the way, I have PHILIPS HD 3077/40. But, perhaps, some will be interested to know that with the help of a multicooker you can not only cook soup or prepare pilaf, it is also quite capable of making aromatic and fluffy pastries. By the way, it turns out no worse than in a good oven.

Traditional Bulgarian layer cake in a “light version”: instead of thin layers of dough, ready-made lavash is used.

Kind, soft, fragrant and sunny bread with pumpkin, garlic-pepper oil and aromatic herbs.

We have already written more than once that it is not at all necessary to bake one large cupcake in a slow cooker, but you can put the dough in small molds and bake portioned cupcakes.

Those who are familiar with making potato cutlets can easily and simply make minced potato dumplings. All that remains is to master the art of sculpting thick sausages from this minced meat. The multicooker will do the rest for us.

An unusual recipe for meatballs - finely chopped fresh mushrooms are added to the minced meat. This is why the meatballs themselves become deliciously juicy and very, very tasty.

A simple and tasty dish that a beginner multicooker can handle. Boiled rice is mixed with sour cream and eggs, a layer of minced meat is made and baked in a slow cooker. Yummy!

If you decide to try to bake a pie for the holiday table yourself, we recommend you try this recipe, because you are unlikely to find anything simpler, and the result practically does not depend on the level of your culinary abilities.

A simple recipe for a Philips multicooker. An open pie made from ready-made puff pastry with vegetables and a light filling. Fragrant with Italian herbs. The dough is crispy, the filling is tender and juicy.

If you are tired of cutlets, we suggest preparing an interesting dish of minced chicken, similar in taste and appearance to deli ham. The recipe is very easy to implement in a slow cooker. There is nothing special to cook there. You just need to stock up on a baking sleeve.

The Philips multicooker is very good for making pies, because the temperature on the “Baking” program can be adjusted! Today we will take advantage of this opportunity by changing the temperature during the cooking process.

One of the easiest ways to whip up dinner. Yesterday's pasta is also suitable for this casserole; the rest of the ingredients can be found in any refrigerator: butter, eggs, sour cream and cheese.

A multicooker is a godsend not only for those who need to cook often, but also for housewives who like to stock up for the winter. With this device it is easy to prepare delicious jam for every taste, spending a minimum of effort and time.

The result will satisfy everyone! Of course, there are different recipes for jam in a multicooker, because it all depends on the selected berries and fruits, as well as on the model of the device.

Apricot jam recipe in a slow cooker

Ingredients for apricot jam in a slow cooker:

• 600 grams of apricots;
• half a lemon;
• 300 grams of sugar.

Preparing jam:

1. Apricots must be washed, halved and pitted. If desired, the fruits can be finely chopped, but in principle this is not necessary.
2. Then place the fruits on the bottom of the multicooker bowl, pour in the juice squeezed from half a lemon, and sprinkle sugar on top. Set the “Quenching” mode for an hour. You can also use the “Baking” mode, but in this case the lid must remain open at all times.
3. The future jam needs to be stirred periodically, especially towards the end of cooking, so that it does not stick to the bottom.
4. At the same time, it is necessary to sterilize the steamed jars and lids.
5. Pour the jam into jars, close the lid tightly and place upside down in a dark place.

Some people add almonds to apricot jam, but it gives a peculiar taste that may not appeal to everyone.

Raspberry jam in a slow cooker

Raspberry jam is traditionally one of the most beloved, because it is not only very tasty, but also healthy: during the cold season you cannot do without it.

Ingredients for raspberry jam in a slow cooker:

• 1 kilogram of raspberries;
• 1 kilogram of sugar.

Preparing jam:

1. Pre-sort the berries to remove all debris, as well as spoiled raspberries, which can spoil the taste. After that, put everything in a slow cooker, pouring a kilogram of sugar on top.
2. Set the appliance to “Extinguishing” mode for an hour, leaving the lid closed. You need to stir the jam at least 2-3 times during this time so that it does not burn.
3. Steam sterilize the jars and boil the lids.
4. Pour the jam into hot jars, roll them up, and turn them over onto the lid. After a day they should be moved to a cool place.

Sometimes a little lemon juice or citric acid is added for taste.

Cherry jam recipe in a slow cooker

It is valued for its unique taste and pleasant “sourness”, so its popularity is not inferior to strawberry or raspberry.

Ingredients for cherry jam in a slow cooker:

• 1 kilogram of sugar;
• 100 ml of clean water;
• 1 kilogram of cherries (you can use both frozen and fresh berries).

Preparing jam:

1. Carefully sort the berries to remove all twigs, leaves or spoiled cherries, wash them, and then pour them into the bottom of the multicooker bowl.
2. Add water and sugar, mix everything thoroughly, then close the device with a lid. Set the “Quenching” mode for 1 hour. Periodically you need to remove the resulting foam and stir the jam.
3. Sterilize jars and boil lids to kill germs. Pour hot jam into prepared containers, roll up, and place on lids in a dark place.

If you want to get jam without seeds, you will have to remove them first, and this is a rather painstaking task. Usually the berries are boiled as is, without being divided into pieces.

Plum jam recipe in a slow cooker

To make plum jam, you can take both white and dark fruits: the taste will not suffer from this. The amount of granulated sugar can also be varied - those who love sweets can increase the amount to 1.5 kilograms.

Ingredients for plum jam:

• 1 kilogram of fresh or frozen plums;
• 1 kilogram of sugar.

Preparing jam:

1. First of all, you need to deal with the plums: wash them, sort them, divide them into halves and remove the pits. Frozen fruits are ready immediately, they don’t even need time to thaw.
2. Place all the plums in a slow cooker, cover with sand and set the “Stewing” or “Baking” mode for an hour. In the latter case, the lid must be left open all the time.
3. The jam should be stirred periodically to prevent it from sticking to the bowl and burning.
4. Sterilize jars for plum jam and lids, then roll everything up and put it in a dark place. It is best to place the jars upside down.

Often a little water or lemon juice is added to the jam for taste, but usually no additional liquid is required, but a slight “sourness” will not hurt the plums.