Lemon Jam in a Multicooker
Description
Homemade preserves keep for a long time. Making preserves has never been an easy task for me, because it takes quite a lot of time, and the kitchen gets so unbearably hot from the gas being on all the time that you want to run out of the house. But not so long ago we bought a slow cooker; I’ve already made almost every possible dish in it and decided to try it with my favorite jam. Surprisingly, everything worked the first time, so now I’ll tell you how to make lemon jam in a slow cooker. In principle, it takes about the same amount of time as on the stove, but there’s much less hassle. Now I don’t have to keep running to the kitchen to check whether my jam has burned, and the slow cooker doesn’t give off nearly as much heat. In short, I highly recommend making lemon jam in a slow cooker at home—it’s much more convenient, and the jam itself turns out incredibly delicious. 1) So, wash the lemons and put them in a bowl, pour boiling water over them, leave for a few seconds, and drain the water. Then slice the lemons thinly and remove the seeds. 2) Put the sliced lemons in the slow cooker bowl and pour in water. Select the “Multi-cook” mode, set the temperature to 160 degrees, and bring the mixture to a boil. Then reduce the temperature to 130 degrees and cook the lemons for 45 minutes. 3) When the time is up, add sugar and vanilla sugar to the bowl, mix everything, and cook the jam for another hour at the same temperature. 4) Then pour the hot jam into sterilized jars, seal them tightly with lids, and turn them upside down. Cover the jars with something warm and leave them until they have cooled completely, then store the jam in a cool place. That’s how simple life and cooking are when you have a slow cooker at home. Be sure to try making this jam in it—it really is insanely delicious. The jars keep for up to a year in a cool place.