Plum Jam in Slow Cooker: it was very easy to prepare, and I can’t even describe the delicate scent that flooded the house during those 8 hours of slow cooking. Have you ever tried preparing dishes with this simple zero-effort slow cooking method? As for jams, you don’t have to keep stirring them constantly to prevent them from sticking, which is truly wonderful: you don’t splash sugar all over the kitchen. I made 4 jars of plum jam, two small jars of 8.8 ounces and 2 slightly larger ones of 10.6 ounces, a small stock for the winter when I want to bake a pie.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4Pieces
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 438.20 (Kcal)
- Carbohydrates 113.87 (g) of which sugars 109.55 (g)
- Proteins 2.16 (g)
- Fat 0.83 (g) of which saturated 0.05 (g)of which unsaturated 0.51 (g)
- Fibers 4.60 (g)
- Sodium 0.95 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare plum jam in slow cooker
- 2.4 lbs red plums (net weight, pitted)
- 1.5 cups sugar
- 1 lemon (juice)
- 1 Golden apple
Tools
- Slow cooker
- Food scale
- Knife
- Bowl
Steps to prepare plum jam in slow cooker
If you have a Slow Cooker at home, it will be very easy to prepare jams; here is my red plum version. They are abundant on the market now and are perfectly ripe, so let’s take advantage and prepare preserves for the winter.
I removed the pits from all the plums and cut them into pieces, peeled the golden apple, and chopped it as well. In a bowl, I collected the juice formed while cutting the plums, added the lemon juice and the sugar to the mixture. After mixing all the ingredients, I put them in the Slow Cooker, set the time to 8 hours, and the mode to Low.
In the meantime, I sterilize the jars that I will use to preserve the plum jam.
How to sterilize jars?
To sterilize the jars for jam (but also pickles or various preserves like tomato sauces), I use the classic method of boiling jars in a pot, the most widespread and safe method used by our grandmothers. Place a dish towel at the bottom of a large pot, arrange the jars with their lids, cover with another towel, and fill the pot with water. Bring to a boil for 40 minutes. Once cool, remove them from the water and let them dry upside down. Surely, other methods may be faster, like the microwave or oven, but I’m not in a hurry, and I like to do things with care.
FAQ (Questions and Answers)
What is a Slow Cooker?
The Slow Cooker is a ceramic pot with an electric-powered base, designed for low-temperature and slow cooking such as low, usually cooking at 176/185 degrees Fahrenheit.
Why cook slowly?
The Slow Cooker is best for cooking stews, soups, roasts, broths, but also sauces and legumes. Slow cooking allows the food to retain liquids inside, making them tastier and tenderer.
