Won't burn and will be thick: how to make the perfect jam in a multicooker

Summer is the time when all housewives prepare berries, fruits and vegetables for the winter. Salads are canned, delicious, flavorful jams are made, and vegetables are pickled, frozen and dried.

Food blogger Halyna Artemenko shared the secrets of making any jam in a multicooker that won't burn and will be tasty and thick on Instagram.

Main tip: cook the jam in several stages. Thus, it will be thick and tasty!

How to prepare jam in a multicooker:

1. Wash the berries or fruits and remove the seeds.

2. Put them in the multicooker.

3. Turn on the stewing mode (it allows the moisture to evaporate actively, but it is not too high to burn the jam).

4. Cook the jam in several stages until it becomes thick.

5. Put the hot jam into sterile jars.

6. Put the jars in a saucepan, put a kitchen towel or paper towels on the bottom of the pan in several layers, and cover with warm water so that it reaches the shoulders of the jars.

7. Cover with lids and bring to a boil over medium heat.

8. Then cover the pan with a lid, reduce the heat and sterilize for 30 minutes or more depending on the size of the jars.

9. Close with lids tightly and cool them by wrapping them in a blanket and turning them upside down.