Preserves, jams and marmalade - recipe

VT-4214

Preparation:
1. Choose jars, wash thoroughly - baking soda is best suited for this purpose, it removes all dirt well and is easily washed off.
2. Pour 1.5 liters of water into the multicooker bowl, install the steaming tray. Place the jars in the tray with the neck down and start the Steam cooking program for 30 minutes.
3. Fill jars sterilized with hot steam with hot, freshly prepared jam, jam, etc.
4. Close the jars with lids or parchment paper and tie with twine.
5. Well and properly cooked jam does not need additional sterilization of the jars after filling them.
6. You can store jam (jam, marmalade, etc.) at room temperature, but not in the light.
Note: Preserving homemade preserves, jams, marmalade, etc., that is, a product high in a natural preservative - sugar, means sterilizing the jars before filling them.

VT-4216

Preparation:
1. Choose jars, wash thoroughly - baking soda is best suited for this purpose, it removes all dirt well and is easily washed off.
2. Pour 1.5 liters of water into the multicooker bowl, install the steaming tray. Place the jars in the tray with the neck down and run the Cooking / Steaming program for 30 minutes.
3. Fill jars sterilized with hot steam with hot, freshly prepared jam, jam, etc.
4. Close the jars with lids or parchment paper and tie with twine.
5. Well and properly cooked jam does not need additional sterilization of the jars after filling them.
6. You can store jam (jam, marmalade, etc.) at room temperature, but not in the light.
Note: Preserving homemade preserves, jams, marmalade, etc., that is, a product high in a natural preservative - sugar, means sterilizing the jars before filling them.