Plum jam in a slow cooker without seeds

We will cook in a slow cooker with a volume of 5 liters, with a power of 850 watts.

If you, like me, like to find pieces of fruit in jam, then choose harder fruits, even not quite ripe. They need to be cut into halves and get the bones.

Put sugar in the bowl of the slow cooker and pour water, set the "Steaming" mode for 5-10 minutes (until the sugar dissolves), then pour out the plums and bring to a boil in the same mode, again 5-10 minutes. It is important not to let the fruit boil over, and for this we carefully monitor the surface and when the first bubbles and foam appear, we take out the bowl and leave it to cool. There is no need to take out the jam in the cold, it will cool down perfectly at room temperature in about 5 hours.

Cut the ginger into pieces (or on a grater, if you don't want to find it in jam), add it to the cooled plums and put it back in the slow cooker. We cook in the multi-cooker mode, at a temperature of 120 ° C for 10 minutes, without closing the lid of the pan.

The jam is ready! For long-term storage, we unpack it into sterilized jars, cool it upside down and put it in a cool place. If we are going to taste it the other day, we just put it in the refrigerator in a clean bowl.

Bon appetit!