Raspberry jam in a slow cooker

Gently rinse the raspberries with water and put them in a bowl of a slow cooker, add water. Close the lid and set the "extinguishing" mode for 1 hour. After 30 minutes, when the berries have well let the juice, open the lid of the slow cooker and add sugar. Its mass should be equal to the mass of berries. Without stirring, close the lid of the slow cooker. Berries with sugar should be boiled in the "quenching" mode until the end of the program. Then switch the slow cooker to the "jam" mode. In this mode, cook raspberries for no more than 15 minutes. During this time, the sugar should completely melt. When the jam is boiled, open the lid of the slow cooker and pour it into sterilized jars. Depending on where raspberry jam cooked in a slow cooker is supposed to be stored, cans can be rolled up with tin lids or closed with nylon ones. Under nylon lids, jam should be stored in the refrigerator on the bottom shelf, and under tin lids – in the cellar or pantry.
Raspberry jam is best served with tea and, of course, do not forget to put aside a jar in case of a cold.