Red currants make excellent vitamin jams, and because of high content pectin in the berries gives them a jelly-like consistency. To complement the taste of red currant, which in itself is not expressive enough, you can add something else to the jam, for example, raspberries, strawberries, black currants and even bananas. In this article you will learn how to make redcurrant jam in a slow cooker.
Cooking red currants has its own secrets and subtleties:
- The fruits of the crop ripen very quickly and can become overripe and burst in just a few days. This means that you need to harvest the crop on time, otherwise there is a risk of being left without berries.
- It is advisable to wash and cook the collected red currants immediately so that the juice does not have time to drain. You shouldn’t keep it in water, it’s better to rinse it under the tap and immediately let it drain.
- It is good to make jam from red currants without cooking, but if you decide to heat the jam, then cook it for no longer than 15 minutes so as not to spoil the taste.
- For a kilogram of red currant berries there is 1 or 1.5 kg of sugar, since the fruits are quite sour.
Redcurrant and raspberry jam in a slow cooker
The rich aroma of raspberries does not spoil the taste of currant jam, but only complements it. The abundance of vitamins in this delicacy makes it excellent medicine, a kind of natural prevention of colds and vitamin deficiency. And to make redcurrant and raspberry jam in a slow cooker you need:
- raspberries – 500 g;
- water – 100 ml;
- sugar – 1.5 kg.
The process of making redcurrant jam in a slow cooker consists of the following steps:
- We pick the red currants from the bunches and rinse them in a colander. It is also advisable to wash the raspberries. All berries should drain before cooking, but don’t mix them yet.
- Pour the currants into the slow cooker and add water. In the “Cooking” program, boil for several minutes until the berries burst.
- Then we cool them and grind them through a sieve, discarding the skin and grains.
- Pour the currant mass into a bowl and add the raspberries, whipped with a blender in fresh. Pour it in full normal sugar as indicated in the recipe.
- Now bring the jam to a boil in the “Stew” mode and cook the red currant and raspberry jam in a slow cooker for 20 minutes. This time is just enough to prepare a sterile container for seaming. We pour hot sweetness into it and seal it.
Classic redcurrant jam in a slow cooker
The most ordinary redcurrant jam, which we will prepare in a slow cooker, will have a delicate smell and sour taste, as well as a delicate jelly-like structure. To cook the delicacy, we will prepare the following:
- red currants – 1.5 kg;
- sugar – 1.5 kg;
- water – 200 ml.
Let's imagine the cooking process in the form of stages:
- We pick the berries from the branches and quickly rinse them in a colander under the tap, then put them in a multi-cooker form and fill them with water.
- We find the “Cooking” mode and boil the fruits for several minutes to soften them. When cracks appear on the berries, drain the water, cool the currants a little and crush them, and then rub them through a sieve. Remove the seeds and skins and pour the juice back into the bowl.
- Pour sugar into it and set it to cook in the “Stew” mode. Cook redcurrant jam in a slow cooker for 10 minutes, as soon as it boils.
- Roll into sterile jars.
Redcurrant jam with bananas in a slow cooker
Bananas will help you get a thicker jam, and they will also add a slightly different flavor to the treat. We will prepare this redcurrant jam with bananas in a slow cooker from:
- bananas – 5 pcs.;
- red currants – 1.5 kg;
- sugar – 1 kg.
And the cooking process is as follows:
- Before cooking, as expected, the berries should be thoroughly rinsed with running water and left in a colander to drain and dry. Then we will pick them from the bunches and put them in a slow cooker. Add 1 glass of water and boil in the “Cooking” program for several minutes until softened.
- Add water, crush the currants and rub through a sieve, thereby separating the juice from the hard seeds and skin.
- Pour the juice into the slow cooker. Peel the bananas and turn them into puree, which we also put in a bowl with currant juice.
- Pour sugar into the jam and cook redcurrant and banana jam in a slow cooker for 30 minutes in the “Stew” mode.
- Roll into sterile jars while hot.
Redcurrant and orange jam in a slow cooker
We will add oranges to this redcurrant jam, along with the zest. This way the sweetness will be more aromatic, and most importantly, healthier. For redcurrant jam in a slow cooker you will need:
- red currant berries – 1 kg;
- large oranges – 2 pcs.;
- sugar – 1 kg.
Prepare jam from red currants and oranges in a slow cooker as follows:
- We pick the berries from the bunches and rinse them in a colander under the tap. After 20 minutes, when the water has drained from them, grind them in a meat grinder or blender.
- We wash and pour boiling water over the oranges and also pass them through a meat grinder. Together with the currants, we place them in a multicooker form.
- Add granulated sugar and set the “Stew” mode.
- Cook redcurrant and orange jam in a slow cooker for 30 minutes. While the jam is still boiling, pour it into sterile jars and seal.
Redcurrant jam with pectin in a slow cooker
By itself currant jam after cooling it becomes slightly jelly-like, but you can give it an even more elastic and thick consistency if you add pectin. We will prepare red currant jam in a slow cooker using the following products:
- red currants – 1 kg;
- pectin – 3 tsp;
- sugar – 1 kg.
Let's prepare redcurrant jam with pectin in a slow cooker like this:
- We pick ripe red currant berries from the branches and wash them thoroughly, immediately pour them into a multi-cooker bowl and add 1 glass of water.
- Set the “Cooking” mode and cook for 5 minutes until the berries burst.
- Cool the currants and grind through a sieve. Throw away the grains with skins and pour the juice back into the multicooker form.
- Immediately add pectin and all the sugar indicated in the recipe.
- Remove the foam after the jam boils and cook the red currant jam in a slow cooker for 30 minutes or longer, depending on the desired thickness. It is worth noting that when hot the jam will be quite liquid, but after cooling it will thicken.
- Roll the jam into sterile jars and store in a cool place.
Redcurrant jam with cherries in a slow cooker
You can safely use two types of berries in one jam; in our recipe it will be red currants and cherries. We will grind the currants so that only the juice remains, and discard the hard grains with the skin, and we will not puree the cherries, just remove the seeds from them. We will prepare redcurrant and cherry jam in a slow cooker from:
- red currant berries – 1.5 kg;
- cherries – 1 kg;
- sugar – 1 kg.
And here step-by-step description the process itself:
- After picking the red currants from the bunches and washing them, boil them in a glass of water until soft. In a multicooker, you can use the “Cooking” program for this. Then cool, crush and rub through a sieve.
- Return the juice to the slow cooker, add sugar and cook in the “Stew” mode for 30 minutes. We use our free time to wash the cherries and remove the seeds from them.
- When the redcurrant jam in the slow cooker thickens, add the cherries and continue cooking for another 20 minutes.
- Roll the hot jam into sterile jars.
Redcurrant jam with watermelon in a slow cooker
Juicy watermelons are usually eaten fresh; there are not many recipes for their preparation. But we decided to experiment and add the pulp of this berry to currant jam. Here's what we used to make redcurrant and watermelon jam in a slow cooker:
- red currant berries – 1.5 kg;
- watermelon pulp – 1 kg;
- sugar – 1.5 kg.
Prepare red currant jam with watermelon in a slow cooker in this way:
- Wash the currants and boil them in small quantity water for about 5 minutes. To do this, set the multicooker to the “Cooking” mode. Then we cool the berries so as not to burn our hands, and rub them through a sieve. We throw away all the excess, return the juice to the slow cooker and add sugar.
- Cut the watermelon into cubes and remove the seeds. Place in currant jam.
- We activate the “Stew” program and prepare redcurrant jam with watermelon in a slow cooker for 40 minutes.
- Place in sterile jars while still boiling and roll up the lids.
Redcurrant jam in a slow cooker. Video
The owner and her family members are always very pleased with the presence of jars with home canning. If you are looking for berry jam recipes for the winter, then try making redcurrant jam (jam). This wonderful dessert, which can be used like independent dish or as a filling for baked goods. There are many recipes for making this delicious jam. Check out the best of them.
How to make redcurrant jam
The berry is rich in pectin, so it is easy to make confiture from it, even without using thickeners. Before use, the currants are sorted and washed. Then it is ground, placed in stainless steel dishes, add other ingredients and cook for some time. There are recipes for jam without heat treatment. Finished product pour into sterilized jars and close.
Redcurrant jam recipes
There are many methods for making jam from this variety of berries. In addition to currants, jam may contain other fruits: gooseberries, oranges, cherries, watermelon. There are recipes for confiture with and without cooking. By using any of the instructions you will find below, you will receive excellent taste and quality properties home product, which looks amazing in the photo.
Classic redcurrant jam recipe
- Cooking time: 4 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 289 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
The following recipe is time-tested and has been made by millions of housewives for many years currant jam on it. Jam sealed in this way will delight you all winter. Natural jam is suitable both for independent use and for adding to various desserts. The recipe is very simple, nothing but fresh red currants, granulated sugar and you won't need water.
Ingredients:
- ripe red currants – 2 kg;
- water – 4 glasses;
- sugar – 3 kg.
Cooking method:
- Rinse well, dry the berries, remove the branches.
- Boil the water. Dip the berries in it for a couple of minutes. Remove and puree using a mortar.
- Place the grated berries in a saucepan and place on low heat. Gradually add water and sugar in small portions.
- When the contents of the pan have reduced by half, remove it from the stove. Spill liquid on the floor liter jars. Cover with sterile lids.
- Sterilize for 10 minutes, roll up.
In a slow cooker
- Cooking time: 1.5 hours.
- Number of servings: 12 persons.
- Calorie content of the dish: 275 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
Not a large number of confiture can be prepared in a slow cooker if you have one kitchen appliance. The cooking process is very simple and does not take much time, it will only take an hour and a half. You will not need to monitor whether the heat on the stove is too high or whether the jam is burning. Find out how to make currant jam in a slow cooker correctly.
Ingredients:
- red currants – 2 kg;
- water – 0.4 l;
- sugar – 1 kg.
Cooking method:
- Sort the berries and wash them. Place in a multicooker container and add water.
- Cook on the “Stew” mode until boiling.
- Pour the resulting mass through a sieve into a large bowl and wipe the berries.
- Pure juice pour back into the slow cooker. Pour in the sugar. Cook the jam on “Stew” for half an hour from the moment it boils, without closing the lid. Stir occasionally and skim off the foam.
- Pour the hot syrup into sterilized, clean jars and seal tightly.
Cold way
- Cooking time: 1 hour.
- Number of servings: 12 persons.
- Calorie content of the dish: 305 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: low.
Most recipes involve cooking currant jam. However, there is one harvesting method in which the berries cannot be harvested heat treatment. Firstly, cooking this way is much faster, and secondly, red currants retain the maximum amount useful substances and vitamins without being under the influence high temperature. Learn how to make cold jam.
Ingredients:
- red currants – 2 kg;
- sugar – 4 kg.
Cooking method:
- Rinse thoroughly, sort the berries, and dry.
- Twist them through a meat grinder, puree them with a blender or rub through a fine sieve.
- Add 4 kilograms of sugar to the resulting mass. Stir until all the grains are dissolved.
- Place the hot jam into sterilized jars and cover with plastic lids. Once completely cooled, store refrigerated.
Redcurrant jam with gelatin
- Cooking time: 1 hour.
- Number of servings: 12 persons.
- Calorie content of the dish: 318 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
Red currant jam with gelatin turns out thick, rich and viscous. The jam has a jelly-like consistency, bright aroma, saturated sweet taste. Due to its thickness, jam can be eaten not only as an independent dish, but also used as a filling for homemade baked goods. Jam goes especially well in yeast pies, sand cakes, rolls, cakes.
Ingredients:
- red currants – 2 kg;
- freshly squeezed lemon juice – 4 tbsp. l.;
- filtered water – 1 l;
- gelatin – 100 g;
- sugar – 2 kg.
Cooking method:
- Dissolve gelatin in a small amount warm water. Leave for 20-25 minutes for swelling.
- Sort, wash, dry the berries.
- Grind the currants through a sieve. Place in an enamel pan and fill with water. Bring to a boil.
- Turn down the heat. Cook the berry juice without stopping stirring for 10 minutes.
- Strain the mixture through cheesecloth folded in several layers.
- Add sugar, pour lemon juice, stir.
- Place on the stove. Bring to a boil, skim off the foam, add gelatin.
- Cook, stirring. When the gelatin is completely dissolved, pour the currant syrup into sterilized jars. Roll up the lids. When jelly jam When it cools down completely, put it in a cool place.
With orange
- Cooking time: 75 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 218 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: above average.
Jam with oranges and currants of rich red color turns out to be very original in taste, with a slight sourness. Berries and citrus fruits go surprisingly well together. If you doubt this, just try making confiture once using with the following recipe. You will get an amazing dessert that can be used for any baking.
Ingredients:
- red currants – 1 kg;
- citric acid – 10 g;
- oranges – 0.8 kg;
- gelatin – 1 tbsp. l.;
- sugar – 2 kg.
Cooking method:
- Sort through and wash the currants.
- Peel the oranges. Remove all veins and membranes. Grind the pulp.
- Place the berries in an enamel pan. Add gelatin, 4 tablespoons sugar, citric acid.
- Bring to a boil, grind the currant mass through a sieve.
- Pour it out thick juice into the pan, add the rest of the sugar. Boil for three minutes.
- Add oranges. Mix thoroughly. Remove the pan from the stove.
- Pour the jam into sterilized jars and seal.
With watermelon
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 216 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: low.
Jam with watermelon pulp and ripe red currants are very tasty and even a photo with its image awakens anyone’s appetite. Making this jam is very simple and you can eat it almost immediately. Having tried confiture for the first time, you are guaranteed to want to roll up more jars for the winter to enjoy its amazing taste and aroma. all year round.
Ingredients:
- red currant – 0.6 kg;
- water – 60 ml;
- watermelon – 0.6 kg;
- corn starch– 25 g;
- sugar – 0.2 kg.
Cooking method:
- Sort out the ripe berries and wash. Grind.
- Pour currant juice without pulp into a saucepan and add sugar. Place on the stove.
- Peel the watermelon and remove seeds. Grind with a blender.
- After the sugar has completely dissolved, pour the watermelon puree into the pan. Cook for 5 minutes.
- Dissolve starch in cold water. Pour into the boiling jam in a thin stream.
- Pour the jam into sterilized jars and seal tightly. Cool in room temperature, and then put it in the cold.
With cherry
- Cooking time: 55 min.
- Number of servings: 15 persons.
- Calorie content of the dish: 316 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
Red currants and cherries go well together, and you can see this for yourself if you cook with these berries. aromatic confiture. It is perfect for sandwiches and biscuits. The jam turns out to be very beautiful in color, ruby, which is clearly visible even in the photo. Learn how to make jam with cherries and large red currants.
Ingredients:
- juicy red currants – 1.4 kg;
- sugar – 1.4 kg;
- cherries – 1.4 kg.
Cooking method:
- Sort and wash all the berries. Remove the pits from the cherries.
- Pour the currants into the pan. Add cherries. Puree the berries with a blender at maximum speed.
- Add sugar. Stir and place on the stove.
- Bring the currant puree to a boil. Cook for half an hour over moderate heat.
- Pour the jam into sterilized jars and seal.
With ginger
- Cooking time: 45 min.
- Number of servings: 12 persons.
- Calorie content of the dish: 295 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
If you put ginger in currant jam, you will be surprised at how much the taste will change; it will become several times more interesting and piquant. This jam is also added ground cinnamon. The dessert has a delicious aroma. The consistency of the jam is jelly and viscous. Toast will go with him wonderful breakfast for you or your children.
Ingredients:
- large red currants – 2.2 kg;
- cinnamon – 1 tsp;
- sugar – 2.2 kg;
- ginger – 40 g.
Cooking method:
- Grind the sorted and washed currants through a sieve.
- Pour the puree into the pan and add sugar. Place on low heat.
- From the moment of boiling, cook for 10 minutes.
- Add grated ginger and vanilla. Stir.
- Cook the jam for another 10 minutes, then remove from heat and pour into jars.
With gooseberries
- Cooking time: 45 min.
- Number of servings: 10 persons.
- Calorie content of the dish: 253 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty of preparation: low.
Gooseberries are very tasty and healthy berry, which goes well with red, ripe currants and is suitable for making jam. The jam turns out to be moderately sweet and has a pleasant light sourness. Both adults and children will enjoy jam made from gooseberries and red currants. It is easy to prepare and you will definitely cope with the process.
Ingredients:
- ripe red currants – 1 kg;
- sugar – 2 kg;
- gooseberries – 3 kg.
Cooking method:
- Wash and dry the berries. Remove the ovary and cuttings.
- Crush the gooseberries in a separate container.
- Rub the currants through a sieve. Mix it with sugar.
- Place on medium heat. Bring to a boil, continuously stirring the jam.
- Add gooseberries.
- Stirring the jam constantly, cook for 20 minutes. low heat. Skim off the foam periodically.
- Remove the pan from the heat. Pour into sterilized jars and seal.
Video
Midsummer is a hot time not only in itself, but also in terms of starting sweet preparations for the winter. Today we offer to cook currant jam in a slow cooker, and not just one - but three, because currants are red, black and white. Let every housewife be able to choose a recipe for her own variety of this wonderful berry.
Currants in any of their manifestations are the greatest treasure trove of vitamins.
Black berries are rich in vitamins C, B, K, E, P, zinc, potassium, manganese, and fiber. Tannins and anti-inflammatory substances, essential oils provide an excellent anti-atherosclerotic and diuretic effect, folic acid helps eliminate toxins. Phytoncides help in the treatment and prevention of various intestinal disorders.
Red currants boast a huge content of iron and potassium; they are indispensable for people suffering from cardiovascular diseases. The berries are ideal for preparing thirst-quenching fruit drinks; they have diaphoretic properties, help remove toxins, increase appetite and are an excellent tonic.
The rarest type of plant vitamins is white currant. Its composition is similar to its red sister, but it has an increased amount of vitamin A, which has an excellent effect on vision. Light berries also help fight cancer. No matter what kind of currants you grow, the benefits will always be there! So let's start with the preparations.
Currant jam in a slow cooker - step-by-step recipe
We need: 5 glasses of black berries, 5 glasses of sugar, one glass of water, filled to the brim.
- We wash and sort the berries.
- Place them in a colander or sieve and let the water drain.
- Pour water into the multicooker and add currants.
- In the “steaming” mode, wait for it to boil and cook the berries for 3 minutes. We disable the program.
- Add sugar, stir, close the lid. Set the “quenching” for 40-50 minutes.
- Pour the finished jam hot into sterilized jars.
- Tight closed jars wrap in warmth and leave for 24 hours. After cooling, the jam will look like jelly.
Redcurrant jam with citrus fruits
Ingredients: 1 kg of berries, 1.2 kg of sugar, one orange.
We clean the branches, wash the currants and grind them in a meat grinder (you can use a blender). In the same way, without peeling, chop the orange (you just need to remove the seeds). We load both masses into the multicooker along with sugar, mix well and set the “stew” mode for an hour and a half. Place into jars while hot.
Since white currants are quite small and difficult to pick, it is more convenient to make jam from its juice. We pass the washed berries through a juicer, mix one liter of juice in a multicooker bowl with 1.2 kg of sugar. Set the stewing program for 1 hour and 30 minutes. Pour into sterilized jars.
Currant jam in a slow cooker does not require standing at the stove and constant stirring. If you are making small quantities, a kitchen assistant will make the cooking process much easier for you.
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Since I got my Polaris multicooker, I make all my berries and fruits only in it. Thanks to the “Jam” program, this is simply mega-convenient! Today I will share my recipe for winter jelly. We will prepare it from red currants. But exactly the same thing can be cooked from black currants or raspberries. The recipe is very simple, and the jelly turns out wonderful. All you need to do is squeeze the juice out of the berries and mix it with sugar, and the multicooker will do the rest for you. I don’t think it’s right to give the ratio of berries to sugar for jelly, because it’s made with juice. Personally, I have never been able to squeeze the same amount of juice from the same number of berries. So remember simple proportion: 1 to 1. So much juice, so much sugar. Remember that we are not talking about the weight of the products, but about their volume!
- 1 glass of red currant juice,
- 1 cup of sugar
Method for making jelly in a slow cooker
To prepare red currant jelly, you do not need any additional gelling ingredients, because the berries contain a lot of pectin, which forms natural jelly.
So let's get started. Before preparing the jelly, the berries need to be washed. Wash with special care, especially if the berries are purchased, as they may have been sprayed with something, for example, to kill pests. As for the branches, I used to remove the berries from them, and this took a lot of time. So it turned out that this is not necessary at all! The branches do not interfere with the extraction of juice. I make juice without using a juicer. I take a fine sieve and grind the berries with a spoon. I think this is a method for the lazy: five minutes and the juice is ready. And then you don’t need to disassemble and wash the juicer (as soon as I remember, I’ll shudder!).
By the way, I advise you not to throw away the cake. You can cook fruit drinks, jelly, and compote on it. It turns out especially great if you add a glass of fresh raspberries.
I pour the resulting juice in portions into a measuring glass and then into the multicooker bowl. I count how many glasses I have and add exactly the same amount of sugar. I stir. I select the “Jam” mode. It is designed for an hour of operation of the multicooker, but we don’t need that much. We notice the time. After 20 minutes, turn off the multicooker.
The jelly should be poured into sterilized jars without waiting for it to cool. Screw on the sterilized lids tightly. We turn the jars upside down, and when the jelly has cooled, you can put it away until winter.
Red currant jelly prepared in a multicooker Polaris 0517AD
Natural vitamin medicines for the winter need to be prepared in the summer, and then even in the most severe cold, no cold will be scary. One of the most useful types The jam is considered currant. We will tell you why blackcurrant is so healthy and how to make jam from it in a slow cooker in this article.
Black currant occupies a leading position among vitamin berries. It contains a large amount of potassium, and the amount of vitamin C in the fruits of the crop is 4 times higher than the notorious lemons and oranges. Even 10-15 black currants a day will be enough to replenish daily dose ascorbic acid. This property makes the berries simply irreplaceable for any colds and acute respiratory viral infections.
Black currant also has a very beneficial effect on our blood. Its components are involved in the production of hemoglobin, normalize gastric acidity, have an antioxidant effect and improve metabolism. By the way, even with heat treatment, black currants retain most of their useful components, which cannot be said about any other berries.
Currants are distinguished by their bright, rich smell and beautiful deep color. Jam from it - delicious treat, which can be consumed with tea or used in baking. And although collecting, processing and cooking berries is a long and labor-intensive task, the result justifies the effort.
Before preparing any canned food, you need to take care of the utensils that will be used during cooking. It is important to properly sterilize the jars and lids, otherwise microbes will get into the jam and it will turn sour. Please note that the lids for sealing black currants must be varnished, since plain metal is strongly oxidized under the influence of berry juice. You need to cook currant jam in enamel dishes for the same reason, but a multicooker bowl with a non-stick layer is quite suitable for this purpose.
In general, when preparing blackcurrant jam, you should avoid any contact of the berries with metal. The tools used in the work must be plastic or wooden.
You need to make this jam from ripe berries, which are recommended to be collected approximately 7-8 days after they are fully ripe. It is not recommended to keep the crop on the branches for too long, since the concentration of nutrients in currants gradually decreases. Among other things, it was not on time picked berries may crumble.
Currants cannot be stored for a long time; it is advisable to prepare them in the first days after picking. If there is a need for storage, then this can only be done in the refrigerator. Before cooking, the berries are picked from the bunches, washed and laid out on a dry towel in a thin layer to dry.
Classic blackcurrant jam without water in a slow cooker
The simplest jam involves using fruit and sugar in equal parts. There is no need to add water here, because the moisture evaporates from the multicooker much slower than from the pan, so the sweetness will turn out a little runny. Currant berries boil quickly enough, and if you want them to more or less maintain their integrity, cook the delicacy in small portions - a maximum of 1.5 kg of fruit at a time. Classic vitamin jam blackcurrant in a slow cooker is prepared from the following products:
- black currant fruits – 1.5 kg;
- sugar – 1.5 kg.
Making blackcurrant jam in a slow cooker involves the following steps:
- We pick the fruits of the crop from the clusters, tear off the leaves and tails, then use a colander to rinse the berries under a tap with low water pressure. Leave to drain or lay out on a towel to dry.
- Pour the dried fruits into the container of the device and activate the “Stewing” program. We don’t add sugar yet, because we need the berries to release a little juice. It’s also not a good idea to stir them with a spoon just yet. We wait until the currants release a certain amount of liquid, add sugar. We add sugar not all, but in portions. We are waiting for it to dissolve into currant juice and add more. This way you need to use up all the sugar you need.
- Using the same program, cook blackcurrant jam in a slow cooker for about 1 hour. It needs to thicken to a suitable consistency.
- Roll the treat into a sterile container.
Blackcurrant jam in a slow cooker
Blackcurrant contains quite a lot of pectin, and it has gelling properties. Therefore, berry jam turns out similar to jelly. It won’t be difficult for you to prepare your own breakfast with this jelly; just spread the jam on crispy toast. Let's look at what we need to make blackcurrant jam in a slow cooker:
- black currant berries – 1 kg;
- sugar – 1 kg.
Let's try to make blackcurrant jam in a slow cooker:
- We tear off the blackcurrant fruits from the branches, remove the leaves and spoiled berries. Wash the prepared ingredient in a colander under the tap and place it on a towel to dry.
- We pass the dried berries through a meat grinder, and then grind them through a sieve to remove the grains and thick skin.
- Now put the currant puree into a multicooker bowl and add sugar. Immediately set it to cook in the “Stew” program.
- You need to cook this blackcurrant jam in a slow cooker until the jam becomes thick. You can adjust the thickness to your taste; in any case, after cooling, the jam will lose its fluidity and begin to resemble jelly.
- We wait to close, as usual, it must be hot and poured into sterile containers.
Blackcurrant jam with bananas in a slow cooker
Let's experiment a little with our favorite delicacy and add something exotic to it, for example, bananas. They will not spoil the taste; rather, they will make it unusual, and they will also change the consistency of the jam. To make blackcurrant and banana jam in a slow cooker we will need:
- bananas – 0.5 kg;
- black currant fruits – 0.5 kg;
- sugar – 0.5 kg.
And the cooking process itself is banal and simple:
- First, wash the blackcurrant berries, pouring them into a colander. We will need to wait about 20 minutes for the unnecessary water to drain. Then the fruits can be poured into a blender bowl or into another container where they can be whipped.
- Beat the currants together with the sugar and pour into the slow cooker.
- We remove the bananas from the peel and also grind them in a blender.
- Set the “Stew” program and cook blackcurrant and banana jam in a slow cooker for 40 minutes.
- Now we roll the sweetness into sterile small jars.
The same jam can be made without cooking, but it can only be stored in the refrigerator and not for long.
Blackcurrant and raspberry jam in a slow cooker
Five-minute jam is a special method of preparing berries and fruits, in which the fruits or their pieces remain whole and are not boiled into puree. It was called five-minute because it is customary to cook the ingredients for no longer than 5 minutes in several batches, and cool them for at least 4 hours each time. While the fruits are cooling, they absorb sugar syrup and become denser. We will prepare five-minute blackcurrant and raspberry jam in a slow cooker from the following list:
- black currants – 9 multi-cups;
- raspberries – 3 multi-cups;
- water – 300 ml;
- sugar – 15 multi-cups.
The cooking process is very simple:
- As with any jam cooking, we sort and wash the fruits, then dry them on a towel.
- Pour currants and raspberries into the multicooker, add sugar, and set to cook in the “Stew” mode. After boiling, measure 5 minutes and turn off the equipment. Cool for 4-6 hours.
- Cook raspberry and currant jam in a slow cooker according to the same scheme 2 more times.
- Preserve in a sterile container while hot.
Blackcurrant and apple jam in a slow cooker
- Wash currants in a colander and without excess water pour into a bowl where we will beat. This could be the bowl of a blender or food processor, etc. Whisk the berries together with the sugar, and then pour the resulting liquid mass into a multi-cooker container.
- Peel the apples and cut them into slices. We need them to not darken, and to do this we will squeeze the juice out of the lemon, dilute it with water and pour over the apple slices.
- In a slow cooker, boil the currant puree for 20 minutes in the “Stew” program. Then add the apples, after draining the acidified water.
- We continue to prepare blackcurrant and apple jam in the slow cooker for another 30 minutes. Then we preserve it in clean, sterilized containers.
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