Appetizing currant jam cooked in a slow cooker. Currant jam in a slow cooker: a healing preparation for the winter

Natural vitamin medicines for the winter should be prepared from the summer, and then even in the most severe cold, no cold will be terrible. One of the most useful types of jam is currant. Why blackcurrant is so useful and how to make jam from it in a slow cooker, we will tell 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 culture is 4 times higher than the notorious lemons and oranges. Even 10-15 black currants per day will be enough to replenish the daily dose of ascorbic acid. This property makes berries simply indispensable for any colds and SARS.

Blackcurrant 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 during heat treatment, blackcurrant retains most of the useful components, which cannot be said about any other berries.

Currant is distinguished by a bright, rich smell and a beautiful deep color. Jam from it is a delicious delicacy that can be consumed with tea or used in baking. And although the collection, processing and cooking of berries is a long and laborious task, the result justifies the efforts expended.

Before preparing any canned food, it is necessary to take care of the utensils that will be used during cooking. It is important to properly sterilize jars and lids, otherwise germs will get into the jam and it will turn sour. Please note that blackcurrant seaming lids must be varnished, since simple metal is highly oxidized by berry juice. You need to cook currant jam in an enamel bowl 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, any contact of berries with metal should be avoided. The tools used in the work must be plastic or wooden.

You need to make such a jam from ripe berries, which are recommended to be collected after about 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 the currant gradually decreases. Among other things, berries not picked in time can crumble.

It is impossible to store currants for a long time, it is advisable to cook it in the first days after harvest. If there is a need for storage, then this can only be done in the refrigerator. Before cooking, the berries are cut off from the brushes, 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 the use of fruits and sugar in equal parts. You don’t need to add water here, because moisture from the multicooker evaporates much more slowly than from the pan, so the sweetness will turn out to be a little watery. Currant berries boil quickly enough, and if you want them to more or less preserve their integrity, cook the delicacy in small portions - a maximum of 1.5 kg of fruit at a time. The classic blackcurrant vitamin jam in a slow cooker is cooked from the following products:

• black currant fruits - 1.5 kg;
• sugar - 1.5 kg.

Making blackcurrant jam in a slow cooker consists of the following steps:

1. We pick the fruits of the culture from the brushes, cut off the leaves and tails, then, using a colander, wash the berries under a tap with a slight pressure of water. Leave to drain or lay out on a towel to dry.
2. Pour the dried fruits into the container of the device and activate the "Extinguishing" program. We do not add sugar yet, because we need the berries to release a little juice. Don't stir them with a spoon either. We are waiting for the currant to release a certain amount of liquid, pour in sugar. Sugar is added not all, but in portions. We are waiting for it to dissolve in currant juice and add more. So you need to use up all the sugar.
3. In the same program, cook blackcurrant jam in a slow cooker for about 1 hour. It needs to thicken to the right consistency.
4. We roll the delicacy into a sterile container.

Blackcurrant jam in a slow cooker

Blackcurrant contains quite a lot of pectin, and it has gelling properties. Therefore, jam from berries turns out to be similar to jelly. It will not be difficult for you to prepare your own breakfast with such jelly, just spread jam on crispy toasted toast. Consider what we need for blackcurrant jam in a slow cooker:

• blackcurrant berries - 1 kg;
• sugar - 1 kg.

Let's try to cook blackcurrant jam in a slow cooker:

1. We will tear off the fruits of black currant from the branches, remove the leaves and spoiled berries. We wash the prepared ingredient in a colander under the tap and lay it on a towel to dry.
2. We pass the dried berries through a meat grinder, and then grind it through a sieve to remove the grains and dense skin.
3. Now we put the currant puree into a multicooker bowl and add sugar. Immediately put to cook in the "Extinguishing" program.
4. You need to cook such blackcurrant jam in a slow cooker until the jam becomes thick. You can adjust the density to your taste, in any case, after cooling, the jam will lose its fluidity and begin to resemble jelly.
5. We wait to close, as usual, it is necessary in a hot form and pour into sterile dishes.

Blackcurrant jam with bananas in a slow cooker

And let's experiment a little with our favorite treat and add something exotic to it, for example, bananas. They will not spoil the taste, rather, they will make it unusual, and besides, they will 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 is banal and simple:

1. First, wash the blackcurrants, pouring them into a colander. Approximately 20 minutes we will need to wait for the glass of unnecessary water. Then the fruits can be poured into a blender bowl or into other dishes where they can be whipped.
2. Together with sugar, beat the currants and pour into a slow cooker.
3. We extract bananas from the peel and also grind with a blender.
4. We put the "Stew" program and cook blackcurrant and banana jam in a slow cooker for 40 minutes.
5. And 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 way of preparing berries and fruits, in which the fruits or their pieces remain whole, do not boil in mashed potatoes. It was called five minutes because it is customary to cook the ingredients for no longer than 5 minutes in several passes, and each time to cool them for at least 4 hours. While the fruits are cooling, they absorb sugar syrup and become denser. We will prepare a five-minute blackcurrant and raspberry jam in a slow cooker from the following list:

• blackcurrant - 9 multi-glasses;
• raspberries - 3 multi-glasses;
• water - 300 ml;
• sugar - 15 multi-glasses.

The cooking process is very simple:

1. As with any jam, we sort out the fruits and wash them, then dry them on a towel.
2. Pour currants and raspberries into the multicooker, add sugar, set to cook in the “Extinguishing” mode. After boiling, measure 5 minutes of time and turn off the equipment. We cool 4-6 hours.
3. We cook raspberry and currant jam in a slow cooker according to the same scheme 2 more times.
4. Canned in a sterile container hot.

Blackcurrant and apple jam in a slow cooker

1. My currants in a colander and pour without excess water into a bowl, where we beat. This could be the bowl of a blender or food processor, etc. Beat the berries immediately with sugar, and then pour the resulting liquid mass into a multi-cooker container.
2. Remove the skin from the apples and cut them into slices. We need them not to darken, and for this we will squeeze the juice from the lemon, dilute it with water and pour over the apple slices.
3. In a slow cooker, boil the currant puree for 20 minutes in the "Stew" program. Then add apples, after draining the acidified water.
4. We continue to cook blackcurrant and apple jam in a slow cooker for another 30 minutes. Then we preserve it in a clean sterilized dish.

Blackcurrant jam in a slow cooker. Video

In the forests and gardens, strawberries with strawberries and victoria have already departed. The raspberry season is coming to an end. It's blackcurrant time.

Blackcurrant - very rich in vitamins. According to the content of vitamin C, it is the leader among other berries. That is why the jar black currant jam found in almost every home. What they don’t cook from it: jams, compotes, jelly, jams. And even the jam is prepared differently. Many are simply ground with sugar and frozen. How pleasant it is to drink a cup of hot tea with fresh currants in winter. And currant jam can be used as a filling for pies.

Currant is a fragrant berry, with a sweet and sour taste, therefore, jam from it is obtained with an incredible aroma. Let's cook blackcurrant jam in a slow cooker. We will cook currant jam, as well as, in the stewing mode, where there is no active boiling. We prepare currant jam in a ratio of 1: 1.5, that is, for 1 kg of berries we take 1.5 kg of granulated sugar. It all depends on the variety of berries. Ate it is large and sweet, then you can take less sugar.

Ingredients for Currant Jam:

• blackcurrant - 1 kg
• granulated sugar - 1.5 kg

How to make blackcurrant jam:

We sort and wash the berries. We fall asleep currants in a slow cooker.

Pour sugar on top, and turn on the stew mode for 1.5-2 hours.

Pour into sterile jars.

As you can see, making jam in a slow cooker is easy and simple! And in winter, you can drive teas in the evenings and raise your immunity. Well, currant pies are excellent!

The middle of summer is a hot time, not only in itself, but also in terms of the start of sweet preparations for the winter. Today we propose to cook currant jam in a slow cooker, but not one - but three, because currants are red, black and white. Let each hostess be able to choose a recipe for her variety of this wonderful berry.

Currant in any of its manifestations is the greatest treasury of vitamins.

Black berries are rich in vitamins C, B, K, E, P, zinc, potassium, manganese, fiber. Tannins and anti-inflammatory substances, essential oils provide an excellent anti-atherosclerotic and diuretic effect, folic acid helps to eliminate toxins. Phytoncides help in the treatment and prevention of various intestinal disorders.

Red currant boasts a huge content of iron and potassium, they are indispensable for people suffering from cardiovascular diseases. Berries are ideal for preparing thirst-quenching fruit drinks, have diaphoretic properties, help remove toxins, increase appetite and perfectly tone up.

The rarest variety of plant vitamins is white currant. The composition is similar to its red sister, but it has an increased amount of vitamin A, which has an excellent effect on vision. The light berry helps to fight oncology. Whatever currant you grow, there will always be benefits! Therefore, let's start preparing.

Currant jam in a slow cooker - a step by step recipe

We need: 5 cups of black berries, 5 cups of sugar, one glass of water filled to the brim.

1. We wash and sort the berries.
2. We recline them in a colander or sieve and let the water drain.
3. Pour water into the slow cooker and load the currants.
4. In the "steaming" mode, we wait for the boil and cook the berry for 3 minutes. We turn off the program.
5. Pour sugar, mix, close the lid. We set the "extinguishing" for 40-50 minutes.
6. Pour the finished jam hot into sterilized jars.
7. Tightly closed jars are wrapped in heat and left for 24 hours. Jam after cooling 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 twist in a meat grinder (you can use a blender). In the same way, without peeling, grind the orange (you only need to remove the seeds). We load both masses into a slow cooker along with sugar, mix well and set the “quenching” mode for an hour and a half. Arrange in hot jars.

Since the white currant is rather small and difficult to move, 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 program "extinguishing" 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, the kitchen assistant will greatly facilitate the cooking process for you.

Summer is in full swing, which means red currants are ripe. Someone has already harvested early varieties, someone is waiting for the ripening of late-ripening berries. The most pleasant thing is to eat redcurrant directly from the bush, you feel every vitamin)) You can make compote or jam from currants, but not everyone eats redcurrant jam because of the small seeds. I propose to prepare a dessert that has long been beloved in our family - redcurrant jelly for the winter. You can cook it in two ways - cold and hot. With a cold method, juice is squeezed out of redcurrant berries and mixed with sugar. Easier nowhere. Today I cook jelly in a hot way, so more juice is squeezed out of the currant, and the jelly will be stored longer. The set of products for making jelly is minimal - only berries and sugar! No water, only natural juice! So, to prepare delicious currant jelly in a slow cooker we will need:

Ingredients:

• Red Ribes
• granulated sugar

Redcurrant jelly recipe:

I don’t write the exact number of berries, it doesn’t matter here, take how much you eat, the main thing is then to put the amount of sugar equal to the juice.

Sort the red currant, remove the twigs, wash well. Those who do not have time to remove the branches or are completely lazy may not do this, because then we will throw out the cake anyway.

I sorted out my berries.

Put a clean red currant in a slow cooker, I have almost a whole bowl of berries, up to the top mark.

Set the “extinguishing” program to the minimum time, in Panasonic it is one hour. But it will take even less time. Our goal is for the berries to crack and release the juice, they will settle a little. Bring the berries to a boil, but do not boil, turn off the program.

It took me 20 minutes to boil a whole bowl of berries. Then throw the berries into a colander or cheesecloth, whichever is more convenient for you, and squeeze the juice well with a pusher. Strain the resulting juice (if squeezed without gauze) so that it does not contain seeds and skins.

Measure the amount of the resulting juice and add the same amount of sugar to it. Who has scales - add by weight.

When I didn’t have a scale, I measured juice in cups, and for each cup of juice I took the same cup of sugar. Pour the juice into the multicooker bowl, add the same amount of sugar, mix, turn on the “stew” program and bring the syrup to a boil.

Perhaps someone decides to use a faster program, I use extinguishing, because nothing escapes on it, but on other programs there is such a possibility.

Bring the syrup to a boil, skim off any foam. Our jelly is ready. Pour hot into jars. You can roll up the jars with metal lids for the winter, or you can close them with ordinary plastic ones, but in this case, the jelly should be stored in the refrigerator.

After some time (from several days to three to four weeks), the dessert will thicken like real jelly. The jelly thickening time depends on the currant variety, or rather on the amount of pectin contained in it, it is he who contributes to solidification.

Redcurrant jelly in a slow cooker can be eaten with tea spoons, spread on a sandwich, served with natural homemade yogurt, added to a cocktail or ice cream.

Bon appetit!!!

Thanks to Oksana Baybakova for the recipe with a photo!

In the harvesting season, do not forget that you can make delicious blackcurrant jelly for the winter. This delicacy will become not only an addition to tea, but also a cure for colds. In addition, you can make fillings for pies and other pastries from currant jelly in winter. I suggest making this blank in a slow cooker.

The principle of making jelly is to boil down a mass made from sugar, water and berries. The main thing here is to get rid of the peel and seeds in order to end up with a homogeneous jelly structure of the product. For long-term storage, jelly should be rolled up in jars of small volume. Such a blank, like other conservation, is stored in a dark, cool room.

Recipe Information

Cooking method: stewing in a multicooker Redmond 4502..

Total cooking time: 30-40 min.

Servings: one half liter jar.

Ingredients:

• blackcurrant - 1 kg
• water - 120 ml
• granulated sugar - 530 g.

Cooking method

1. 
   From blackcurrant we need to squeeze the juice. This can be done in several ways. One of them is to squeeze the juice with a juicer. But this option didn't work for me. Too juicy cake remains, not sparingly. I decided to do it differently. I immediately washed the berries and crushed them with a pusher. The resulting mass was laid out in a multicooker bowl.
2. I poured water so that the berries did not burn. Turned on the "Extinguishing" mode for 10 minutes. I don't close the lid.
3. 
   The mass boiled. Now you can squeeze juice out of it.
4. 
   This can be done with gauze (folded in several layers) or rubbed through a sieve. I used gauze. It turned out juice from currants 600 ml. You need to take the same amount of granulated sugar. To do this, I used jars to see the amount of ingredients. Then I weighed the sugar, and it turned out 530 g.
5. 
   Now the most important thing. The process of making currant jelly, or rather from juice, begins. I pour out the juice and fall asleep with sugar. I mix. I set the "Extinguishing" mode for 20 minutes.
6. 
   I'm waiting for the mass to boil. In no case do I close the lid so as not to add work to myself (to wash the multicooker from jam). When the currant boiled, foam formed. I'm filming it. Be sure to stir the contents of the bowl during the boiling process. I use a long wooden spoon. The plastic spatula from the multicooker does not suit me in this case. It is necessary to boil the liquid to a state of jelly.
7. 
   It will take a little time to boil. Currant gels quite quickly. It took me about 20 minutes on the extinguishing mode. To find out if blackcurrant jelly is ready, you need to drop a little of this mass on a plate and let it cool. If, after cooling, a sufficiently dense jelly is obtained, it can be considered ready. However, this cannot be determined in hot form, since the mass has a liquid consistency. She needs to freeze.
8. 
   I steamed the bank beforehand. Filled with boiling mass. Let cool, covered with a towel.
9. Once the jelly has hardened (it is still warm), you can roll it up. Be sure to boil the lid! And roll up the hot lid.
10. Our preparation for the winter is ready!