Vitamin preparation: currant jelly in a slow cooker for the winter. Jam in a Panasonic multicooker

Today, there is a multicooker in almost every home.

This device is versatile and really saves time for modern housewives, it can cook a lot of delicious dishes: soups, cereals, roasts, pastries.

Various jams are also cooked in a slow cooker, but in this case there are several significant nuances that you should pay attention to.

Currant jam in a slow cooker - general principles of cooking

Despite the fact that a slow cooker can replace many kitchen appliances and you can cook almost everything in it, not many housewives decide to cook jam in it. And all why? Because if a woman has already entered the kitchen to prepare a sweet delicacy for the winter, then this occupation turns into a large-scale process: basins of berries, bags of sugar, jars of jam. And in a slow cooker, even in the largest one, you can’t make a lot of jam, if only for the pleasure of drinking tea with a delicious dessert.

Another disadvantage is not quite the right way to make jam. Still, the point in harvesting is to evaporate moisture from the berries. When cooking in pans, this process occurs quite quickly: the jam languishes, the moisture evaporates, the mass thickens. In a slow cooker, all the moisture does not have time to evaporate, which, accordingly, affects the consistency and appearance of the jam. But the preparation does not turn out worse, it just differs from the jam we are used to.

In addition, making jam in a slow cooker does not exempt from removing the foam, otherwise the berries strive to “run away” here too. This also becomes the reason that the multicooker bowl cannot be filled more than 3/4, and preferably 2/4 parts.

It is also worth paying attention to such a moment: it is desirable, in order not to damage the multicooker bowl, to fill the sugar not with grains, but already in dissolved form. This means that it is better to withstand the prepared currant berries, sprinkling them with sand a little in the basin before falling asleep. Plus, you should use special silicone spoons and ladles for mixing and skimming.

Cooked currant jam in a slow cooker, like any other similar one, should also be rolled up in sterilized jars, cooled, and then put away in a cool place.

1. Blackcurrant jam in a slow cooker

Ingredients:

One and a half kilograms of berries;

Ingredients can be taken in larger or smaller quantities, the main thing is to observe the ratio of one to one.

Cooking method:

1. Carefully sort out the currants, removing all leaves and branches.

2. Put the berries in a colander, rinse.

3. Pour the prepared, dried currants into the multicooker bowl.

4. Pour granulated sugar to the berries.

5. Close the multicooker with a lid, set the "Extinguishing" mode.

6. Cook blackcurrant jam in a slow cooker for one hour.

7. During cooking, prepare the dishes: rinse and sterilize jars and lids.

8. After the beep, open the lid of the multicooker, stir the jam. Pour it into clean jars, roll up.

9. As soon as the delicacy has cooled, put the jam in the refrigerator for storage.

2. Blackcurrant jam with mint in a slow cooker

Ingredients:

Five glasses of currants;

Seven glasses of sugar;

Mint leaves;

Half glass of water.

Cooking method:

1. Sort and rinse freshly picked currants.

2. Transfer the clean berries to the multicooker bowl.

3. Pour in half a glass of cold water, set the "Extinguishing" mode, simmer the berries in water for half an hour.

4. Pour in granulated sugar, mix thoroughly.

5. Cook in the same mode for another hour, putting washed mint leaves to taste in the jam 10 minutes before cooking.

6. When the slow cooker notifies you with a sound signal about the end of work, mix the jam well again, carefully remove the mint leaves. If you leave them, the mint will give the jam a specific bitterness over time, so be sure to remove this ingredient before rolling.

7. Pour the finished dessert into a sterilized container, tightly seal with lids.

8. After the blackcurrant jam has cooled, put it away for storage.

3. Blackcurrant jam with raspberries in a slow cooker

Ingredients:

Two kilograms of currants;

Half a kilo of raspberries;

Two kilograms of sugar;

One and a half glasses of water.

Cooking method:

1. Go through both types of berries: both raspberries and currants.

2. Rinse the berries, peeled from twigs and leaves, and place them in different bowls.

3. Pour half a kilo of sugar into the raspberries, set this bowl aside until all sugar grains are completely dissolved.

4. Transfer the raspberry mass to the multicooker bowl, set the “Extinguishing” mode, leave for 10 minutes.

5. Pour another half a kilo of sugar to the raspberries, cook for another 10 minutes.

6. Now add currants, mix. Cook as usual.

7. After an hour of stewing, pour the boiling jam into sterile jars. Close the container hermetically with lids.

4. Five-minute jam from blackcurrant, orange and banana in a slow cooker

Ingredients:

Two bananas;

two oranges;

A kilogram of currants;

A kilogram of sugar.

Cooking method:

1. Peel the banana. Cut the pulp into small cubes.

2. After removing the peel from the orange, divide the fruit into slices. Carefully, trying not to crush the fruit, remove the white film. Cut into the same cubes as the banana.

3. Sort the currants well and rinse.

4. Mix all prepared ingredients in one deep bowl.

5. Sprinkle with granulated sugar, put it in the refrigerator for 2-3 hours so that the sand dissolves in the juice secreted by fruits and berries.

6. Transfer the aromatic mixture to the multi-cooker bowl, set the “Multi-cook” mode.

7. Simmer the jam for 15 minutes, then place the delicacy in sterilized jars. Roll up.

5. Redcurrant jam in a slow cooker

Ingredients:

A kilogram of currants;

A bag of pectin;

One and a half kilograms of granulated sugar.

Cooking method:

1. To prepare delicious redcurrant jam in a slow cooker, you first need to thoroughly sort out the berries themselves, removing spoiled, heavily contaminated, as well as leaves and branches.

2. Put the sorted currants in a deep container, pour one and a half kilograms of granulated sugar.

3. Grind the mass with an immersion blender. It should become homogeneous.

4. Transfer the berry mixture to a slow cooker, add a bag of pectin. Stir.

5. Set the mode to "Soup" or "Cooking". You can not close the lid of the multicooker, because as soon as the mass boils, it will immediately need to be decomposed into sterilized jars and rolled up.

6. Red and black currant jam with apples

Ingredients:

300 grams of blackcurrant;

300 grams of red currant;

Half a kilo of apples;

1.2 granulated sugar;

Two tablespoons of lemon juice.

Cooking method:

1. Wash and separate red and black currants from branches and leaves.

2. Rinse the apples well and cut into medium-sized slices, sprinkle the slices with lemon juice so that they do not darken. If the skin of the fruit is harsh, it is better to peel it.

3. Put all the currants into the bowl of a stationary blender, chop.

4. Mix the currant mass with sugar, let the mass stand in this form for one hour.

5. Transfer the jam grated with sugar into a multi-cooker bowl, cook after boiling in the "Soup" mode for five minutes.

6. Put prepared apples to the berries. Cook on the same mode, stirring, 15-18 minutes.

7. Roll the finished jam into sterilized jars.

8. This delicacy is great for making various pies, pies and tarts. The aroma and color of the jam is very interesting and appetizing. Also, sweetness is tasty and good as an addition to tea.

7. Pie with currant jam in a slow cooker

Ingredients:

100 grams of sweet butter;

Two eggs;

Half a glass of sugar;

Two and a half glasses of flour;

A teaspoon of baking powder;

200 grams of currant jam.

Cooking method:

1. To soften the butter, remove it from the refrigerator on a plate 30-40 minutes before cooking. Cut the butter into cubes.

2. In a bowl of a suitable size, mix the sugar with the egg. Mix with a fork first, then beat with a whisk.

3. Add oil, knead the mass again with a fork.

4. Mix the sifted flour with the baking powder.

5. Gradually pouring flour into the egg mixture, knead a soft, not tight dough.

6. Wrap the dough, rolling it into a ball, in a film, put it in the refrigerator for an hour.

7. Divide the settled dough into three parts.

8. Roll out a small layer from two parts, lay it on the bottom of the multicooker, smooth it with your hands, making the sides three centimeters.

9. Put jam on the layer.

10. Put pieces of dough on top of the currant jam, which you need to pinch off in small portions from the remaining dough.

11. Cook the cake by setting the “Baking” mode for 1 hour and 15 minutes.

12. Do not rush to take out the cake after the beep: it may break. Let it cool right in the bowl, then carefully remove it to a flat dish and cut into portions.

It is best to collect currants in a small container, otherwise the lower berries will crumple under the weight of the upper ones.

It is quite difficult to sort out currants. In addition, you need to act carefully so as not to crush all the berries. It is best to combine cleansing and washing. To do this, put some currants in a colander, rinse, separate the berries from branches and leaves, put the currants in a basin. Then lay out a few berries again, rinse and sort. And so on, until all the currants run out. One thing is good: not so many berries are required to make jam in a slow cooker.

Following any of the above instructions, you can also make jam from berry mixes: currants go well with any berries and fruits.

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.

Kitchen helpers manufactured by Redmond are in great demand on the home appliance market. With the help of multifunctional dishes, you can also make jam. The main condition is to strictly follow the instructions of the recipe so as not to spoil the dessert.

Features of making jam in a slow cooker

If you decide to cook sweets using a slow cooker, you need to know about some of the features of the process:

• This kitchen appliance has a relatively small capacity, so you won’t be able to make a lot of jam.
• You need to cook a sweet dish on modes that will make it languish. These include "Soup" and "Stew". The choice of one of them depends on the model of your device.
• Cooking jam in a slow cooker will not be as fast as in a large pot on the stove. The secret is that the device evaporates the liquid more slowly.
• Filling the bowl is not recommended for more than a third. Following this rule will help prevent a large amount of product from leaking out of the appliance.

How to cook jam in a Redmond slow cooker

In the Redmond kitchen device, you can make jam from a variety of fruits and berries. You will have to carry out the process by setting the options that are indicated by the recipes. It is very important to carefully follow the instructions and stir the mass from time to time so that it does not burn. To do this, use a special spatula, which will help to avoid damage to the coating of the bowl.

Strawberry jam in a slow cooker

Making strawberry jam in a Redmond slow cooker will require the following components:

• granulated sugar - 1 kg;
• strawberries - 1000 g.

Recipe for strawberry jam in the Redmond slow cooker:

1. Berries must be sorted out, selecting only ripe ones, removing leaves and stalks. Rinse the peeled fruits by placing them inside a colander. It is necessary to lower the container with strawberries several times inside the dish filled with water.
2. Transfer the prepared berries to the bowl of the Redmond multicooker. Sprinkle with sugar and leave for 10 hours or overnight so that the strawberries have time to release the juice.
3. Place the bowl inside the machine. Find the button on how to turn on the Redmond multicooker, click on it. Set the appliance to Baking or Soup mode. Boil strawberries for half an hour. After the beep, let the jam cool down for a few hours. Then, set the timer for another 10 minutes.
4. Pour the product into sterilized jars, close the lids and let cool under a towel.

How to cook jam in a blackcurrant slow cooker

You can make a delicious blackcurrant sweet using the Redmond multicooker using the following components:

• currant - 1.1 kg;
• sugar - 500 g;
• water - 150 ml.

Instructions on how to cook:

1. Currant fruits need to be sorted out and washed. Crush the selected ingredients inside the bowl.
2. Place the resulting mass in the bowl of the apparatus, fill it with water and switch the device to the baking or stewing mode. Berries need to cook for 10 minutes.
3. When the time is up, turn off the multicooker, wait until the substance cools down.
4. Put the mass in cheesecloth or a fine sieve and wipe. Pour the resulting liquid into the apparatus, pour sugar. Turn on the mode used earlier again, set the timer for 20 minutes.
5. While the syrup is cooking, watch the foam that forms - it needs to be skimmed off.
6. Sterilize the container for jelly, pour hot substance into it, roll up the lid.

How to cook pitted cherries

To make a blank of pitted cherries for the winter, take the following components:

• granulated sugar - 1000 g;
• water - 0.1 l;
• cherry - 1000 g.

Cooking method:

1. Rinse the selected berries under running water in a colander, leave to drain the water.
2. Pour the dried fruits into an enameled bowl and sprinkle with sugar. Leave the cherry until it releases juice.
3. Transfer the cherries from the cup inside the Redmond multicooker bowl and fill with water. On the panel, set "Extinguishing", on the timer, measure 55 minutes.
4. The lid of the apparatus does not need to be closed so that steam escapes and the substance becomes thick. It is important to stir the jam periodically to avoid burning.
5. While cooking sweets, prepare the jars: you need them to be sterilized. After the beep of the device, pour the jam into hot vessels, roll up. Put the jars in a cool place.

How to cook with apples

Apple jam in the Redmond M90 slow cooker is cooked from 2 components:

• sugar - 1500 g;
• apples - 1500 g.

Way to cook:

1. Wash apples well and pat dry with paper towels. Cut the fruit into cubes or slices, while removing the core.
2. Place fruit pieces inside the device, add sugar. On the device, set the "Extinguishing" mode for half an hour. Do not close the lid. During this time, the mixture should boil. If this does not happen, change the mode to "Baking".
3. During the cooking process, periodically stir the apple sweetness.
4. Jam that has boiled must be placed in sterilized jars, rolled up with metal lids.

Raspberry

You can make a delicacy from raspberries from the components:

• sugar - 1 kg;
• raspberries - 1 kg.

Step-by-step instructions for making jam in the Redmond slow cooker:

1. Only ripe, peeled berries that have retained their integrity will be used for jam, so they need to be sorted out before cooking.
2. Place the selected raw materials inside the device, add granulated sugar.
3. Close the lid of the appliance, set the “Extinguishing” function for 60 minutes. When cooking, the jam will need to be stirred several times.
4. Immediately after the multicooker gives a signal about the end of the process of forming a sweet product, it must be poured into jars. Prepare the container in advance by sterilizing it. Screw the vessels with a viscous liquid with metal lids.

From oranges

Gourmets will like jam from oranges with pears, the composition of which includes the following ingredients:

• pears - 0.5 kg;
• granulated sugar - 1 kg;
• oranges - 0.5 kg.

Cooking method:

1. Wash the pears, clean the seeds from the fruits. Cut each fruit into small pieces.
2. Cut the oranges together with the peel into circles, each of which is then divided into semicircles.
3. Put all the fruits inside the multicooker bowl, add sugar.
4. Remove the steam valve from the appliance, press the extinguishing button and set the time to 90 minutes.
5. Don't forget to stir while cooking.
6. Pour the finished sweetness into sterilized jars, roll up under iron lids.

gooseberry

A fragrant gooseberry dessert can be made using the Redmond apparatus using the following components:

• sugar sand - 3 tbsp;
• gooseberries - 700 g.

Instructions on how to cook jam in a Redmond slow cooker:

• Select whole, ripe berries, peel them from ponytails and leaves.
• Send the gooseberries inside the multicooker bowl, sprinkle with sugar. On the dashboard of the pressure cooker, set the option "Extinguishing" for 90 minutes. While cooking, the workpiece must be stirred.
• Place the jelly-like gooseberry mass inside sterile jars, roll up the lids.

Delicious frozen berry jam

A berry dessert made from frozen fruits is obtained from the following components:

• berries - 0.5 kg;
• granulated sugar - 0.5 kg.

Recipe for jam in a slow cooker:

1. Remove the berries from the freezer to defrost. After thawing them, cover the fruits with sugar and leave for a couple of hours.
2. Pour the sweet mass into the multicooker. Cook dessert for about an hour using the "Baking" option.

Video: apricot jam - a recipe in a Redmond slow cooker

A multicooker is, of course, an unusual thing. It replaces almost all kitchen appliances from the frying pan to the oven. You can cook almost everything in it, from soup and porridge to casseroles and baking bread. But with jam cooking, everything is not so simple. After all, we cook jam in basins, kilograms and tens of liters, and in the largest cartoon, the bowl will pull 6 liters at most. Therefore, jam in a slow cooker is prepared more for the pleasure of drinking tea than for preparations for the winter. Although, if the family is not numerous, and 2-3 jars for the winter is enough, you can cook jam in a little helper.

Not everyone will like to cook jam in a slow cooker, if only because jam prepared in such a modern way is still not quite authentic. The principle of jam cooking is the digestion of moisture from berries or fruits. When cooking in a basin without a lid, this process takes place quickly, the jam thickens, becoming viscous. In a slow cooker, the moisture does not have time to evaporate, although the berries or pieces of fruit are already ready by the end of the regime. But if the appearance and consistency of the jam is not so important to you, then you can try to cook it in a slow cooker.

Handling the multicooker requires some caution. When making jam, do not pour undissolved sugar into the bowl, as stirring it can damage the coating of the bowl. When pouring jam, you should use silicone or plastic ladles. The multicooker bowl should not be filled more than ⅓, but better by ¼, because when cooking, the jam strives to escape from the multicooker through the valve cover onto the table. It is better to cook jam in the “Stew” or “Soup” mode (different manufacturers call this mode differently), that is, use the languishing mode. In this mode, the jam does not burn, the berries do not boil soft, however, the jam is not too thick. It is best to remove the steam valve immediately - this way more moisture will evaporate from the jam. Water, as when cooking on the stove, does not need to be added. True, the multicooker does not release from the obligation to remove the foam.

The slow cooker is ideal for harvesting berries without sugar. Just put the berries in the multicooker bowl, set the "Extinguishing" mode and stir occasionally, removing the foam. The cooking time depends on the number of berries, but in any case, boil the berries without sugar for at least an hour. Transfer the berries to sterilized jars and roll up immediately. On the lids before rolling, you can splash a little vodka - for a guaranteed result. Roll up the jars immediately turn upside down and wrap with a blanket.

The ratio of sugar and berries for jam in a slow cooker is often the same as when cooking on the stove. The amount of sugar can be reduced, but be sure to roll up the jars and store them in a cool place.

from strawberries

Ingredients:
1 kg strawberries,
1 kg of sugar.

Cooking:
Pour sugar and berries into the multicooker bowl, mix gently and set the “Extinguishing” mode for 1 hour. Pour into sterilized jars and roll up.

Apple jam in a slow cooker

Peel the apples, chop and put in the multicooker bowl. Put apples in half a multicooker bowl with a volume of 2.7 liters and take 500 g of sugar. Set the "Extinguishing" mode to 2.5 hours and cook, stirring occasionally. Arrange the hot jam in sterilized jars and roll up.

Ingredients:
1 liter jar of currant berries,
1 liter jar of sugar.

Cooking:
Rinse and dry the berries, sprinkle with sugar and soak overnight. Transfer to the multicooker bowl, close the lid and set the "Extinguishing" mode for 1 hour. Pour the finished jam into sterilized jars and roll up.

Ingredients:
2 kg red currant,
1.5 kg of sugar.

Cooking:
Sort the berries, rinse and dry on a towel. Put in a multicooker bowl, set the "Extinguishing" mode and wait until the juice is released. Boil without adding sugar for 20 minutes. Pour sugar, mix and leave in the "Heating" mode. In the meantime, prepare the jars, pour over the jam and roll up.

Ingredients:
700-800 g gooseberries,
3 stack. Sahara.

Cooking:
Sort the berries, cut off the dry tails and remove the twigs. Put the gooseberries in a bowl, sprinkle with sugar and close the lid. Set the "Extinguishing" mode to 1.5 hours. Open the lid periodically to see how things are going. Once all the sugar has melted, stir in the berries. Crush the berries with a spatula and cook the jam under the lid. Pour into jars and roll up.

Ingredients:
1 kg of prepared cherries or cherries,
1.5 kg of sugar,
1-2 g of citric acid.

Cooking:
Sprinkle the berries with sugar and leave overnight to extract the juice. In the morning, stir, transfer to the multicooker bowl, close the lid and set the “Extinguishing” mode for 1 hour. At the end of cooking, add citric acid. Arrange the finished jam in sterilized jars and roll up.

Ingredients:
1 liter jar of prepared berries,
1 stack sugar for cooking + sugar to taste,
2 tbsp instant gelatin.

Cooking:
Pour the berries with sugar and let stand until the juice is released. Stir, transfer to the multicooker bowl, set the “Extinguishing” mode for 1 hour and close the lid. Separately, dissolve the gelatin in the berry juice and pour it into the multicooker bowl about 30 minutes after the start of cooking. After the end signal, add more sugar to taste (1-2 stacks, depending on the acidity of the berries) into the multicooker bowl and stir with a silicone spatula until it is completely dissolved. Transfer the finished jam to sterilized hot jars and seal immediately.

Ingredients:
700-800 g apples,
300-400 g of sugar,
3-5 g of citric acid.

Cooking:
Peel the apples and cut into slices. Mix with sugar and citric acid. Transfer the products to the multicooker bowl, set the “Baking” mode and bring to a boil with the lid open. Grind the apples with a submersible blender (be careful if the "leg" of the blender is made of metal, it can damage the coating of the bowl!), close the lid and set the "Stew" program for 1 hour.

Ingredients:
600 g apricots,
300 g sugar
½ lemon (juice)

Cooking:
Remove the pits from the washed apricots and put the fruit in a multicooker bowl. Sprinkle with sugar, add lemon juice and set the “Baking” mode for 60 minutes. Be sure to keep an eye on the jam, stirring it occasionally, otherwise it may burn. Jam can also be prepared in the "Extinguishing" mode, but it will be liquid. In each sterilized jar, put 3-4 apricot kernels, fill with jam and roll up.

Ingredients:
1 kg of apples
500 g sugar.

Cooking:
Rinse the apples, wipe thoroughly, remove the core and cut into slices. Put half of the prepared apples into the multicooker bowl, sprinkle with sugar, lay the remaining apples on top and compact well. Close the lid and set the "Extinguishing" mode for 90 minutes. Remove the steam valve 45 minutes after the start of the cycle. The multicooker bowl in this recipe can be filled completely, the jam will not run away.

Pear jam

Ingredients:
500 g pears,
500 g sugar
1 tsp citric acid,
½ stack water.

Cooking:
Peel the pears and cut into slices, put in a multicooker bowl, add sugar and add citric acid and water. Close the lid, set the "Baking" mode for 20 minutes, then the "Stew" mode for 1 hour. Arrange the finished jam in jars and roll up.

Ingredients:
500 g pears,
500 g oranges,
1 kg of sugar.

Cooking:
Cut the pears into slices, oranges with the skin - into semicircles. Put in a multicooker bowl, sprinkle with sugar and set the “Extinguishing” mode for 90 minutes. Remove the steam valve.

Ingredients:
2 kg pears,
2 multi-cups of sugar
5 g citric acid,
⅓ multi-cup orange peels, minced

Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peels. Sprinkle with sugar, add citric acid, close the lid and set the "Extinguishing" mode for 2 hours. Stir several times. Transfer the finished jam to jars and roll up.

Ingredients:
400 g zucchini,
1 stack Sahara,
1 orange
1 lemon.

Cooking:
Grate young zucchini on a grater for Korean salads and squeeze lightly. Scald lemon and orange with boiling water and pass through a meat grinder. Put the products in the multicooker bowl, sprinkle with sugar and set the “Baking” mode for 20 minutes with the lid open. Then set the "Extinguishing" mode to 2 hours. Transfer the finished jam to jars and roll up.

Ingredients:
1 kg cranberries,
1 tbsp honey,
600 g sugar
½ lemon
3-4 cloves.

Cooking:
Pour the washed and dried lingonberries into the multicooker bowl, add sugar, honey and lemon, passed through a meat grinder or chopped with a blender along with the peel. Close the lid, set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, leave the jam in the “Heating” mode for 2 hours. Pour into jars and seal.

Ingredients:
700 g apples
2 multi-cups of sugar
3 g citric acid,
1 orange.

Cooking:
Peel the apples and cut into small cubes, scald the orange and pass through a meat grinder. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Steam cooking” mode. Bring the jam to a boil, switch to the “Extinguishing” mode for 1 hour and cook until the signal.

Ingredients:
1 kg plums,
3 multi-cups of sugar
2 g citric acid,
5 g gelatin.

Cooking:
Scald plums with boiling water, peel and pit and chop with a blender. Put in a multicooker bowl, add sugar and citric acid and bring to a boil in the “Baking” mode. Then switch the mode to "Extinguishing" for 1 hour. After cooking, add dissolved in 2 tbsp. water gelatin, mix and pour into jars. You can put 2-3 almond kernels in each jar.

Plum jam with kiwi

Ingredients:
1 kg plums,
5-6 kiwi,
1 kg of sugar.

Cooking:
Remove the pits from the plums, put them in a multicooker bowl and sprinkle with sugar. Set the "Baking" mode and bring to a boil. Add sliced ​​kiwifruit, stir and cook for another 5 minutes. Pour into jars and roll up.

Ingredients:
1 apple
1 pear
5 apricots,
2 multi-cups of sugar
1 tsp lemon juice.

Cooking:
Cut the fruits into slices, remove the stones from the apricots. Put in a multicooker bowl, sprinkle with sugar, add citric acid and set the “Extinguishing” mode for 1 hour.

Ingredients:
1 liter can of blueberries
1 apple
3 multi-cups of sugar.

Cooking:
Cut the apple into cubes, wash the blueberries and dry them on a towel. Put the berries and apple slices into the multicooker bowl, sprinkle with sugar and cook the jam in the “Stewing” mode for an hour.

Ingredients:
1 kg pumpkin,
900 g sugar
2 lemons (juice)
3-4 cloves,
½ tsp cinnamon,
¼ tsp cardamom,
1 sachet of vanilla sugar.

Cooking:
Peel the pumpkin and cut into small cubes. Put in a multicooker bowl, add sugar, lemon juice and spices and set the “Stewing” mode for 1 hour. After the end of the mode, set the "Baking" mode for 20 minutes and watch the jam so that it does not burn. After the end of the mode, puree the contents of the bowl with a blender, removing the cloves, and transfer to jars.

Ingredients:
1.5 kg of melon,
1 kg of sugar
1 lemon
pinch of ginger

Cooking:
Remove the zest from the lemon. Cut the peeled melon into cubes. Pour sugar into the multicooker bowl, add lemon juice and zest and cook on the “Steaming” mode until the sugar is completely dissolved. Add melon cubes and cook on the same mode until boiling. Set the "Extinguishing" mode for 1 hour and pour into jars.

Good luck preparing!

Larisa Shuftaykina

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!