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Red currant jam in a slow cooker is a tasty and healthy dish. Previously, you had to cook it in a regular saucepan and not leave the stove, because you constantly need to stir the jam so that it doesn’t burn. But, thanks to modern technologies, housewives began to have multicookers Redmond, Panasonic, Polaris, which not only save time, but also preserve the nutrients and taste of fresh berries.
Features of preparing currant jam in a slow cooker
Making redcurrant jam in Redmond, Panasonic or Polaris multicookers has a number of advantages:
- The Teflon coating prevents the jam from burning.
- Cooking takes place using the “stewing” function, this allows the fruits to simmer and preserves their beneficial substances.
- The automatic delayed start or shutdown functions save the housewife time, since you can set the desired mode a couple of hours before coming home from work and get a finished product that you just need to put in jars and roll up the lids.
In addition, multicookers have bowls with a volume of up to 5 liters, which allows you to load a large volume of fruit.
The peculiarity of jam prepared in a slow cooker lies in its appearance and consistency. If the fruits are cooked in an ordinary pan with an open lid, then the process of evaporation of moisture occurs quickly and the appearance of the berries is almost not affected. In a slow cooker, the consistency may be more liquid and the fruits may be severely deformed, but the taste exceeds all expectations.
Recipes for red currant jam in a slow cooker
Before cooking, you need to prepare all the ingredients for cooking:
- Remove stems and dried flowers from the berries.
- Remove rotten and unripe specimens.
- Rinse under running cool water.
- Let drain in a colander.
- Dissolve sugar in warm water.
Depending on the chosen recipe, other berries or fruits are also peeled.
A simple recipe for red currant jam in a slow cooker
The simplest version of red currant jam in a Redmond, Panasonic, or Polaris multicooker involves using only two ingredients, in a 1:1 ratio.
Ingredients:
- 1 kg of berries;
- 1 kg sugar;
- 200 g of warm boiled water;
Preparation:
- Pour the fruits into the multicooker container.
- Dissolve sugar in 200 g of warm water.
- Pour sugar syrup on top of the berries.
- Close the lid and set to the “extinguishing” function. In the Polaris multicooker, the mode lasts from 2 to 4 hours, the cooking temperature is 90 degrees. In Panasonic, stewing lasts from 1 to 12 hours at low temperatures. In Redmond, set the “simmering” mode at a temperature of 80 degrees, from 2 to 5 hours.
- At the end of the selected mode, spread the jam into pre-sterilized and dried jars and roll up the lids.
- Turn the jars upside down, this promotes self-sterilization, at the same time you can check how well they are rolled up and whether they are leaking.
- Wrap the containers in a warm blanket.
Leave the preserved food in this position until it cools completely.
Red and black currant jam in a slow cooker
Ingredients:
- red berry – 500 g;
- black berry – 500 g;
- sugar – 1 kg;
- warm water – 200 g;
Preparation:
- Pour red fruits with half of the sugar syrup into the multicooker bowl.
- Turn on the “multi-cook” function (Polaris), in which time and temperature are regulated, or quick cooking. Cooking time 5 minutes at a temperature of 120-140 degrees.
- Pour the prepared currants into a blender container.
- Do the same with the black one, lightly boiling it using the “multi-cook” function along with the second part of the sugar syrup.
- When the black currants are ready, mix them with red currants and grind them to a pulp in a blender.
- Pour the pulp into the slow cooker and leave to simmer for 2 hours.
- At the sound signal for the end of quenching, divide the prepared mixture into containers and close with lids.
- Turn the jars over and cover with a blanket until they cool completely.
Redcurrant and apple jam in a slow cooker
For currant and apple jam, it is better to choose sweet varieties that do not have sourness: Champion, Children's, Medok, Candy, Slast scarlet, Lungwort, Golden.
Ingredients:
- berry – 1000 g;
- apples – 4-5 large or 600 g;
- powdered sugar – 500 g;
- water – 200 g;
- fresh lemon juice – 1 tsp;
Preparation:
- Wash and peel the apples.
- Cut into 4 parts and remove the core with seeds and membranes.
- Grate or grind in a blender.
- Pour into the multicooker container, pour water on top and sprinkle powdered sugar, setting the fast cooking mode.
- When the apples are boiled, add berries, lemon juice and set the simmer mode for 1-2 hours.
Pour the finished jam into containers, close with silicone tightening lids or roll up with metal ones.
Terms and conditions of storage
The shelf life depends on the conditions and quality of processing of containers, lids and fruits.
If the jars are sterile, closed with high-quality lids and are kept in a basement with a temperature of +2-4 degrees, with a humidity of 50-60%, then such jam will be stored for up to two years.
If the humidity and temperature in the basement are higher or there is access to sunlight, then the shelf life is reduced by 6 months. up to 1 year.
Jam can be stored in the refrigerator for up to two years.
Once opened, the jam is good for up to two weeks if stored covered in the refrigerator. If you leave the opened jar at room temperature, the shelf life is no more than 48 hours.
Conclusion
Red currant jam in a slow cooker is prepared easier and faster than in a regular pan on gas, and it turns out more healthy, aromatic and tasty.
