Content
Red currant jelly prepared in a slow cooker has a pleasant sourness and delicate consistency. In winter, this easy-to-prepare delicacy will saturate the body with vitamins and help fight colds.
Features of preparing red currant jelly in a slow cooker
Not only fresh berries are suitable for preparing delicacies, but also frozen ones. Choose juicy and ripe fruits. Be sure to remove all leaves and twigs. After this, rinse and dry completely on a paper towel.
The dessert hardens due to the addition of gelatin. First, boil and cool the water completely, then pour in the gelatin and leave until it swells. If instant is used, then it can be immediately poured into the jelly base, without preliminary preparation.
Beat the red currants in a blender until pureed. Then squeeze through cheesecloth to remove small seeds and skin. The swollen gelatin is heated over low heat and poured into juice. Mix and pour into molds.
The dessert can be prepared without adding gelatin. In this case, the juice is boiled in a slow cooker with sugar until thick.Hardening occurs due to the high pectin content in the fruits.
Recipes for red currant jelly in a slow cooker
Red berries make a thick vitamin jelly. To make its taste more pronounced, fruits and other berries are added to the composition.
Simple recipe
Red currant jelly in the Polaris multicooker turns out tender and aromatic. The device has a “Jam” program, which helps you quickly prepare a delicacy.
Required:
- sugar – 2 multi-cups (320 g);
- red currant juice – 2 multi-cups (600-700 g of berries).
Cooking method:
- Sort and wash the berries. Leave only elastic and mature ones. Beat with a blender.
- Place in a sieve and mash with a spoon. There should be some cake left on the surface.
- Measure out the amount of juice indicated in the recipe and pour into the slow cooker. Add sugar and stir.
- Turn on the device to the “Jam” mode, which is designed for an hour of operation. You won’t need that much time for cooking, so after 20 minutes turn off the multicooker yourself.
- Pour into pre-sterilized containers. Screw the lids on tightly.
- Turn the jars over and place them on the lids. Do not touch until completely cool.
With oranges
Redcurrant jelly in the Redmond multicooker with the addition of oranges will appeal to the whole family and will saturate the body with essential vitamins in winter.
Required:
- cinnamon – 1 stick;
- currants – 1 kg red;
- sugar – 750 g;
- orange – 380 g;
- water – 1 l;
- cloves – 10 buds;
- lemon – 120 g.
Step by step process:
- Rinse the berries, first removing the branches. Dry and pour into the multicooker bowl.
- Peel the citrus fruits and chop them. Transfer to berries.
- Squeeze the juice from the orange and lemon pulp and pour into a slow cooker. Add spices.
- Pour in water. Mix. Set the “Cooking” mode. After the multicooker signal, cool.
- Squeeze juice from currants. Pour into a bowl.
- Add sugar. Stir until dissolved. Enable the same mode. Periodically open the lid and check the consistency. The mixture should become thick.
- Remove the foam and pour into prepared jars. Roll up.
With vanilla
Red currant jelly in the Panasonic multicooker will delight you with its wonderful color and taste. The pectin contained in the berries helps the dessert set, but this takes time. To quickly enjoy the amazing taste, gelatin is added to the composition.
Required:
- water – 30 ml;
- red currant – 500 g;
- vanilla – 1 pod;
- gelatin – 10 g instant;
- sugar – 300 g.
Step by step process:
- Pour gelatin into a bowl. Add water and stir. It should completely absorb the liquid and swell.
- Place the berries in a colander. Rinse.
- Place in a blender bowl and beat. Transfer to a sieve and let the juice drain.
- Pour the juice into the slow cooker. Add the vanilla bean, then the sugar. Mix. Turn on the “Cooking” mode. Set the timer for 20 minutes.
- Add the swollen gelatin. Stir with a whisk until the product is completely dissolved.
- Pour into prepared containers.
With watermelon
An original version of making jelly, which is easily and quickly prepared in a slow cooker. The delicacy turns out moderately sweet and surprisingly tender.
Required:
- powdered sugar – 1.5 kg;
- currants – 1.5 kg red;
- water – 150 ml;
- gelatin – 20 g instant;
- watermelon pulp – 1 kg.
Step by step process:
- Place the washed fruits into a bowl.Pour in water and simmer for 7 minutes in the “Cooking” mode. Cool and squeeze out the juice.
- Pour the juice into a slow cooker, leaving 30 ml for gelatin. Cut the watermelon into medium cubes and remove all the seeds. Place into a bowl.
- Pour in powdered sugar. Mix. Set the device to “Extinguishing” mode. Time – 40 minutes.
- Pour gelatin into the remaining juice. Mix. When the mass swells, melt it over low heat. Do not bring to a boil. Pour into jelly after the multicooker signal.
- Mix and pour into jars. Roll up.
With black currant
An assortment of red and black berries will help make the delicacy the most fragrant, richly bright and healthy.
Required:
- red currant – 500 g;
- black currant – 500 g;
- water – 240 ml;
- sugar – 1 kg.
Cooking process:
- Remove branches. Wash the berries and pour into a bowl. To fill with water.
- Turn on the “Cooking” mode. Warm up for 5 minutes. The berries should burst. Cool the currants. Squeeze out the juice and pour back into the slow cooker.
- Add sugar. Mix. Cook in the “Cooking” mode for half an hour.
- Pour into prepared containers. Roll up. The jelly will become thick after it cools.
Terms and conditions of storage
To ensure that the unrolled delicacy is better preserved and does not become moldy, you should place a piece of paper soaked in vodka under the lid. Can be stored in the refrigerator for up to 6 months.
Winter preparations are stored at room temperature for no more than a year, but in the basement at +1°...+8°C the nutritional and taste qualities are preserved for 2 years.
Conclusion
Red currant jelly in a slow cooker, if you follow the recipe, turns out thick and healthy.To improve the taste, you can add cinnamon, cloves, nutmeg and chopped zest to any recipe.
