Red currant jam in a slow cooker. Tasty and healthy currant jam for the winter in a slow cooker

A multicooker is, of course, an unusual thing. It replaces almost everything kitchen appliances from the skillet 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 made in this way modern way still not entirely 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 appearance and the consistency of the jam is not so important for 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. Ready jam Pour 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 nucleoli from 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 multiglass orange peels passed through a meat grinder.

Cooking:
Finely chop the peeled pears and put them in a slow cooker along with orange peel. 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 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 in the berries and apple slices into the bowl of the multicooker, add sugar and cook the jam in the "Extinguishing" 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

The hostess and members of her family are always very pleased with the presence of jars of home preservation. If you are looking for recipes for jam from berries for the winter, then try making redcurrant jam (confiture). This is a wonderful dessert that can be used as independent dish or as a filling for baking. 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 jam from it, even without using thickeners. Before use, the currants are sorted, washed. Then it is ground, placed in a stainless dish, other ingredients are added and boiled for some time. There are jam recipes without heat treatment. finished product pour into sterilized jars and close.

Redcurrant Jam Recipes

There are a lot of methods for making jam from this variety of berries. In jam, in addition to currants, there may be other fruits: gooseberries, oranges, cherries, watermelon. There are confiture recipes with and without cooking. Using any of the instructions below, you will get 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 for many years millions of housewives have been making currant jam by him. Jam, closed in this way, will delight you all winter. Natural jam is suitable both for independent use and for adding to different desserts. The recipe is very simple, nothing but fresh red currants, granulated sugar and you don't need water.

Ingredients:

• ripe red currant - 2 kg;
• water - 4 glasses;
• sugar - 3 kg.

Cooking method:

1. Rinse well, dry the berries, remove the twigs.
2. Boil water. Dip the berries in it for a couple of minutes. Remove, mash into a puree using a mortar.
3. Put the grated berries in a saucepan, put on a small fire. Gradually add water in small portions, add sugar.
4. When the contents of the pot are reduced by half, remove it from the stove. Spill the liquid on the floor liter jars. Cover with sterile lids.
5. Sterilize for 10 minutes, roll up.

In a slow cooker

• Cooking time: 1.5 hours.
• Servings: 12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.

A small amount of confiture can be prepared in a slow cooker if you have this kitchen appliance. The cooking process is very simple and does not take much time, it will take only an hour and a half. You will not need to monitor whether the fire is too strong on the stove, whether the jam is burning. Learn how to cook currant jam in a slow cooker correctly.

Ingredients:

• red currant - 2 kg;
• water - 0.4 l;
• sugar - 1 kg.

Cooking method:

1. Sort the berries, wash. Put in a multicooker container, pour water.
2. Cook on the "Extinguishing" mode until boiling.
3. Pour the resulting mass through a sieve into a large bowl, wipe the berries.
4. Pour pure juice back into the multicooker. Pour out the sugar. Boil the jam on the "Extinguishing" for half an hour from the moment of boiling, without closing the lid. Stir occasionally, remove the foam.
5. Pour the hot syrup over the sterilized clean banks, close tightly.

cold way

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 305 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Most recipes involve boiling currant jam. However, there is one harvesting method in which the berries do not lend themselves to heat treatment. Firstly, it cooks much faster, and secondly, red currants save maximum amount useful substances and vitamins without being under the influence high temperature. Learn how to make "cold" jam.

Ingredients:

• red currant - 2 kg;
• sugar - 4 kg.

Cooking method:

1. Rinse thoroughly, sort the berries, dry.
2. Twist them through a meat grinder, puree with a blender or wipe through a fine sieve.
3. Add 4 kilograms of sugar to the resulting mass. Stir until all grains are dissolved.
4. Arrange hot jam in sterilized jars, cover with plastic lids. Once completely cooled, store refrigerated.

Redcurrant jam with gelatin

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 318 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Redcurrant jam with gelatin turns out to be thick, rich and viscous. Jam has a jelly-like consistency bright aroma, saturated sweet taste. Due to the density, jam can be eaten not only as an independent dish, but also used as a filling for home baking. Jam goes especially well in yeast pies, sand cakes, rolls, cakes.

Ingredients:

• red currant - 2 kg;
• freshly squeezed lemon juice - 4 tbsp. l.;
• filtered water - 1 l;
• gelatin - 100 g;
• sugar - 2 kg.

Cooking method:

1. Dissolve the gelatin in a small amount warm water. Leave for 20-25 minutes to swell.
2. Sort, wash, dry the berries.
3. Grind the currant through a sieve. Fold in enamel pan, fill with water. Bring to a boil.
4. Turn off the fire. brew berry juice, without stopping stirring, 10 minutes.
5. Strain the mixture through several layers of cheesecloth.
6. Pour sugar, pour lemon juice, mix.
7. Put on the stove. Bring to a boil, remove the foam, add gelatin.
8. Cook, stirring. When the gelatin is completely dissolved, pour the currant syrup into sterilized jars. Roll up the lids. When jelly jam cools down completely, put it in a cool place.

with orange

• Cooking time: 75 min.
• 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 go surprisingly well together. If you doubt this, then just try to make confiture once using next recipe. You will get an amazing dessert that can be used for any pastry.

Ingredients:

• red currant - 1 kg;
• citric acid - 10 g;
• oranges - 0.8 kg;
• gelatin - 1 tbsp. l.;
• sugar - 2 kg.

Cooking method:

1. Sort, wash the currants.
2. Peel oranges. Remove all veins, membranes. Chop up the pulp.
3. Put the berries in an enamel pan. Add gelatin, 4 tablespoons of sugar, citric acid.
4. Bring to a boil, grind the currant mass through a sieve.
5. Pour out thick juice in a saucepan, add the rest of the sugar. Boil for three minutes.
6. Add oranges. Mix thoroughly. Remove the saucepan from the stove.
7. Pour the jam into sterilized jars, roll up.

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 red ripe currants very tasty and even a photo with his image awakens an appetite in any person. Making this jam is very easy 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:

1. iterate over ripe berries, wash. Grind.
2. Pour currant juice without oilcake into a saucepan and sprinkle with sugar. Put on the stove.
3. Clean the watermelon from the peel and seeds. Grind with a blender.
4. After the sugar is completely dissolved, pour the watermelon puree into the pan. Boil 5 minutes.
5. Dissolve starch in cold water. Enter in a thin stream into boiling jam.
6. Pour the jam into sterilized jars and seal tightly. Cool in room temperature and then refrigerate.

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 are perfectly combined with each other, and you can see for yourself if you cook from these berries fragrant confiture. It is perfect for sandwiches, 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 currant - 1.4 kg;
• sugar - 1.4 kg;
• cherries - 1.4 kg.

Cooking method:

1. Sort and wash all the berries. Remove pits from cherries.
2. Pour currants into a saucepan. Add cherries. Puree the berries with a blender at maximum speed.
3. Add sugar. Mix and put on the stove.
4. Bring currant puree to a boil. Boil for half an hour over moderate heat.
5. Pour the jam into sterilized jars and roll up.

with ginger

• Cooking time: 45 min.
• 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 changes, it will become several times more interesting and piquant. Also added to this jam ground cinnamon. The dessert has a delicious flavor. The consistency of jam is jelly, viscous. Toast with him will become wonderful breakfast for you or your kids.

Ingredients:

• large red currant - 2.2 kg;
• cinnamon - 1 tsp;
• sugar - 2.2 kg;
• ginger - 40 g.

Cooking method:

1. Grind the sorted and washed currants through a sieve.
2. Pour the puree into a saucepan and sprinkle with sugar. Put on slow fire.
3. From the moment of boiling, cook for 10 minutes.
4. Add grated ginger, vanilla. Stir.
5. Boil the jam for another 10 minutes, then remove from heat and pour into jars.

with gooseberries

• Cooking time: 45 min.
• Servings: 10 persons.
• Calorie content of the dish: 253 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Gooseberries - very tasty and useful berry, which goes well with red, ripe currants and is suitable for making jam. The jam turns out moderately sweet, has a pleasant light sourness. Gooseberry and puréed red currant jam will appeal to both adults and children. It is easy to prepare and you will definitely cope with the process.

Ingredients:

• ripe red currant - 1 kg;
• sugar - 2 kg;
• gooseberries - 3 kg.

Cooking method:

1. Wash and dry the berries. Remove the ovary and cuttings.
2. In a separate container, crush the gooseberries.
3. Currant wipe through a sieve. Mix it with sugar.
4. Put on medium fire. Bring to a boil, continuing to stir the jam.
5. Add gooseberries.
6. Constantly stirring the jam, cook for 20 minutes over low heat. Remove foam periodically.
7. Remove the saucepan from the heat. Pour into sterilized jars, roll up.

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What to cook with pumpkin

Since I got the Polaris multicooker, I have been making all preparations from berries and fruits only in it. Thanks to the "Jam" program, it's just mega-convenient! Today I will share my jelly recipe for the winter. We will cook it from red currant. But exactly the same can be cooked from blackcurrant or raspberry. The recipe is very simple, and the jelly turns out wonderful. You will only need to squeeze the juice from the berries and mix it with sugar, and the slow cooker will do the rest for you. I do not think it is right to give the ratio of berries and sugar for jelly, because it is made on juice. Personally, I have never managed to squeeze the same amount of juice from the same number of berries. So remember simple proportion: 1 to 1. How much juice, so much sugar. Remember that we are not talking about the weight of the products, but about their volume!

• 1 cup redcurrant juice
• 1 cup of sugar

How to make jelly in a slow cooker

For the preparation of redcurrant jelly, no additional gelling ingredients are required, because the berries contain a lot of pectin, which forms natural jelly.

So let's get started. Before preparing the jelly, the berries must be washed. Wash with special care, especially if the berries are purchased, as they could be sprayed with something, for example, from pests. As for the branches, I used to remove berries from them, and it took a lot of time. So it turned out that this is not necessary at all! The twigs do not interfere with squeezing the juice. I make juice without using a juicer. I take a frequent sieve and grind the berries with a spoon. I think that this is a way for the lazy: five minutes, and the juice is ready. And then you do not need to disassemble and wash the juicer (as I remember, I will shudder!).

Cake, by the way, I advise you not to throw it away. On it you can cook fruit drinks, and jelly, and compote. It turns out especially cool 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 got, and add exactly the same amount of sugar. I mix. I select the "Jam" mode. It is designed for an hour of multicooker operation, but we do not need so much. We notice the time. After 20 minutes, turn off the multicooker.

Jelly should be poured into sterilized jars without waiting for it to cool. Screw on tightly with sterilized lids. We turn the jars upside down, and when the jelly has cooled, you can clean it before winter.
Red currant jelly prepared in the multicooker Polaris 0517AD

Time: 60 min.

Servings: 4-6

Difficulty: 2 out of 5

Appetizing jam currant cooked in a slow cooker

A slow cooker is, of course, an indispensable assistant, thanks to it, all our kitchenware can stand on the shelves for months, as any dish can be cooked in the "wonder oven".

And, of course, currant jam in a slow cooker can also be cooked. But there are some nuances here.

Usually this delicacy is cooked in huge volumes, and our indispensable assistant is designed for a maximum of six liters. So this dish with the help of a “miracle stove” is more likely to be prepared for several tea parties, and not as a preparation for the winter.

But if your family consists of three people, then a couple of jars of jam of the same kind will be enough for you.

The method of preparing such a sweet treat using a slow cooker is somewhat different from the classic one. After all, what is the point of the whole procedure? You need to evaporate the moisture from the berries. If you cook jam on the stove with the lid open, it thickens fairly quickly and becomes viscous.

But in our “stove” there is nowhere for moisture to go, and by the end of cooking the berries reach the desired condition. So the dish is watery. But if this option suits you, then the cooking methods described below are especially for you.

Remember that during the preparation of jam, the multicooker must be handled with extreme care. For example, it is better to dissolve sugar prematurely, otherwise, during stirring, you risk spoiling the surface of the bowl.

When it comes time to pour the goodies into jars, you can only use a ladle made of silicone or plastic. Do not fill the capacity of the "miracle stove" by more than thirty percent, and even less is better. And then the delicacy can escape during cooking.

Most often, this dish is prepared in the "Extinguishing" mode. You can also use the Soup program (in your multicooker, this mode may have a different name).

Its essence is that the dish languish. It is thanks to this program that the berries remain intact, and the food does not burn. Do not forget to remove the steam valve, this will help get rid of excess moisture.

Water does not need to be added to this dish, in the same way as when cooking on the stove. But the foam must also be removed, as with classic way cooking.

In the multicooker you get excellent blanks from berries without sugar. The recipe for such a dish is quite simple, you need to put the berries in a container, set the "Extinguishing" program and periodically remove the foam and stir.

Cooking time is about an hour, but everything will depend on how many berries you put in. Then you just need to put the treat in sterile jars and roll up.

So that nothing is guaranteed to happen to such blanks, you need to sprinkle the lids with vodka. After everything is rolled up, put the jars on the lids and wrap them in a blanket.

But the method of making sweets with sugar rarely differs from the classic one. First, I will tell you how to cook blackcurrant jam in a slow cooker.

Cooking technology

Step 1

Choose only fresh and juicy products.

It is from these berries that there will be a spicy, pleasant aroma. In no case should you take a sluggish currant with flaws. Remove all twigs and leaves. By the way, they should not be thrown away, but it is better to dry them for the winter for tea. After all, it is one of the most effective methods fight colds.

Step 2

We wash the berries in running water.

And then we put it on clean towel for drying. It will take some time, the fabric should completely absorb moisture.

Step 3

We send the currants to the bowl of the multicooker. Try to do this so as not to damage the berries. Now pour sugar on top and leave for half an hour. The berries should release juice.

This will prevent the use of water. After that, you can proceed directly to cooking.

Step 4

Set the "Extinguishing" program in the multicooker and wait about half an hour. In order not to waste time in vain, you can send jars and lids to the oven for now. This is how I sterilize the container.

Step 5

After the program is completed, open the lid, let the treat cool down a bit.

This dish has an incredibly beautiful color and a strong spicy aroma. If you follow all the rules, you can keep the shape of the berries as much as possible.

You will get blackcurrant in own juice. This dish is quite healthy, and not only your whole family will like its taste. But it can also satisfy the most sophisticated gourmet.

After the jam has cooled down a bit, it can be safely served with tea with croutons. But if you want to make a preparation for the winter, then you need to pour it into pre-sterilized jars and roll it up with sterile lids.

First, let the jars stand upside down and wrapped in a blanket, and then send them to the pantry or cellar.

Now I will tell you how to cook redcurrant jam in a slow cooker.

What will be required

• A kilo of berries.
• So much sugar.

Cooking technology

Step 1

Lay the currant "miracle oven" and cover with sugar. Stir and leave for forty minutes, this time is enough for the berries to give juice. Set the mode to "Extinguishing" and cook for about an hour (plus or minus ten minutes).

At the end of the program, you can add vanillin to the delicacy, then the taste of jam will be more pleasant. It remains to pour everything into sterile jars and roll up.

See another version of this dish in the video below:

Today, there is a multicooker in almost every home.

This device is universal and really saves the time of modern housewives, you can cook a lot of delicious meals: soups, cereals, roasts, pastries.

Cooking in a slow cooker various jams, but in this case there are several significant nuances that should be noted.

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 pleasure you drink tea with delicious dessert.

Another disadvantage is not quite the right way making 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 into sterilized jars, cooled, and then put into 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 half a glass 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 blackcurrant jam cool, store it.

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 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. Shift fragrant mixture into 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 cook delicious jam from red currants in a slow cooker, you first need to carefully 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 treat is great for cooking 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 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. First mix with a fork, 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 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 for flat dish and cut portioned pieces.

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.