Currant jam for the winter in a slow cooker. Vitamin preparation: currant jelly in a slow cooker for the winter

Natural vitamin medicines for the winter need to be prepared in the summer, and then even in the most severe cold, no cold will be scary. Currant jam is considered one of the healthiest types of jam. We will tell you why blackcurrant is so healthy and how to make jam from it in a slow cooker 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 crop is 4 times higher than the notorious lemons and oranges. Even 10-15 blackcurrant berries per day will be enough to replenish the daily dose of ascorbic acid. This property makes the berries simply irreplaceable for any colds and acute respiratory viral infections.

Black currant 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 with heat treatment, black currant retains most of its beneficial components, which cannot be said about any other berries.

Currants are distinguished by a bright, rich aroma and a beautiful deep color. Its jam is a delicious delicacy that can be consumed with tea or used in baking. And although collecting, processing and cooking berries is a long and labor-intensive task, the result justifies the effort.

Before preparing any canned food, you need to take care of the utensils that will be used during cooking. It is important to properly sterilize the jars and lids, otherwise microbes will get into the jam and it will turn sour. Please note that the lids for sealing black currants must be varnished, since simple metal is highly oxidized under the influence of 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, you should avoid any contact of the berries with metal. The tools used in the work must be plastic or wooden.

This jam must be made from ripe berries, which are recommended to be collected approximately 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 currants gradually decreases. Among other things, berries that are not picked on time may fall off.

Currants cannot be stored for a long time; it is advisable to prepare them in the first days after picking. If there is a need for storage, then this can only be done in the refrigerator. Before cooking, the berries are picked from the bunches, 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 using fruit and sugar in equal parts. There is no need to add water here, because the moisture evaporates from the multicooker much slower than from the pan, so the sweetness will turn out a little runny. Currant berries boil quickly enough, and if you want them to more or less maintain their integrity, cook the delicacy in small portions - a maximum of 1.5 kg of fruit at a time. Classic vitamin blackcurrant jam in a slow cooker is made from the following products:

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

Making blackcurrant jam in a slow cooker involves the following steps:

1. We pick the fruits of the crop from the clusters, tear off the leaves and tails, then use a colander to rinse the berries under a tap with low water pressure. 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 “Stewing” program. We don’t add sugar yet, because we need the berries to release a little juice. It’s also not a good idea to stir them with a spoon just yet. We wait until the currants release a certain amount of liquid, add sugar. We add sugar not all, but in portions. We wait for it to dissolve in the currant juice and add more. This way you need to use up all the sugar you need.
3. Using the same program, cook blackcurrant jam in a slow cooker for about 1 hour. It needs to thicken to a suitable consistency.
4. Roll the treat into a sterile container.

Blackcurrant jam in a slow cooker

Blackcurrant contains quite a lot of pectin, and it has gelling properties. Therefore, berry jam turns out similar to jelly. It won’t be difficult for you to prepare your own breakfast with this jelly; just spread the jam on crispy toast. Let's look at what we need to make blackcurrant jam in a slow cooker:

• black currant berries – 1 kg;
• sugar – 1 kg.

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

1. We tear off the blackcurrant fruits from the branches, remove the leaves and spoiled berries. Wash the prepared ingredient in a colander under the tap and place it on a towel to dry.
2. We pass the dried berries through a meat grinder, and then grind them through a sieve to remove the grains and thick skin.
3. Now put the currant puree into a multicooker bowl and add sugar. Immediately set it to cook in the “Stew” program.
4. You need to cook this blackcurrant jam in a slow cooker until the jam becomes thick. You can adjust the thickness 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 must be hot and poured into sterile containers.

Blackcurrant jam with bananas in a slow cooker

Let's experiment a little with our favorite delicacy and add something exotic to it, for example, bananas. They will not spoil the taste; rather, they will make it unusual, and they will also 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 itself is banal and simple:

1. First, wash the blackcurrant berries, pouring them into a colander. We will need to wait about 20 minutes for the unnecessary water to drain. Then the fruits can be poured into a blender bowl or into another container where they can be whipped.
2. Beat the currants together with the sugar and pour into the slow cooker.
3. We remove the bananas from the peel and also grind them in a blender.
4. Set the “Stew” program and cook blackcurrant and banana jam in a slow cooker for 40 minutes.
5. 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 method of preparing berries and fruits, in which the fruits or their pieces remain whole and are not boiled into puree. It was called five-minute because it is customary to cook the ingredients for no longer than 5 minutes in several batches, and cool them for at least 4 hours each time. While the fruits cool, they absorb sugar syrup and become denser. We will prepare five-minute blackcurrant and raspberry jam in a slow cooker from the following list:

• black currants – 9 multi-cups;
• raspberries – 3 multi-cups;
• water – 300 ml;
• sugar – 15 multi-cups.

The cooking process is very simple:

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

Blackcurrant and apple jam in a slow cooker

1. Wash the currants in a colander and pour them without excess water into a bowl where we will beat. This could be the bowl of a blender or food processor, etc. Whisk the berries together with the sugar, and then pour the resulting liquid mass into a multi-cooker container.
2. Peel the apples and cut them into slices. We need them to not darken, and to do this we will squeeze the juice out of 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 the apples, after draining the acidified water.
4. We continue to prepare blackcurrant and apple jam in the slow cooker for another 30 minutes. Then we preserve it in clean, sterilized containers.

Blackcurrant jam in a slow cooker. Video

Currant berries are rich in vitamins, but on their own, they are quite sour. Therefore, it is better to cook from them)