Beautiful vitamin jams are obtained from red currants, and due to the high content of pectin in berries, they acquire a jelly-like consistency. To supplement the taste of red currants, which in itself is not expressive, you can add something else, for example, raspberries, strawberries, black currants and even bananas in jam. From this article you will learn how to cook red currant jam in a slow cooker.

How to cook delicious red currant jam

Preparation of redcurrant has its secrets and subtleties:

1. They ripen the fruits of culture very quickly and literally in a few days can be spent and busting. This means that you need to harvest on time, otherwise there is a risk of staying without berries.
2. It is advisable to immediately wash the collected red currants and cook so that it does not have time to drain the juice. In water, it is not worth overexposure, it is better to rinse under the tap and immediately put it.
3. It is good to make jam without cooking from red currants, but if you decide to resort to the heat treatment of a jam, then cook it no longer than 15 minutes so as not to spoil the taste.
4. 1 or 1.5 kg of sugar goes per kilogram of red currant berries, since the fruits are rather sour.

Red currant jam and raspberry in a slow cooker

The rich aroma of raspberries does not spoil the taste of currant jam at all, but only complements it. The abundance of vitamins in such a delicacy makes it an excellent drug, a kind of natural prevention of colds and vitamin deficiency. And for cooking red currants and raspberries in a slow cooker are needed:

• red currant berries - 1 kg;
• raspberries - 500 g;
• water - 100 ml;
• sugar - 1.5 kg.

The process of cooking red currant jam in a slow cooker consists of the following actions:

1. We live red currants from the clusters and wash in a colander. It is also advisable to wash raspberries too. All berries should drain before cooking, but they should not mix them yet.
2. Pour the currant into the slow cooker and pour water. In the program "Cooking" we boil for several minutes until the berries are burst.
3. Then we cool them and rub them through a sieve, throw the skin with grains.
4. Currant mass is poured into the bowl and add raspberries whipped with fresh blender. Pour the full sugar rate, which is indicated in the recipe.
5. Now we bring the jam to a boil in the “Extinguishing” mode and cook the redcurrant and raspberry jam in the slow cooker for 20 minutes. This time is just enough to prepare a sterile container for rolling up. In it we pour hot sweetness and clog.

Classic redcurrant jam in a slow cooker

The most ordinary redcurrant jam, which we will prepare in a slow cooker, will have a delicate smell and sour taste, as well as a delicate jelly -like structure. For cooking goodies, we will prepare the following:

• red currant - 1.5 kg;
• sugar - 1.5 kg;
• water - 200 ml.

The cooking process is presented in the form of stages:

1. We rob the berries from the twigs and quickly wash in a colander under the tap, then put in a multicier shape and fill it with water.
2. We find the “cook” mode and boil the fruits for several minutes to soften them. When cracks appear on the berries, drain the water, cool the currants a bit and thick, and then wipe it through a sieve. Remove the seeds and skin, pour the juice back into the bowl.
3. We fall asleep sugar into it and put it in the “Extinguishing” mode. We cook red currant jam in a slow cooker for 10 minutes, as soon as it boils.
4. We roll up in sterile jars.

Red currant jam with bananas in a slow cooker

Banans will help to get jam of a thorough consistency, moreover, add a slightly different aroma to the treat. We will prepare such a redcurrant jam with bananas in a slow cooker from:

• bananas - 5 pcs.;
• red currants - 1.5 kg;
• sugar - 1 kg.

And the cooking process is as follows:

1. The berries before cooking, as expected, need to be rinse well with running water and leave in a colander so that they are glass and dry. Then we will break them off the clusters and put them in a slow cooker. Add 1 cup of water and boil in the program “Cooking” for several minutes until softening.
2. We salt the water, explain the currant and jump out through the sieve, thereby separating the juice from solid seeds and skin.
3. Pour the juice into a slow cooker. We will clean the bananas and turn into mashed potatoes, which is also put into a bowl with currant juice.
4. Sugar in jam and we will prepare a jam made of red currants and bananas in a slow cooker for 30 minutes in the “Extinguishing” mode.
5. We set up on sterile jars hot.

Red currant jam and oranges in a slow cooker

In this red currant jam, we will add oranges, and together with the zest. So sweetness will turn out more aromatic, and most importantly - more useful. For a redcurrant jam in a slow cooker, you will need:

• red currant berries - 1 kg;
• large oranges - 2 pcs.;
• sugar - 1 kg.

We cook red currant jam and oranges in a slow cooker as follows:

1. We rob the berries from the hands and wash in a colander under the tap. After about 20 minutes, when water is draining from them, grind on a meat grinder or blender.
2. I wash the oranges with boiling water and also pass through a meat grinder. Together with currant, we send in the shape of a multicooker.
3. Add granulated sugar and set the “Extinguishing” mode.
4. We cook red currant jam and oranges in a slow cooker for 30 minutes. While the jam is still boiling, pour it into sterile jars and cramm it.

Red currant jam with a pectin in a slow cooker

After cooling, the currant in itself becomes a little jelly -like, but you can give it an even more elastic and thick consistency if you add pectin. We will prepare a jam-yel \u200b\u200bof red currant in a slow cooker using the following products:

• red currant - 1 kg;
• pectin - 3 tsp;
• sugar - 1 kg.

Prepare a redcurrant jam with a pectin in a slow cooker like this:

1. We rob the ripe red currant berries from the twigs and wash it well, immediately pour into a multicier dish and pour 1 glass of water.
2. We put the “cook” mode and weld about 5 minutes so that the berries are burst.
3. Cool currants and rub through a sieve. We throw the grains with the peel, and pour the juice back into the shape of the multicooker.
4. Immediately add pectin and all the sugar, which is indicated in the recipe.
5. We remove the foam after boiling jam and cook the redcurrant jam in the slow cooker for 30 minutes or longer, depending on the desired density. It is worth noting that in hot form the jam will be quite liquid, but after cooling it thickens.
6. We roll jam into sterile jars and store in a cool place.

Red currant jam with cherries in a slow cooker

In one jam, you can safely use two types of berries, in our recipe it will be red currants and cherries. We will grind the currant to leave only the juice, and we will not throw out solid grains with the skin, and we will not pure the cherries, only we remove the seeds from it. Red currant jam and cherries in a slow cooker we will cook from:

• red currant berries - 1.5 kg;
• cherries - 1 kg;
• sugar - 1 kg.

But the phased description of the process itself:

1. Red currants, having previously cut off the clusters and washing, weld in a glass of water to softness. In a slow cooker, you can use the cooking program for this. Then we will cool, explain and jump through a sieve.
2. We’ll return the juice to the slow cooker, go sugar and we will cook in the “Extinguishing” mode for 30 minutes. We use free time in order to wash the cherries and remove the seeds from them.
3. When the redcurrant jam in the slow cooker thickens, add the cherries and continue to cook for another 20 minutes.
4. We roll hot jam into sterile jars.

Red currant jam with watermelon in a slow cooker

It is customary to eat juicy watermelons in fresh form, there are not so many recipes for their preparation. But we decided to experiment and add the pulp of this berry to currant jam. Here's what we used to make a red currant and watermelon jam in a slow cooker:

• red currant berries - 1.5 kg;
• watermelon - 1 kg;
• sugar - 1.5 kg.

Prepared by a redcurrant jam with a watermelon in a multicooker in this way:

1. I my currant and weld in a small amount of water for about 5 minutes. For this, put the slow cooker in the “cook” mode. Then we cool the berries so that they do not burn our hands, and wipe through a sieve. We throw all the excess, return the juice into a slow cooker and pour sugar.
2. We cut the watermelon with cubes and remove the seeds. We put in currant jam.
3. We activate the extinguishing program and prepare a redcurrant jam with a watermelon in a multicooker for 40 minutes.
4. We lay out in sterile jars of boiling and roll up with lids.

Red currant jam in a slow cooker. Video