Natural vitamin medicines need to be harvested from the summer for the winter, and then even in the strongest cold no cold will be terrible. One of the useful types of jam is considered currant. Why black currants are so useful and how to make a jam in a slow cooker we will tell in this article.

The benefits of black currants and features of cooking jam

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 culture is 4 times higher than the notorious lemons and oranges. Even 10-15 berries of black currant per day will be enough to make up for the daily dose of ascorbic acid. This property makes berries simply indispensable for any colds and SARS.

Black currant 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 currants retains most of the useful components, which cannot be said about some other berries.

Currant is distinguished by a bright, rich smell and a beautiful deep color. Jam from it is a delicious treat that can be consumed with tea or used in the preparation of baking. And although the collection, processing and cooking of berries is a long and time -consuming matter, the result justifies the efforts spent.

Before preparing any canned food, you need to take care of the dishes that will be used during cooking. It is important to correctly sterilize banks and lids, otherwise microbes will fall into the jam and it will sour. Please note that the covers for rolling black currants should be varnished, since simple metal is strongly oxidized under the influence of berry juice. It is necessary to cook currant jam in enameled dishes for the same reason, but a bowl of a multicooker with an anti -stick layer is quite suitable for such a purpose.

In general, when cooking blackcurrant jam, any contact of the berries with metal should be avoided. The tools used in work should be plastic or wooden.

Such jam should be done from ripe berries, which is recommended to collect about 7-8 days after their fully maturation. For too long, overexposure of the crop on the branches is not recommended, since the concentration of nutrients in currants gradually decreases. Among other things, not collected berries can crumble in time.

It is impossible to store currants for a long time, it is advisable to cook it in the first days after the collection. If there is a need for storage, then this can only be done in the refrigerator. Before cooking, the berries are torn off the hands, washed and laid out on a dry towel with a thin layer to dry.

Classic black currant jam without water in a slow cooker

The simplest jam involves the use of fruits and sugar in equal parts. It is not necessary to add water here, because moisture from the multicooker and so evaporates much more slowly than from the pan, so the sweetness will turn out a little liquid. Berries of currants are boiled quickly enough, and if you want them to more or less maintain integrity, cook the treat in small portions - a maximum of 1.5 kg of fruits at a time. Classic vitamin jam made of blackcurrant in a slow cooker is cooked from these products:

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

Preparation of blackcurrant jam in a slow cooker lies in the following actions:

1. We rob the fruits of the culture from the hands, cut off the leaves and tails, then with the help of a coachole we wash the berries under the tap with slight pressure of water. We leave to drain or lay out on a towel to dry.
2. We pour the dried fruits into the tank of the device and activate the “Extinguishing” program. We do not add sugar yet, because we need that the berries are a little let in the juice. You should not interfere with a spoon yet. We wait for the currant to secrete a certain amount of liquid, pour sugar. Add sugar not all, but in portions. We are waiting for it to dissolve in currant juice and pour more. So you need to use the entire sugar rate.
3. In the same program, cook blackcurrant jam in a slow cooker for about 1 hour. It is necessary that it thickens to a suitable consistency.
4. We roller the treat to sterile containers.

Blackcurrant jam in a slow cooker

Black currant contains quite a lot of pectin, and it has geling properties. Therefore, jam from the berries is similar to jelly. It will not be difficult for you to cook breakfast with such jelly, just smear jam on a crispy fried toast. Consider what we need for jam from blackcurrant in a slow cooker:

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

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

1. We cut off the fruits of blackcurrant from the twigs, remove the leaves and spoiled berries. We wash the prepared ingredient in a colander under the tap and lay out on the towel to dry.
2. We will pass the dried berries through a meat grinder, and then a bite through a sieve to remove the grains and a dense skin.
3. Now we will transfer currant mashed potatoes to the vessel of the multicooker and add sugar. Immediately set to cook in the “Extinguishing” program.
4. It is necessary to cook such blackcurrant jam in a slow cooker until Jam becomes thick. You can adjust the density to your taste, in any case, after cooling, the jam will lose fluidity and will resemble jelly.
5. We are waiting for to close, as usual, it is necessary in hot form and poured into sterile dishes.

Black currant jam with bananas in a slow cooker

And let's experiment a little with your favorite treat and add something exotic to it, for example, bananas. They will not spoil the taste, rather, make it unusual, moreover, they will change the consistency of jam. We will need us to make jam from blackcurrant and bananas in a slow cooker:

• bananas - 0.5 kg;
• black currant fruits - 0.5 kg;
• sugar - 0.5 kg.

And the process of cooking is banal and simple:

1. First, my berries of blackcurrant, pouring into a colander. For about 20 minutes we need to wait for the glass unnecessary water. Then the fruits can be sprinkled into a bowl of a blender or in another dish, where they can be beaten.
2. Together with sugar, beat the currants and pour into a slow cooker.
3. We remove the bananas from the peel and also grind with a blender.
4. We put the “Extinguishing” program and cook the blackcurrant jam and bananas in a slow cooker for 40 minutes.
5. Now we roll the sweetness into sterile small jars.

The same jam can be done without cooking, but it can be stored exclusively in the refrigerator and not for long.

Black currant jam and raspberries in a slow cooker

Pyatiminutka is a special way to prepare berries and fruits, in which the fruits or their pieces remain whole, are not boiled in mashed potatoes. It was called five -minute because it is customary to cook the ingredients no longer than 5 minutes in several visits, and each time cool them for at least 4 hours. While the fruits are crushed, they absorb sugar syrup and become denser. Pyatimita made of black currants and raspberries we will prepare in a slow cooker from this list:

• black currants - 9 multistacans;
• raspberry - 3 multi -stacan;
• water - 300 ml;
• sugar - 15 multistacans.

The cooking process is very simple:

1. As with any cooking jam, we sort the fruits and mine, then dried on a towel.
2. Pour the currants and raspberries into the slow cooker, add sugar, put to prepare in the "extinguishing" mode. After boiling, measure 5 minutes of time and turn off the equipment. Cool 4-6 hours.
3. Cooking raspberries and currants in a slow cooker according to the same scheme 2 more times.
4. We canned in sterile containers hot.

Black currant jam and apples in a slow cooker

The fruits of blackcurrant are very well combined with sweet apples. We tried to combine them in such a delicacy that was prepared from the following ingredients:

• black currant - 1 kg;
• sweet apples - 1 kg;
• sugar - 1.5 kg;
• lemon - 0.5 pcs.

Now let's figure out how to cook black currant jam and apples in a slow cooker:

1. My currant in a colander and without excess water we pour into the dishes, where we will beat. It can be a bowl of a blender or food combine, etc. Beat the berries immediately with sugar, and then pour the resulting liquid mass into a multicier container.
2. From apples, remove the peel and cut them with slices. We need that they do not darken, and for this we will squeeze the juice out of lemon, dilute it with water and pour apple slices.
3. In a slow cooker, boiling currant mashed potatoes for 20 minutes in the Extinguishing program. Then add apples, after draining acidified water.
4. We continue to cook blackcurrant jam and apples in a slow cooker for another 30 minutes. Then we canned it into a clean sterilized dish.

Black currant jam in a slow cooker. Video