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Red currant jam in a slow cooker is a tasty and healthy dish. Previously, you had to cook it in an ordinary saucepan and not leave the stove, because you constantly need to stir the jam so that it does not burn. But, thanks to modern technologies, multi-cookers Redmond, Panasonic, Polaris began to appear among housewives, which not only save time, but also preserve useful substances and the taste of fresh berries.
Features of cooking currant jam in a slow cooker
Cooking red currant jam in a Redmond, Panasonic or Polaris multicooker has a number of advantages:
- The teflon coating prevents the jam from burning.
- Cooking takes place on the "stewing" function, this allows the fruits to languish and preserves their useful substances.
- The functions of automatic delayed start or shutdown save time for the hostess, since you can set the desired mode a couple of hours before coming home from work and get a finished product that you just need to put in jars and roll up the lids.
In addition, the multicooker has bowls of up to 5 liters, which allows you to load a large amount of fruit.
The peculiarity of jam cooked in a multicooker lies in its appearance and consistency. If the fruits are boiled in an ordinary saucepan with an open lid, then the process of evaporation of moisture occurs quickly and the appearance of the berries is almost not disturbed. In a multicooker, the consistency can be more liquid and the fruits are strongly deformed, but the taste exceeds all expectations.
Red currant jam recipes in a slow cooker
Before cooking, you need to prepare all the ingredients for cooking:
- Peel the berry from the stalks and dry flowers.
- Remove rotten and unripe specimens.
- Rinse under cool running water.
- Drain in a colander.
- Dissolve sugar in warm water.
Depending on the recipe chosen, other berries or fruits are also peeled.
A simple recipe for red currant jam in a slow cooker
The simplest version of red currant jam in a Redmond, Panasonic, or Polaris slow cooker involves the use of only two ingredients, in a 1: 1 ratio.
Ingredients:
- 1 kg of berries;
- 1 kg of sugar;
- 200 g of warm boiled water;
Preparation:
- Pour the fruits into a multicooker container.
- Dissolve sugar in 200 g of warm water.
- Pour sugar syrup on top of the berry.
- Close the lid and put on the "extinguishing" function. In the Polaris multicooker, the mode lasts from 2 to 4 hours, the cooking temperature is 90 degrees. In Panasonic, extinguishing lasts from 1 to 12 hours at low temperatures. In Redmond set the "languishing" mode at a temperature of 80 degrees, from 2 to 5 hours.
- At the end of the selected mode, spread the jam in pre-sterilized and dried jars and roll up the lids.
- Turn the cans upside down, this contributes to self-sterilization, at the same time you can check how well they are rolled up, whether they are leaking.
- Wrap containers with a warm blanket.
Leave the preservation in this position until it cools completely.
Red and black currant jam in a slow cooker
Ingredients:
- red berry - 500 g;
- black berry - 500 g;
- sugar - 1 kg;
- warm water - 200 g;
Preparation:
- Pour red fruits with half the sugar syrup into the multicooker bowl.
- Switch on the "multi-cook" function (Polaris), which adjusts the time and temperature, or fast cooking. Cooking time 5 minutes at a temperature of 120-140 degrees.
- Pour the finished currants into a blender container.
- With the black one, do the same, lightly boiling with the "multi-cook" function together with the second part of the sugar syrup.
- When the black currants are ready, mix them with the red ones and grind them to a pulp in a blender.
- Pour the gruel into a slow cooker and leave to simmer for 2 hours.
- At the sound signal of the end of extinguishing, put the finished mixture into containers and close with lids.
- Turn the cans over and cover with a blanket until they cool completely.
Red currant and apple jam in a slow cooker
For currant and apple jam, it is better to choose sweet varieties that do not have sourness: Champion, Detskoe, Medok, Candy, Scarlet Sweetness, Medunitsa, Golden.
Ingredients:
- berry - 1000 g;
- apples - 4-5 large or 600 g;
- icing sugar - 500 g;
- water - 200 g;
- fresh lemon juice - 1 tsp;
Preparation:
- Rinse and peel the apples.
- Cut into 4 pieces and core with seeds and membranes.
- Grate or grind in a blender.
- Pour into the multicooker container, pour water on top and pour the icing sugar, setting the instant cooking mode.
- When the apples are boiled, add berries, lemon juice and set the simmering mode for 1-2 hours.
Pour the finished jam into containers, close with silicone tightening lids or roll up with metal ones.
Terms and conditions of storage
The shelf life depends on the conditions and quality of processing containers, lids and fruits.
If the jars are sterile, closed with high-quality lids and at the same time are in the basement with a temperature of + 2-4 degrees, with a humidity of 50-60%, then such jam is stored for up to two years.
If the humidity and temperature in the basement is higher or there is access to sunlight, then the shelf life is reduced from 6 months. up to 1 year.
The jam can be stored in the refrigerator for up to two years.
Once opened, the jam is good for up to two weeks if stored in the refrigerator with the lid closed. If you leave the opened jar at room temperature, then the shelf life is no more than 48 hours.
Conclusion
Red currant jam in a multicooker is easier and faster to cook than in a regular saucepan on gas, and it turns out to be more useful, aromatic and tasty.
