Redcurrant jam in a slow cooker Redmond, Panasonic, Polaris

Redcurrant 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, housewives began to receive Redmond, Panasonic, Polaris multicookers, which not only save time, but also retain useful substances and the taste of fresh berries.

Features of cooking currant jam in a slow cooker

Making redcurrant jam in Redmond, Panasonic or Polaris multicookers has a number of advantages:

1. Teflon coating prevents jam from burning.
2. Cooking takes place on the “quenching” function, this allows the fruits to languish and preserves their beneficial substances.
3. The functions of automatic delayed start or shutdown save time for the hostess, as you can set the desired mode a couple of hours before coming home from work and get the finished product, which you just need to put in jars and roll up with lids.

In addition, multicookers have bowls up to 5 liters, which allows you to load a large amount of fruit.

The peculiarity of jam prepared in a slow cooker 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 slow cooker, the consistency may be more liquid and the fruits are severely deformed, but the taste quality exceeds all expectations.

Redcurrant jam recipes in a slow cooker

Before cooking, you need to prepare all the ingredients for cooking:

1. Clean the berries from the stalks and dry flowers.
2. Remove rotten and unripe specimens.
3. Rinse under cool running water.
4. Let drain in a colander.
5. Dissolve sugar in warm water.

Depending on the recipe chosen, other berries or fruits are also peeled.

A simple recipe for redcurrant jam in a slow cooker

The simplest version of redcurrant jam in the 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:

1. Pour fruits into the container of the multicooker.
2. Dissolve sugar in 200 g of warm water.
3. Pour sugar syrup on top of the berry.
4. 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.
5. At the end of the selected mode, arrange the jam in pre-sterilized and dried jars and roll up the lids.
6. Turn the jars upside down with a lid, this contributes to self-sterilization, at the same time you can check how well they are rolled up, if they are leaking.
7. Wrap containers with a warm blanket.

Leave the preservation in this position until completely cooled.

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:

1. Pour red fruits with half the sugar syrup into the multicooker bowl.
2. Turn on the “multi-cook” function (Polaris), in which time and temperature are regulated, or fast cooking. Cooking time 5 minutes at a temperature of 120-140 degrees.
3. Pour the prepared currants into a blender container.
4. With black, do the same, slightly boiling with the “multi-cook” function along with the second part of the sugar syrup.
5. When the black currant is ready, mix it with the red currant and grind to a pulp in a blender.
6. Pour the gruel into a slow cooker and leave to languish for 2 hours.
7. At the sound signal of the end of the extinguishing, spread the finished mixture into containers and close the lids.
8. Turn the jars upside down and cover with a blanket until completely cool.

Redcurrant 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, Baby, Medok, Candy, Scarlet Sweetness, Lungwort, Golden.

Ingredients:

• strawberry – 1000 g;
• apples – 4-5 large or 600 g;
• powdered sugar – 500 g;
• water – 200 g;
• fresh lemon juice – 1 tsp;

Preparation:

1. Rinse and peel apples.
2. Cut into 4 parts and remove the core with seeds and membranes.
3. Grate or chop in a blender.
4. Pour into a multicooker container, pour water on top and pour powdered sugar, setting the fast cooking mode.
5. When the apples are boiled, add the berries, lemon juice and set the languishing mode for 1-2 hours.

Pour the finished jam into containers, close with silicone shrinkable lids or roll up with metal ones.

Terms and conditions of storage

The shelf life depends on the conditions and quality of processing of 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 in the basement the humidity and temperature are higher or there is access to sunlight, then the shelf life is reduced from 6 months. up to 1 year.

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 with the lid closed in the refrigerator. If you leave the opened jar at room temperature, then the shelf life is no more than 48 hours.

Conclusion

Redcurrant jam in a slow cooker is prepared easier and faster than in a conventional gas pan, and it turns out to be more healthy, fragrant and tasty.