Redcurrant jelly in a slow cooker Redmond, Panasonic, Polaris

Cooked redcurrant jelly in a slow cooker has a pleasant sourness and delicate texture. In winter, an easy-to-prepare delicacy will saturate the body with vitamins and help in the fight against colds.

Features of making redcurrant jelly in a slow cooker

For the preparation of delicacies, not only fresh berries, but also frozen ones are suitable. Choose juicy and ripe fruits. Be sure to remove all leaves and twigs. After that, rinse and dry completely on a paper towel.

The hardening of the dessert occurs due to the addition of gelatin to the composition. First, boil and completely cool the water, then pour the gelatin and leave to swell. If instant is used, then it can be immediately poured into the jelly base, without prior preparation.

Red currants are beaten with a blender until puree. Then squeezed through cheesecloth to remove small bones and skin. Swollen gelatin is heated over low heat and poured into juice. Mix and pour into molds.

Dessert can be prepared without the addition of gelatin. In this case, the juice is boiled in a slow cooker with sugar until thick. Solidification occurs due to the high content of pectin in the fruit.

Redcurrant jelly recipes in a slow cooker

Red berries make a thick vitamin jelly. To make its taste more pronounced, fruits and other berries are added to the composition.

A simple recipe

Red currant jelly in the Polaris slow cooker turns out tender and fragrant. The device has a program “Jam”, which helps to quickly prepare a delicacy.

You will need:

• sugar – 2 multi-cups (320 g);
• red currant juice – 2 multi-glasses (600-700 g of berries).

Method of preparation:

1. Sort and wash the berries. Leave only elastic and mature. Beat with a blender.
2. Transfer to a sieve and rub with a spoon. Cake should remain on the surface.
3. Measure the indicated amount of juice in the recipe and pour into a slow cooker. Pour in sugar and mix.
4. Turn on the device to the “Jam” mode, which is designed for an hour of operation. So much time for cooking is not needed, so after 20 minutes turn off the multicooker yourself.
5. Pour into pre-sterilized containers. Screw on the lids tightly.
6. Turn the jars over, placing them on the lids. Do not touch until completely cool.

With oranges

Redcurrant jelly in the Redmond slow cooker with the addition of oranges will appeal to the whole family and will saturate the body with essential vitamins in the winter.

You will need:

• cinnamon – 1 stick;
• currant – 1 kg red;
• sugar – 750 g;
• orange – 380 g;
• water – 1 l;
• carnation – 10 buds;
• lemon – 120 g

Step-by-step process:

1. Rinse the berries, after removing the twigs. Dry and pour into a multicooker bowl.
2. Peel the zest from citrus fruits and chop. Transfer to berries.
3. Squeeze juice from the pulp of orange and lemon and pour into a slow cooker. Add spices.
4. Pour in water. Mix. Set the “Cooking” mode. After the signal of the multicooker, cool.
5. Squeeze the juice from the currant. Pour into a bowl.
6. Pour in sugar. Stir until dissolved. Enable the same mode. Periodically open the lid and check the consistency. The mixture should become thick.
7. Remove foam and pour into prepared jars. Roll up.

with vanilla

Redcurrant jelly in the Panasonic multicooker will delight you with its wonderful color and taste. The pectin contained in the berries helps the dessert to harden, but this takes time. To quickly enjoy the amazing taste, gelatin is added to the composition.

You will need:

• water – 30 ml;
• red currant – 500 g;
• vanilla – 1 pod;
• gelatin – 10 g instant;
• sugar – 300

Step-by-step process:

1. Pour gelatin into a bowl. Pour in water and mix. It should completely absorb the liquid and swell.
2. Put the berries in a colander. Rinse.
3. Send to the blender bowl and beat. Transfer to a sieve and let the juice drain.
4. Pour the juice into the multicooker. Add vanilla pod, then sugar. Mix. Turn on the “Cooking” mode. Set the timer to 20 minutes.
5. Add swollen gelatin. Stir with a whisk until the product is completely dissolved.
6. Pour into prepared containers.

with watermelon

The original version of the preparation of jelly, which is easily and quickly prepared in a slow cooker. The delicacy is moderately sweet and surprisingly tender.

You will need:

• powdered sugar – 1,5 kg;
• currant – 1,5 kg red;
• water – 150 ml;
• gelatin – 20 g instant;
• watermelon pulp – 1 kg.

Step-by-step process:

1. Pour the washed fruits into a bowl. Pour in water and then simmer for 7 minutes in the “Cooking” mode. Cool and squeeze juice.
2. Pour the juice into a slow cooker, leaving 30 ml for gelatin. Cut watermelon into medium cubes and remove all seeds. Send to the bowl.
3. Pour in powdered sugar. Mix. Set the “Extinguishing” mode on the device. Time – 40 minutes.
4. Pour gelatin into the remaining juice. Mix. When the mass swells – melt on a minimum flame. Do not bring to a boil. Pour into jelly after the multicooker signal.
5. Mix and pour into jars. Roll up.

With blackcurrant

Assorted red and black berries will help make the delicacy the most fragrant, richly bright and healthy.

You will need:

• red currant – 500 g;
• blackcurrant – 500 g;
• water – 240 ml;
• sugar – 1 kg.

Cooking process:

1. Remove branches. Rinse the berries and pour into a bowl. To fill with water.
2. Turn on the “Cooking” mode. Warm up 5 minutes. The berries should burst. Cool the currant. Squeeze out the juice and pour back into the slow cooker.
3. Pour in sugar. Mix. Cook in the “Cooking” mode for half an hour.
4. Pour into prepared containers. Roll up. The jelly will thicken as it cools.

Terms and conditions of storage

In order for the unrolled delicacy to be better preserved and not covered with mold, it is worth placing a piece of paper soaked in vodka under the lid. Can be stored in the refrigerator for up to 6 months.

Winter preparations are stored at room temperature for no more than a year, but in the basement at + 1 ° … + 8 ° С, nutritional and taste qualities are preserved for 2 years.

Conclusion

Redcurrant jelly in a slow cooker, following the recipe, turns out to be thick and healthy. To improve the taste, cinnamon, cloves, nutmeg and chopped zest are allowed to be added to any recipe.