Today, a crock-pot is in almost every home.
This appliance is universal and really saves the time of modern housewives, it is possible to cook a lot of delicious dishes in it: soups, cereals, fries, pastries.
Various jams are also cooked in a slow cooker, but in this case there are several significant nuances to which you should pay attention.
Currant jam in a slow cooker - general principles of preparation
Despite the fact that the crock-pot is able to replace many kitchen appliances and you can cook almost anything in it, not many housewives decide to cook jam in it. And why? Because if a woman went into the kitchen to prepare a sweet treat for the winter, then this lesson turns into a large-scale process: basins of berries, bags of sugar, jam jars. And in a slow cooker, even in the largest one, you can’t make a lot of jam, if only for the pleasure of drinking tea with a delicious dessert.
Another disadvantage is not quite the right way to make jam. Still, the point is in the workpiece in the evaporation of moisture from berries. When cooking in pots, this process occurs quite quickly: the jam is languishing, the moisture evaporates, the mass thickens. In a slow cooker, all the moisture does not have time to evaporate, which, accordingly, affects the texture and appearance of the jam. But the workpiece does not work worse, it just differs from the usual jam for us.
In addition, cooking jam in a slow cooker does not exempt from removing foam, otherwise here too the berries strive to “run away”. This also becomes the reason that the multicooker bowl cannot be filled more than 3/4, and preferably 2/4 parts.
It is also worth paying attention to this point: it is advisable not to damage the multicooking bowl with sugar, not grains, but already dissolved. So, it is better to withstand the prepared currant berries, sprinkling them with sand a little in the basin before falling asleep. Plus, you should use special silicone spoons and ladles to mix and remove the foam.
Cooked currant jam in a slow cooker, like any other similar one, should also be rolled up in sterilized jars, cooled, and then put away in a cool place.
1. Blackcurrant jam in a slow cooker
Ingredients:
• one and a half kilogram of berries;
• one and a half kilograms of granulated sugar.
Ingredients can be taken in larger or smaller quantities, the main thing is to observe a one to one ratio.
Cooking method:
1. Thoroughly sort out the currant, removing all leaves and branches.
2. Put the berries in a colander, rinse.
3. Pour prepared, dried currants into a multi-cooker bowl.
4. Pour sugar into the berries.
5. Close the multicooker with a lid, set the mode "Extinguishing".
6. Cook blackcurrant jam in a slow cooker for one hour.
7. During cooking, prepare the dishes: rinse and sterilize jars and lids.
8. After the beep, open the multicooker cover, mix the jam. Pour it into clean jars, roll it up.
9. Once the treat has cooled, put the jam in storage in the refrigerator.
2. Blackcurrant jam with mint in a slow cooker
Ingredients:
• five glasses of currant;
• seven glasses of sugar;
• mint leaves;
• half a glass of water.
Cooking method:
1. Sort freshly picked currants and rinse.
2. Transfer the clean berries to the multicooker bowl.
3. Pour half a glass of cold water, set the "Extinguishing" mode, simmer the berries in water for half an hour.
4. Pour granulated sugar, mix thoroughly.
5. Cook as before for another hour, putting washed mint leaves to taste for 10 minutes before being cooked.
6. When the slow cooker notifies you with an audible signal about the end of work, mix the jam well again, carefully remove the mint leaves. If you leave them, mint will give a specific bitterness to the jam over time, so be sure to remove this ingredient before rolling.
7. Pour the finished dessert into a sterilized container, seal tightly with lids.
8. After the blackcurrant jam has cooled, put it in storage.
3. Blackcurrant jam with raspberries in a slow cooker
Ingredients:
• two kilograms of currant;
• a pound of raspberries;
• two kilograms of sugar;
• one and a half glasses of water.
Cooking method:
1. Go through both types of berries: raspberries and currants.
2. Rinse and peel the berries and leaves in different bowls.
3. Pour a pound of sugar into raspberries, set the bowl aside until all sugar grains are completely dissolved.
4. Transfer the raspberry mass to a multi-cooker bowl, set the "Extinguishing" mode, leave for 10 minutes.
5. Pour another half a kilo of sugar to raspberries, cook for another 10 minutes.
6. Now add the currants, mix. Cook as before.
7. After an hour of stewing, pour the jam in boiling form into sterile jars. Close the container tightly with lids.
4. Five-minute jam of blackcurrant, orange and banana in a slow cooker
Ingredients:
• two bananas;
• two oranges;
• kilogram of currant;
• kilogram of sugar.
Cooking method:
1. Peel a banana. Cut the pulp into small cubes.
2. After peeling the orange, divide the fruit into slices. Carefully, taking care not to crush the fruit, remove the white film. Dice the same as the banana.
3. Thoroughly scrub and rinse.
4. Combine all prepared ingredients in one deep bowl.
5. Sprinkle with granulated sugar, put in the refrigerator for 2-3 hours, so that the sand dissolves in the juice secreted by fruits and berries.
6. Transfer the aromatic mixture to a multi-cooker bowl, set the mode to "Multi-cook".
7. Stew the jam for 15 minutes, then put the treat in sterilized jars. Roll up.
5. Redcurrant jam in a slow cooker
Ingredients:
• kilogram of currant;
• a bag of pectin;
• one and a half kilograms of granulated sugar.
Cooking method:
1. To prepare a delicious redcurrant jam in a slow cooker, you first need to carefully sort through the berries themselves, removing spoiled, heavily soiled, as well as leaves and branches.
2. Put the currants in a deep container, pour one and a half kilograms of granulated sugar.
3. Grind the mass with a submersible blender. It should become homogeneous.
4. Transfer the berry mixture to a slow cooker, add a bag of pectin. Shuffle.
5. Set the "Soup" or "Cooking" mode. The multicooker lid can not be closed, because as soon as the mass boils, it will immediately need to be laid out on sterilized jars and rolled up.
6. Jam from red and black currants with apples
Ingredients:
• 300 grams of black currant;
• 300 grams of red currant;
• a pound of apples;
• 1.2 granulated sugar;
• two tablespoons of lemon juice.
Cooking method:
1. Rinse and separate the berries of red and black currants from branches and leaves.
2. Rinse the apples thoroughly and cut into small slices, sprinkle the slices with lemon juice so that they do not darken. If the peel of the fruit is harsh, it is better to clean it.
3. Put the whole currant in a bowl of a stationary blender, chop.
4. Mix the currant mass with sugar, let the mass stand for one hour in this form.
5. Transfer jammed with sugar jam in a multi-cooker bowl, cook after boiling in the "Soup" mode for five minutes.
6. Put prepared apples to the berries. Cook in the same mode, stirring, for 15-18 minutes.
7. Roll the jam into sterilized jars.
8. Such a treat is great for making various pies, pies and tarts. The aroma and color of the jam turns out to be very interesting and mouth-watering. Also, the sweetness is tasty and good, as a complement to tea.
7. Cake with currant jam in a slow cooker
Ingredients:
• 100 grams of sweet cream butter;
• two eggs;
• half a glass of sugar;
• two and a half cups of flour;
• a teaspoon of baking powder;
• 200 grams of currant jam.
Cooking method:
1. To soften the oil, remove it from the refrigerator to a plate 30-40 minutes before cooking. Cut the butter into cubes.
2. In a suitable bowl, mix the sugar with the egg. First remember the mixture with a fork, then beat with a whisk.
3. Add oil, mash the mass again with a fork.
4. Mix sifted flour with baking powder.
5. Gradually pouring flour into the egg mixture, knead a soft, not hard dough.
6. Wrap the dough, rolled it into a ball, into a film, put it in the refrigerator for an hour.
7. Divide the settled dough into three parts.
8. From two parts, roll out a small layer, lay it on the bottom of the multicooker, level it with your hands, making the sides three centimeters.
9. Put the jam on the bed.
10. Put the pieces of dough on top of the currant jam, which you need to pinch in small portions from the remaining dough.
11. Cook the cake by setting the “Baking” mode for 1 hour 15 minutes.
12. Do not rush to take out the pie after the beep: it may break. Let it cool directly in the bowl, after that, carefully remove it to a flat dish and cut into portions.
Currant jam in a slow cooker - tips and tricks
• It is best to collect currants in a small container, otherwise the lower berries will be remembered under the weight of the upper ones.
• Sorting currants is quite difficult. In addition, you need to act carefully so as not to crush all the berries. It is best to combine cleansing and washing. To do this, put a little currant in a colander, rinse, separate the berries from branches and leaves, transfer the currant into a basin. Then lay out some berries again, rinse and sort. And so, until all the currants are over. The good news is: not so much is required to make jam in a slow cooker.
• Following any of the above instructions, you can make jam from berry mixes: currants go well with any berries and fruits.
