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Blackcurrant jelly in a slow cooker

0
1259
Kitchen Russian
Calorie content 259.1 kcal
Portions 1 l.
Cooking time 3 hours
Proteins * 1.3 gr.
Fats * 0.9 gr.
Carbohydrates* 61.7 g
* per 100 gr. product
Blackcurrant jelly in a slow cooker
Content

Following this step-by-step guide, you can prepare a rich and smooth jelly from currant berries with pectin. Such jelly can be served with pancakes and pancakes, with ice cream or a fresh loaf, or you can simply put it in a vase and feast on a bite with aromatic tea.

Ingredients

Cooking process

step 1 out of 6
Sort the berries, remove the leaves and branches. Rinse the currants and transfer to a colander to drain the liquid.
step 2 out of 6
Put 1/3 of the sugar in the berries and grind them with a blender to a puree consistency. Transfer the currants to a slow cooker, sprinkle with pectin and stir.
step 3 out of 6
Turn on the Soup program and cook for 5 minutes. Add the rest of the sugar and cook for another 20 minutes.
step 4 out of 6
Stir the jelly periodically and remove the foam.
step 5 out of 6
Place a container for steam cooking on the bowl. And sterilize small jars and lids to them.
step 6 out of 6
The jelly should thicken well. Place it in jars, seal and turn it over. Cover and leave to cool. If you can't stand the jelly, put the jars in the cold for an hour.

Bon Appetit!

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