Red currant jelly in a slow cooker
0
1736
Kitchen
Russian
Calorie content
287.3 kcal
Portions
1 l.
Cooking time
24 hours
Proteins *
0.8 gr.
Fats *
0.3 g
Carbohydrates*
70 gr.
Red currant jelly is easy to make in a slow cooker. We offer you a hot method of making currant jelly, in which the juice from the berries stands out better. In addition, hot jellies have better shelf life and longer shelf life. Although it is so delicious that it is unlikely to stay in your jar for too long!
Ingredients
Cooking process
Up to the upper mark, you can load the multicooker bowl with berries. For them to release the juice, set the Stew program to the shortest time that your kitchen unit allows, but in reality you will need even less time than will be programmed. Just make sure that all the berries boil and crack, then they will easily release the juice. You do not need to boil the berries; turn off the multicooker immediately.
Using cups or by weight, measure the amount of juice, pour it back into the multicooker, and then add the same amount of sugar equal to the amount of juice (if you get 2 glasses of juice, then add 2 glasses of sugar, but you can also 1.5 glasses if you can eat slightly sour jelly). Stir berry juice with sugar and bring to a boil in the "Stew" program.
Bon Appetit!