Red currant jelly in a slow cooker for the winter
0
1277
Kitchen
Russian
Calorie content
287.3 kcal
Portions
0.7 l.
Cooking time
50 minutes
Proteins *
0.8 gr.
Fats *
0.3 g
Carbohydrates*
70 gr.
I suggest making red currant jelly in a slow cooker. The delicacy is simple and quick to prepare. The jelly is obtained with a uniform consistency due to the high content of pectins in red currants.
Ingredients
Cooking process
Select the Stew program on the appliance panel, close the lid of the multicooker and set the cooking time to 15 minutes. During this time, the berries will juice well. After the beep, open the lid of the appliance, carefully put the berries in a fine sieve and rub them with a tablespoon. Pour the resulting berry mass back into the multicooker bowl.
Pour the required amount of granulated sugar on top. Mix thoroughly so that the granulated sugar is completely immersed in the berry mass. Select the Stew program on the appliance panel and set the cooking time to 10 minutes. Do not close the lid of the multicooker, stirring occasionally, bring to a boil, and then turn off the appliance.
Prepare the jars, wash thoroughly and sterilize along with the lids. Banks must be completely dry. Using a ladle, carefully pour the jelly into sterile jars. Tighten hot jars of red currant jelly with lids and turn upside down. After cooling completely, transfer the jars to a cool, dark place for storage.
Enjoy!