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Raspberry jelly in a slow cooker

0
1238
Kitchen Russian
Calorie content 301.2 kcal
Portions 2.5 l.
Cooking time 110 minutes
Proteins * 1 gr.
Fats * 0.7 g
Carbohydrates* 70.4 g
* per 100 gr. product
Raspberry jelly in a slow cooker
Content

Jelly cooked in a slow cooker is not only tasty, but also incredibly beautiful with whole berries. We will prepare the treat without gelatin and pectin, but increase the amount of sugar and add citric acid for a better gelling effect.

Ingredients

Cooking process

step 1 out of 5
In the multicooker, set the “Multi-cook” mode (170 degrees). Pour water into a bowl and add sugar and boil the syrup (10 minutes)
step 2 out of 5
Sort the berries carefully, remove branches and leaves. Don't use spoiled berries. Place the raspberries in a colander and dip into a 1L pot. cool water in which 1 tablespoon of salt is diluted. Leave for 10 minutes, then change the water and rinse the raspberries under running water.
step 3 out of 5
Let the water drain off the berries, transfer them to the syrup and leave for 1 hour.
step 4 out of 5
Set the same cooking mode again, bring to a boil and cook the jelly for 20 minutes. Add citric acid and stir before finishing.
step 5 out of 5
Pour the jelly into prepared sterile jars and seal with lids. Cover the jars with a blanket to cool slowly and properly.

Bon Appetit!

 

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