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Raspberry jelly in a slow cooker for the winter

0
923
Kitchen Eastern European
Calorie content 155.8 kcal
Portions 2 p.
Cooking time 50 minutes
Proteins * 0.6 g
Fats * 0.4 gr.
Carbohydrates* 37.9 gr.
* per 100 gr. product
Raspberry jelly in a slow cooker for the winter
Content

Healthy, vitamin-rich raspberry jelly can be easily prepared in a multicooker. By rolling up such a jam for the winter, you will provide yourself with a natural remedy for a mild cold. Moreover, the berry mass in a slow cooker languishes in its own juice, which allows you to preserve more useful properties.

Ingredients

Cooking process

step 1 out of 4
Sort the berries, wash, discard in a colander. Transfer the berries to a multicooker bowl, add water, select the Stew program and cook the berries for 10 minutes.
step 2 out of 4
Then rub the berry mass through a metal sieve to get rid of the seeds. Put cheesecloth on a sieve, put boiled raspberries, squeeze the mass with a spoon and then squeeze the cheesecloth with your hands.
step 3 out of 4
Pour the resulting raspberry juice into a multicooker bowl, cover with sugar. Set the "Quenching" mode for 20-25 minutes.
step 4 out of 4
Spread the hot jam in sterilized jars, roll up the lids, leave to cool completely at room temperature. Then place in a cool place where the jelly reaches the desired consistency.

Bon Appetit!

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