Red currant jelly in a slow cooker Element

Red currant jelly in a slow cooker Element

Category: Blanks

Kitchen: Russian

Ingredients
Red Ribes	1 kg
Granulated sugar	1 kg

Cooking method

• Sort the red currants, separate from the twigs and put in a blender. I have a King, but I still feel the bones, so I turn on the blender for a minute, scroll. I don't have an electric sieve here, but I don't really need it, I pour the mixture through a fine colander, you can use a sieve, into the multicooker bowl, and get rid of the bones in a minute. Since the skins are all scrolled, only bones remain, the process takes about a minute. Also remove the jelly from the back of the sieve. Pour granulated sugar into a bowl, stir and turn on the multicooker on the Chef program, time 16 minutes, temperature 98 degrees.
• Our mixture initially looks like this
• 
• Red currant jelly in a slow cooker Element
• This is already a boiling process, you need to boil for 5 minutes, while stirring constantly.
• The amount of boiling jelly is even, up to the maximum mark in the multicooker bowl, in the process you remove the foam, it is located just in the center, very convenient.
• 
• 16 minutes consists of 4-5 minutes for heating, 5 minutes for boiling, and at 5 minutes, the multicooker drops the temperature, so we don't need them, we don't take them into account.
• We take out the bowl and pour the jelly into pre-prepared sterilized jars, and tighten with hot lids. I do not turn jars of jelly, they stand like this, they cool down.
• Jelly in the picture after a night, at room temperature.

The dish is designed for

3 cans of 450 g

Time for preparing:

20 minutes

Cooking program:

Chef

Note

I put 1 kg of sugar, you can reduce it to 800, but for me red currants are still sour. For raspberries and black currants, I reduce.
Bon Appetit!

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Wow, thanks, it turned out beautiful.

[Irina]

Irina, Thank you
Pectin breaks down at temperatures above 100 degrees, therefore, in order not to stand with a thermometer, I decided to stuff everything into a multi-cook. I made one kilogram with two sprigs of mint, I also put them in a blender together with currants.

[Hope]

Hope, and you feel mint in the end? I love her very much. 2 branches - are they long, together with the stem, or just leaves?

[Olga]

Olga, two twigs with stems, long, it seems a bit too much turned out, next time, I'll put less, but my husband liked it, he is a lover of herbs. You can adjust to taste, when everything scrolls in the blender, try this smoothie, if not enough, then add, and turn on the blender again.

Oh, what a wonderful jelly! Mmmm!
Nadyusha, it's a sight for sore eyes!
And it turns out that in the Element, too, everything is so easy and simple.
Nadyush, thanks for the recipe idea! Let's cook.

[Rituslya]

Rituslya, Rita,
It is very convenient in a multicooker, non-stick bowl, very easy to wash
Since I have a lot of currants, I picked up options that are quick and not confused.
There is a lot of pectin in the skin of berries, therefore, a blender is the best option, everything is ground into a single mass and the jelly freezes even when warm.

This year I passed the red and white currants through a juicer at low speed, so it's faster. Very little juice is obtained from black currant.

[xelena5]

xelena5, I use a juicer to process apples, I'm too lazy to collect, disassemble, wash the nets
I will do black next week, I will look at the consistency, but I will be in a blender, I will then write how much juice I got. It is important for me that the skins are processed, and not remain in the cake.

[Hope]

Hope, and you also cook black currants like that?

[Jouravl]

Jouravl,
Thanks Nadya, for the recipe ... ..... I'll run for the banks ...

[Hope]

Hope, and you also cook black currants like that?

Oksana, I haven't tried it in a slow cooker yet, I'm going to do it if someone picks currants for me)))
Galina, Galya, thanks! I'm also going to cook red currant sauce with chili peppers and ginger root, I did it last year, very tasty. So there are many options

I went ..., in our village there are no twisting cans ...,
Now only on the trail. week ..... .... I'll go to Moscow to buy ....)))

[Jouravl]

Jouravl, Hope, but about the sauce where can you see? Very interesting.

[Natalia]

Natalia, Natasha, I did not post the recipe, but Tanya-Admin has a lot of delicious fruit sauces, I have simplified versions
Cumberland sauce

I made blackcurrant jelly according to this recipe, sugar 800 g, after the blender it turned out to be a very thick mass, the bones apparently also broke in the blender, everything in the sieve slipped through without cake.
After a night, at room temperature it looks like this, very dark, rich, without a smooth structure

In the second run, I added ginger root and lime juice, reduced sugar to 500 g, since acid destroys pectins, now it is watery, I'll see what happens after cooling. It turned out very tasty!

Already twice cooked from red currant according to this recipe in Element - and each time it turned out to be liquid with a stratification - pure red syrup and a denser top layer. What could be the mistake, maybe someone will tell you?

[Elena]

Elena, Lena, are you interfering in the process? In any case, when it boils, the foam rises upward, so you need to constantly stir. I also varied several times, my cost is normal and there is no stratification ..

[Hope]

Hope, thanks for the answer, I interfere, but not permanently, perhaps you are right, this is the problem. We must remember for the next year.
And so, thank you very much for the recipe, I would never have dared to do this with rubbing berries)