Red currant jelly in a slow cooker Redmond, Panasonic, Polaris

Cooked red currant jelly in a slow cooker has a pleasant sourness and delicate texture. In winter, an easy-to-prepare delicacy will saturate the body with vitamins and help in the fight against colds.

Features of making red currant jelly in a slow cooker

For the preparation of delicacies, not only fresh berries are suitable, but also frozen ones. They choose juicy and ripe fruits. Be sure to remove all leaves and twigs. After that, rinse and dry completely on a paper towel.

The solidification of the dessert occurs due to the addition of gelatin to the composition. First, boil and completely cool the water, then pour gelatin and leave until it swells. If instant is used, then it can be immediately poured into the jelly base, without preliminary preparation.

Beat the red currants with a blender until puree. Then squeeze through cheesecloth to remove small bones and skin. Swollen gelatin is heated over low heat and poured into juice. Mix and pour into molds.

Dessert can be prepared without adding gelatin. In this case, the juice is boiled in a multicooker with sugar until thick. Solidification occurs due to the high content of pectin in the fruit.

Red currant jelly recipes in a slow cooker

A thick vitamin jelly is obtained from red berries. To make its taste more pronounced, fruits and other berries are added to the composition.

A simple recipe

Red currant jelly in the Polaris slow cooker turns out to be tender and fragrant. The device has a program "Jam", which helps to quickly prepare a delicacy.

Would need:

  • sugar - 2 multi-glasses (320 g);
  • red currant juice - 2 multi-glasses (600-700 g of berries).

Cooking method:

  1. Sort out and rinse the berries. Leave only firm and mature. Beat with a blender.
  2. Transfer to a sieve and rub with a spoon. The cake should remain on the surface.
  3. Measure out the specified amount of juice in the recipe and pour into a multicooker. Add sugar and stir.
  4. Switch the device on to the "Jam" mode, which is designed for an hour of operation. It will not take so much time for cooking, therefore, after 20 minutes, turn off the multicooker yourself.
  5. Pour into previously sterilized containers. Screw the caps on tightly.
  6. Turn the cans over, placing them on the lids Do not touch until cool completely.

With oranges

Red currant jelly in the Redmond multicooker with the addition of oranges will appeal to the whole family and saturate the body with essential vitamins in winter.

Advice! If the jelly has not yet completely solidified in the containers, then you should not shake and shake them. Any movement will interfere with the gelling process.

Would need:

  • cinnamon - 1 stick;
  • currants - 1 kg of red;
  • sugar - 750 g;
  • orange - 380 g;
  • water - 1 l;
  • carnation - 10 buds;
  • lemon - 120 g.

Step by step process:

  1. Rinse the berries after removing the branches. Dry and pour into the multicooker bowl.
  2. Cut the zest from citrus fruits and chop. Transfer to berries.
  3. Squeeze juice from the pulp of orange and lemon and pour into a slow cooker. Add spices.
  4. Pour in water. Mix. Set the "Cooking" mode. Cool down after the multicooker signal.
  5. Squeeze out the juice from the currants. Pour into a bowl.
  6. Add sugar. Stir until dissolved. Switch on the same mode. Open the lid periodically and check the consistency. The mixture should thicken.
  7. Remove foam and pour into prepared jars. Roll up.

With vanilla

Red currant jelly in a Panasonic slow cooker will delight you with its wonderful color and taste. The pectin in the berries helps the dessert solidify, but it takes time. To quickly enjoy the amazing taste, gelatin is added to the composition.

Would need:

  • water - 30 ml;
  • red currant - 500 g;
  • vanilla - 1 pod;
  • gelatin - 10 g of instant;
  • sugar - 300 g

Step by step process:

  1. Pour the gelatin into a bowl. Cover with water and stir. It should completely absorb the liquid and swell.
  2. Put the berries in a colander. Rinse.
  3. Send to a blender bowl and beat. Transfer to a sieve and let the juice drain.
  4. Pour the juice into a multicooker. Add the vanilla pod, then the sugar. Mix. Switch on the "Cooking" mode. Set the timer to 20 minutes.
  5. Add swollen gelatin. Stir with a whisk until the product is completely dissolved.
  6. Pour into prepared containers.

With watermelon

The original version of the preparation of jelly, which is easily and quickly prepared in a multicooker. The delicacy turns out to be moderately sweet and surprisingly tender.

Would need:

  • icing sugar - 1.5 kg;
  • currants - 1.5 kg of red;
  • water - 150 ml;
  • gelatin - 20 g of instant;
  • watermelon pulp - 1 kg.

Step by step process:

  1. Pour the washed fruits into a bowl. Pour in water and simmer for 7 minutes in the "Cooking" mode. Cool and squeeze out the juice.
  2. Pour the juice into a multicooker, leaving 30 ml for the gelatin. Cut the watermelon into medium cubes and remove all seeds. Send to the bowl.
  3. Pour in icing sugar. Mix. Set the "Extinguishing" mode on the device. Time - 40 minutes.
  4. Pour gelatin into the remaining juice. Mix. When the mass swells, melt on a minimum flame. Do not bring to a boil. Pour into jelly after the multicooker signal.
  5. Stir and pour into jars. Roll up.

With black currant

An assortment of red and black berries will help to make the delicacy the most aromatic, richly bright and healthy.

Would need:

  • red currant - 500 g;
  • black currant - 500 g;
  • water - 240 ml;
  • sugar - 1 kg.

Cooking process:

  1. Remove twigs. Rinse the berries and pour into a bowl. To fill with water.
  2. Switch on the "Cooking" mode. Warm up for 5 minutes. The berries should burst. Cool the currants. Squeeze out the juice and pour back into the multicooker.
  3. Add sugar. Mix. Cook in the "Cooking" mode for half an hour.
  4. Pour into prepared containers. Roll up. The jelly will become thick as it cools.

Terms and conditions of storage

So that the rolled delicacy is better preserved and not covered with mold, it is worth placing a piece of paper soaked in vodka under the lid. It can be stored in the refrigerator for up to 6 months.

Winter harvesting is stored at room temperature for no more than a year, but in the basement at + 1 ° ... + 8 ° C nutritional and taste qualities are preserved for 2 years.

Important! Only after a month the jelly will acquire the necessary density and it will be possible to cut it with a knife.


Red currant jelly in a slow cooker, subject to the recipe, turns out to be thick and healthy. To improve taste, it is allowed to add cinnamon, cloves, nutmeg and chopped zest to any recipe.

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