Berry jelly in a slow cooker. Strawberry jelly in a slow cooker How to cook jelly in a slow cooker

A multicooker is a truly universal device in which you can cook almost anything. Including a variety of drinks. Today I cooked it in a slow cooker jam jelly.

Kissel is one of the most famous drinks of Russian national cuisine. It can be cooked from fresh berries or fruits, from their juice or jam, and even from jam or syrup. Almost anything will do! But the most important thing in making jelly is, of course, starch.

The amount of starch depends on how thick the jelly you want to get. This time I made it quite liquid, I like it better. If you prefer thick, then take more starch, 7-8 spoons.

Recipe for jelly in a slow cooker made from jam.

Jelly ingredients:

• jam or berries 400 grams
• one multi cup granulated sugar
• four to five tablespoons of starch
• two liters of hot water
• glass of cold water

How to cook berry jelly in a slow cooker:

Dissolve starch in a glass of cold water. If you want a thicker jelly, add more starch.

Instead of jam, you can take any berries. I had grated currants with sugar. Place the berries and granulated sugar in a slow cooker.

Fill with hot water. Turn on the “steaming” mode for 10 minutes and, five minutes after boiling, pour in the starch solution in a thin stream. Close the lid and cook until the signal. After the signal, let the jelly brew for at least half an hour.

Kissel in a slow cooker jam or berries are ready! If desired, the jelly can be strained.

Kissel in a slow cooker can be cooked from fresh and frozen berries, from jam, fruit or milk.

Ingredients:

• mixture of berries of your choice (I have currants, cherries, cherries) – 400 g
• sugar - 1 multi-cup or to taste
• starch - 3-4 tbsp.
• water – 3 liters
• citric acid – 1 g optional

In our family, they love jelly more than . That's why I prepare this dessert in large portions. Fortunately, in the summer you can prepare delicious, rich berry jelly in a slow cooker from fresh berries. This is simply wonderful, because frozen berries do not give the same taste as fresh ones!

This time I decided to make jelly in my Redmond 4502 multicooker from a collection of berries that were in the house: red currants, cherries and... For color, I add a spoonful of citric acid at the tip. Then the jelly becomes bright. You can replace it with a teaspoon of lemon juice.

It is worth noting that with a small number of berries you will get a jelly that is unsaturated in taste. Therefore, do not save them in order to fully enjoy the finished dessert.

You can strain berry jelly in a slow cooker during the cooking process, or you can leave it with berries - whatever you like. If you want to fully enjoy the simplicity of cooking in a slow cooker, then you don’t have to strain the jelly. The berries do not interfere with mixing the starch at all.

Cooking method

1. 
   First, prepare all the ingredients for the jelly.
2. 
   We wash the berries, remove the branches and stalks. Place in the multicooker bowl. If you are using frozen berries, they do not need to be thawed.
3. 
   Fill the contents of the bowl with granulated sugar.
4. 
   Fill with water to the 3 liter mark. If you want to make a small amount of jelly, you can use less berries and water. Turn on the “Soup” program, set the cooking time to 40 minutes. You can replace “Soup” with the “Stewing”, “Cooking” or “Steaming” modes. The time is approximately the same.
5. 
   While the jelly is preparing, make a mixture of water and starch. Be sure to use cold water to dilute the starch in it. We do this 5 minutes before the end of cooking the jelly. Take about 100 ml of water, and I used 4 tbsp. starch. Mix.
6. 
   I strained the berry broth and returned it to the bowl. Now introduce “starchy” water in a thin stream. Mix immediately with a wooden spoon or whisk to prevent lumps from forming. Cook the jelly for a few more minutes until thickened. If there is not enough starch, add it, diluting it in a small amount of water in the same way. At the end of cooking, add citric acid at the tip of a spoon, if desired, to enhance color and taste.
7. 
   It is recommended to serve berry jelly chilled in bowls, glasses, cups or plates. Bon appetit!

The consistency of the jelly can be adjusted by the amount of starch. I use potato starch. The more of this ingredient, the thicker the jelly will be. And you can immediately decide for yourself whether it will be a drink, or a dessert that can be eaten with a spoon. Therefore, serve it in a cup or bowl. Liquid jelly, in addition to the traditional serving, is also used as a gravy for pancakes and. Thick jelly is served in bowls and consumed with a spoon. You can also add cream to it. To prevent the formation of a film from being visible on the surface of the liquid jelly when serving, you can “mask” it with a sprinkle of powdered sugar or sugar.

I now really enjoy cooking in the slow cooker. Because it’s new, and the result is always pleasing. Since the purchase, there has not yet been a case where it didn’t work out. Even that one came out great the first time. I can also highlight what I liked from what was cooked: , and . Now I’ve made jelly for the whole family. The cooking principle is the same as that, but at the end potato starch is introduced - and voila! The jelly in the slow cooker is ready.

Kissel is a traditional Russian drink that was prepared by our great-grandmothers and about our great-grandmothers. It is brewed from any berries and fruits: cranberries, viburnum, apples, cherries, strawberries, raspberries. And even . Kissel is tasty and healthy, suitable for any time of year. But in the summer-autumn season it is cooked from fresh fruits and berries, and in the winter-spring season - from frozen ones.

Kissel in a slow cooker for a child from frozen berries - recipe with photo:

It would seem that what could be easier than preparing regular jelly? You just need to put fruit or berries, add water, add sugar, and then starch. Stir and... the jelly did not turn out so tender and homogeneous. What is the reason? Let's try together with you to cook real jelly in a slow cooker.

As you know, you can cook many dishes in a slow cooker, ranging from simple to complex creations. Even jellied meat and condensed milk can be easily made in an electric saucepan. If there are frozen berries waiting in the freezer, then it’s time to get to work to prepare a very tasty, and most importantly, healthy drink, jelly in a slow cooker.

• berries – 500 g;
• sugar - half a glass or to your taste;
• water – 2 l.;
• potato starch – 2 tbsp.

1. What do we know about jelly? This is an ancient drink that our great-grandmothers prepared from fresh berries and fruits. In order for the drink to be aromatic, you need to take strawberries or raspberries, and to make it healthy, you need to take sea buckthorn berries, cranberries, black and red currants, and viburnum. Even if you don’t have such an abundance of berries, don’t be upset; ordinary apples also make very tasty jelly, the main thing is to do everything right.
2. First, let's prepare the main ingredient - berries or fruits. Since we will be cooking jelly in a multicooker from frozen berries (strawberries and raspberries), we first pour the frozen berries into a clean and, as dry as possible, multicooker bowl. There is no need to defrost them first. It’s okay if a few drops of water remain on the walls of the working bowl, the main thing is that it is clean and odorless. If, before you got ready to cook jelly, the multicooker cooked you meat or cooked delicious borscht, then you should not only wash the working bowl with detergent, but also boil clean water in it. After you have washed the bowl, rinse it with water several times, pour in 2 liters of water, close the lid of the device and set the “Baking” mode. After 15 minutes (you will have to control the time) the water will boil. The bowl will become clean and free of odors. You can start preparing jelly in a slow cooker.
3. So, put frozen berries in a clean bowl and pour granulated sugar on top. If you like sweet drinks, then instead of half a serving, you can add a glass of sugar.
4. Fill the berries with sugar with water (warm, if the multicooker bowl is warm after boiling the water, so as not to create a temperature difference and damage the coating of the bowl).
5. Turn on the “Steam cooking” program and set the time to 30 minutes. Or let’s do it differently, select the “Stew” mode, the cooking time for the jelly in the multicooker is 1 hour (this mode is not suitable for berries, as they will boil quickly).
6. At this point, you can close the multicooker lid. For now, let's go about our business. In the multicooker, after the beep, you will find an ordinary compote. That's how it should be.
7. Now it’s the turn of another, no less important ingredient – ​​starch. But to cook jelly in a multicooker, the compote must be strained through a sieve to remove the pulp, and the liquid must be poured back into the multicooker bowl.
8. Again, select the “Steam” program, set the time this time to only 10 minutes, we need the compote to boil.
9. While the liquid is boiling, let's make starch. We will need 2 tablespoons of starch (or a little less if you don’t like thick jelly). If, on the contrary, you like thick jelly, you can add 4 spoons. We dilute the powder in water (1 glass) so that it dissolves.
10. Open the lid of the device, if the liquid has reached the boiling stage, pour in starch in a thin stream, stirring the compote. We do everything quickly, don’t forget to stir and make sure that not a drop of starch remains at the bottom of the glass.
11. The starch needs to be stirred thoroughly, so you will have to devote a little time to this process. But after your efforts you will get amazing jelly in a slow cooker.

There is no need to close the lid of the device. The jelly can be poured into hot glasses or cups and as soon as it cools down a little, serve immediately. This drink is suitable for children and schoolchildren, especially in the autumn-winter period. Bon appetit!

Kissel in a slow cooker made from fresh berries

During the berry picking season, you can prepare a healthy drink. It will also be nutritious due to the fact that it contains starch. You can cook jelly in a slow cooker rare, almost like compote, or thick, reminiscent of slightly melted jelly.

Products for making jelly in a slow cooker:

• berries – 500 g;
• water - 1 l;
• boiled cold water – 1 glass;
• potato starch – 5 tbsp;
• granulated sugar – 125 g.

Preparing jelly in a slow cooker:

1. Wash the berries (currants, cranberries, raspberries or strawberries) and leave in a colander to drain excess liquid. We sort through each berry, remove the sepals and twigs.
2. Place fresh berries in the multicooker bowl, pour in sugar, no need to stir so that the berries do not release juice.
3. Pour out the water and close the lid of the device.
4. Next, select the optimal cooking mode - “Steam”, cooking time - 20 minutes.
5. While the compote is being prepared, you can dilute the starch in a glass of boiled chilled water (the amount of powder can be reduced to make a thin jelly).
6. As soon as you hear the signal, you can turn off the device for now and pour the finished berry compote into another container through a colander to separate the berries from the syrup.
7. Pour the compote without berries back into the multicooker bowl, set the “Stewing” program, the time can be set to 10 minutes. Not every appliance can set a minimum cooking time in this mode, so listen, as soon as you hear the water starting to boil (approximately 7-10 minutes after turning on the multicooker), you need to open the lid to add the diluted starch.
8. Pour in the starchy water little by little (in a thin stream), and with your other hand, continuously stir the compote. This is necessary so that the jelly in the slow cooker is homogeneous and without lumps.
9. Leave the jelly in the slow cooker for 1 hour. You can leave the berries and not strain the compote, then the jelly will turn out tastier, brighter and more aromatic.
10. Carefully remove the film that has formed on top. You can throw it away, stir the jelly and strain if necessary.

Pour the aromatic and healthy drink into cups to treat your loved ones and friends.

Strawberry jelly in a slow cooker

What could be tastier than aromatic strawberry jelly? To prepare this healthy and tasty drink, you can use an ordinary saucepan, but the most delicious and authentic jelly will be made in a slow cooker.

Ingredients for making the drink:

• strawberries – 800 g;
• sugar – 1 glass;
• water – 2 l.;
• starch – 4 tbsp;
• water for diluting starch - 1 cup.

How to cook jelly in a slow cooker:

1. Since strawberries are very capricious during heat treatment, you need to handle this berry very carefully. And also - choose only ripe and elastic berries. It is better not to take spoiled and crushed strawberries. In general, you can cook jelly from any berry. If you are not bothered by the aromatic pulp of strawberries in jelly, feel free to take any berry, even a little crushed one.
2. Gently rinse the strawberries in a colander under cool running water and transfer to the multicooker bowl.
3. Pour in sugar and add water.
4. Set the “Steam” program, cooking time – 20 minutes.
5. 5 minutes before the end of the program, pour chilled boiled water into a clean glass to dilute the starch in it. We use only potato starch. Stir several times so that the powder does not settle to the bottom.
6. Before pouring the liquid into the compote, you need to mix the starch with a spoon again and pour it in a thin stream, constantly stirring the jelly. If you ignore this rule, the jelly will turn out tasty, but only with starch grains. Not everyone likes to drink this drink.
7. This is a quick option for making jelly in a slow cooker. If you want the jelly to be homogeneous and without berries, then as soon as the device turns off, you need to strain the liquid through a colander. Pour it back into the multicooker bowl and turn on the “Bake” program to wait until the strawberry compote reaches the boiling stage. This is necessary in order to pour in the starch.

Leave the jelly in the multicooker for 40 minutes, but you do not need to close the lid of the device. And then you need to remove the film from the surface and pour the still warm jelly into glasses. By the way, in order not to bother with the film, you can immediately sprinkle the finished jelly with sugar or powdered sugar. You can serve this healthy drink with cookies or gingerbread. Garnish each glass with a sprig of fresh mint. Bon appetit!

Milk jelly in a slow cooker

It turns out that you can make jelly in a slow cooker not only from berries and fruits, but even from milk. This drink will appeal to little family members. Adults will not refuse tasting either.

Products for cooking:

• milk – 4 glasses;
• sugar - half a glass;
• starch - 2 tbsp.

Preparing milk jelly in a slow cooker:

1. A minimum of products, and the result will exceed all expectations! If you put more starch in the milk, then you don’t have to drink this jelly, but eat it with a spoon. Almost jelly, the consistency of such a drink will be delicate, and the taste will be very unusual.
2. Pour milk into the multicooker bowl, turn on the “Baking” mode, wait for the milk to boil. You can save time and boil the milk on the stove.
3. As soon as the milk begins to boil, you need to dilute the starch in a glass of water (boiled and cooled only). By the way, you can use not only potato. To prepare jelly in a slow cooker, corn or maize starch is suitable. We dilute the powder, mix and immediately pour the starch liquid into the boiling milk in a thin stream. Stir immediately so that the starch is evenly distributed in the hot milk and does not form lumps. You need to stir for about 3 minutes or even a little more. The device can be turned off.
4. To add flavor to the drink, add orange or lemon zest, or a few vanillin crystals to the warm jelly. Stir again.

Serve the drink chilled, first pour the milk jelly prepared in a slow cooker into cups or bowls and wait for it to cool.

Oatmeal jelly in a slow cooker

Have you ever tried oatmeal jelly? Today we offer a simple recipe for making jelly in a slow cooker. The drink will turn out not only tasty, but also very healthy.

Product preparation:

• oat flakes – 500 g;
• water for soaking flakes – 1 l;
• salt - a few crystals for taste;
• black bread - 1 slice.

Preparing oatmeal jelly in a slow cooker:

1. Fill the flakes with water and leave overnight. In 8 hours they should brew and swell.
2. Add a piece of black bread (stale bread is possible) to the oatmeal.
3. Before you start preparing the jelly in the slow cooker, you need to remove the bread.
4. Strain the flakes through a sieve and wipe. This is easy to do as the flakes will swell and become soft.
5. Pour the resulting homogeneous soap mass into the multicooker bowl and turn on the “Stew” program. We need to boil the flakes until they thicken.
6. There is no need to add starch.

You can eat oatmeal jelly immediately by adding a spoonful of flaxseed or olive oil. By the way, you can cook jelly in a slow cooker using oatmeal and milk. Instead of water, pour milk into the cereal, and then boil the resulting mass until the jelly becomes thick. Enjoy your meal!

Pea jelly in a slow cooker

In the old days, housewives often made jelly, not only from berries and fruits, but from cereals and even peas. This jelly turned out to be delicious, and most importantly, very filling.

Products:

• split yellow peas - 1 cup;
• water – 3 glasses;
• vegetable oil – 1 tbsp;
• onion – 1 pc.;
• salt and pepper - to taste.

How to cook jelly in a slow cooker:

1. The peas must first be dried in a frying pan or baking tray. Grind into flour in a coffee grinder (or buy ready-made pea flour).
2. Flour must be diluted in water (cold only).
3. Pour water into the multicooker bowl, turn on the “Baking” program and wait until it boils.
4. Add flour diluted in water to boiling water, stir and continue preparing the jelly in the multicooker, using the “Stew” mode, cooking time – 15 minutes.
5. The finished pea jelly should be immediately poured into a convenient form with sides or poured into molds. After cooling, the jelly will become thick, and you can even cut it with a knife!
6. We wash the multicooker bowl and wipe it dry. Pour in the oil and turn on the “Frying” program for 7 minutes.
7. Peel the onion, cut it into half rings, if small - into rings. Fry in vegetable oil until golden brown.

Drizzle each serving of jelly with oil and onions. You can serve this beauty with any pickled vegetables or fried mushrooms. Bon appetit!

Kissel in a slow cooker made from jam

In a slow cooker you can prepare any dish, including jelly, using products that you have at home: rhubarb, apples, pears and even jam. We invite you to try making delicious jelly with jam in a slow cooker.

Ingredients:

• jam – 2 cups;
• sugar - half a glass or a glass (if the jam is made from sour berries);
• starch – 5 tbsp;
• hot water – 2 l;
• cold boiled water – 1 l.

Preparing jelly in a slow cooker:

1. Kissel can be cooked according to the same recipe, but the resulting drink will be completely different. The secret is in the starch. If you add a little starch (4-5 spoons), you get a liquid jelly, if you add 8 spoons, it becomes thick.
2. Place the jam in the multicooker bowl and fill with warm water. Add sugar. Mix the ingredients.
3. Turn on the “Steam” program, cooking time – 10 minutes.
4. When the mixture boils, open the lid of the device and pour in the starch, previously diluted in a glass of water. Stir the jelly to prevent the formation of lumps.
5. You can close the multicooker lid and wait for the signal to sound (after 3-4 minutes).
6. After the signal, leave the jelly in the multicooker until it cools. Just don’t close the lid of the device. Rub sugar on top of the jelly to get rid of the film.

As soon as the jelly has cooled, it can be poured into cups or poured into bowls. This will depend on what consistency you cooked the jelly. If it is thick, then the drink should be poured into deep bowls and placed in the refrigerator.

Kissel in a slow cooker. Video

Kissel is a traditional Russian drink. It can be prepared from any berries and fruits, and even from milk. In winter, it is a good source of energy and vitamins for both children and adults. And if you add a stick of cinnamon and a couple of star anise to the berries during cooking, its taste will become truly festive.

• Recipe author: Vlada Troll
• After cooking you will receive 8
• Cooking time: 50 min

Ingredients

• 400 gr. black currant
• 180 gr. sugar
• 2.2 l. water
• 60 gr. potato starch

Cooking method

Sort and rinse the blackcurrants (frozen berries do not require preliminary preparation).

Place berries and sugar in a slow cooker. Pour in 2 liters of water. Set the “Steam” mode for 30 minutes. After the sound signal, strain the resulting compote through a sieve or a double layer of gauze, and pour the liquid back into the multicooker.

Turn on the “Steam” program again for 10 minutes until the compote boils. While it is boiling, you need to dilute 3 tablespoons of starch in a glass of water.

Slowly pour the diluted starch into boiling water in a thin stream, stirring the liquid. Bring to a boil, turn off.

Blackcurrant jelly ready in the slow cooker! Bon appetit!