I love making currant jam in a slow cooker, because you don't need to keep the stove on for a long time on a hot summer day. Moreover, nothing usually burns in a slow cooker, and in general it is evenly cooked.
Ingredients
- Currant - 1 kg
- Water - 100 ml
- Sugar - 800 g
Step-by-step cooking recipe
Wash and sort the currants.
Put all the ingredients in a slow cooker bowl and leave to stand for a couple of hours.
Turn on the "Quenching" mode for 45 minutes and then roll the jam into sterile jars.
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