Sour cherry jam in a multicooker

Name: Sour cherry jam in a multicooker
Ingredients: 1 kg sour cherries (650-700 g pitted); 350 g sugar; 1 tablespoon lemon juice

Jam - Sour cherry jam in a multicooker by Tudorita G. - Recipia

Sour cherry jam in a multicooker cooks with sugar and lemon, while the fruit releases its syrup during its overnight rest in the fridge. I wanted to try making it in a multicooker too, and here it cooks with the lid open. I like tasting it straight from the spoon. Prep: 20 minutes. Cook: 55 minutes. Rest: 8 hours. Total time: 9 hours and 15 minutes. Servings: 50. Approximately 37 kcal and 0.1 g protein per serving.

Ingredients

1 kg sour cherries (650-700 g pitted)
350 g sugar
1 tablespoon lemon juice

Preparation

1. Rinse the sour cherries in cold water, remove the stems and pits, and discard any spoiled fruit. 2. Put the fruit in a bowl, mix it with the sugar, and leave it in the fridge overnight, about 8 hours. Stir from time to time, including before you go to bed and in the morning. 3. Stir again, then pour the fruit and syrup into the multicooker pot. Add the lemon juice and stir. 4. Choose the Jam program, set it to 1 hour, and close the lid. After about 15 minutes, when it starts to boil and the juice splatters through the steam vent, turn off the appliance and lift the lid. 5. Turn it on again with the lid open and boil for another 40 minutes or so, until the syrup thickens and coats a spoon. Do not put more than 2 kg of fruit in the multicooker.

Notes

Serve it on toast with a little butter, and let some syrup run over the slice. Choose ripe but firm sour cherries, as they are less likely to get crushed when you remove the pits. Leaving them with the sugar overnight is the part that takes patience; in the morning, the fruit is surrounded by syrup. As with jam cooked in a saucepan, the syrup thickens more as it cools. Keep it in the fridge and eat it within 3 days at most.