Cherry jam

Name: Cherry jam - Floriana B.
Ingredients: 1 kg cherries; 100 g granulated sugar; 500 g gelling sugar Margaritar; 150 ml red wine; one teaspoon grated orange peel

Jam - Cherry jam by Floriana B. - Recipia

Cherry Jam in Philips Multicooker Cherries are first left with granulated sugar until they release enough juice on their own. Then, in the multicooker, they are boiled together with red wine, gelling sugar, and a little grated orange peel. The process includes two stages on the JAM program, and during boiling, the jam must be stirred and checked, especially after it starts to boil. Finally, the hot jam is placed in sterilized jars, which are kept for a few minutes in the oven before being sealed. Quick Info Total time: not specified exactly in the source recipe. It takes about 30-40 minutes for the cherries to cool, 10 minutes for the first boiling stage, and another approximately 10 minutes of boiling after resetting the program, plus the time for sterilizing and cooling the jars. Preparation time: 30-40 minutes for preparing the cherries and forming the juice, plus the time for sterilizing the jars. Cooking time: the first stage is set for 10 minutes, and the second for 30 minutes, but the device is turned off after about 10 minutes of actual boiling, when the jam has started to boil. Servings: unspecified; the resulting quantity is divided into small jars. Difficulty: medium, due to the boiling, stirring, and preserving stages. Recipe type: cherry jam made in Philips Multicooker. Ingredients 1 kg cherries 100 g granulated sugar 500 g gelling sugar Margaritar 150 ml red wine 1 teaspoon grated orange peel Preparation method 1. Wash the cherries well under running water. Remove the pits and quickly check the fruits to ensure no pits or stems remain. 2. Place the pitted cherries in the Philips Multicooker pot and add the granulated sugar. Let the pot cool for about 30-40 minutes until the cherries release their juice. It is important for the fruits to sit in sugar before turning on the device, as this forms the liquid needed for the first boiling stage. 3. Remove the cherries from the pot with a slotted spoon and keep the formed juice. Add the red wine to this juice. 4. Close the multicooker lid and select the JAM program. Set the time to 10 minutes, then press START. 5. During the first boiling, remove the foam that forms on the surface. Work carefully, as the jam is hot, and the foam should be removed without losing too much liquid. 6. After this stage, put the cherries back in the pot. Add the grated orange peel and gelling sugar. Reset the JAM program to 30 minutes and start the device again. 7. Occasionally lift the lid and gently stir with a spatula. Also check if the jam is boiling. Continuous stirring is not necessary, but it is useful to monitor the composition's progress during the program. 8. When you notice that the jam has started to boil, let the JAM program run for only 10 minutes, then disconnect the device. In the original recipe, the 30-minute time is reset, but the device is turned off after the jam has boiled for about 10 minutes. 9. While the multicooker is cooking, sterilize the jars. After the program ends, transfer the hot jam into jars using a ladle. 10. Place the jars on a tray, without lids, and put them in the preheated oven for about 10 minutes. Leave them until a crust forms on the surface of the jam. 11. After the crust forms, seal the jars with their respective lids. Let them cool slowly in the oven, then move them to the pantry shelf. Why I make the recipe often It is a practical method when you want to prepare cherry jam without standing by a pot on the stove all the time. The cherries release their juice before boiling, and the gelling sugar helps achieve the jam texture. The red wine and orange peel change the taste compared to a simple cherry jam, without needing additional ingredients. The fact that the jam is portioned directly into jars makes it easy to store and use later. It is suitable for preparation in cherry season when the fruits are available in larger quantities. Tips and variations Tips Cherries should be left long enough with granulated sugar until clear juice is visible in the pot. The indicated duration in the recipe is about 30-40 minutes. Remove the foam from the first boiling stage. After adding the cherries, gelling sugar, and orange peel, stir gently at small intervals and check if the jam is boiling. Follow the order of stages in the JAM program. The first boiling is done with the juice and wine, and the cherries are added later with the gelling sugar and orange peel. Fill the jars while the jam is hot. After filling, they are kept without lids in the oven for about 10 minutes until the mentioned crust forms. The lids are placed afterwards, before slow cooling. Substitutions The source recipe does not indicate substitutes for gelling sugar, red wine, or orange peel. To maintain proportions and preparation method, it is safest to use the indicated ingredients and quantities. Variations No variations are provided in the original recipe. The taste is given by the combination of cherries, red wine, and grated orange peel, so changing one of these ingredients modifies the recipe. Serving ideas The jam can be used after opening the jar at breakfast, spread on bread or alongside other dishes where cherry jam is typically used. It can be served directly from the jar without an additional heating step. Frequently asked questions 1. Why are the cherries left with granulated sugar before boiling? Cherries are left for 30-40 minutes to cool to release their juice. This is used in the first cooking stage, along with the red wine. 2. When is the gelling sugar added? The gelling sugar is added after the first boiling stage, along with the cherries and grated orange peel. At that moment, the JAM program is reset to 30 minutes. 3. How long is the jam actually boiled in the second stage? The program is set for 30 minutes, but after the jam starts boiling, the device is left to run for only about 10 minutes, then it is disconnected. It is important to monitor the boiling, not just the time displayed by the program. 4. Is it necessary to stir the jam in the multicooker? Yes. During the second stage, the lid is lifted at small intervals, and the jam is gently stirred with a spatula. At that time, it is also checked if it has started to boil. 5. When are the lids placed on the jars? The jars are filled with hot jam and placed in the oven without lids for about 10 minutes, until a crust forms on the surface. The lids are placed afterwards, and the jars are left to cool slowly in the oven. Nutritional values The values below are estimates and refer to the entire quantity of ingredients used. The calculation cannot be exact without the final weight of the jam and without knowing how much liquid is lost during boiling. For the entire recipe: approximately 3,300-3,500 kcal, 820-870 g carbohydrates, 3-5 g protein, and under 2 g fat. Per 100 g of finished product, the values may vary depending on the final quantity obtained, but the estimate is approximately 220-260 kcal, 55-65 g carbohydrates, under 1 g protein, and a negligible amount of fat. Most of the carbohydrates come from cherries and the 600 g of added sugar. The wine contributes a small amount of carbohydrates, and the alcohol cannot be accurately estimated after boiling. Storage and reheating After the jars have cooled slowly, they are moved to the pantry shelf, as indicated in the original recipe. Keep them sealed until use. After opening, it is recommended to store the jar in the refrigerator, but the recipe does not specify an exact shelf life. The jam does not need to be reheated before serving. If a softer or more fluid quantity is needed, it can be taken directly from the jar and used at the appropriate temperature for the chosen dish.

Cherry jam

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