Sour cherry jam

Name: Sour cherry jam
Ingredients: 3 kg sour cherries (pitted) 1 kg sugar 750 g gelling sugar

Jam - Sour cherry jam by Teea G. - Recipia

Cherry Jam in a Multicooker I made this cherry jam in a multicooker using the JAM program. Instead of just using regular sugar, I also added gelling sugar, which I tested for the first time. The syrup thickened faster, and the cherries retained their color well. I didn't notice a difference in taste, but the final result will be clearer after a few months of storage. The recipe is simple, but it needs to be started in advance, as the cherries should sit overnight in the refrigerator with the sugar. Quick Info Total Time: approximately 13 hours and 15 minutes, including refrigerator resting time and sterilization; cooling the jars takes until completely cool Preparation Time: approximately 15 minutes, for preparing the fruit and filling the jars Cooking Time: 1 hour Servings: approximately 12 jars of 400 g each Difficulty: easy Recipe Type: pantry preserves, made in a multicooker Ingredients 3 kg cherries, washed, drained, and pitted 1 kg sugar 750 g gelling sugar Preparation Method 1. Preparing the cherries Wash the cherries and let them drain well. Remove the pits, then place the fruit directly in the multicooker pot. It is important that the cherries are pitted before weighing and starting the preparation. 2. Adding the sugar Sprinkle 1 kg of sugar over the cherries and mix gently so that the sugar is evenly distributed among the fruit. Cover the pot and place it in the refrigerator. In my prepared recipe, the cherries sat in the cold from evening until morning. During this time, the sugar dissolved and formed a syrup around the fruit. There is no need to start cooking immediately after mixing. 3. Cooking in the multicooker In the morning, place the pot with cherries in the multicooker. Connect the device to the power source and select the JAM program for a duration of 1 hour. Close the lid and press the START button. The jam cooks in the selected program without needing further settings. 4. Removing the foam From time to time, open the lid and remove the foam that forms on the surface. Work carefully, as the jam is hot, and opening the lid repeatedly should be done only as necessary. 5. Adding the gelling sugar 10 minutes before the program ends, open the multicooker lid and add the 750 g of gelling sugar. Stir continuously until the cooking time is completed. The gelling sugar helps the syrup to thicken faster, and the cherries retain their color. In this jam, I did not notice a change in taste compared to preparation with regular sugar. 6. Filling the jars At the end of the program, disconnect the multicooker from the power source and remove the pot from the device. Sterilize the jars for 5 minutes in the preheated oven. Fill the jars with jam while it is still hot, then screw on the lids. Place the filled jars in the oven that remains hot after sterilization and leave them there until they cool naturally. From the quantities above, 12 jars of 400 g each were obtained. Why I make the recipe often Cherry jam in a multicooker is practical when you want to prepare a larger quantity without having to stand next to a pot on the stove. The JAM program provides a clear cooking time, and preparing the fruit with sugar the night before greatly simplifies the work for the next day. Additionally, the combination of regular sugar and gelling sugar makes the syrup thicken faster. The color of the cherries remained pleasant, which I liked most about this version. It is a suitable recipe for preparing summer preserves, which can be gradually opened during the cold season. Tips The cherries should be well drained before putting them in the pot. Any remaining water on the fruit can alter the liquid ratio in the jam. Mix the fruit with the sugar before placing the pot in the refrigerator so that the sugar starts to dissolve evenly. Respect the timing for adding the gelling sugar: it should be added 10 minutes before the program ends, not from the beginning. Remove the foam that forms on the surface during cooking. Open the lid only occasionally to avoid unnecessarily interrupting the process. The jars should be sterilized before filling. After filling and sealing them, let them cool naturally in the still hot oven from sterilization. Substitutions The original recipe uses both regular sugar and gelling sugar. It is not advisable to replace the gelling sugar with another quantity, as it plays a role in helping the syrup gel, and the proportions can affect the final texture. For this version, keep the mentioned quantities: 1 kg of sugar and 750 g of gelling sugar for 3 kg of pitted cherries. Variations The recipe can also be prepared with other programs or methods only if the device allows it; however, the presented version uses the JAM program of a Philips multicooker and a duration of 1 hour. An important variation in this recipe is the use of gelling sugar. The cherries were cooked together with regular sugar, and the gelling sugar was added only in the last 10 minutes. Thus, the syrup thickened faster, and the color of the fruit was well preserved. Serving Ideas Cherry jam can be served plain, directly from the jar, or used in desserts that require a layer of fruit and syrup. It can be spread on bread or added over sweet dishes, depending on preferences. Due to the quantity obtained, the jars can be stored for gradual consumption during the winter. Frequently Asked Questions How long should the cherries sit with sugar in the refrigerator? In this recipe, the cherries sat in the refrigerator from evening until morning. By the next day, the sugar had dissolved and formed syrup. This is when the fruit can be put to cook in the multicooker. When is the gelling sugar added? The gelling sugar is added 10 minutes before the JAM program ends. After it is placed in the pot, the jam should be stirred continuously until the end of the 60 minutes of cooking. How long is the jam cooked in the multicooker? The JAM program is set for 1 hour. During cooking, the lid can be opened occasionally to remove the foam that forms on the surface. How many jars are obtained? From the quantities used, 12 jars of 400 g each were obtained, which is approximately 4.8 kg of jam. Why is gelling sugar used? Gelling sugar helps the syrup to thicken faster. In this version, I also noticed that the cherries retained their color. I did not feel a difference in taste, but the behavior of the jam after storage can be better evaluated over time. Nutritional Values The values below are estimates and are calculated per 100 g of jam, based on the quantities in the recipe and an approximate yield of 4.8 kg: Calories: approximately 175-180 kcal Carbohydrates: approximately 44 g Sugars: approximately 42-44 g Proteins: approximately 0.5 g Fats: approximately 0.1 g The jam is mainly composed of cherries and sugar, so the majority of the energy value comes from carbohydrates and sugars. The values may vary depending on the final amount of syrup left after cooking and the exact yield of preparation. Storage and Reheating After filling, the jars are sealed with lids and left in the still hot oven until they cool naturally. After cooling, they can be stored for later consumption, including during the cold season. The jam does not need to be reheated before serving. If it is necessary to heat it for use in a dessert, only heat the amount you need, not the entire jar. Once opened, the jar should be kept refrigerated and consumed gradually.

Sour cherry jam

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