Black Currants: The multicooker hack that banishes messy splatters
Black currants make a thick, deeply colored syrup, but cooking them in an open pot means constant sputtering of hot juice. A multicooker keeps the splatter contained and the automatic "jam" program prevents scorching.
Ingredients
- Black currants — 1 kg (about 35 oz)
- Sugar — 800 g (about 28 oz)
- Water — 200 ml (about 6.8 fl oz)
Preparation
Step 1. Place the berries in the multicooker bowl, add the sugar, and pour in the water.
Step 2. Close the lid and select the "jam" program for 30 minutes. During this cycle the sugar dissolves and the berries release their juice, forming a uniform dark syrup.
Step 3. Let the mixture cool to a comfortable handling temperature.
Step 4. Transfer the finished jam into sterilized jars and seal tightly.
Chef Lyudmila Kravtsova: When putting up jam, use only dry, sterilized jars — even a single drop of water can cause the product to spoil during storage.
Cooking tip: The author avoids stirring the berries vigorously once the cycle begins so the individual currants keep their shape and the jam looks neat.
Why it works: The multicooker's "jam" mode heats the bowl evenly from all sides. This lets the sugar dissolve gradually, without sharp temperature spikes that would cause caramelization and a bitter edge.
Source: This article was adapted from an original Russian-language publication by Pravda.Ru.
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