User Manual

Jams and preserves 223
Jam: sour cherry, plum and almond [Index: ] [Index: ]
MCRC00902061_BO_Konfituere_Sauerkirsch_Pflaume_Mandel-008_F39MCRC00918008_SE_Konfituere_Sauerkirsch_Pflaume_Mandel-013MCRC00900688_NF_Konfituere_Sauerkirsch_Pflaume_Mandel-016_RZ0PreservesPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 4 small jars, 250 g each
Perforated steamer
JAM:
600 g sour cherries
400 g plums
500 g preserving sugar, 2:1
3-4 dropsbitter almond oil
Per jar
629 kcal, 150 g carbs, 1 g fat, 2 g protein,
12,5 BU
PREPARATION
1. Wash the fruit and leave to drain in a sieve. Pit the fruit, quarter the cherries and finely dice the
plums.
2. Place the fruit in a large, deep bowl, add the sugar and leave to stand for at least 2 hours to draw
the juice.
3. Drizzle over bitter almond oil and stir well. Pour the jam into clean jars and seal.
4. Place the jars into the perforated steamer and cook as indicated. Leave the jam to cool in the
appliance.
Jars in the large perforated steamer, level 2Steaming
Setting procedure:
Steaming
100 °C
Cooking time: 40-45 minutes