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.