Pressure-cooking is not only fast and easy, it also safely preserves flavours and nutrients. Foods that normally take hours to prepare using conventional methods take only a third of the time to cook. That adds up to both time and energy savings. Also, a pressure cooker can be used for a variety of cooking methods including steaming, braising, boiling, poaching and baking, so you can let your culinary creativity run wild.
Pressure Cooker Strawberry Jam
23 March 2016
Use your pressure cooker to turn strawberries into a tasty strawberry jam in just half an hour with this easy and energy-efficient recipe.
Category
Dessert
Serves
1
Preperation Time
10 mins
Cooking Time
30 mins
Ingredients
2lb (900g) of slightly under-ripe strawberries
1pt (600ml) water
3lb (1.5kg) granulated sugar
Juice of 1 lemon
6 eggs
Instructions
1Hull the strawberries and put in the pressure cooker with the water
2Close the lid, bring to 8lb pressure and cook for 4 minutes. Reduce the pressure slowly,Next put the sugar into a low oven for 10 minutes until it is warmed through and then add both the sugar and lemon juice to the pressure cooker and stir until the sugar has dissolved
3Bring back up to the boil with the lid off and boil rapidly until setting point is reached. Skim the surface if necessary and leave for 10 minutes to prevent the fruit rising to the surface
4Finally, stir and then pot in warm, sterilised jars and store in a cool dark place
5Tip: As a general rule when making a preserve, always cook on the lowest pressure to ensure the jam sets properly
6Test the setting point by spooning a teaspoon of the boiled jam onto an ice-cold saucer (place it in the freezer for 5 minutes). As the jam cools run the end of a teaspoon through it – if it wrinkles it is at setting point. If it is still too runny and doesn’t wrinkle, you need to boil it for a little bit longer.
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