Pressure Cooker Strawberry Jam

Pressure Cooker Strawberry Jam

23 March 2016

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.
  • 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.