Mixed Berry Jam
Enjoy delicious homemade marmalade
Jam certainly perks up a breakfast, especially when it's the all-natural kind. Make this delectable mixed berry jam with your handy pressure cooker, then spread it on toast, scones, muffins or any breakfast bread to give you a head start in the morning! You can even make this in jam in one big batch and store it in a couple of bottles to last you a few weeks.
Prep Time: 60 minutes
Cook time: 20 minutes
Makes: approx. 1.5 kg
- 450 g cranberries, washed
- 450 g strawberries, hulled and chopped
- 225 g blueberries, washed
- 115 g dried black currants/raisins
- zest of 1 lemon
- 1.3 kg white sugar
- 60 ml water
- a pinch of salt
- Put the cranberries, strawberries, blueberries, currants/raisins and lemon zest in the pressure cooker.
- Stir in the sugar and leave for an hour until fruit has “juiced.”
- Add the water and salt. Place the uncovered cooker on medium-high heat and bring to a boil, stirring frequently.
- Lock the pressure cooker lid into place and bring to pressure.
- When pressure has been reached, lower the heat to medium-low and maintain pressure for 10 minutes.
- Take the cooker off the heat and allow pressure to release naturally.
- Remove the lid. Put the cooker back on medium-high heat and bring to a boil once more.
- Boil for 3-4 minutes, stirring frequently until the gelling point has been reached, and remove immediately from the heat.*
- Skim off any foam and ladle the jam into hot, sterilized jars or containers. Leave around a half-inch space at the top of the jars.
- Seal the jam containers or jars properly.
- Cool and refrigerate or freeze. If your canning materials came with instructions, follow those.
*To test the gelling point, place a candy thermometer in the jam: the gelling point in countries at sea level is from 103-105C, but for higher altitudes, it's from 97-100C. You can also use the sheet method to test. You'll need a cold metal spoon and a saucer for this. Dip the spoon sideways into the jam then move it over the saucer. If the jam drips thinly, like syrup, it hasn't reached its gelling point. If it breaks off the spoon thickly, in sheets, it's done.
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