Mixed berry and pomegranate jam
Go beyond standard strawberry jam with this version that adds vanilla to enhance the
berries’ sweetness and pomegranate for a little tang. We’ll meet you at the breakfast
table with fresh croissants.
Makes About 3 cups
Preparation time 15 minutes
Pressure cooking time 8 minutes (excluding pressure building time)
Ingredients
1 vanilla bean, split
250g strawberries, hulled, chopped
250g frozen raspberries, thawed
⅓ cup pomegranate seeds
500g jam setting sugar, see Tip
3 x 250ml wide mouth jars, sterilised, see Cook’s note
page 143
Method
1. Scrape the seeds from the vanilla pod and place the bean and the seeds into the inner pot. Add strawberries, raspberries,
pomegranate seeds and jam sugar.
2. Press SAUTÉ/SEAR LOW TEMP button, set time for 5 minutes and press START, do not close the lid. Stir with a wooden
spoon until sugar is dissolved.
3. Close the lid. Select the MANUAL program in PRESSURE COOKING. Set time for 8 minutes. Press START.
4. When cooking is complete, allow the pot to stand for 10 minutes or until the oating valve has dropped. Turn pressure
regulator to VENT. Remove lid.
5. Check for setting point, see Cook’s note. If longer cooking is required. Press SAUTÉ/SEAR HIGH TEMP button, set time
for 5 minutes and press START, do not close the lid. Simmer uncovered, stirring occasionally until setting point is reached.
Remove the vanilla bean and divide into sterilised jars, seal while hot.
Cook’s note
To test for setting point. Place 1-2 teaspoons jam onto a chilled plate. Freeze briey. Push against the surface of the jam
with the back of a spoon. If it wrinkles and has a rm texture the jam is at setting point. If the jam is still soft in texture,
it requires more cooking time.
Pressure Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
145
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