Retro Recipe Revival: Mixed Berry JamWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! Perfect for everything from afternoon tea to Pancake Day, we bring you our Mixed Berry Jam.
Recommended applianceTower 6 Litre 1 Touch Pressure Cooker Total time to table: 1 hr 15 minutes Total Cost: £4.90 Contains Nuts? No Suitable for Vegetarians? Yes Serves: Variable (makes approx 1.3 kg)
- 450 g cranberries.
- 450 g strawberries, destalked and chopped.
- 225 g blueberries.
- 115 g dried black currants.
- 3 kg white sugar.
- 60 ml water.
- Zest of x1 lemon.
- Pinch salt.
- Place the cranberries, blueberries, strawberries, currants and lemon zest in your Tower pressure cooker crock pot.
- Stir in the sugar and leave for around 1 hour until the fruit has fermented a little.
- Add the water and salt. Place the uncovered cooker on medium-high heat and bring to the boil, stirring frequently.
- Lock the pressure cooker lid into place and gradually increase the heat to bring to pressure.
- When pressure has been reached, lower the heat to medium-low and maintain pressure for 10 minutes.
- Remove the pressure cooker from the heat and use the natural release method to safely open (this should take around 18-10 minutes).
- Remove the lid. Put the cooker back on medium-high heat and bring to the boil.
- Boil for around 5 minutes, stirring frequently until the ‘gelling point’ has been reached. This can be tested by dipping a cold, stainless steel spoon into the boiling mix, removing and raising around 12 inches above the pan, and then turning the spoon. If the mixture forms two droplets that form a sheet that hangs from the edge of the spoon, the jam is ready.
- Remove the pressure cooker from the heat, skim off any foam and then ladle the jam into hot, sterilised jars or containers. You should aim to leave around a half-inch space at the top of the jars.
- After ensuring that the containers are securely sealed, cool and refrigerate or freeze.