Pressure Cooker Thanksgiving Jam

By JimMac

Ingredients

• 1 lb cranberries
• 1 lb strawberries, hulled and diced
• 8 oz blueberries
• 4 oz rhubarb, diced
• 4 oz dried currants or raisins
• 1 lemon, juice and zest
• 6 cups sugar
• 1/4 cup water
• pinch salt

Details

Servings 6

Preparation

Step 1

Add the cranberries, strawberries, blueberries, rhubarb, currants or
raisins and the lemon zest and juice to the pressure cooker. Stir in
sugar and set aside for 1 hour, or until the fruit is juicy.

Stir in the water and salt. Put the cooker over medium high heat and
bring mixture to a boil. Lock lid into place and bring cooker to high
pressure. Lower heat to medium low or sufficient heat to maintain the
pressure for 10 minutes.

Remove from heat and allow pressure to release naturally.

Remove the lid and return the pressure cooker to the heat. Bring to a
boil. Boil rapidly for 3 minutes or until the gel point is reached. Skim
off and discard any foam if needed. Ladle into prepared jars or
containers leaving a 1/2" headspace. Seal and refrigerate for up to a
week or freeze.

If you want it shelf stable you can ladle into 6 prepared half pint
canning jars leaving a 1/4" headspace and process it for 10 minutes in a
boiling water bath. Adjust time according to your altitude.