Easy recipe to make Strawberry Tomato Jam in a pressure cooker.
We are in the fag end of the strawberry season (November – March) in India, a perfect time to make some strawberry jam and stock up for the year. Here I take you through how to make strawberry jam without any added pectin, in a pressure cooker.
This Jam is an unusual pairing of fresh strawberries and tomatoes, a combination which I hit upon while I was trying out the One Pot One Shot Jam theme. I was running short of strawberries so decided to throw in some cherry tomatoes I had in hand. It turned out to be so good that it is a big hit among family and friends now. This is the fourth batch of jam I making in the last one month now. Most fruits contain natural pectin which when cooked with sugar gives that “set” or “gelatinous” texture to the Jam. Addition of lime juice aids in these pectin strands coming together, which results in the desired consistency of the Jam. If you are interested in the science behind this, here is a great article on why we use lemon juice while making fruit jams.
Lets, get onto making this Jam. Keep the following ready –
Yes, this is all you need to make the Jam. But, please use a kitchen scale to measure out the ingredients. Do not eye ball or use non-standard measuring cups/scale. I have noted the measuring scale (quite inexpensive) I use in my kitchen at the end of the post.
I have used cherry tomatoes here. Feel free to substitute it with normal tomatoes, but make sure to deseed them as much as possible. Also, chose a variety which is not very sour. The county or “naati” types, are not preferable.
Next, in a food processor/blender, add the strawberries and tomatoes, and give them a quick whiz. We want to retain the chunks but at the same time want them to release some juice.
Now, take a 5 liter pressure cooker. Do not use any size smaller than this, as strawberries are juicy and notoriously spew liquid. I have used 2 or 3 liter cookers in the previous attempts and spent significant elbow grease cleaning the kitchen post making Jam.
I am using an anadoised pressure cooker here. Add the crushed strawberry-tomato chunks, sugar and juice of 1 lemon.
Secure the cooker lid, fix the pressure cooker weight and cook on medium flame (600 or 700w in case of using induction) for 20 minutes. The flame should cover half the cooker, that is what I would call as medium. Please use the timer in your smart phone to check the timings. Do not guesstimate :), please !
After 20 minutes, switch off and let the pressure settle down. When you open the PC, you may see a not so Jam like consistency. It will be a bit semi solid. Do not get paranoid. Let the Jam sit overnight on the kitchen top. The sugar and fruits will get set beautifully.
Bottle the jam next day and store in a cool/dry place. You can chose to refrigerate it too.
Equipments I have used here: