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3-Minute Kiwi Preserves

Cookbook

Hip Pressure Cooking

Published by St. Martins Griffin

This image courtesy of Laura Pazzaglia

The black seeds are left out of some kiwi jams, but I like them. They say “kiwi” at a glance. The weight ratio is 2:1; peeled kiwis to sugar. Note: This recipe cannot be halved. It can be doubled provided the total volume of the ingredients does not exceed half the pressure cooker’s capacity.

NotesWeigh for Sugar and Measure for Pectin

The best jams are created with a precise weight-based ratio of fruit to sugar; with pectin added to make the jam jell. In Europe, the pectin packages specify how much to add based on the weight of the fruit, so once you’ve weighed the fruit, it’s easy to know how much pectin to add. But in the States, the pectin is specified based on the volume of the fruit, not the weight. Here’s the method for working around this:

Use a digital scale. Weigh the fruit in a 4-cup measuring cup. Simply put the measuring cup on the scale and hit “tare” or “0,” and then pile in the cut-up fruit. Write down the weight of the fruit in order to calculate the amount of sugar as directed in the recipe, and also its volume so you can calculate the pectin as directed on the package (some recipes may have more than 4 cups fruit, so just keep track of the total). Then weigh the determined amount of sugar in the same way, in a clean, dry measuring cup or bowl. (Actually, if it makes sense for your recipe, you can just put the pressure cooker base on the scale, hit tare, and then pour in the sugar to reach the determined weight.) This system will ensure a perfect jam no matter how much fruit you have on hand-or on which continent you happen to live.

Get Hip About the Pressure

Recipes for pressure cooking indicate whether they are to be cooked at high or low pressure. In this book, the pressure cooking step is written like this:

“Close and lock the lid of the pressure cooker. Cook at high pressure for 7 minutes/stovetop or 8 to 10 minutes/electric (or nonstandard stovetop.)”

Although the way pressure is achieved and maintained differs for stovetop and electric pressure cookers, the meaning is the same for both: Once you lock the cover on the cooker, you select a pressure level, heat the cooker until it signals the selected pressure has been reached, and then you start counting the cooking time; electric cookers do some of this for you. When you come to the pressure cooking step in the recipes, bring the cooker to pressure in the manner appropriate for its type. Here’s the process for each type, in a nutshell.

For Stovetop Pressure Cookers

1. Add ingredients and liquid to the pressure cooker and select high or low pressure. Put the cooker on the stove burner.

2. Turn the burner heat to high and leave it there until the cooker signals pressure is reached.

3. Turn the burner heat down to the minimum required to maintain the pressure and begin counting the cooking time.

4. Release pressure and serve!

For Electric Pressure Cookers

1. Add ingredients and liquid to the pressure cooker and select a cooking program or set the pressure cooking time.

2. Press start and then wait for the beep that signals the end of cooking.

3. Release pressure and serve!

Natural Release. Just turn off the heat and wait for the pressure signal to indicate there is no pressure; this usually takes 10 to 15 minutes for a stovetop cooker, 20 to 30 for an electric cooker. “Turn off the heat” means turn off the burner under a stovetop cooker, or unplug or push the “off” button on an electric cooker. The actual release time will be longer for a cooker that’s filled to its max, and shorter for one that is less full, that’s why there is a range given here. During the Natural Release, the food in the cooker will continue to cook using only the residual pressure, heat, and steam contained in the cooker. This release method is recommended when you are cooking foods such as grains and

Has It Set Yet?

When making preserves, instructions will often direct to cook “until jam consistency” or until it sets. How to tell?

As soon as you open the pressure cooker, take a small spoonful of the mixture and dot it on a cold ceramic plate. Count to 10, and then tilt the plate. If the mixture doesn’t run, it has set. If it runs, simmer it, uncovered, for a bit longer or sprinkle it with a tad of “no or low-sugar” pectin to hurry the process along. (Put a small plate in the freezer just as you’re starting to make your jam so it’s ready for your tests when you are.)

Sterilize for Storage

To sterilize jars and lids for jam storage, cover them in cold water and bring to a rolling boil; then boil for 15 minutes. Alternatively, run them through the dishwasher at the highest setting.

Pour hot jam into a hot jar freshly pulled out of the water with tongs or a sterilized jar lifter, or just removed from the dishwasher and handled with a clean kitchen towel.

The recipes in this section are designed as “refrigerator” jams that should be kept chilled; to make your pressure cooked jams shelf stable, follow the processing directions given with any conventional jam recipe or with the canning equipment.

About3 cups preserves

Cooking Methodpreserving, pressure cooking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian

Equipmentpressure cooker

Taste and Texturefruity, sweet, tangy

Type of DishCondiments

Ingredients

  • 2 pounds fresh kiwis, peeled and coarsely chopped
  • About 1 pound sugar (see step 1)
  • 1 lemon
  • 2 teaspoons olive oil
  • Low or No-Sugar Pectin (follow package instructions)

Instructions

  1. Weigh the chopped kiwis (see Notes), note the weight and volume, and then weigh half that amount of sugar. Grate the zest from the lemon and squeeze its juice (there should be about ¼ cup juice).

  2. Heat the pressure cooker base on low heat (keep warm setting on electric cookers). Add the kiwis, sugar, lemon zest and juice, and oil and stir to mix well. Cook, without stirring, until all of the sugar has dissolved and liquefied, about 10 minutes. 3, Close and lock the lid of the pressure cooker. Cook at high pressure (see Notes) for 3 minutes/all cooker types. When the time is up, open the pressure cooker using the Natural Release method (see page 15); this should take 10 to 15 minutes for a stovetop cooker, 20 to 30 minutes for an electric cooker.

  3. If you wish, use a potato masher to push down on the fruit a few times to break it up a little more. Then heat the cooker base on medium heat and bring the contents to a rolling boil. Stir in the pectin and boil, stirring constantly, for 3 to 5 minutes, or until the preserves set (see Notes).

  4. Pour the preserves into sterilized jars (see Notes), or to freeze, into plastic food storage containers. Cover and refrigerate for up to 5 weeks, or freeze for up to 1 year.

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