Jams; Raspberry And Apple Jam - AEG precision EPC 6000 Owner's Handbook Manual

7 Select High Pressure and set the timer
for 12 minutes. When audible beep
sounds, use Natural Pressure Release
to release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
8 Remove the cheesecake, using the foil
strip. If there is any condensed water on
the cake, blot with paper towel.
9 Cover and refrigerate for at least 4 hours
or overnight.
Serve each slice with a dollop of whipped
cream if desired.

RASPBERRY AND APPLE JAM

Recipe by Silwood School of Cookery
250g grated apple flesh
250g raspberries
500g sugar
1 Sterilise 2 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Place the sugar on a baking sheet and
warm gently for 5 – 10 minutes in the
oven.
3 Wash apples, place wet into the pressure
cooker. Select High Pressure and set the
timer for 4 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add the raspberries to the apples. Select
Sauté and bring to the simmer. Select
Simmer and add the hot sugar, stir until
completely dissolved.
5 Select High Pressure and set the timer
for 3 minutes. When audible beep sounds,
use Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
6 Test to see if it has set by putting a
teaspoonful of jam on a chilled saucer. It
should wrinkle when pressed with the
finger.
7 Skim any scum off the top with a slotted
spoon. Pour the jam into the warm
sterilized jars filling to within 8mm of the
top.
Seal immediately and store in a cool, dry
place.
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JAMS