Everyone knows the Instant Pot (get yours here: https://amzn.to/2QlkaDf) makes fantastic soups and stews, but did you ever imagine you could make jams and jellies in it too? I love this simple, elegant recipe for strawberry jam!
Once you taste this wonderful recipe, you may never buy store-bought again! It’s got chunks of juicy strawberry and just the right balance of sweet and tart.
Jam isn’t just for morning toast or the centerpiece of that PB&J (although it serves both of those purposes wonderfully!). Use this jam to perk up your plain yogurt, as a sauce component for your next meat dish, spooned over some brie for an elegant appetizer, or over ice cream for a wonderful treat.
Pro Tip: Jam is good for 1 month in fridge, or one year in freezer.
You may never buy store-bought again!
Ingredients:
- 4 cups hulled and quartered strawberries
- 1 1/2 cups sugar
- 3 tbsp lemon juice
- 3 tbsp water
- 3 tbsp cornstarch
Ingredients:
- 4 cups hulled and quartered strawberries
- 1 1/2 cups sugar
- 3 tbsp lemon juice
- 3 tbsp water
- 3 tbsp cornstarch
Instructions:
- Mix together strawberries and sugar in the Instant Pot. Set aside for 30 minutes to allow the berries to macerate (soften and release juices).
- After 30 minutes, add lemon juice and stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 1 minute.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Turn the pot off by selecting CANCEL, then select the SAUTE function.
- In a small bowl, mix together cornstarch and cold water. Stir into the pot. Cook and stir until desired thickness is reached.
- Turn the pot off and allow to cool.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
