How To Make Instant Pot Strawberry Jam Food

INSTANT POT JAM

Steps:

• Make sure the insert is in your Instant Pot.
• Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
• Close the lid and set the pressure valve to sealing position.
• Press "manual" setting and set timer to 3 minutes.
• Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
• Mix cornstarch with water in a small bowl.
• Add cornstarch slurry into jam and stir until the thickens.
• Cool until safe to handle, then pour into a jar.
• Cool completely before storing in the fridge.

HOW TO MAKE INSTANT POT STRAWBERRY JAM

Steps:

• Rinse your strawberries and remove the greens. Slice the strawberries in pieces and place them in the bottom of the pot.
• Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work. (so don't stress if you think these won't be enough liquid!)
• Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.
• Lock the lid of your Instant Pot, then select the "Manual" option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.
• The strawberries will have cooked down into a thicker type sauce.
• Crush the strawberries with potato smasher or blend them in a blender.
• Store in an airtight container in your refrigerator, and spread it on your sandwich, or just eat it off the spoon!

INSTANT POT STRAWBERRY RHUBARB JAM WITH CANNING RECIPE

Steps:

• Start by prepping your fruit and placing in your Instant Pot. Add in your lemon juice and sugar. Give a good stir, and let set for 10 minutes.
• Now you will place the lid on your Instant Pot and cook on high pressure for 1 minute. Followed by 20 minutes of natural releasing of pressure.
• Now you will take the lid off once pressure is all pushed off. Turn to saute and pour in your powder fruit pectin.
• Saute for 5-8 minutes or until the mixture begins to thicken like jam and starts to set up.
• If you plan to can you will want to boil your lids, jars, and seals in one pot of water. Then have the water nice and hot in your canning system.
• Drain water off sanitized jars, and then ladle in your jam. Leave 1/4 inch at top. Wipe away any fruit around the rim. Place the sealing ring with the magnet, and twist on the ring. Do it until it is hand tight.
• Place all the jars in the canner system, lower them down to ensure the water covers all the jars by 1-2 inches. Cook while water is boiling for 10 minutes or adjust to your altitude.
• Remove from water carefully and set on a towel. Cover and allow jars to cool. The sealing lid should pop down so it doesn't flex when you push down in the center.
• Then store your strawberry rhubarb jam in your pantry or a cool dry place for up to a year.