Pressure Cooker Strawberry Jam
In addition to the usual uses for fruit spread, this jam can be used as the perfect addition to plain yogurt or as an ice cream topping.
Makes: 4Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 4 cups strawberries, rinsed, hulled, and halved
- 3 cups granulated sugar
- 1⁄4 cup fresh lemon juice
- Add the strawberries to the pressure cooker. Stir in the sugar. Set aside for 1 hour or until the strawberries are juicy.
- Use a potato masher to crush the fruit and mix it with the sugar until all of it is dissolved into the fruit juices. Stir in the lemon juice. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Remove the lid. Return to heat source and bring to a full boil over medium-high heat. Boil for 3 minutes or until jam reaches the desired gel state.
- Skim off and discard any foam. Ladle into hot, sterilized, glass containers or jars, leaving 1⁄2 inch of headspace. Seal the containers or jars. Cool and refrigerate for a week or freeze.