Small Batch Strawberry Jam Made In The Instant Pot
Calories: 109kcal
Ingredients
- 2 pounds of sliced strawberries washed and the green tops removed
- 4 tbsp lemon Juice
- 2 1/2 cups granulated or raw sugar
- 2 tablespoons fruit pectin
Instructions
- Place the strawberries in the Instant Pot and add sugar. Let them steep for 20 minutes.
- Add lemon juice, fruit pectin, and stir. Secure the lid and lock it into place.
- Select the Pressure setting and cook on High pressure for one (1) minute. It will take some time for the Instant Pot to come to pressure.
- Release the pressure when the cooking time has expired and allow the pressure to release naturally for about 10 minutes. Remove the lid and pulse the strawberries with a wand blender to break apart some of the berries.
- Switch the Instant Pot to the "Sauté" mode and cook the jam for an additional 5-10 minutes, stirring frequently, until it thickens to your desired consistency.
- Perform a gel test to ensure the jam has reached the desired thickness. Place a small amount of jam on a chilled plate and place it in the freezer for a minute. If the jam wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue cooking for a few more minutes and test again.
- Once the jam reaches the desired consistency, turn off the Instant Pot and let the jam cool for a few minutes.
- Ladle the strawberry jam into the Ball Canning jars. Secure the lids.
- Cool the Strawberry Jam for two hours in the fridge.
Nutrition
Serving: 4cups | Calories: 109kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Sodium: 60mg | Potassium: 64mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 23mg | Calcium: 6mg | Iron: 1mg