Strawberry Jam with Corn Starch

Serves 16 in about 11 minutes. The pot starts with ripe strawberries*, then fruit pectin*.

Ingredients

• 4 cups fresh ripe strawberries* chopped (about 1 ½ lbs)
• ½ cup sugar (or more for sweeter)
• 2 tablespoons lemon juice, fresh
• Fruit pectin* (see notes)
• 2 teaspoons corn starch
• 3 teaspoons cold water

Method

1. If you will be using pectin, refer to the instructions on the package before beginning this recipe.
2. Wash the strawberries and pat dry with a paper towel. Then remove the stems/leaves.
3. Dice the strawberries.
4. Tip in the strawberries to the pot. You will not need to add any liquid as the berries will release plenty.
5. Stir in the sugar. Do not stir!
6. Close the lid and set the steam release knob to the Sealing position.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 instant. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release), or until the pin in the lid drops back down by itself.
9. When the pin in the lid drops down, open the lid.
10. Turn on the Sauté setting. Choose the Less/Low heat setting.
11. Mix in the lemon juice.
12. Leave it to the mixture simmer for about 5 minutes, while stirring often, until the jam thickens.
13. Optional: You can mix together the corn starch and water and stir it into the simmering jam to thicken it. This yields a thicker jam.
14. Move the jam to clean canning style jars with lids and keep in the refrigerator for up to 2 weeks. Yields about 1 pint.
15. If you want to can this jam, please refer to the canning jar manufacturer's guidelines for safe canning. The pressure cooker does not can.

More instant pot ideas are in the instant pot collection.