It feels like just about every time I scroll through Instagram, I find a new way to use my Mealthy MultiPot pressure cooker. One day, I discovered that I could make the Starbucks Sous Vide Egg Bites that I'm absolutely addicted to in under 15 minutes using my MultiPot. Nothing will top the day I perfected the Salsa Chicken recipe that has become a dinner game changer in the homes of so many MultiPot owners.
But strawberry jam in under 30 minutes? When I read that people were making jam in their pressure cookers, I knew I had to jump on the wagon ASAP. I picked up some beautiful strawberries at my local grocery store (fun fact: Driscoll's berries are actually local for me - the farm is just down the road!) and set off on a mission to create a beautiful, thick strawberry jam using as few ingredients as I could.
I started with this recipe by Tastes Better From Scratch, but found it far too sugary, especially since I think one of the perks of making your own jam is that you don't have to make it so, so sugary. When strawberries are in season, they're so naturally sweet, why compete with that?
I decided to reduce the sugar to 1/4 cup, but add 1/4 cup of honey to bring out a different kind of sweetness in the jam. And I LOVE IT. The natural sweetness of the strawberries is perfectly complimented by this duo of sweeteners, but not overpowered. Give it a try while summer strawberries are still in season!
Pressure Cooker Strawberry Jam
- 2 pounds strawberries, hulled
- 1/4 cup honey
- 1/4 cup white granulated sugar
- 2 tablespoons lemon juice
- 1 1/2 tablespoons corn starch
- 2 tablespoons cold water
- Wash strawberries.
- Pull the stems off of the strawberries.
3. Then use a paring knife to carve out the hull.
4.Toss the strawberries in the inner pot of your electric pressure cooker.
5.Stir in the honey, sugar, and lemon juice. Let sit for at least 10 minutes to allow the strawberries to macerate (release their natural juices). These natural juices are going to create the minimum liquid needed for the pot to come to pressure, so this step is very important!
6.Cook on High Pressure for 1 minute. Allow the pressure to naturally release for 15 minutes. Release any remaining pressure, then open the lid.
7.Your jam will be very thin and soupy at this point. Don't fret! We aren't finished just yet.
8.Turn on Sauté mode.
9.Create a cornstarch "slurry" by stirring together the cornstarch and water until no lumps remain.
10.Once the jam is simmering, stir in the cornstarch slurry.
11. Continue cooking for 4 to 6 minutes, or until the jam has thickened significantly. It will continue to thicken as it cools.
12.Pour jam into glass jars and seal. Store in the refrigerator.
Want to see this on a recipe page? Check it out here.