A very easy way to prepare homemade delicious instant pot strawberry jam without pectin. Perfect to slather on your breads and pancakes.
Instant pot strawberry jam without pectin is very easy to prepare with just 3 ingredients. Do you like to have a jam with your toast? Well, I do. Hence, the urge to prepare them at home is always there. It is very easy to prepare too if you have the right type of fruits at hand.
Fruits are the most essential part of jam making. We will need fruits which are high in pectin. Now the question arises as to why we need pectin.
Pectin is a naturally occurring substance that is found in most berries, apples and other fruits. This pectin when boiled with sugar forms a thickening. This thickening is very essential in jam making. Hence fruits which are high in pectin are always preferred for making jam. According to Wikipedia apples, pears, plum, guava, gooseberries, oranges and citrus fruits contain a high amount of pectin. Strawberries, cherries and grapes contain lower amounts of pectin in them.
We do not necessarily need an instant pot or an electric pressure cooker to prepare jams. The pressure cookers also cook excellent jams. I have prepared the plum jar in a pressure cooker. We can use the stovetop method of cooking as well, Like preparing peach jam. All three ways of cooking give the same result. However, when we cook in an electric pressure cooker, the process is very easy and not messy.
Here is a very quick way to prepare this jam.
First, we will need to clean the strawberries and cut them into quarters.
The next step is to add the sugar, mix it well and rest for around 40 minutes.
This ensures that all the juice from the berries come out and the berries soak in this mixture
Now add this to the inner pot of the instant pot, add the lemon juice and mix well.
Close the lid of the instant pot, keep the vent in the sealing position and pressure cook for just 1 minute.
Let the pressure release normally.
When you open the lid of the instant pot, you will see a lot of liquid.
Now, we will need to mash it with a potato masher and again saute it for 10-12 minutes.
The sauteing is done till most of the liquid evaporates and the jam has thickened
The right consistency for the jam – It should be a slurry and not runny. It forms a wrinkle on the surface when tilted. This is the perfect consistency
Do not overcook as the sugar will start crystallising.
You can leave me an answer, a comment or a suggestion.