Minimalist Strawberry Jam: Two Ingredients + Pressure Cooker

Pressure Cooker Recipe: Pectin-Free Honey-Sweetened Strawberry Jam

Pressure Cooker

Accessories

Pr. Cook Time

Pr. Level

Open

6 L or larger

none

2 min.

High(2)

Natural

When pressure cooking fruit, do not fill the pressure cooker more than half-way. For venting cookers (jiggly or chugghing cookers with a weight) add a teaspoon of olive oil to keep the foam from spraying out of the valve.

You can absolutely use less honey than the recommended 3/4 weight -however the jam will not be sweet enough to remain shelf-stable after processing and should be stored in the refrigerator.

Place the pressure cooker on your scale and tumble in the trimmed strawberries. Note the weight ( 942g for this photographed recipe). Now you will want to add 3/4 of the weight in honey – you can use a calculator and multiply the weight your scale reads by .75. For example, for the 942 grams of strawberries used in this photographed recipe, we need just 707g of honey (942 x .075 = 706.5) – don’t worry this works just as well with ounces! Then, hit “Tar/0″ on your scale and pour in the honey until you reach the amount you calculated of honey.

Put the cooker on low heat (keep warm mode for electric cookers) and stir occasionally until the honey has liquefied (about 3 minutes). Now you can turn up the heat to high (saute or brown mode for electric cookers), and stirring occasionally wait for the contents to boil – it will look like white foamy bubbles bubbling around the strawberries.

Quickly close and lock the lid. When the pressure cooker reaches pressure, turn down the heat and count just 2 minutes cooking time at HIGH pressure.

When time is up, open the pressure cooker using the Natural Release method – move the cooker to a cold burner and don’t do anything and wait for the pressure to come down naturally. For electric pressure cookers, turn off the “keep warm” mode and unplug the cooker.

Remove the lid and bring the contents back up to a boil on medium heat (saute or brown mode for electric cookers) until the mixture reaches 220F (105C) (or the appropriate temperature for your altitude as measured with a digital thermometer) – or passes your favorite “gelling test”. This step will take about 10 to 15 minutes.

Pour hot jam into sterilized, or freshly dish-washed, jars. Carefully clean the edges and top with sterilized lids.

Refrigerate for 4-6 weeks or process the jars in a hot water bath prepared in your pressure cooker (instructions in the pressure cooker lemon marmalade recipe) for 5 to 15 minutes (depending on your altitude).

Yeild about four 200ml (half-pint) jars

Prep time:

Cook time:

Total time: