During isolation we ran out of jam, but had plenty of strawberries so I starting looking up how to make jam. I didn’t have pectin and with passover approaching I didn’t want to use cornstarch. So that limited me. But I did have an instant pot!
I found this 3 ingredient strawberry jam recipe on The Belly Rules The Mind. I cut it in half just to try it, but it worked perfectly!
4 cups quartered strawberries (or any other fruit)
1/2 cup granulated sugar
2 tbsp lemon juice
Wash and cut strawberries. Add to instant pot with sugar and stir. Allow to sit for 1 hour.
Add lemon juice and Mix.
Turn on instant pot and set timer for one minute. Turn off Keep Warm and allow pressure to naturally release for 15 minutes.
With an immersion blender or masher, puree the jam.
Turn the instant pot onto saute to reduce the liquid (this took about 7 minutes for me).
Remove the foam layer on top and put into a glass container or jar. Seal (I used a Weck canning jar).
Allow jam to cool then refrigerate for up to two weeks