A dark, tangy and refreshing jam.
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: Yields about 3.5 cups
Ingredients:
2 pounds strawberries, cored, halved
2 cups honey
1 apple, grated
1 1/2 teaspoon lemon juice
Directions:
1. Combine the strawberries, honey, apple and lemon juice in the pressure cooker.
2. Select the "Keep Warm" mode on your pressure cooker. Stir occasionally for about 3 minutes, or until the honey has liquefied.
3. Increase the heat by selecting the "brown" or "sauté" mode. Stir occasionally until the contents starts to boil.
4. Close the lid and lock. Cook for 3 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
5. Remove the lid and press "brown" or "sauté" to bring to a boil. Let cook for 10-15 minutes.
6. Pour the hot jam into 4 freshly washed half-pint jars. Clean the edges carefully and cover tightly with sterilized lids. You can refrigerate for about 4-6 weeks.