With all that has been going on, I have been trying to keep busy and went to the garden to pick some strawberries and noticed there weren’t any. I talked with my husband and he said he didn’t want to bother me, but the cats had been having a field day with them. Mind you we don’t own any cats…they have somehow taken over our yard and since they are known for killing snakes I let them stick around. If you know me I am scared to death of snakes. So there goes making a large batch of preserves. I was instantly upset…but felt a tap on my shoulder and it said make do with what you have! So I was able to throw together an instant pot recipe that took all of 1 hour from start to finish. Thanks, NaNa!!! This lady knew how to do everything. She made tons of preserves and would give them out to everyone. FREE OF CHARGE. We had a family meeting earlier this week. Again her telling me to take charge…and my mom led the prayer. I don’t know if they felt it, but oh I felt my NaNa in the midst of it all.
Love your family members, near and far. For we don’t know our time left on this earth.
So from our family to yours! Here’s a little sweetness.
Our plants before the cats had all their fun.
Ingredients
- 1 lb strawberries fresh or frozen
- 1/2 cup sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp ground coriander
- 1 zest of lemon
Instructions
- Wash, hull, and slice strawberries.
- Add the sliced strawberries and sugar to the instant pot. Stir to combine. Seal the pot with the lid. Allow them to sit at room temperature for at least 40 minutes.
- Open the Instant Pot, add the fresh lemon juice, lemon zest, and ground coriander. Stir well. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust the time using the up or down arrow. Pressure Cook HIGH for 1 minute( add 1 minute if using frozen berries).
- When the timer has finished, allow the pressure; then turn the seal to VENT and remove the instant pot lid.
- Blend the jam using an immersion blender or potato masher.
- Press Saute and allow the mixture to boil for 12- 15 minutes or until the jam has reached a gel consistency. Take caution to avoid burning. Stir frequently. Skim off the foam.
- Jam is ready when it is tacky on a cold plate. If it's not tacky, allow the jam to boil for another 1 -2 minutes and retest.
- Pour the jam into a sterilized container leaving 1/4 inch from the top. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 2 weeks.
