Ingredients:
- 200g strawberries, hulled and quartered (halve if small)
- 500g raspberries
- 210g white sugar
- 1 lemon (25ml juice + 2 strips of peeled zest)
- 2 teaspoons baking soda
- Water as needed
Method:
- Place a small plate or saucer in the freezer to use later for testing the jam.
- In a salad spinner basket, add 2 teaspoons baking soda to 4 cups of water and stir to dissolve. Add the strawberries and raspberries and soak for 10 minutes to clean the berries. Drain and spin dry.
- Transfer the berries to the Instant Pot. Add the 210g white sugar and the 2 strips of lemon zest. (If making “Citrus Vanilla”, add the zest of the grapefruit or blood orange now too. If making “Spicy Jalapeno”, add the finely diced jalapeno now.) Toss everything together and leave to macerate for at least 30 minutes. The berries can also be left in the fridge overnight
- Fit the lid onto the Instant Pot. Select Pressure Cook and set to 0 minutes. Once the program finishes, allow the pressure to release naturally for 15 minutes.
- Remove the lid, select Sauté (medium, or level 3), and cook the jam for about 15 minutes, stirring as you go. The mixture should look thick and glossy, and the bubbles will slow as it reduces.
- Add the 25ml lemon juice (and if making Elderflower, add the ¼ cup elderflower cordial here). Continue to cook for 4–8 minutes (around 15 minutes if adding elderflower cordial), stirring constantly until the jam thickens.
- Spoon a little jam onto the cold plate from the freezer. Wait 1 minute, then drag your finger through the jam. If it holds its shape and is no longer runny, it’s ready. If not, cook a few minutes longer and test again.
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Remove any citrus zest strips.
For Black Pepper Vanilla, stir in the ¼ teaspoon freshly cracked black pepper and 2 teaspoons vanilla paste now
For Citrus Vanilla, stir in 2 teaspoons vanilla paste now. - Ladle the jam into sterilised jars, seal, and let cool completely before refrigerating. The jam keeps well in the fridge for a few weeks.