Strawberry Jam with a Pressure Cooker or Regular Pot

Strawberry Jam with a Pressure Cooker or Regular Pot

This is a recipe that uses one pack of strawberries and is able to be stored for a long time. Until now, I've always used a pot to make this, but I realized that by using a pressure cooker, it can be made in an even shorter time. Of course, the essentials and amounts are the same if using a normal pot. The scattered strawberry feeling makes it nice to have with yogurt or fold into crepes.

Ingredients: 1 pack

1 pack of strawberries
300 g
80 g


1. Wash the strawberries and completely wipe off the moisture.
2. If using a larger size of strawberries, cut them to whatever size you want, if using smaller strawberries, leave as is. (The bigger ones were cheaper this time, so I cut them into 4 pieces each)
3. Put the strawberries into a pot and cover with sugar. The strawberries will release liquid, so let them sit for 20 minutes to an hour. You can also leave them in the refrigerator for a full day.
4. (If using a pressure cooker) Step 1: Once the strawberries have released their juices, squeeze in the juice of half a lemon, turn on the pressure (3 minutes,) and then leave it alone.
5. (If using a normal pot) Step 1:After 15 minutes, increase the medium heat to high and while boiling down, skim off the scum. Don't burn it!!
6. Open the pot and boil down for 5-10 minutes on medium high heat. At this time, scum will appear, so make sure to scrape it off. Step 2: (If using a normal pot.) On low heat, boil down until it reaches your ideal consistency.
7. While it's warm, pour it into a sterilized jar, turn it upside down and cool. Let it cool and store in the refrigerator. It's best to finish it up within 2 weeks.
8. Adjust the sweetness and boiling length to your preference.

Story Behind this Recipe

This is great for when I can grab some cheap strawberries!
I make crepes often, so this is a good filling!