My recipe for Strawberry Jam in the Ninja Foodi is a fabulous small batch recipe, which uses late summer strawberries.
Using Late Summer Strawberries
My recipe for Strawberry Jam in the Ninja Foodi is a fabulous small batch recipe, which uses late summer strawberries.
I made 3 x 1lb (3 x 450g) jars of glowing, ruby red strawberry jam with just 700g of freshly picked garden strawberries.
I have a Ninja Foodi 14-in-1, which is what I made this jam in. It’s what is commonly known as a Multi-Cooker, like an Instant Pot and Crock-Pot etc.
It’s such a fabulous piece of kitchen equipment, and I use it regularly for making jam, marmalade, chutney and pickles.
You can go from one function to another, in the same pot, like the Seville Marmalade I made earlier on this year, which saves on washing up.
Start the strawberry jam of the night before you want to make it – by leaving the srawberries in sugar overnight, you will get whole or pieces of strawberry in the jam.
I used Jam Sugar with added pectin this time; but, if you aren’t a fan of jam sugar, then use cane sugar and the juice of 1 lemon instead.
Strawberries are very low in pectin, and need an added boost to make the jam set. The jam sugar gave me a firm but still jelly-like set with this recipe.
Serve this jam with crumpets, toast, scones, on fresh bread, or in cakes and bakes, such as a fluffy Victoria Sandwich Cake.
I hope you find this recipe as easy and convenient as I did when I made it. It’s the perfect recipe to use up any small late summer strawberries. Karen
Testing for a Set
- Flake test – dip a large spoon into the pan of jam and scoop out a spoonful – hold the spoon horizontally over the pan of jam and allow the jam to drip. setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon.
- Cold saucer test – place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger – setting point has been reached when the jam wrinkles and sets.
- Temperature test – use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)
More Strawberry Recipes
- Elderflower, Rose and Strawberry Sorbet
- Fresh Strawberry Curd
- Strawberry & Clotted Cream Ice Cream Pavlovas
- Swedish Midsummer Cake with Berries and Cream
- Rhubarb, Rose & Strawberry Syrup for Cocktails and Cordials
- Wolds Way Lavender and Strawberry Fruit Cup
More Jam Recipes
Recipe for Strawberry Jam in the Ninja Foodi
Strawberry Jam in the Ninja Foodi
My recipe for Strawberry Jam in the Ninja Foodi is a fabulous small batch recipe, which uses late summer strawberries.
I made 3 x 1lb (3 x 450g) jars of glowing, ruby red strawberry jam with just 700g of freshly picked garden strawberries.
I used Jam Sugar with added pectin this time; but, if you aren't a fan of jam sugar, then use cane sugar and the juice of 1 lemon instead.
Strawberries are very low in pectin, and need an added boost to make the jam set. The jam sugar gave me a firm but still jelly-like set with this recipe.
Serve this jam with crumpets, toast, scones, on fresh bread, or in cakes and bakes, such as a fluffy Victoria Sandwich Cake.
I hope you find this recipe as easy and convenient as I did when I made it. It's the perfect recipe to use up any small late summer strawberries.
Ingredients
- 700g strawberries, trimmed and hulled (halved if large)
- 700g jam sugar wuth pectin OR
- 700g cane sugar and the juice of 1 lemon
- 3 x 450g (1lb) clean and sterilised jam jars with lids
Instructions
1. Start the jam off the night before you plan to make it; put the strawberries and sugar in the inner pot of the Ninja Foodi, or any other multi-cooker (instant pot etc), mix well, cover and keep in a cook place overnight.
2. Next day, place the inner pot into your Ninja (Instant Pot) and close the lid. Move the pressure valve to seal and lock the lid.
3. Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 1 minute. Select start.
4. When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the jam with a wooden spoon.
5. With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH. Bring the jam to a rolling boil, testing for a set after 5 minutes, using the flake test. (Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the jam has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon)
6. Once setting point has been reached, turn the machine off, and using oven gloves, carefully remove the pot from the outer appliance, to stop the jam continuing to cook and over set. Place it on a heat proof mat.
7. Leave the jam to cool for 2 to 3 minutes, and then remove any scum from the surface with a large metal spoon.
8. Pour or spoon the jam into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.
Notes
Testing for a set:
Setting points:
Flake test – dip a large spoon into the pan of jam and scoop out a spoonful – hold the spoon horizontally over the pan of jam and allow the jam to drip……setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon.
Cold saucer test – place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger – setting point has been reached when the jam wrinkles and sets.
Temperature test – use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)
Nutrition Information
Yield 60 Serving Size 1Amount Per Serving Calories 74Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 19gFiber 0gSugar 16gProtein 0g
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