Keto Strawberry Jam

Ingredients:

• 1 lb. Sliced Strawberries (Frozen is fine!)
• 1/3-1/2 cup. Sweetener (optional) [I use Allulose. Do not use erythritol as it crystallizes and will make a stiff jam once cooled.]
• 1 tbsp. Lemon Juice
• 1 tbsp. Water
• 1/2 tsp. Xanthan Gum

Instructions:

1. Add all ingredients to pressure cooker.
2. Pressure cook on the jam setting. If you do not have such a setting, then pressure cook on normal for 60 minutes. Allow to naturally release for 10-15 minutes before manually releasing.
3. Change the cooker to the sauté setting and sprinkle the xanthan gum over top of the jam. Sauté while stirring constantly until the desired consistency is achieved.
4. Add to jars and allow to cool before covering completely and refrigerating. This recipe yields about 1 pint (16 oz.) of jam.