Wash and cut the tops off of the strawberries
Cut pineapple into pieces.
If you choose to grill your pineapple first, cut them into spears large enough that they won't fall through your grill grates. Cook just long enough to get grill lines on the pineapples and draw out the juices. Set them aside to cool in a bowl for a bit before cutting.
Put both strawberries and pineapple pieces (along with any juices that may have come out) into the liner of the pressure cooker of choice. And turn the pressure cooker on to "saute" mode.
Add sugar and stir until it is dissolved, then add the vanilla extract.
By this time, you should have enough liquid from the fruit, but if not, add just about 1/8 cup or LESS of water. As the fruit breaks down, it will release juices that should be enough to let the cooker come to pressure. You don't want your mixture to be too watery.
Turn your pressure cooker to SEALING. Then MANUAL cook for 1 minute. Let the cooker NATURALLY release (NR) for about 5 minutes to keep the splatter down before finishing it off with a quick release (QR). It may need a little longer NR or you can cover the top of the pressure cooker with a towel to keep the juices from splattering everywhere.
Once the pressure cooker lid is removed, give your mixture a stir. Take about 3 tablespoons of jam "juice" and mix it with the arrowroot, making a slurry. Pour the slurry into the liner with the fruit and mash the fruit pieces. OR you can use your immersion blender if you have one to make a "smoother" jam. Turn the pressure cooker onto SAUTE and stir until the jam is the consistency you like.
Note: This recipe does not use pectin. Therefore, this will not be "grocery store" thickness jam. But it also should not be watery.
Pour your jam into a jar, let cool, then refrigerate. Enjoy!
Servings 0