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Instant Pot Strawberry Jam is so simple and easy to make that you will never buy strawberry jam from stores again. Made with only 3 Ingredients, This Instant Pot jam is perfect on toast, bagels, cakes, as a spread and in everything that you love. { No Fruit Pectin needed , No Cornstarch needed }
Learn how to make this easy homemade strawberry jam in your instant pot with step by step photos & video tutorial.
INSTANT POT PRESSURE COOKER STRAWBERRY JAM RECIPE
The Instant Pot cooks the strawberries in a fraction of time. Made with just 3 ingredients, this instant pot jam recipe comes together in 1 hour or so. No Cornstarch , No Pectin needed at all.
WHY SHOULD YOU TRY IT?
✔ Nothing can beat a Homemade Jam
✔ You know exactly what are ingredients in your recipe
✔ No preservatives at all
✔ Make small portions and enjoy them for up to 3 week.
✔ Double or even Triple this recipe for making homemade presents!
HOW TO MAKE INSTANT POT STRAWBERRY JAM – VIDEO
Ingredients you’ll need for our Instant Pot Strawberry Jam recipe
To get started, you’ll need the following three ingredients
STRAWBERRIES – Fresh and Frozen Strawberries – both work well for this jam recipe. I have used fresh strawberries for this recipe. Check out our tips below for using frozen strawberries.
LEMON JUICE –Thelemon juicelowers the pH of thejam mixture and aids in SETTING the jam.
SUGAR – I have used granulated sugar. 1/2 a cup of sugar was sweet enough for the jam for us.
With the same set of ingredients plus water, you can make Fresh homemade Strawberry Juice too!
HOW TO MAKE STRAWBERRY JAM IN THE INSTANT POT
WASH & HULL – Wash, hull, and slicestrawberries.
MACERATE STRAWBERRIES– Add the quartered strawberries and sugar to the pot. Stir to combine. Seal the pot with the instant pot lid. Allow them to sit at room temperature for at least 30 – 40 minutes, until the strawberries are juicy. Sugar will help in drawing the juices out of the strawberries. These macerated strawberries are a great way to enhance a dish too. If you make them in plenty, you have plenty of choices. Use the macerated strawberries as a topping for your New York Cheesecake, Strawberry Shortcakes and Overnight Oats too.
PRESSURE COOK – Open the Instant Pot, add the fresh lemon juice. Stir. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust time using the up or down arrow. Pressure Cook HIGH for 1 minute.
When the timer has finished, allow the pressure to release naturally for about 15 -18 minutes. Turn the seal to VENT and remove the instant pot lid. Press ‘CANCEL’ to turn off the keep warm mode.
MASH – Place the immersion blender into the Instant Pot and pulse until smooth, moving the blender around the pot until you have it smooth. If you like your jam chunkier, use a potato masher and mash it up coarsely.
SAUTE – Press SAUTE button on the POT and allow the mixture to boil for at least 12-15 minutes stirring every in between or until the jam has reached a gel consistency. Skim off the foam.
If after the strawberry jam is cooked does not seem quite thick enough, you may cook on Saute setting in Instant Pot for additional time. Remember to stir in- betweento prevent scorching!
STORE – Ladle the strawberry jam into jars or airtight containers. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 3 weeks.
If you don’t have an Instant Pot, you can also make this jam in a pot or a jam maker too. For instructions on how to make in a saucepan – check out my recipe for Strawberry Jam recipe.
TOP TIPS AND SUGGESTIONS
COOKING WITH FROZEN STRAWBERRIES
For making strawberry jam with frozen strawberries, add extra 1 minute of pressure cook time. Rest of the process remains absolutely the same.
CAN I USE LESS SUGAR OR SUGAR SUBSTITUTE?
You can cut down the sugar by 1/2 if you like, but the jam is likely to be less sweeter.
HOW TO SPEED UP COOKING TIME FOR MAKING JAM ?
Adding Cornstarch slurry thickens the jam quickly and this will in turn reduce the cooking time.
HOW TO PREPARE THE JARS FOR CANNING?
I have covered it in detail in my post for Strawberry Lemonade Concentrate on How to prepare for Canning.
PRESERVING
I have not tested this particular recipe for preserving.
CAN I DOUBLE OR TRIPLE THE RECIPE?
You can double or even triple the recipe. Make sure not to fill past your max line. Pressure Cook for 1 minute and cook until you have the desired consistency.
STRAWBERRY RECIPES YOU WILL LOVE
Strawberry Salsa
Gazpacho with Strawberries
Overnight Strawberry Shortcake Oats
More Instant pot recipes, you will love
Instant Pot Loquat Jam
Basmati Rice
Zero minute Instant Pot Broccoli
Instant Pot Popcorn
Cilantro Lime Rice
How to cook Butternut Squash in Instant Pot
HAVE YOU MADE THIS RECIPE ?
Instant Pot Strawberry Jam without pectin is delicious on toast, bagels, cakes and in recipes that calls for marmalade too.
Post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #sandhyaskitchen. I would love to see your take on this delicious spread.
Easy Instant Pot Strawberry Jam recipe below
INSTANT POT STRAWBERRY JAM RECIPE
4.74 from 15 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 11 2 tbsp serving
Calories: 48kcal
Author: Sandhya Hariharan
This Instant Pot Strawberry Jam is quick and easy to prepare with only 3 Ingredients and 5 Steps to follow! { No Pectin, No Cornstarch needed }
Equipment
Instant Pot 6 Qt
Ingredients
- 1 lb strawberries
- 1/2 cup sugar
- 2 tbsp fresh lemon juice
Instructions
WASH & HULL – Wash, hull, and slicestrawberries.
MARINATE – Add the quartered strawberries and sugar to the inner pot of the instant pot. Stir to combine. Seal the pot with the instant pot lid. Allow them to sit at room temperature for at least 30 – 40 minutes, until the strawberries are juicy.
PRESSURE COOK HIGH – Open the Instant Pot, add the fresh lemon juice. Stir. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust time using the up or down arrow. Pressure Cook HIGH for 1 minute.
When the timer has finished, allow the pressure to release naturally for about 15 -18 minutes. Turn the seal to VENT and remove the instant pot lid. Press ‘CANCEL’ to turn off the keep warm mode.
MASH – Blend the jam using a blender or potato masher.
SAUTE – Press SAUTE and allow the mixture to boil for 12- 15 minutes or until the jam has reached a gel consistency. Skim off the foam.
TEST IF THE JAM IS READY – Place 2 small plates in the freezer before you start cooking your jam about 15 minutes. To test your jam, place a drop of the jam on the chilled plate and keep it in the fridge for 30 seconds. After 30 seconds, run your finger through the drop to see if it forms a crinkle and tacky. Then it's ready!
If you don't see a crinkle, allow the jam to boil for another 1 -2 minutes and retest.
STORE – Ladle the jam into sterilised container leaving 1/4 inch headspace. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 3 weeks.
Video
Notes
This Recipe Makes – approximately 1 1/3 cup or 11 oz of jam.
Make Jam with frozen Strawberries – You can make Jam with frozen strawberries too. Add the frozen strawberries to the Instant Pot and follow the recipe as above. Pressure Cook High for 2 minutes! Follow the rest of the steps as above.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Serving: 112 tbsp | Calories: 48kcal | Carbohydrates: 12.3g | Fat: 0.1g | Sodium: 1mg | Potassium: 67mg | Fiber: 0.8g | Sugar: 11.2g | Calcium: 7mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: instant pot, instant pot recipes, Instant Pot Strawberry Jam, jam, Strawberry Jam
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!
