Instant Pot, Homemade Strawberry Jam (Made With Fresh Strawberries)
My son Jason is completely spoiled, when we were living in Vermont, I splurged and bought this really fancy breadmaker, you know, moving to Vermont, I was going to be all-natural and make everything from scratch, LOL. But, I did buy this amazing breadmaker, that not only made homemade bread, cakes and bread it also did an amazing job making JAMS, yes, but my breadmaker also made jam.
As the appliances in our house change, I soon adapted all of my jam recipes to my Instant Pot, at first, I was not adventurous, I stayed with the strawberry, raspberry and blueberry jams, which are easy enough for anyone to make. Now, that I am more confident in using my Instant Pot (Pressure Cooker) I am branching out, especially with all of this nice produce in season.
My kids love jam on their toast, they go wonderfully on muffins and scones as well. And, believe me, if you think they are hard to make, you couldn’t be more wrong. My 84 aunt, who shall remain nameless made it in about 10 minutes, she was so happy, she called to tell me. So, I hope that you will take a chance and venture out to make your own jams and jellies. They will also help you cut down on sugar, so if you are on a diabetic or KETO diet, this is the place for you.
This recipe is so simple and easy, that you will be amazed that you haven’t done this your whole life and the best part is that you don’t need to watch it while it’s cooking in the Instant Pot. I am not sure about canning this, as I have never attempted, but I’m sure you can find some canning expert on this, that can help you, make sure it’s safe. I know that there is an issue sometimes with sugar content and cornstarch, so be careful.
This usually makes two mason jars for me, and since we eat it through the week, it usually lasts about 2 weeks. It’s really up to you. the recipe can be doubled or even tripled. I do not use pectin, as I do try to give my kids fewer chemicals, but it does come out thinner, so if you want it thicker, just add the pectin, found in your canning supply store or aisle, follow the directions on the bottle.
Start by cutting the strawberry, remove the great leaf and then cut them in half.
After cutting all of the strawberries, add them to the Instant Pot Bowl.
Pour in the sugar and let the strawberries sit for about 15 minutes,. This will help the strawberries drain the liquid.
Add the lid to the instant pot and then set manual high pressure for 1 minute. Now, make sure that the vent is sealed. And when the time is up, do a natural release.
In a small bowl make a cornstarch slurry (cornstarch and water in equal parts)
Mix in the slurry. Continue to mix, as the cornstarch gets incorporated into the jam, it will thicken. Let cool, before storing.
Kitchen Items Used:
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
Italian Olive Wood Spatula (I LOVE THis for my IP)
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
Don’t Forget to Pin–
Instant Pot, Homemade Strawberry Jam (Made With Fresh Strawberries)
Instant Pot, Homemade Strawberry Jam (Made With Fresh Strawberries)
This is such an easy recipe. The results are so much better than store-bought and in less than 30 minutes, you can have a great delicious hoemade jam for your family!
- Prep Time: 35
- Cook Time: 1
- Total Time: 36
- Yield: 4 servings 1x
- Category: Jam
- Method: Instant Pot
- Cuisine: American
Ingredients
- 2 pounds fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Start by cutting the strawberry, remove the great leaf and then cut them in half.
- After cutting all of the strawberries, add them to the Instant Pot Bowl.
- Pour in the sugar and let the strawberries sit for about 15 minutes. This will help the strawberries drain the liquid.
- Add the lid to the instant pot and then set manual high pressure for 1 minute. Now, make sure that the vent is sealed. And when the time is up, do a natural release.
- In a small bowl make a cornstarch slurry (cornstarch and water in equal parts)
- Mix in the slurry. Continue to mix, as the cornstarch gets incorporated into the jam, it will thicken. Let cool, before storing.
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