This is such an easy recipe for homemade strawberry jam. Today I used fresh strawberries and came up with my recipe for Instant Pot Fresh Strawberry Jam.
This recipe is so easy, and when you find a great sale on Strawberries, stock up because this will soon become one of your favorite Instant Pot Recipes. Truthfully, one of the reasons I really love my Instant Pot is for the homemade jams. In minutes, you can prepare a blue-ribbon-worthy jam, and today’s recipe is no different.
Typically, I had been making freezer jams before I purchased my first Insntatn POt, but after that, I just started making Instant Pot Jams, using either fresh or frozen fruits. The key to any budget-friendly kitchen is to use what is on sale.
If you are looking for any other Instant Pot Jam, Jellies, or Compotes recipes, some of my favorites are Instant Pot Mixed Berry Jam, Instant Pot Homemade Blackberry Jam, and of course, my son’s favorite Instant Pot Blueberry Jam.
HOW TO MAKE INSTANT POT STRAWBERRY JAM:
Today, I used a batch of fresh strawberries I found on sale, but this recipe is amazing during a strawberry season when the strawberries are at their peak. All you need is a few ingredients,
- Fresh Strawberries
- Granulated Sugar
- Cornstarch
- Water
Strawberry Jam Instant Pot
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.
FREQUENTLY ASKED QUESTIONS:
CAN I USE FROZEN STRAWBERRIES?
This recipe will work on frozen strawberries, the same as fresh strawberries. The only thing different would be the cooking time would be a bit longer.
If you use frozen strawberries, they will come in large or whole strawberry pieces; you may want to use an immersion blender to blend the strawberries smoothly.
CAN I USE ANOTHER TYPE OF FRUIT?
If you are looking for a way to use up your blackberry, peach, raspberries, or even blackberries during the peak picking season for these fruits, this recipe will work perfectly.
Just change the quantity out for the strawberries with the same cups for the fruit you are using. The recipe will work the same.
CAN I DOUBLE OR TRIPLE THE RECIPE?
This recipe will work the same, whether you double or triple the recipe.
The important thing to remember, depending on which Instant Pot Model you are using, you may have to run it twice since you do not want to overfill your Instant Pot. Always look at the fill line.
CAN I USE LESS SUGAR, OR SUBSTITUTE AN ARTIFICIAL SWEETENER?
Many people ask me this question, especially if you have diabetes or just on a diet for low sugar. I have found out that you can substitute the granulated sugar for either honey or a sugar substitute.
If you are using honey, the recipe will work the same; substitute the same amount of sugar in this honey recipe. The jam at the end will be a bit sweeter compared to using granulated sugar.
Using a sugar substitute, use the same amount of sugar substitute as the granulated sugar. You will notice that the taste will be a bit different than using real sugar. It will resemble more of a diabetic sugar-free jam.
PRESERVING AND STORING:
This is a great recipe, and because it’s so easy, I usually only make one batch at a time. Each batch should last between 1 and 2 weeks. If you want to make a double batch and store it, I recommend that you place it in the freezer.
This jam freezes amazingly well, and if you are looking for a way to use up your Strawberry Picking Harvest, this makes for a great and easy recipe.
To freeze: allow the jam to cool to room temperature and then ladle it into freezer-safe containers. And then freeze; it will last between 1 and 2 months.
DO I NEED PECTIN OR SUREJELL TO MAKE JAM IN THE INSTANT POT?
Due to my son’s allergy, I do not use any Pectin or Surejell in my jams. I do use a cornstarch slurry.
A cornstarch slurry is a mixture of equal parts cornstarch and water mixed into either a jam or sauce to thicken it up.
SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE–
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Instant Pot Fresh Strawberry Jam
- Prep Time: 35
- Cook Time: 1
- Total Time: 36
- Yield: 4 servings 1x
- Category: Jam
- Method: Instant Pot
- Cuisine: American
Description
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 homemade jam for your family!
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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