Instant Pot Strawberry Jam is amazing, and my son can not get enough of it. I have been making homemade jams for him for years, and the Instant Pot makes it so much easier, and within a few minutes, you can have a great big batch of homemade Strawberry jam.
This amazing Instant Pot Strawberry Jam only uses 4 ingredients but creates a blue-ribbon-worthy jam. Making homemade jam has never been so easy, and you gotta love the Instant Pot for making this all possible.
Before the Instant Pot, I always made homemade jam; being from New Hampshire, we had an orchard down the street from our house. The kids’ favorite activity would be berry picking. And if you have ever been with kids, they love to pick, so I had to come up with something to do with all of the berries. Jam would can beautifully for those long New Hampshire winters.
How To Make Instant Pot Strawberry Jam
This recipe can be made with either fresh or frozen strawberries; today, I used frozen since they are currently out of season. But, it will work perfectly with fresh strawberries.
How To Cook Instant Pot Strawberry Jam
Add the strawberries (either fresh or frozen) to the Instant Pot bowl, then add the lemon and sugar, mix well. Set your manual high pressure to 3 minutes, with the vent sealed. Let it naturally release. Mix in the cornstarch and water.
Some Common Questions About Making Instant Pot Strawberry Jam
CAN I USE FROZEN STRAWBERRIES OR ANOTHER TYPE OF FRUIT?
This recipe will work with either frozen or fresh strawberries. The cooking time will stay the same.
If your frozen strawberries are whole frozen strawberries, you may have to blend at the end, but I find that if you mix it well after the strawberries are done, pressure cooked. They literally melt away, so there is no need for any more mixing or using an immersion blender.
This recipe will work the same with any berries, I have switched the strawberries out for blueberries, raspberries, and blackberries, and the recipe will be the same. One of my favorite recipes for Instant Pot Jam is actually the frozen mixed berry medley. It has a great flavor and is truly delicious.
CAN I DOUBLE OR TRIPLE THE RECIPE?
This recipe will work perfectly with any size. I have doubled and tripled the number of berries and made a wonderful batch of jam.
The cooking time will remain the same. There is no need to increase the time; the berries will come out perfect, using the same time.
CAN I USE LESS SUGAR, OR SUBSTITUTE AN ARTIFICIAL SWEETENER
This is very common for anyone who reads my website and is on a diabetic diet. I have not made this recipe, but readers have told me that they have reduced the sugar and have replaced the granulated sugar with a sugar substitute.
Depending on your diet, the other option would be to substitute the sugar for honey, which is a great natural substitute.
PRESERVING AND STORING:
Since the USDA has come out and has stated the Instant Pot is not safe for home canning and because this recipe is so easy to make. I usually only make a batch at a time.
If you would like to can it, I would suggest using a regular canning method, as the Instant Pot is not safe to can.
But this jam will stay perfectly fine in the refrigerator for about 2 to 3 weeks. Just keep it in a sealed jar. This jam also does amazingly well in the freezer, so make a huge batch when it’s strawberry season, and it will freeze for about a year.
DO I NEED PECTIN OR SUREJELL TO MAKE JAM IN THE INSTANT POT?
I wanted to point out that this jam will not be as thick as the regular jam you purchase. Since we do not use any pectin in the jam, I thickened it with a cornstarch slurry. It will harden somewhat as the jam is refrigerated.
But if you want to make it with pectin, follow the directions on the pectin label.
Ideas to use this Strawberry Jam
- Spread it over your morning toast, bagel, or English Muffin
- A great ice cream topping
- A great topping on pancakes, waffles
- Stir it into yogurt or custard
- Homemade Air Fryer Strawberry Jam Donuts
- Cake Fillings or Cheesecake Topping
SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE–
DON’T FORGET TO PIN–
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.
- 3 cups of frozen or fresh strawberries
- 3/4 cup of sugar
- 2 tablespoons of lemon juice
- Prepared and blended in at the end:
- 1 tablespoon of cornstarch and 1 tablespoon of water
- Add your strawberries to the Instant Pot, then add the sugar and lemon juice. Mix well.
- Set your manual high pressure to 3 minutes, with the vent sealed.
- Let it naturally release.
- Mix in the cornstarch and water.
- Let sit and stir. When it cools down, pour it into an air-tight container.
- It will last 2 weeks in the refrigerator.
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