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 –The lemon juice lowers the pH of the jam 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 slice strawberries.
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- between to 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
Overnight Strawberry Shortcake Oats
More Instant pot recipes, you will love
Zero minute Instant Pot Broccoli
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 my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this delicious spread.
Easy Instant Pot Strawberry Jam recipe below
Equipment
- Instant Pot 6 Qt
Ingredients
- 1 lb strawberries
- 1/2 cup sugar
- 2 tbsp fresh lemon juice
Instructions
- WASH & HULL – Wash, hull, and slice strawberries.
- 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.
Linda says
Can I use a sugar substitute?
Sandhya Hariharan says
Yes, you can use Monk Sweetener or Stevia.
Sally says
Strawberries are just about in season where I live. Saving this recipe to use my newish instant pot – I bet it will be so much quicker than how I normally make it on the stove top. Thanks for the great, detailed instructions!
Sandhya's Kitchen says
Instant Pot is my to go method to make Quick, Easy and fuss-free jam. You can use this instructions to make Blueberry Jam, Raspberry Jam or even Pineaaple.
David Stephens says
This looks super tasty, definitely going to make this! Oh, and your photos are beautiful!
Sandhya's Kitchen says
Thanks much. Pressure Cooker Jams are easy and super tasty. What I particularly enjoy is the handsfree time.
Carrie Robinson says
What a genius idea to make jam in the instant pot! It looks perfect. 🙂
Irina says
I am used to making jams following old methods, but your recipe gives me the inspiration to try my instant pot for making a strawberry jam. Love the idea!
Sandhya Hariharan says
Yay, you are going to love this Irina. Instant Pot Jams are a lot quicker than old school method. I am recent convert too:)
Maggie says
It seems so much easier than the non-IP method I’ve been using. I make sour cherry jam. I assume it’s the same steps, as I use frozen cherries.? Thanks for this great recipe.
Carlee says
This was a super easy to follow recipe. I always have strawberries in the freezer so this was insanely simple for me to whip up quickly.
I did end up boiling in sauté for closer to 15 minutes because I wanted a thicker consistency and I ended up loving how it turned out. It did cook down a lot that way though. I think after 7 minutes it would have been PERFECT on pancakes!
I can’t wait to use this recipe for company! It’s an easy way to impress! .
Patty at Spoonabilities says
I love this idea of using my instapot to make jam. This recipe is on my list – for sure!
Candace says
Made this tonight using blueberries. Boiled a little longer than recommended and think I “over-boiled” a little, but otherwise looks great. Cooking now. Excited to try with strawberries! Just had blueberries on hand.
Sandhya Hariharan says
Thats fabulous… I am so glad you tried them with Blueberries and it worked. Don’t forget to tag us and share your pictures too!
Claudia says
Very easy! I also boiled the jam for 18 minutes.
In the recipe it says to let the pressure out naturally. Well, we turned the vent button and strawberry went every where.
Sandhya Hariharan says
Heyy Claudia, Thank you so much for letting me. I am so glad to know your jam turned out awesome 🙂
Oh so funny!! Natural Pressure Release is fuss free!
Christopher Davenport says
I did the same thing!! Strawberries everywhere even on the ceiling Ha Ha!
Sandhya Hariharan says
Oh dear.. I can imagine the post clean up. Hope your strawberry jam turned out well though! I highly recommend NPR. Also if ever you want to do a quick pressure release, place a cloth on the vent and then turn it.
Amy says
How does this recipe hold up when stored in the freezer?
Sandhya Hariharan says
Although, I haven’t frozen this particular jam, I can say that this jam should hold good for a year in the freezer. Simply defrost it like usual and enjoy the jam. Remember to leave at least 1/2″ head space while sealing the jam container.
Hqketodiet says
wow its amazing and easy method i’ll try
Sandhya Hariharan says
Thank you 🙂
roy says
I appreciate the time you’ve taken out to show me the ropes and ensure that I have the required knowledge to do a great job with strawberry jam. Thank you.
Caron says
Hello Sandhya! Looks easy to do! I think I’ll add chia seeds to thicken it up.
Sandhya's Kitchen says
Absolutely.. Chia is great too!
Bhpmke says
Could you use other fruits instead of strawberries? Also do you think it would work to use grapes as a sweetener instead of sugar, as in commercial no sugar added jams?
Sandhya's Kitchen says
Hi there, I don’t think so. As sugar helps in setting the jam.
You can make this Jam with any fruit! It works great with Pluots, Berries, Guava – anything.