The Instant Pot is an amazing tool for the kitchen. I was looking for recipes to use some extra strawberries that I had on hand. When I saw this recipe for jam in the IP, I thought “yeah right!” So, that meant I had to try it and I am glad that I did! This strawberry jam tastes amazing. With this recipe, you can control the sugar you put in the jam and it does not use pectin. This recipe has only 4 ingredients and cooks quickly. The hardest part is hulling and cutting the strawberries in half.
Instant Pot Strawberry Jam:
Ingredients:
- 2 pounds fresh strawberries, hulled and havled
- 1 cup graudulated sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons cornstarch
- 3 Tablespoons water
Directions:
- Add strawberries, sugar and lemon juice to the instant pot. Let the mixture sit for 10 minutes to allow the sugar draw the juice from the straberries.
2. Next, close the lid and secure the prssure release valve. Cook on high pressure for 1 minute. Allow instant pot to do a natural release for 15 minutes.
3. Then, combine the cornstarch and water and stir until smooth. If the mixture is too thick, add more water a little at a time.
4. Remove the instant pot lid. At this point, the strawberries will look soupy (that’s how it is suppose to look). Stir in the cornstartch slurry.
5. Select “saute” and bring the mixture to a full boil. Boil for a few minutes, stirring frequently until the mixture has thickened. Turn off the instant pot.
6. Lastly, pour jam into a container. Store in the refrierator for up to 3 weeks.
Yeilds: 1-1/3 cup jam.
- Author’s Notes:
- I used a 6 quart Instant Pot to make this Instant Pot Strawberry Jam.
- The sugar can be cut down to 1/4 cup or a sugar substitue may be used. The flavor may vary.
- Frozen strawberries may used. Add 1 minute to the cook time. May need to mash strawberries with a potato mashers to break the chunks of strawberries into smaller pieces.
- I put my strawberries in mason jars and seal the tops.