Easy Instant Pot Strawberry Jam Recipe
This is a 3 ingredients recipe that is super easy and quick to make. It is free of any preservatives. The best kind that you cna make.
Servings: 32 Servings
Calories: 12kcal
Equipment
- Measuring Spoons, Measuring Cups, Stirring Spoon,
- Instant Pot 6 quart or Mealthy Multipot
- Chopping board and knife
- Kitchen Colander
- Inner Pot
- Kitchen Spatula
- 8 ounce glass jars ( 2 of those)
Ingredients
- 1 pound Strawberries, fresh
- 1/2 cup Sugar
- 2 tbsp Lemon Juice
Instructions
Watch the Video. Gather Ingredients. Always Read the Notes for more tips and ideas.
- Wash the strawberries and remove the green tops of it. Then chop them roughly.
- Place the inner liner inside the instant pot. Add the chopped strawberries and sugar to it. Mix these together and cover. Let the berries marinate in sugar for 1 hr. (No cooking here, just marinating).
- After an hour, add the lemon juice. Mix well. Place the lid and secure it on SEALING. Pressure cook on high for 1 minute. Follow NPR (natural pressure release).
- Open the lid carefully once the safety pin drops down. Take a potato masher or a heavy ladle and mush that strawberry down. It will give you slightly chunky jam. But if you want very smooth jam then blend it with immersion blender. Now saute it on high for 5-7 minutes till it thickens. It will continue to thicken as it cools down.
- Pour it in the clean and dry glass jars. Once it cools down, close with the lid. Refrigerate. It stays good for 2-3 weeks in refrigerator.
- Do check our ORANGE MARMALADE RECIPE and Apple Pie Filling Recipe.
Stove-Top Instructions
- Take a heavy bottom or non stick sauce pan. Marinate strawberries with sugar as directed for instant pot. Then add 2 -3 tbsp water and simmer on medium heat and cook for about 10-12 minutes till jam thickens. Mash it with potato masher and it is done.
Video
Notes
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Can I use frozen strawberries for this recipe?
Yes you can. Although fresh berries are the best to use. But if you plan to use frozen berries then make sure to defrost/thaw these first. And it might take more time to thicken so just increase that time on saute later.Can I freeze the Strawberry Jam?
You can. I have never tried freezing it since this recipe is for a small batch. But if you want to make a big batch and want to freeze it then you can. After the jam is cooked, pour it in the clean glass jars and do not fill to the top. Place the lids lightly. Cool it down to room temperature. Then tighten the lids and freeze. It will stay good for about 6 months.How long does the jam stay good refrigerated?
16 ounce of jam will finish before you notice. But it will stay good for 2-3 weeks when refrigerated.Can I thicken it like store made jam?
If you want more of the thick store bought jam kind of consistency, then thicken it with some corn flour slurry. Add it to the mashed down strawberry liquid and then simmer till it thickens. start with 1 tbsp corn flour dissolved in 1 tbsp cold water.Why no pectin?
Strawberries have natural pectin in it so no need for that.Can I make it sugar-free?
Although I have not tried the sugar-free version, but this is what you can do. Cook down the strawberries with lemon juice in IP and then as it starts bubbling, add the sugar substitute towards the end.Kitchen Gadgets
Measuring Cups and Spoons Chopping Board and Knife Kitchen stirring spoon Kitchen Colander 6 quart Instant Pot Instant Pot LinerNutrition
Serving: 1tbsp | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg