Make this mouth-watering Instant Pot strawberry jam in less than 20 minutes!
The strawberry jam has been always on a table. This sweet and delicately flavored jam is probably the most favorite jam among them all. Making the jam in an Instant pot is super easy, and within few minutes you will have a delicious jam to serve.
Great for an easy breakfast or a natural spread to put on a toast.
Pro tip: Try using this Instant Pot strawberry jam as a topping of this Instant Pot cheesecake.
Contents
Why strawberries?
Strawberries are one of the most favorite fruits in the world. I am sure the strawberries are in the top five fruits. The strawberries are well known for their color and delicately sweet taste. They are suitable for jams, you can use them in different desserts, and consume them raw.
Can I use frozen strawberries?
Yes, you can use frozen strawberries for this Instant Pot jam.
This recipe calls for fresh strawberries, but if you have frozen ones, they will work too. Before you use the frozen strawberries, thaw them overnight in a fridge.
What else can be added?
This is a basic recipe, but to enhance flavor, you can add vanilla extract at the end of cooking.
How to improve consistency?
The cooked strawberries are very soft and you can leave the jam as it is.
The strawberries will basically fall apart. Still, if you want you can mash the strawberries with a whisk or puree using an immersion blender.
How to make strawberry jam
Gather your ingredients:
Add strawberries, lemon juice and sugar to the Instant Pot. Let the strawberries rest for 10 minutes. This will ensure the sugar extracts more strawberry juice.
Lock the lid into place. Cook on High pressure for 1 minute.
Once done, Let the pressure come down naturally for 15 minutes and then do a quick release.
Combine starch and water and stir well.
Whisk the cornstarch into the jam. Select saute and cook until thickened.
Let it cool and serve.
More Instant Pot jam recipes
- 1 lb fresh strawberries hulled and halved
- 1/2 cup granulated sugar
- 1½ tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp water
- Add strawberries, lemon juice and sugar to the Instant Pot. Let the strawberries rest for 10 minutes (No need to saute or pressure cooking).
- Close the lid and cook on high pressure for 1 minute.
- When cooking time ends, wait for a natural release for 15 minutes.
- Once done, do a quick release and open the lid.
- In a bowl, combine water and cornstarch. Stir until smooth.
- Open the lid and add the cornstarch slurry to the Instant Pot.
- Select “Saute” and stir continuously until the mixture is thickened.
- Turn off the Instant Pot, let it cool and enjoy 🙂
Could you possibly use pectin in place of cornstarch to thicken? Do you think recipe could be doubled without a problem? I also think ‘m going to try this with blueberries and raspberries. Most store bought jam uses high fructose syrup!
If you used 1 1/2 tablespoons of cornflour you should used 1 1/2 tablespoons of water not 1/2 teaspoon of water
He doesn’t say how much water. You say mix the water with the “cornflour.” Is that the same as cornstarch? Thank you.
2 tbsp. water. And yes, cornstarch.
Why is it left in the pot for 10 mins before the pot is closed ? Is it left sitting in the pot or what function do you use
Don’t you need at least a cup of water/liquid to pressure cook in the instapot? There is no significant volume of liquid in this recipe. Thank you.
Usually you need at least 1/2 cup but this liquid can come from the food too. If you have juicy strawberries, or frozen strawberries, you should have enough liquid. If your strawberries are underripe you may want to add a little more water (and those might not make the best jam anyway!)
Can you freeze this jam?
Yes, you can! It should last a couple months in the freezer. Just be sure to transfer it to a plastic container instead of a glass jar so they glass doesn’t break.
Would you be able to use sweetner for lower calories?