Instant Pot Strawberry Jam has only 3 ingredients and is so delicious! This homemade jam is fresh tasting and not overly sweet. Making pressure cooker strawberry jam is easy and very fast! The best thing to happen to toast!
Instant Pot Strawberry Jam
There is nothing like homemade strawberry jam made from fresh strawberries! It brings back memories of picking strawberries in the fields of Carnation, WA. We ate as many as we picked!
I used to make freezer jam from those berries we picked. It was a lot of fun. And a lot of work. Not that bad, but compared to making jam in the Instant Pot it was. I mean this is really easy!
Before we go much further, I want to give you a Pro Tip: Use a fresh sealing ring, or one designated to sweet/neutral foods in your pressure cooker when you make this Instant Pot Strawberry Jam.
I once had a batch taste funky from the sealing ring I used for spicy/savory foods (I forgot to switch it). Some people don’t have this problem, so your mileage may vary, as they say!
Can This Instant Pot Strawberry Jam Recipe Be Doubled?
Yes it can. Keep the cook time the same, though you may need to simmer it longer after pressure cooking if you are doing that step to cook out some of the liquid.
Can I use Frozen Strawberries?
Yes. Be sure to get the unsweetened sliced kind. There may be a little more water in them, but you can cook it out or thicken with the corn starch slurry.
Can I add other fruit to this?
Yes you can. Blueberries, raspberries, and apples are my favorites. You can get creative and make your favorite combo!
Can I use a different sweetener?
You can. I have used honey, and it was really delicious. I have not tried it, but some folks have used sugar substitutes. I would look at the kind you want to use and see if it can be cooked or not.
If it can’t, just add it in after pressure cooking (and after thickening, if you are doing that step.).
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I hope you enjoy this pressure cooker Strawberry Jam recipe!
Instant Pot Strawberry Jam has only 3 ingredients and is so delicious! This jam is fresh tasting and not overly sweet.
- 4 cups Strawberries* diced (about 1 1/2 lbs)
- 1/2 cup Sugar (or more for sweeter)
- 2 Tbsp Lemon Juice, fresh
- 2 tsp Corn Starch
- 3 tsp Cold Water
Wash the strawberries and pat dry with a paper towel. Then remove the stems/leaves.
Dice the strawberries.
Add the strawberries to the pot.
Add the sugar and lemon juice.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release any remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Turn on the Sauté setting. Choose the Less/Low heat setting.
Let the mixture simmer for about 5 minutes, stirring frequently, until the jam thickens.
Optional: You can mix together the corn starch and water and stir it into the simmering jam to thicken it. This yields a thicker jam.
Transfer the jam to clean canning style jars with lids and keep in the refrigerator for up to 2 weeks. Yields about 1 pint.
If you want to can this, please refer to the canning jar manufacturer's guidelines for safe canning. The Instant Pot does not can.
*You can also use frozen. Be sure to get the unsweetened kind. There may be more water in them, so either cook the water out at the end or use the corn starch slurry to thicken.
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This is so delicious! My kids all loved it and said it tastes like strawberries. I put some in my yogurt, and we had it on toast. Yum!
Hi Larissa, I’m so happy that you all liked this jam recipe! Thank you for your review!
When you used honey, how much did you use?
I would use 1/4 cup, then taste it and add more if you like it sweeter.
I’m fairly new to pressure cooking but one “rule” seems to be that you always have to put at least 1 cup of water in, no matter what you’re cooking. Is a lot of juice released from the strawberries to keep from getting the burn notice? By the way, I’m making your bread pudding today!
(P.S. I moved here to Florida four years ago from Everett – lived there 20+ years. Go Hawks!)
Hi Marlene, the exception to the rule is foods that release water. You really don’t need that much water in many cases.