This amazing Instant Pot Strawberry Jam recipe uses just four simple ingredients (no fruit pectin needed!) and comes together in less than 30 minutes. Making homemade jam has never been simpler or easier, thanks to the Instant Pot pressure cooker!
Homemade jam ranks high on my list of favorite “from scratch” foods. We always had different types of freezer jam on hand when I was a kid, so I became completely spoiled in my standards of acceptable jam. Store- bought jam will just never measure up.
So which type of jam do I prefer: regular strawberry jam like my mom made growing up, or this instant pot strawberry jam?
I like both recipes for different reasons.
My mom’s freezer strawberry jam recipe is made with fresh strawberries and you don’t cook them at all, so they have a really wonderful, bold strawberry flavor. It’s my first choice if comparing the two recipes just based off of flavor. It requires sure-jell fruit pectin, and the process takes a bit longer than this instant pot version.
However, this instant pot version is much easier to make, and requires less sugar. The recipe does not use pectin, so you can use as much or little sugar as you like without having to worry that the jam wont set up. You could even substitute a sugar sweetener if you want, which would never work in my other recipe.
Both recipes are delicious, but homemade strawberry jam just doesn’t get any easier or faster than with this instant pot version. Involve your kids or grandkids, and reward them with a delicious piece of toast with jam, after it’s made. Perfect for a quick snack since it only takes about 30 minutes to make.
How to make Instant Pot Strawberry Jam:
Add the hulled and halved strawberries, sugar, and lemon juice to the instant pot, give everything a stir and then let it sit for 10 minutes. The sugar will help draw juice from the strawberries.
Close the instant pot lid and secure the pressure release valve. Cook on high pressure for 1 minute, followed by a 15 minute natural release.
Meanwhile, combine the cornstarch and water. When the IP has naturally released the pressure, open the lip and store in the cornstarch slurry.
Select the “saute” button on the instant pot and bring the mixture to a full boil. Boil for a few minutes, stirring constantly, until the jam has thickened slightly. It will continue to thicken as it cools. Turn the instant pot off.
Frequently Asked Questions:
Can I use frozen strawberries, or another type of fruit?
Use can use frozen strawberries. Since they will most likely be whole, you will want to increase the cook time by 1 minute and you may need to use an immersion blender when it’s finished cooking to break up bigger pieces of strawberry.
I have tested this recipe substituting frozen raspberries and it worked great. I’m working on other types of fruit jam recipes made in the instant pot, and hope to share them soon! Meanwhile, try my peach, raspberry, or strawberry freezer jam recipes.
Can I double or triple the recipe?
Sure! Double or triple all of the ingredients, cook for the same amount of time (1 minute, with natural pressure release), and be careful not to fill your Instant pot past the max fill line.
Can I use less sugar, or substitute an artificial sweetener?
You could cut down the sugar to ¼ cup, or use a sugar substitute if you’d like, but you wont get the same sweetness of flavor.
Preserving and storing:
I have not tested this recipe for home preserving (so test at your own discretion), but due to the natural high-acidity of the strawberries and the addition of lemon juice, I think it would work great. Use ¼ cup of lemon juice, and saute the jam at the end until it reaches 220 degrees F. Then follow these instructions for preserving jam.
Do I need pectin or surejell to make jam in the instant pot?
You don’t need fruit pectin or surejell for this instant pot recipe, since we thicken it with cornstarch instead. If you’re interested in making freezer jam or canning jam using fruit pectin, try one of my freezer jam recipes.
Instant Pot Strawberry Jam
- 2 pounds fresh strawberries , hulled and halved
- 1 cup granulated sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- Add strawberries, sugar, and lemon juice to the instant pot. Let sit for 10 minutes. (The sugar will help draw juice from the strawberries)
- Close the lid and secure the pressure release valve. Cook on high pressure for 1 minute. Allow to natural release for 15 minutes. Do a controlled quick release when releasing the remaining pressure to make sure only steam comes from the vent.
- Combine the cornstarch and water until smooth. (If it's too thick you can add a tiny bit more water until its liquid and cornstarch is completely smooth.)
- Remove the IP lid (it will look like SOUP inside, but don't be alarmed!) Stir in cornstarch slurry.
- Select "saute" and bring the mixture to a full boil. Boil for a few minutes, stirring frequently until mixture has thickened. Turn off Instant pot.
- Pour jam into a container. Details about storing and preserving this jam recipe are above in the post.
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