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!

A small mason jar full of strawberry jam made in the instant pot, with fresh strawberries around it and a plate with toast and strawberry jam on it in the background

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.

Whole strawberries scattered across a white marble board, next to another photo of an instant pot with halved strawberries piled inside.

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.

 

Process photos for making instant pot strawberry jam including mixing strawberries and sugar in the instant pot, and another photo of the cooked strawberries with cornstarch slurry poured into the pot.

 
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.

You may also store strawberry jam in the refrigerator for up to 3 weeks, or freeze in freezer-safe glass jars or plastic jars for up to 1 year.

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.

 

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Recipe

A small mason jar full of strawberry jam made in the instant pot, with fresh strawberries around it and a plate with toast and strawberry jam on it in the background
Prep 4 mins
Cook 26 mins
Total 30 mins
Save Recipe

Ingredients
  

  • 2 pounds fresh strawberries , hulled and halved
  • 1 cup granulated sugar
  • 2 Tablespoons lemon juice
  • 3 Tablespoons cornstarch
  • 3 Tablespoons water

Instructions
 

  • 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. 

Notes

Makes 1 ⅓ cup jam.

Nutrition

Calories: 58kcalCarbohydrates: 14gPotassium: 69mgSugar: 12gVitamin A: 5IUVitamin C: 27.2mgCalcium: 7mgIron: 0.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. For those wanting healthy corn starch alternatives, chia seed works really well in about equal amounts (and can be added later to thicken things if not to your liking after it cools). The jam DOES get thicker as it cools with chia seed. You won’t really even notice the chia in any berry that has seeds like strawberry, blackberry etc. When I made it with a bag of frozen blueberries from the local dollar tree (cheapest place for frozen fruit including starberries) it reminded me of blackberry jelly with the chia seeds added.

  2. 5 stars
    First time using an instant pot for making strawberry jam. Just waiting for the 24 hours for it to set.
    Sure hi ope it turns out ok. I have 2 more flats to prepare tomorrow.

  3. Hi! Excited to try this ! I’m going to try it with Splenda.
    . What is one serving size? 2 tablespoons? This would help me a lot. Thank you!

    1. I got a quart of jam using 2 lb. of strawberries and 1 cup of sugar.
      Not quite sure how they got 1 1/3 cups.

  4. Wow! This was fun to make and it turned out great. I used frozen Costco strawberries that were far older than I want to admit to. Threw in a stick of cinnamon while I boiled it with cornstarch slurry. I’m going to try it with blackberries tomorrow. Thank you for the recipe!

  5. I am wondering about placing the crushed strawberries in a 500ml jar, with 1 tsp of sugar on top sealed and pressure canned for 15minutes. Do you think this would be safe to store?

  6. Does this thicken as it cools in the jars? Mine came out very runny/watery. I followed the recipe exactly. Not sure what I did wrong.

  7. 5 stars
    I am a big strawberry jam/jelly maker. This was the easiest, best recipe I have ever used. Yay for the instant pot. I followed recipe exactly and did a 5 minute water bath afterwards. Delicious!!! Love!!!

  8. 5 stars
    Should I let the jars of jam cool before storing in the fridge or freezrr? Thanks and the jam is delicious !

  9. 5 stars
    Please could you substitute the corn flour for something else more healthier x your recipe is fab with the exception of corn x we are all intolerant to corn and it’s 100’s of derivatives x we need to find cleaner unprocessed alternatives x

    1. We have a corn allergy too. I use tapioca starch for sweet things and potato starch for say gravy.

    2. 5 stars
      Why don’t you substitute something yourself 😂 if she wants to use corn there is no sense in shaming her.

  10. We love this jam! We have used frozen berries each time. We have done blackberry and strawberry. How long would you say it keeps in the fridge after making it?

  11. 5 stars
    This was so good! Made it again last night but with a cup of splenda and it tastes great! It filled 2 store bought Smuckers jelly jars that I saved. Can I freeze one of them in the jelly jar ?

  12. Excellent! such great flavor and directions are so clear/easy to follow! A keeper….made two full pints

  13. Hi, was very happy to come across your post. I’ve never put up jam. Have wonderful memories of my Mom doing it. I made mine in our Crock Pot brand pressure cooker. Least amount of cook time was 3 mins. I also used Splenda instead of sugar. Turned out with a little over 26 oz.!!!! Thank you for the recipe.

  14. Just discovered your blog. So glad I did! ❤️ I’m going to try this recipe out. I’m wanting to make raspberry jam in my instant pot also. Do you think I could use the same amount of raspberries and get the same result?

  15. 4 stars
    This was delicious. The first time I made it, it was a single batch, no problem with pressure release juices. However, when I doubled the recipe, that’s when I had the mess with the juices. I have a 6 quart pot and it didn’t look over full when I started…..but the excess juices are too much in the double batch.

  16. I made this recipe last night in my pressure cooker and it came out delicious as well! I encountered the same jelly mess! I would love to know how to prevent this next time as well.

  17. 5 stars
    This recipe came out soo delicious! But I have one question…I used a pressure cooker and when I used my steam release valve the juices from the jam came out all over my stove! How can I avoid spilling the juices when it’s on release?

    1. Did you natural release first for 15 mins? That means don’t turn the valve, just let it sit for 15 mins afterward? If you did, then I’d say let it release naturally longer.

  18. After the 15 min natural release I turned the release knob and the juice came streaming out the stream hole. I put a cloth over it to stop the mess but it ran down the side of my pot and ran on my countertop. Has this happened with anyone else?

  19. if i am trying to make this sugar free can I just leave out the sugar or will the consistency change?

  20. Easy to make while prepping breakfast. Enough to share with friends. Now to learn how to store shelf safe. Surely it’s possible, just matter of learning how. Thanks for the double recipe advice — I’ll avoid that potential!

  21. 5 stars
    This is so good, not too sweet and super easy. I love that it doesn’t require 7 cups of sugar used with pectin style jam. Also, I doubled my recipe with no problems.

  22. 5 stars
    I made this recipe to top my insta pot yogurt. It turned out perfectly. Not to sweet. Thank you

  23. 4 stars
    Great recipe, but don’t double the recipe. My IP blew my top off with jam everywhere. Burnt myself pretty bad. If your gonna go big use a regular pot.

    1. Wish I had read this first!! I would have saved myself a giant mess, several burns, and a good chunk of money!

  24. 5 stars
    Thank you for this recipe! It turned out perfectly! And the detailed instructions made it so easy to follow for a newby like me.

  25. 5 stars
    Love this recipe!! We didn’t have enough sugar so I substituted with maple syrup – soooo good. Thank you!!

  26. 5 stars
    Made this yesterday. It made 28oz. It isn’t super sweet, but it’s delicious! Had it this morning on biscuits with our breakfast. Thank you for sharing!!

  27. 5 stars
    This is delicious! and so easy. I am making it for the third time. I give it as gifts to my family a very large family! I made a mixed berry the same exact way so delicious FYI it’s even good on ice cream. Thanks for sharing your recipe

  28. 5 stars
    My family loves this! I have made it many times. I love how easy it is. I use a water bath and store it in the freezer. We just go pop one out of the freezer and use it in frozen Vanilla Yogurt.

  29. What? It’s jam not a preserve! And I don’t know how you are getting “pudding” obviously did something wrong…I’ve made several batches and all have turned out as expected if not better!

  30. Made a large batch of this and threw it away. You aren’t making preserves, you are making strawberry pudding with way too much sugar, I should have listened to my own common sense before wasting money. Just not what I could give as Christmas gifts, so very disappointed.

  31. 5 stars
    I can this using a water bath – 15 minutes and it has done wonderfully! Just make sure to label and date so your jars stay rotated.

    1. I would not recommend it. Maybe you should buy a pectin for NO or Low Sugar and follow the package directions.

      1. My instapot doesn’t have a natural pressure release option. There’s a knob on top that you twist and it just does it’s thing. A lot of recipes call for the natural release but I never know what to do. It takes a few minutes but never 15. Will that affect the way the strawberries are cooked? Should I add a minute? Thank you.

        1. All “natural release” means is to leave the pot alone after the timer beeps. Your pot will automatically naturally begin to release pressure. So allow it to do that for the amount of time the recipe says “natural release”, and THEN twist the knob to allow the remaining steam to release. When a recipe says “quick release” that means that you turn the knob to release the steam as soon as the timer beeps. I hope that helps to clarify for you!

  32. 5 stars
    Perfect , easy and yummy! I tried it with some leftover strawberries that were slightly squishy and the children would not eat. But they finished the jam ! Thank you very much for the recipe

  33. Jam turned out ok, but the color was very dark. Any way to keep the bright red of the berry? Some kind of natural food coloring? I have been making jam for a long time the old fashioned way and it never turned as dark as this jam.
    Thanks for your help

      1. 5 stars
        Very easy and I like that I could make a smaller batch than my freezer jam recipe! I just finished it tonight, so I’m looking forward to tasting it chilled. It was delicious warm! ?

  34. 5 stars
    I made this jam yesterday and canned it processing it in boiling water for ten minutes.
    It tasted wonderful before I canned it.
    You never said it could be canned but I figured it should be alright. What do you think?

      1. I have also been told by a friend who teaches canning classes for the Ohio State University Extension Office that pressure canning with an Instant Pot isn’t safe.

  35. Can I substitute raspberries? I know you have a recipe for raspberry freezer jam but it uses pectin which I would rather not use. However, since I’ve never mad jam before, thought I’d check with you. Thanks.

  36. 5 stars
    Just made a batch following the recipe and I was able to fill 2 pint jars (so that’s 4 cups). I used two 16-oz (2-lbs) containers of strawberries. Can’t wait to have on my toast in the morning!!

  37. First time jam maker and this recipe was so easy and so yummy!
    Couple questions – after it cooked for 1 minute my instant pot just said ‘off’ so I set a timer for 15 and then manually released the pressure. Seemed to work fine but thought that was weird.
    Once it’s done I put it in small jelly jars and cooled it to room temp. It needs to stay refrigerated right? That’s our plan. And it lasts about 3 weeks in the fridge is that right?
    Sorry for all the questions! Thanks for sharing your recipe!

  38. I downloaded the 5 week Summer meal plan but which program do you use to open it? It won’t open with Word.
    Thanks!

  39. 5 stars
    Second time making this with strawberries. It’s a family favorite now! Can’t wait until blueberry season here in NJ!

  40. You don’t need to add any water? I think my book tells me I should always add a certain amount?

  41. Can you then put in sterile jars and water bath process for 10 min so it will store much longer??
    Thanks!

    1. This recipe isn’t safe for canning–you would need to add pectin. I would definitely research safe canning guidelines before trying it.

      1. I don’t understand your comment about not being safe using a water bath. I have for years canned my strawberries WITHOUT using pectin and using a water bath. My recipe is exactly as yours except cooked on top of stove instead of IP. Hope I haven’t made a mistake using this recipe and IP

  42. 5 stars
    Wow! You are a genius! I have tried numerous recipes for strawberry jam, the latest being SureJell’s. That took about as much sugar as it did fruit… tasted AWFUL, so I dumped it. Then I found this little nugget… I love the fruit to sugar ratio, the ease of the whole thing… and of course, the taste!!
    THANK YOU! I will be checking out your recipes, and trying them out”

  43. I used half strawberries and half blackberries and I had to use a little more water to dissolve the corn starch. I boiled for 5 minutes, and now the jam is still liquid after cooling. Is there any way to salvage it?

  44. 1 1/2 tablespoons of water is no where near enough to make a slurry with three tablespoons of cornstarch.
    Also finished product is five cups not 1 1/3 cups

    1. i think it’s actually reversed water and starch amounts and i’m wondering if arrowroot could be used instead or maybe instant tapioca, anyone tried it?

  45. Can I make preserves with this recipe by simply leaving the berries whole? Surprisingly I can’t find an instant pot recipe for preserves. More often I would be putting it in yogurt than on toast so I’d like chunks of fruit in it.

    1. I used corn starch, and the jam looked perfect… I had wondered if it would look strange, but it’s perfect!

  46. 5 stars
    Today was my second attempt at making IP strawberry jam. I goofed badly the first time by mistakenly using baking powder instead of cornstarch. Learn from me friends. Don’t do this! I ended up with some really funky purplish brown sludge. However. . .cooking is all about the do-over and do-over I did! Second time was the charm! Bright, bautiful, delicious . . . .perfect jam! Thanks for sharing your recipe. Any idea how long it will keep in the fridge??

    1. Thanks Diane, I’m so glad the second time worked better 🙂 The jam will last about a week in the fridge 🙂

  47. 5 stars
    First time I’ve ever made jam of any kind and this was easy and delicious!! I’m so glad I found this recipe, now I just need to convince the 10-year-old that it is better than store bought….insert eye roll here!

    1. I’m so glad you liked it, and I hope your 10-year-old approves too! Hope you get to try more of my recipes soon 🙂

  48. I want to make “tomato preserves” but not sure how to do it. Since I have your recipe can I substitute 2lbs of tomatoes instead of strawberries? Thanks!

    1. If you plan on preserving the tomatoes (canning them) I really could advise you on that, as this recipe isn’t meant for preserving. Sorry!

  49. I wonder if it would work with Splenda granular? Would love to make some sugar free, other than the natural fruit from the berries.

  50. All I had on hand was peaches I had frozen last summer. I made it with ethos peaches and it came out great. Thanks for recipe!

  51. Absolutely fabulous!!!! I love it and so easy. I’ll never buy store bought again! I love my instapot and your recipe???

  52. I have frozen berries in my freezer that I’d like to use. Do you have a “guesstimate” of what the cup measurement of 2# of fresh berries would be = to as thawed berries?

  53. 5 stars
    I made this for a strawberry cake that I was taking to work and it was gone in 20 minutes! I brought my homemade jelly to show how easy it was to make and everyone was very complimentary. It truly is better than store bought, thank you so much for sharing the recipe!

  54. 5 stars
    I’m new to the IP though I’ve had it a year. This morning I enjoyed homemade strawberry jam. It was so easy that I almost didnt mess up. After 15 min., then 20, then 25, of natural release the top would open. I released the valve myself and jam juice splattered everywhere
    I recovered. The jam is good. But, what did I do wrong? Want to make more TODAY.

  55. 5 stars
    I did this recipe using some rhubarb with the strawberries. I did add a bit more sugar because rhubarb is very tart. It came out great! It was definitely more tart than just the strawberry. But I don’t like things overly sweet. I increased the cook time to 2 min. Cuz I was worried the rhubarb which was a bit tough wouldn’t get done in one minute. However mine then had -no- chunks at all ? So all in all I think one minute would have been fine. So it was smooth and sweet-tart perfect. Yay

  56. 5 stars
    This is such a great and easy recipe! My littles are very picky about their jam and they love this one! And I feel better knowing what goes in it. It’s a win-win. So super easy to make! I made it with frozen mixed berries and fresh strawberries and both ways are great! Thank you so much for the recipe!

  57. 5 stars
    I made it in my Wolfgang Puck pressure cooker. I set a timer for 10 minutes and cooked down strawberries. I tried it with Splenda. It was unfortunately bitter so I added sugar. It has made three jars of strawberry jam. They have gone to my freezer to enjoy as needed.

  58. 5 stars
    Soooo good. I used blackberries instead. I mashed them a little then added sugar and lemon to sit. I stirred them after they sat instapot for 1 min. In spite portion, I needed to add 1 more tablespoon of starch probably because I smashed, but the jam turned out so good! Thank you!

    1. Press “High Pressure” or “Manual” depending on the IP you have. You just want it to cook on high pressure for 1 minute. Enjoy!

  59. I’m wondering if your recipe would work for sarwberry-rhubarb jam which is my all-time favorite?

    1. I haven’t tested rhubarb in the instant pot, but I imagine it would work! I’d love to hear if you try it 🙂

  60. Hi, I’m new to the pressure cooking crowd, and bought an Instant Pot electric pressure cooker. I’ve been advised to use no less than a half cup,of liquid, ideally 1 cup, so that the unit can come to pressure; your recipe only has 2.5 T of liquid. Could I place a small bowl in the middle of the berries to put additional water in, without messing up the results,of,the recipe?

    1. Hi Marysue,
      The recipe will turn out great as stated. There is so much liquid in the strawberries that the mixture will be more like a soup when they finish cooking.

    1. Hi Gloria, the honey would work fine (it would just change the flavor slightly). I haven’t experimented with arrowroot, but I’d love to hear if you try it 🙂

  61. This looks so good! Generally when I make jam I substitute raw honey for sugar. Do you know if the honey would do the same as the sugar would for drawing out the juice??

    1. I haven’t experimented with any other sweetener for this recipe — I agree that honey wouldn’t bring out the juices the same. But you could experiment. 🙂 Let me know if you try it!

    1. Hi Lyn,just add more cornstarch “slurry” (cornstarch mixed with water), until it thickens to your desired preference. The cornstarch will thicken it, so don’t give up 🙂 Even if it’s in your fridge you could add it back to a saucepan and reheat, adding a little more cornstarch.

  62. I have two questions:
    1. Can i avoid corn starch?
    2.In the last step approximately how many minutes should i let it boil?

    1. The cornstarch is essential if you want the jam to thicken–otherwise it will be very soup-y. Allow it to boil just until it starts to thicken (probably 2-3 minutes or so). 🙂

  63. I followed this recipe to a T, however, although my strawberry mix thickened after about 5-7 minutes of boiling and stirring, it did not completely gel and it is still fairly “soupy”. Not sure what happened since I didn’t divert from the recipe at all.

  64. Are we sure it’s 3 Tbs of cornstarch to 4 tsp of water? I checked the measurements repeatedly. Mine is not pourable or liquid, it’s powder still. I had to put mine in a blender when done cause the cornstarch clumped.

    1. Hi Shonda, sorry you had trouble with the cornstarch. Next time just add a little more water to make the cornstarch mixture into a “slurry”.

  65. 5 stars
    Wow! I can’t believe how easy this was. We had some leftover strawberries and I saw this recipie and decided to try it and I’m glad I did! So easy and delicious. Perfect sweetness.

    1. The perfect use of extra strawberries! I’m so happy you got to try this recipe. Thanks Heather.

  66. 5 stars
    I made made this jam twice now! Once with fresh strawberries and once with frozen raspberries! They turned out GREAT! This is my new go-to recipes and I love that I didn’t have to use pectin!

    1. That is so awesome that you tried it with strawberries and raspberries! Thanks for commenting, and thanks for following TBFS 🙂