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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.
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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Instant Pot Strawberry Jam
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Will this recipe work without sugar or other sweetener? If so, how much lemon juice should I add?
I would not recommend it. Maybe you should buy a pectin for NO or Low Sugar and follow the package directions.
Instead of sugar, can I use agave? If so, how much would you recommend?
I have not tried it, sorry, I do not know.
Hi! I have a bag of whole frozen strawberries that id like to use. Do i need to thaw them first?
No, you don’t need to thaw them. Enjoy!
Any idea how many cups of cut up strawberries equals 2 pounds?
About 4-5 cups!
And the same for frozen raspberries – 4-5 cups?
Yes! Enjoy.
Does the lemon juice have to be from fresh lemons or can you use reconstituted bottled lemon?
Bottled lemon juice will work as well! Enjoy!
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.
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!
Thsnk you!! I didn’t understand that part either!
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
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
Unfortunately not that I know of–they do that from the way they pressure cook.
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! ?
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?
Hi Helen, I’m not sure if this recipe is safe for preserving (there are certain acidic requirements that need to be met for safe ph levels)–I would suggest you research that for yourself to make sure. Here’s a good resource: https://www.foodsafety.gov/blog/home_canning.html
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.
Just trying my first batch using blackberries from my yard. Can’t stand the wait!!?
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.
Yes you could use raspberries! Enjoy