Instant Pot Strawberry Jam Recipe Whiskaffair

on Jan 24, 2021, Updated Aug 31, 2023 Jams are not my jam (pun intended), but Mohit likes this weird combination of toast, jam, and sunny-side up. So, we always have a bottle stocked in the fridge. Like most things, I also like to make my jams from scratch. In summer, when Alphonso mangoes are in season, I make Mango Jam, and in spring, it’s a batch of Strawberry Jam. Earlier, I used to cook the fruit in a pot over the stovetop. It used to take hours of muscle work, stirring the puree until perfectly cooked. But now, with Instant Pot, the process has become very quick and convenient.

About Instant Pot Strawberry Jam

This easy homemade Strawberry Jam made in an Instant Pot is my current favorite. Made from scratch with just 4 simple ingredients, it requires no fruit pectin and comes together in 60 minutes from start to finish. I am not against using pectin in my recipes; it is a plant-based ingredient with no adverse effects on our bodies. But using it in the recipe adds one more ingredient to stock in the pantry. And when this jam can be made easily without it, then why bother? Why make it at home when it is easily available in the stores? Strawberry jam is easily available in stores, but the homemade strawberry jam is far better than the store-bought bottle in many ways. It is economical, prepared with high-quality ingredients, and free of preservatives and artificial colors. Plus, you can adjust the sugar according to your taste preference. The best part is that it tastes as good as the store-bought bottles. Making strawberry jam in an instant pot is easy, fuss-free, and smooth. You don’t have to watch the jam while it’s cooking. This homemade jam recipe will make approximately 3 cups of jam. You can easily double or triple the recipe. I use my 3-quart instant pot to make jam using 2 lb strawberries. If scaling the recipe, then use a 6-quart instant pot. The cooking time will remain the same. Farmer’s markets are the best place to buy strawberries, as they are organic and straight from the farm. This jam can also be made using frozen strawberries. When strawberries are not in season, get a large bag from Costco or another store or freeze your berries. Check out my post on how to freeze strawberries here. If using frozen strawberries, then increase the cooking time by a minute. Sugar – I use granulated white sugar in this recipe. You can also use sugar substitutes such as honey, unprocessed cane sugar, maple syrup, agave nectar, etc. Lime Juice – Freshly squeezed lime juice adds a hint of tanginess. Since you are not using pectin, it also helps set the jam. You can replace the lime juice with fresh lemon juice. Cornstarch helps to thicken the jam. You can skip adding it, but I love the creaminess it adds. You can add some lemon zest to the jam for a refreshing flavor. Vanilla extract is also a great addition. Gather the remaining ingredients.

2 lb (1 kg) of halved strawberries 1 cup granulated white sugar 2 tablespoon lime juice

Stir the strawberries once again. Put the lid on and set the valve to the sealing position. Once the timer goes off, let the pressure release naturally for at least 20 minutes or better until the pin drops. Move the valve to the venting position using the back of a spoon and release the remaining pressure. Open the Instant Pot lid and stir the mixture. When you open the lid, there will be a lot of liquid, and the color will look dark, but don’t worry—we will sauté it, and the color will change completely. Stir together 2 tablespoon cornstarch with ¼ cup water to make a slurry. Add the cornstarch mixture to the instant pot. Note – This step is optional. You can skip adding cornstarch to the recipe, but it helps thicken the jam well. Press CANCEL and turn off the instant pot. Remove the inner pot and let the jam cool for 10 minutes. Then, pour it into a clean, airtight container or glass jar, leaving ½ inch headspace. Close the lid of the mason jar tightly. Refrigerate for up to 2 months or freeze for about a year.