Only four ingredients in this super simple and delicious Instant Pot Strawberry Jam. Perfect for sandwiches, ice cream topping, or whatever you want!
With strawberries in season and so affordable at the grocery store, this Instant Pot Strawberry Jam is the perfect way to use them! I love making a BIG batch of jam to have on hand in the summer an fall. I use it in the morning on toast or an english muffin, on sandwiches, as an appetizer topping on baked brie, or even turn it into popsicles! Using the Instant pot to make strawberry jam is so easy, saves time, and takes minimal effort.
How to make Instant Pot Strawberry Jam:
- Mix the strawberries with sugar and let them hang out for at least 30 minutes. I typically do longer, even up to an hour. After some time goes by, you’ll notice that there are a lot of juices released from the berries, which means you don’t have to add extra water to the pot when you cook it.
- Mix everything up and add either lemon juice or orange juice; both work well.
- Cook the jam on manual for 1 minute, then let the pressure naturally release for 15 minutes. Remove the top carefully.
- MAKE SURE you let it naturally release (do not flip the switch) or you will have a HUGE mess of strawberry juice all over your kitchen (trust me on this one…).
- Use a hand blender or a potato masher and blend the jam until desired consistency. I like to keep it a little chunky.
- Change the function to saute and once it’s simmering/boiling, add the cornstarch slurry and mix until it begins to thicken. Allow the mix to cool then refrigerate up to one month.
Can I use other types of fruits for Instant Pot Jam?
YES! You can make this jam using blueberries, raspberries, peaches, and blackberries! Let me know what you try and how it turned out! I am going to try mixed berry jam next!
Can I use frozen berries?
YES! If you use frozen berries just increase the cooking time by 1 minutes. Alternatively, let the berries defrost before you use them and cook following the normal directions.
Does Instant Pot Strawberry Jam freeze well?
YES! You can use freezer safe containers and freeze this jam. I like to make big batches, and keep some in the fridge and freeze the rest. It should stay good n the freezer for up to a year.
Why we don’t use pectin in Instant Pot Strawberry Jam:
Using cornstarch in this Instant Pot Jam makes it so we don’t have to use Pectin. If you are fine with using pectin in your recipes, feel free to use it, however this strawberry jam comes out perfectly using cornstarch.
My favorite Instant Pot Recipes:
- Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
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Only four ingredients in this super simple and delicious Instant Pot Strawberry Jam. Perfect for sandwiches, ice cream topping, or whatever you want!
- 4 cups strawberries
- 1 1/2 cups sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 2 TBS cornstarch
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Mix strawberries with sugar in the instant pot. Let them sit at least 30 minutes. (I typically do longer, even up to an hour.) After 30 minutes you will see all the juices released from the berries. Stir to combine. Add lemon juice.
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Close instant pot and press pressure valve to the sealed position. Set on manual for 1 minute.
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Release pressure naturally (DO NOT flip the pressure valve) for at least 15 minutes. Carefully release the pressure valve and remove the top.
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Using a hand blender or a potato masher, blend/mash strawberries until desired consistency (less is more in my opinion).
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Turn Instant Pot to 'saute' function and allow the strawberry jam to come to a simmer/boil.
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In a small bowl combine water and cornstarch. Slowly pour into jam and stir. Simmer for 2-3 minutes or until slightly thickened. Turn pot off. Allow mixture to cool and then pour into jars.
Instant Pot Strawberry Jam will keep in the fridge for 1 month. To freeze the jam, place in freezer safe containers once cool, then freeze. Will keep in freezer for up to 1 year.
Dorothy at Shockinglydelish says
I just bought a bunch of strawberries at the farmer’s market. This is perfect timing! Can’t wait to fire up the IP!
Dee says
Love this! I’ve never thought to make jam in the Instant Pot before!
Katerina @ diethood .com says
mmm…this sounds SO good!! I love that its made in the instant pot!!
Lesia Hanks says
Can you use frozen strawberries?
Allyson says
Yes, as I mentioned above in the post “Can I use frozen berries?
YES! If you use frozen berries just increase the cooking time by 1 minute. Alternatively, let the berries defrost before you use them and cook following the normal directions.”
Vivian Williams says
If I waned to jalapeno’s when would I add them?
Erin | Dinners,Dishes and Dessert says
This looks heavenly!
Bonnie says
This sounds wonderful! I am planning on making it today. You say manual for 1 minute. Is that the low, high or normal setting? Can;t wait to try this strawberry jam. Thank you!
Allyson says
Hi Bonnie- It’s the normal setting/manual setting. My instant pot only has ‘manual’ not high or low, so I would go with normal.
Tina says
Hi can I use canning jars for the jam?
carrie @ frugal foodie mama says
So clever to make strawberry jam in the instant pot! 🙂
Sandra | A Dash of Sanity says
I can see myself enjoying this with almost anything!
Tina says
This was reallgood… will pulse my strawberries a little less.. also made Saskatoon Berry Jam yesterday, and today blackberry today…. maybe tomorrow.. mango.. or mixed fruit. Not that i need that much jam
Allyson says
Oh wow! I am so happy you loved it as much as we do! Sounds like you are on a roll!
Heather says
Can this recipe be canned for storage?
Allyson says
Yes just continue with regular canning methods!
Sandy says
This is going to be wonderful. I make strawberry jam on my stove and use less sugar and people love it. Lenon makes it tart, i love tart. I cant wait to have the pot do it.
It smells so good when cooking. Great gifts to give. Thank you.
Elaine says
I followed the recipe, but mine came out more like syrup than jam. I even boiled in for 5-6 minutes after I added the cornstarch, hoping it would reduce and thicken up more. What do you suppose I did wrong? Even after refrigerating for several hours, it’s still watery.
Allyson says
Elaine- Oh no! Hmm, I am not sure what might have happened since I am not there, but I would maybe try thickening it again. You can add it to a pot, then bring to a simmer, and add some more cornstarch slurry once bubbling (I would start with 1 TBS cornstarch mixed with 1 TBS water). Maybe it will thicken up then.
Debra says
Can I use frozen cherries?
Allyson says
I have never tried that so I am not sure- sorry!
Stevielyn says
Sorry I’m a newby to the InstaPot and making my own preserves/jam, so I have a couple of questions about freezing it … I remember years ago my parents used to make blueberry jam and put some sort of wax (sorry I don’t know what it was) on top of the jam before freezing to help preserve it. Just wondering if you do anything like that?
Am I correct that you can freeze them in the Mason jar? Do you have to do anything to prep the jars to store in the freezer?
Thank you for the recipe. I can’t wait to try this to put it on my homemade yogurt! 🙂
Lisa T. says
Can I use alternative sweeteners to be more keto friendly? If so how much?