Four-ingredient Instant Pot Strawberry Jam is unbelievably easy! Bursting with sweet strawberry flavor, this homemade jam takes less than 30 minutes to make.
Make sure to save some some strawberry jam to fill your Jam Thumbprint Cookies and Jam Doughnuts too!
Why this Recipe Works
I’ll be honest: I’m not one of those people who’s constantly making their own jams and preserves. Traditional recipes call for lots of standing over a stove, constantly checking the temperature and then dividing it into jars.
Now that I learned how to make strawberry jam in the instant pot though, I’m sold. Homemade jam has so much more flavor than the kind I was buying from the store.
- No pectin jam recipe. This jam thickens beautifully with a little cornstarch and sugar.
- Sweet and tangy. A squeeze of lemon juice brightens the natural sweetness of the strawberries.
- Super quick and easy! The Instant Pot is the quickest way to make jam from scratch.
The Instant Pot takes the guess work out of jam making too. In just a few simple steps, you have an amazing strawberry spread to slather on your morning toast.
Ingredient Notes
You only need four ingredients for Instant Pot Strawberry Jam.
- Strawberries – Halved with the stems removed.
- Granulated sugar- This both sweetens the jam and helps it thicken.
- Lemon juice – The citric acid helps the jam “set” while enhancing the sweet strawberry flavor.
- Cornstarch – This incorporates with the juices in the strawberries making the jam thick but spreadable.
Easy Instructions
First, stir together the sugar and strawberries in the instant pot. After about 10 minutes, the berries will have released their juices into the pot.
From here, you’ll add lemon juice and make a cornstarch slurry. After pressure cooking the strawberries for 2 minutes, add the slurry and cook the jam on the SAUTE mode until it’s thickened.
Let the jam cool then serve or store in refrigerator.
Tips and Tricks
- Stir: Mix up the jam with a spoon every couple of minutes as it cooks to keep ingredients from separating.
- Smooth jam: If you want a thinner and smoother jam, use an immersion blender to break up the berry chunks.
- Serving Suggestions: We love this strawberry jam spread on everything from toast to English muffins. It’s delicious on biscuits, morning glory muffins, dinner rolls and even pancakes and waffles.
Recipe FAQs
Yes, frozen strawberry halves are a great option! Increase the pressure cooking time to 3 minutes if using frozen.
This strawberry jam can be canned using a boiling water bath method. Jams should not be pressure canned due to food safety concerns.
This jam can be stored in an airtight container in the refrigerator for several weeks. For longer storage, it freezes well too. Use freezer safe containers to freeze jam for up to 6 months.
This recipe yields about 1 and 1/4 cups of strawberry jam–enough to fill a 12 ounce jelly jar.
More Instant Pot Recipes
- Instant Pot Rice Pudding
- Instant Pot Peach Cobbler
- Instant Pot Shredded Chicken Tacos
- Instant Pot Chocolate Cake
- Instant Pot Cheesecake
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Instant Pot Strawberry Jam
Ingredients
- 5 cups fresh strawberries about 2 pints of berries
- 1 cup granulated sugar
- 1 lemon juiced (about 2 Tablespoons)
- 2 Tablespoons cornstarch
Instructions
- Begin by slicing the stems off the strawberries. Then slice the strawberries into halves and place them straight into the Instant Pot.
- Add the sugar to the Instant Pot and stir. Let it sit for 10 minutes.
- After 10 minutes, the strawberries will have released juice.
- Add the juice of half a lemon (about 1 Tablespoon) and stir. Close the Instant Pot lid and make sure the valve on top is set to SEALING. Set to cook on high pressure for 2 minutes.
- While it is cooking, make the cornstarch slurry. Combine cornstarch with remaining lemon juice (the other half, about 1 Tablespoon). Whisk together.
- When the time on Instant Pot has ended, let the pressure release naturally for 5 minutes, then release the pressure manually by moving the valve on top to VENTING.
- Add the lemon and cornstarch slurry and mix it into the strawberries. Turn the Instant Pot on Sauté mode and cook for 7 minutes on high until it thickens. Mix with a spoon every 2 to 3 minutes.
- Transfer to a container to cool.
Notes
- If desired, use an immersion blender to make jam thinner with no chunks.
- Can use frozen berries if you increase cook time to 3 minutes.
- What's the best way to store homemade strawberry jam? This jam can be stored in an airtight container in the refrigerator for several weeks. For longer storage, it freezes well too. Use freezer safe containers to freeze jam for up to 6 months.
Nutrition
The best and easiest homemade Strawberry Jam is made in the Instant Pot! Keep a jar full in the fridge and enjoy it on everything from English muffins to waffles.
Jam is good, but makes an unholy mess upon quick release. Hot strawberry syrup spurted out of the top of the lid, misted out onto the floor, and filled the reservoir with very hot syrup which overflowed onto the counter. And I got a HOT warning during the sauté phase so could not see the countdown on the IP. Had to use a separate timer. Not sure I would make this again due to the mess factor.
I had this same issue too. Would letting the pot natural release fully (instead of only 5 minutes) reduce the mess and spillage? The recipe is good but the mess definitely does not make me want to prepare it again :/
After 5 minute release time, opened my instant pot & the jam was foaming right at the top of the lid. Cooked it only 2 minutes. Worries me a bit. Ideas? Jam was delicious.
When I make applesauce, I put in a tablespoon or two of butter, which keeps the foaming down. I wonder how that would work with jam?
Can you replace sugar with honey?
Thanks for this
Will the 5 cups of sliced strawberries, sugar & lemon juice make at least 1 cup of liquid in your IP, so you won’t get a burn notice for the 2 minute pressure cooking time? I was wondering about this.
There is enough liquid after letting the strawberries sit in sugar to release liquids.
How long can I store it in the fridge?
My question also
I had to scroll way back, I usually jump to recipe. This jam can be stored in an airtight container in the refrigerator for several weeks. For longer storage, it freezes well too. Use freezer safe containers to free jam for up to 6 months.
Can I use Truvia or Lankato granular instead of regular sugar ?
I haven’t tested that yet, but if you do please let us know!
Excellent strawberry jam.
Thks Aimee…