This 30-minute, 4-ingredient (no pectin) recipe for Instant Pot Strawberry Jam is a perfect accompaniment to your everyday breakfast. It is easy, fuss-free, and super delicious. You’ll never buy jam from a store again once you try this recipe at home.
It is vegan and gluten-free too.
Want to try other jam recipes? Then check out some of my other favorites from the blog: Strawberry Jam, Mango Jam, and Peach Rosemary Jam.
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About This Recipe
This easy homemade Instant Pot Strawberry Jam is my current favorite. Made from scratch with just 4 simple ingredients, it requires no fruit pectin and comes together in 30 minutes from start to finish.
I am not against using pectin in my recipes, it is a plant-based ingredient and has no adverse effect on our body.
But using it in the recipe just adds to one more ingredient to stock in the pantry. And when this jam can be made easily without it, then why bother?
The process of making strawberry jam in an instant pot is easy, fuss-free, and smooth. You don’t have to keep an eye on the jam while it’s cooking.
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 as per your taste preference. The best part is that it tastes just as good, in fact, better than the storebought bottles.
This homemade jam recipe will make approximately 3 cups of jam. You can easily double or triple the recipe. I use my 6-quart instant pot to make jam using 2 lb strawberries. If scaling the recipe, then use an 8-quart instant pot. The cooking time will remain the same.
You can make this jam-making thing a whole family affair. Go for strawberry picking in summers when it’s the time of the year for the juicy strawberries. Then make this fresh strawberry jam using them. It is a great way to include kids in the kitchen.
Ingredients
Strawberries – Get your hands on the best strawberries. Choose fresh strawberries that are red, ripe, and firm, and avoid ones with soft patches and black spots.
Farmer’s markets are the best place to buy strawberries, as they are organic and straight from the farm. Buy them in summer when it’s strawberry season and they are often sold at a discount.
This jam can be made using frozen strawberries too. When strawberries are not in season, get a large bag from Costco or another store, or freeze your own berries. Check out my post on How to Freeze Strawberries here.
If using frozen strawberries, then increase the cooking time by a minute.
Sugar – You can adjust the amount of sugar to the level of sweetness you prefer. This is another advantage of making jam at home.
You can also use sugar substitutes such as honey, unprocessed cane sugar, maple syrup, agave nectar, etc.
Lime Juice – Freshly squeezed lime juice is used to add a hint of tanginess. Since we are not using pectin, it also helps set the jam.
You can replace the lime juice with fresh lemon juice.
Cornstarch – It helps to thicken the jam. You can definitely skip adding it but I love the creaminess it gives to the jam.
You can add some lemon zest to the jam for a refreshing flavor. Vanilla extract is also a great addition.
How to Make Instant Pot Strawberry Jam
Preparation
Start by preparing the strawberries. Wash 2 lb (1 kg) strawberries with water and chop off the green tops. Cut the strawberries in half.
Gather the remaining ingredients.
Make The Jam
Add the halved strawberries, 1 cup granulated sugar, and 2 tablespoon lime juice to your Instant Pot and give it a good stir.
Let the strawberries rest for 10 minutes. The sugar will draw water from the strawberries during this time and you will not have to add any extra water for cooking.
Stir the strawberries once again.
Put the lid on and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 1 minute on high pressure. It will take 10-12 minutes for the pressure to build up and the timer to start.
Once the timer goes off, let the pressure release naturally for at least 20 minutes or better until the pin drops on its own.
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 and this will change completely.
Mash the strawberries using a potato masher for a chunky jam or an immersion blender or hand blender for a smooth jam.
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 I feel it helps to thicken the jam really well.
Press CANCEL and then SAUTE setting and cook until the jam thickens (5-6 mins), stirring frequently. Remember that the jam will thicken more once cooled. Skim off the foam if there is any.
Press CANCEL and turn off the instant pot.
Remove the inner pot and let the jam cool for 10 minutes. Then pour it in a clean airtight container or glass jar leaving ½ inch headspace. Close the lid of the mason jar tightly and refrigerate.
Usage Suggestions
Everyone’s favorite way of serving this strawberry jam is with fresh, crisp brown toast for breakfast. Smear it generously on a piece of toast or bagels and enjoy it for your breakfast or as a snack.
You can also top it on your waffles, pancakes, or crepes.
This jam can be served with desserts such as cakes, muffins, cupcakes, tarts, pies, parfaits, etc.
Strawberry jam also tastes great on top of ice cream and frozen yogurt.
Storage Suggestions
You can store this pressure cooker strawberry jam for upto 2 months in clean and dry glass jars in the refrigerator. Always use a clean, dry spoon to remove the jam from the container, and close the lid tightly after use.
This delicious instant pot strawberry jam can be frozen for about a year. Store it in a freezer-safe container. Thaw it overnight in the fridge and use it in the morning.
You can also can this jam. If canning is done perfectly, you can store it for up to 1 year.
I like to transfer the jam in multiple small glass containers in small batches. I keep one in the refrigerator and freeze the remaining. This way, I have a steady supply of jam without the fear of it getting spoiled.
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Recipe Card
Instant Pot Strawberry Jam Recipe (No Pectin)
Ingredients
- 2 pound fresh strawberries (1 kg, rinsed, hulled, and cut into half)
- 1 cup granulated sugar (white or light brown)
- 2 tablespoons lime juice
- 2 tablespoons cornstarch (optional)
Instructions
- Add the halved strawberries, granulated sugar, and lime juice to your Instant Pot and stir until combined.
- Let the strawberries rest for 10 minutes. The sugar will draw water from the strawberries during this time and you will not have to add any extra water for cooking.
- Stir the strawberries once again.
- Put the lid on and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 1 minute on high pressure. It will take 10-12 minutes for the pressure to build up and the timer to start.
- Once the timer goes off, let the pressure release naturally for at least 20 minutes or better until the pin drops on its own.
- Move the valve to the venting position using the back of a spoon and release the remaining pressure.
- Open the 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 and this will change completely.
- Mash the strawberries using a potato masher for a chunky jam or an immersion blender for a smooth jam.
- Stir together cornstarch with ¼ cup water to make a slurry. Add the slurry to the instant pot.
- Note – This step is optional. You can skip adding cornstarch to the recipe but I feel it helps to thicken the jam really well.
- Press CANCEL and then SAUTE and cook until the jam thickens (5-6 mins), stirring frequently. Remember that the jam will thicken more once cooled. Skim off the foam if there is any.
- Press CANCEL and turn off the instant pot.
- Remove the inner pot and let the jam cool for 10 minutes. Then pour it in a clean glass jar leaving ½ inch headspace. Close the lid of the jar tightly and refrigerate.
Did you make this recipe? Let me know!