Instant Pot Strawberry Jam (No Pectin)
This 30-minute, 4-ingredient (no pectin) recipe for Instant Pot Strawberry Jam perfectly accompanies your breakfast. It is easy, fuss-free, and super delicious. After trying this recipe at home, you’ll never buy jam from a store again.
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.
Ingredients
Strawberries – Buy 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.
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.
How to Make Strawberry Jam In Instant Pot
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 following ingredients to your Instant Pot’s inner pot and stir it well.
- 2 lb (1 kg) of halved strawberries
- 1 cup granulated white sugar
- 2 tablespoon lime juice
Let the strawberries rest for 10 minutes. During this time, the sugar will draw water from the strawberries, and you will not have to add 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.
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.
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 it helps thicken the jam 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 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.
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Instant Pot Strawberry Jam Recipe (No Pectin)
Ingredients
- 2 pounds fresh strawberries (1 kg, rinsed, hulled, and cut into half)
- 1 cup granulated sugar (white or light brown)
- 2 tablespoons freshly squeezed 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 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.
- 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 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 thicken the jam well.
- Press CANCEL, 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 into a clean glass jar, leaving ½ inch headspace. Close the lid of the jar tightly and refrigerate.
I’ve made about a dozen batches (8cups each batch) and have never been able to reach the 220*F. But with the 25 minutes of boiling I get a nice set. And wow how tasty.
fantastic food .
Hey Neha, can you please suggest a recipe for orange jam?
Hi Neha..tried the strawberry jam and never knew that it is so easy to make…thanks s ton!!! However, looks like i cooked it for ittle longer than expected because it hardened a bit after freezing. Next time will I will try by keeping it little slimy!!..Thanks again
Wow. Akshaya. I am glad the recipe worked for you. And thnx for sharing your experience. That helps in improving the recipes on the blog.
You have a great blog. Every time I come across it I am inspired to cook. Thanks for the wonderful recipes.
wow such an flavorful and delicious jam 🙂 looks superb !!