Instant Pot Strawberry Jam Recipe (No Pectin)
This 30-minute, 4-ingredient (no pectin) recipe for Strawberry Jam in instant pot 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.
Servings: 20 people
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.
Video
Notes
This 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.
You can add 1 teaspoon of chia seeds to this jam while cooking.
If using frozen strawberries, then increase the cooking time by a minute.
Nutrition
Calories: 56kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 27mg | Calcium: 8mg | Iron: 0.2mg
