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How To Make Fresh Strawberry Jam In Your Instant Pot

Instant Pot Jam

For me, homemade jam is one of life’s simple pleasures. I made several batches of homemade peach jam last fall and froze a lot of them, so we were able to enjoy delicious peach jam all winter long! But it’s springtime now here in Utah (or so the calendar says. It actually snowed a little just a few days ago, so we’re hoping the warm weather comes back soon!)

A new season calls for a new homemade jam, and strawberries are just starting to come into season! Today I want to share just how shockingly simple it is to make a delectable strawberry jam using our favorite new kitchen gadget, the Instant Pot.

Instant Pot Jam

There’s a lot to love about this recipe, with the first being how quick it is! The strawberries cook for literally one minute, and if you include the time needed to pressurize and de-pressurize the pot, you’re still looking at under an hour of work for homemade jam. Making that peach jam last fall took me MUCH longer than an hour, I can assure you!

Related: These 40+ Instant Pot Recipes Will Save You Time & Money

The second thing I love about this recipe is how simple the ingredient list is. This strawberry jam is made with strawberries, fresh orange juice, and a bit of sugar. And that’s it! This is a jam you can feel good about giving to your family, and I think it would make a great gift for the neighbors as well! Here’s how you can make your own strawberry jam in an Instant Pot.

Instant Pot Jam

Instant Pot Strawberry Jam

Ingredients:

  • 1 lb. strawberries
  • 1/8 cup sugar
  • 1 orange

Instant Pot Jam

Directions:

Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.

Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.

Instant Pot Jam

Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.

Instant Pot Jam

Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.

Instant Pot Jam

The strawberries will have cooked down into a thick compote of sorts.

Instant Pot Jam

Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.

Instant Pot Jam

Store in an airtight container in your refrigerator, and apply liberally to toast, ice cream, or just grab a spoon. ;-)

Instant Pot Jam

Instant Pot Strawberry Jam

Jill Nystul
A new season calls for a new homemade jam, and strawberries are just starting to come into season! Today I want to share just how shockingly simple it is to make a delectable strawberry jam using our favorite new kitchen gadget, the Instant Pot.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 50 kcal

Ingredients
  

  • 1 lb. strawberries
  • 1/8 cup sugar
  • 1 orange

Instructions
 

  • Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.
  • Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.
  • Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.
  • Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.
  • The strawberries will have cooked down into a thick compote of sorts.
  • Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.
  • Store in an airtight container in your refrigerator, and apply liberally to toast, ice cream, or just grab a spoon.

Nutrition

Calories: 50kcalCarbohydrates: 12gPotassium: 155mgFiber: 2gSugar: 9gVitamin A: 60IUVitamin C: 56.1mgCalcium: 21mgIron: 0.3mg

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Could you use frozen strawberries? I live in a country where strawberries are rarely grown but I can get some frozen ones.

  • I made this in the 8 quart ip and the berries turned almost white. Overdone? I followed this recipe exactly

    • Hmmm, I’ve never heard of berries turning white during cooking. Was there still liquid in the pot, or were the berries scorched?

  • Love this recipe. I’ve made strawberry jam a couple times and have problems with my fruit floating to the top of the jar and the jam just looking–for lack of a better word–gross. My question is, does this have to be refrigerated or will it seal in the jar for storing in the panty? Refrigeration might be a deal breaker for me.

  • Could you can this for storage? I don’t have a lot of freezer space but I do have room for jars!

  • So classic and simple, and definitely what I want for lunch right now : )

  • Not a fan of strawberries. I know I know I’ve been teased my whole life, who doesn’t like strawberries. I raise my hand. But love raspberries. Also does the jam firm up some? Can’t tell by the picture but it looks thin. This would be my first time attempting jam. Thank you. I love your site.

    • It is a thinner jam. It’s perfect for your first time making jam – it’s so easy!

      • As you have stated, it’s a little thin. How would you suggest thickening it up. Pectin, corn starch, more sugar?

      • ’m making a batch but I forgot to wash the berries first. I had put them in one of those green bags to extend their life. But after 8 put in the ip I remembered I hadn’t washed prior to putting them in the bag;)

    • I just made some today with some fresh picked raspberries and it turned out great.

      • I’m making a batch but I forgot to wash the berries first. I had put them in one of those green bags to extend their life. But after 8 put in the ip I remembered I hadn’t washed prior to putting them in the bag;)

  • Mine turned into a soupy mess. I doubles the recipe but followed everything the same. What am I doing wrong?

    • Likewise, I doubled and put in 2 minutes and it was soupy mess thank thankfully can at least be used for pancake syrup. May be I should try to do just as said here.

    • When you double the recipe it doesn’t get cooked as well as the original recipe calls for. First time I made it the exact recipe came out great the 2nd time I also doubled the recipe and even cooked a little longer due to the extra strawberries. Came out like a really good thick syrup not jam. Next time original amount of strawberries and had the really good jam again.

  • Hi Jillee,
    You usually include a “Printer Friendly” button for those of us who need it. Do you have this post available to print? Thanks a bunch!
    P.S: LOVE your website!

  • I don’t have the insta pot but I do have an electric pressure cooker. Would this recipe work in that? Or how would it have to be changed?
    Thanks

    • I’m sure that it would work in a pressure cooker, but it might take some experimentation :-)

    • Combine the sugar and orange juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until the mixture begins to gel. :-)

  • I’ve seen the insta pot group on Facebook. This gal also has great decorating ideas. The name of the group is Debbie doos insta pot cooking. It’s got some great posts.

  • Wow, good to know how easy this is to make, especially in a pinch. Sounds yummy, and I cannot wait to make some. Thanks!

  • How many pounds of strawberries can I make at one time? Can these also be frozen in airtight containers?
    (Love my Instant Pot!)

    • You can make a bunch of jam at once – just use the same proportions and don’t fill the Instant Pot too full. And you can absolutely freeze the leftovers!

  • If anyone is on Face Book, there is an Instant Pot Group to join. Plenty of help and recipe suggestions.
    It is sort of an addiction! It is an electric pressure cooker. The abosute best for hard cooked eggs….I steam 6 minutes, turn off for 7 minutes, release the steam and put in cold water for 6 minutes. The shells just slip off.

    • I tried this with four pounds of strawberries, and thought I’d have to increase the cook time, so I tried 3 minutes, but I ended up with way too much liquid and had to reduce what was left on the stove for an hour. If you try to do more than one pound, I wouldn’t increase the cook time at all.

  • I have not seen answers as to for using crock pot if one does not have instant pot.

    • Olga, the two appliances are not similar at all, so you would probably just need to search for a recipe using a crock pot.

  • This would be great for my Mom. She had a hip replacement last year, and it’s difficult for her to stand for long periods of time.

    She’s always made her own jams, and I feel sad for her when I see her having to give certain things up. I’ll have to buy her an instant pot for Mother’s Day!

  • Oops . I meant we love our instapot. For some crazy reason ! my iPad wasn’t letting me see the screen while I was typing this.

  • Glad you posted this. We don’t do much canning in Missouri. The summers are so hot and humid. I like that this won’t steam up the kitchen. We live vet our insta pot. My folks got one from Walmart. I had seen a picture of our model in good housekeeping. It was $60 ,which is the cheapest price, I’ve seen. Love strawberry jam. I definitely want to try this.

  • I don’t have an instant pot. Can a normal pressure cook (not electric), work just as well?

  • Would you be able to freeze this after it is made? How long would it keep? So there is no need to use a water bath?

    • You can definitely freeze the leftover jam for at least six months! And you could use a water bath to make it last even longer!

    • I use cornstarch to thicken when I make strawberry pie. I think it would work with this recipe also.

    • Fruit has a certain amount of naturally occurring pectin that can help jam thicken some on its own. I usually simmer fruit for awhile, but this sounds like an alternative. It will never be really thick on its own, but if used straight from the freezer is the perfect consistency.

    • There is natural pectin in fruit! Plus, the sugar cooks down and thickens a bit as well :-)

    • A few weeks in the fridge, about 6 months in the freezer, and longer if you properly can the leftovers!

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