I love this Easy Instant Pot Strawberry Jam as you literally cut, dump, and jar the jam! Easy peasy. Lemon Squeezy.
It’s strawberry season! And a few weeks ago, (before the quarantine craziness) we went strawberry picking at a local farm here in Houston, TX. The kids have been apple picking before, but never strawberry picking.
My parents were in town and we had the best times walking the rows of strawberry plants looking for the best strawberries.
We ended up with somewhere around 8 lbs of strawberries in our buckets and most likely ate about 8 lbs of strawberries while picking!
There was no way we could eat all 8 lbs of strawberries before they went bad. We froze some and made a few of our favorite Strawberry Recipes.
But I am excited to share with you this Easy Instant Pot Strawberry Jam that we made!
This is a dump and cook recipe and involves no pectin. I like my jam to be thick, but very spreadable. Especially, with the kids making their own PB&J sandwiches having a spreadable jam that doesn’t tear the bread and is easy to get out of the jar is essential to less mess.
You can make this recipe on the stove, but it will take a longer cook time. (You can also try my Strawberry Mojito Jam in the Crockpot Recipe)
The pressure cook time is just one minute! Yes, you read that right. Just one minute of pressure cooking.
The key is to not depressurize the pressure cooker manually, but to let it depressurize on its own. This takes about 15 minutes and allows the jam to continue to cook. Once the pressure is gone, remove the lid and set the pressure cooker to sauté and bring the jam to a boil to allow it to thicken even more.
The next step is a preference you can choose to do or not. I don’t like extremely chunky jams. I use my immersion blender to break up the big chunks of strawberries until it’s mostly smooth. If you don’t have an immersion blender, you can use a regular blender, but please, be very careful as this jam is piping hot!
You can freeze the jam or can it. If you freeze the jam, be sure to leave head space in the container for it to expand. Whatever you keep in fridge will last about two weeks.
Ingredients
- 6 cups quartered strawberries
- 1 cup sugar
- 3 tbsp lemon juice
Instructions
- Add quartered strawberries, sugar, and lemon juice to instant pot.
- Set pressure cook to 1 minute.
- Once pressure cooking is done, allow pressure cooker to depressurize on its own.
- Remove lid and puree jam with immersion blender.
- Set pressure cooker to sauté until jam is thickness desired, stir often to keep from burning.
- Store in small containers in the fridge or freezer or can jam.
I highly recommend spreading your instant pot strawberry jam onto a slice of homemade bread or just out of the oven biscuits. My homemade white bread recipe is not complicated and uses less that 6 ingredients!
Wanting more strawberry recipes? Check out our favorites HERE.
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Wow, I didn’t know that we could use our IP for this!! Pinning this to try, for sure!! 🙂 Thank you.
This recipe is awesome. We our out of jelly so I need to make this for PB and J sandwiches
Is there anything you can’t make in an instant pot? I can’t wait to buy one so I can try this!
Oh, delicious! It would never occur to me to make jam in an instant pot, that is genius!
I have so many memories of picking strawberries with my parents when I was little. Then we would make homemade jam and freeze it.
I love strawberry jam but didn’t know it could be made in the Instant Pot. I can’t wait to make some.
Love how easy this strawberry jam is to make it in the Instant Pot! I will definitely make it!
Oh my word! This looks amazing! I need to see if I can get my hands on some strawberries. We’ve been making tons of homemade bread and I bet it would be even better with homemade jam!