Instant Pot Strawberry Jam – No Pectin
Making Instant Pot Strawberry Jam has become a family tradition in my household. I love how effortless it is to pressure cook it for 1 minute and then simmer it for 15 minutes. The kitchen smells heavenly, and the homemade jam is far superior to what you can get at the store.
Instant Pot Strawberry Jam is such a treat for my whole family that we constantly have a few jars stashed in the pantry. I love this recipe because of its ease of preparation and convenience. With the help of the pressure cooker, the heat of cooking over the stove during hot summer days is eliminated. Don’t get me wrong, I adore my stove-top no-pectin strawberry jam, but I also love the option to make it in my Instant Pot.
Table of contents
No need for pectin or a candy thermometer; this recipe is fuss-free and easy to follow. The result is a perfectly spreadable, beautiful, vibrant, glossy, and flavorful jam that is delicious on a wide range of things. We slather it on French toast sticks, and I add it to cakes! Tangy, sweet, perfectly balanced, and with a refreshing lemon aroma, once you try it, you’ll never go back to store-bought.
Why you will love this recipe
- Budget-friendly: The recipe is made with only six simple ingredients: strawberries, lemon juice, lemon zest, sugar, cornstarch, and water. I recommend making the jam when the strawberries are in season and at a very affordable price.
- Easy to make: You should no longer be intimidated by making jam; it’s not just grandma’s special magic skill. With this foolproof recipe, you can make your jam with just a few simple steps. Simple: clean the berries, pressure cook, simmer, and you’re done.
- No stove is needed: I love the option of making the jam in the instant pot; I don’t have to turn on the stove and heat the house. Also, when I was renovating my kitchen, I was still able to make this strawberry jam thanks to my Instant Pot.
What you will need
- Strawberries and sugar: I use fresh, ripe strawberries, which I purchase from the farmer’s market, and I mix them with sugar to macerate.
- Citrus: Since I don’t use pectin, I add lemon juice and zest not only for their bright and refreshing flavor, but also to help the strawberries release the small amount of pectin that they have. This will improve the texture of the jam and help thicken it.
- Slurry: This recipe is all about being quick and easy. Instead of simmering the jam for hours, I make a cornstarch slurry to thicken it in minutes.
How to make
Clean: First, I wash the berries and discard any that are bad.
Slice: After that, I cut and discard the stems and slice the strawberries in half.
Macerate: Once cut and cleaned, I place them in the pressure cooker with the sugar and let them sit in the pot for about 30 minutes or until they release their juices.
Pressure cook: Then, I stir and add the lemon juice and zest. Close the lid and set the Instant Pot to cook for 1 minute on high pressure. Once the pressure cooking is done, I let the pressure release naturally for 15 minutes. Once all the pressure is released, I carefully open the lid.
Thicken: Using a masher, I mash the strawberry mixture. You can skip this step if you want a chunkier jam. I turn on the sauté function and allow the mixture to simmer for an additional 10-15 minutes. Afterward, I add the cornstarch slurry and let it simmer for an additional 2 minutes.
Store: I let the jam cool before transferring it into jars.
Expert tip
Don’t skip the sauté function
This is a crucial step that should not be overlooked. After pressure cooking, the mixture will be watery; therefore, it needs to be simmered, without the lid on, for a few minutes to allow the moisture to evaporate. It is also essential during this step to stir the mixture constantly to avoid burning and to thicken it uniformly.
More tips to consider
- Use ripe strawberries that are plump and firm; otherwise, the jam will be too watery.
- First, wash the strawberries, and then remove the stems; otherwise, the berries will absorb too much liquid.
- Refrain from adding water to the strawberry mixture; it will naturally release a significant amount of juice.
- Mash the jam after pressure cooking, not before, to ensure you achieve the desired texture.
- Please don’t skip the lemon juice; it helps the berries release pectin.
- If you want to skip the cornstarch slurry, simmer the jam until it thickens, stirring it constantly.
Recipe variations:
- Other flavors: I like to add natural vanilla beans or almond extract to this jam. Stir in any desired flavor after you have finished cooking.
- Combos: You can add other berries. I like to combine strawberries with raspberries or with blackberries.
- Boozy: After cooking, I like to stir in a tablespoon of rum or amaretto.
- Sugar free: I have tried this recipe with erythritol; in that case, I add the strawberries, lemon juice, zest, and 1/4 cup of water to the pot and pressure cook on high for 1 minute, followed by a 15-minute Natural Pressure release. After that, I turn on the saute mode, add the 1/3 cup of erythritol, and simmer for 15 minutes, stirring constantly. Finally, I add the cornstarch slurry and cook for an additional two minutes, until it thickens.
How to serve
The Instant Pot strawberry jam is not only easy to make and delicious, but it also makes a great hostess gift. I usually make baskets for Teacher Appreciation Day and Mother’s Day, including this jam, along with my homemade brioche bread, chocolate banana muffins, and English scones.
I usually always have a jar in the fridge, and we add it to oatmeal or porridge, or spread it on bread with butter. The kids love it on chocolate oreo pancakes, and I use it on my gourmet strawberry bacon grilled cheese sandwich. My husband likes it on Greek yogurt with granola and fluffy banana pancakes!
How to store:
Refrigerator or freezer
- Refrigerate: Place the jam in an airtight jar and refrigerate for up to 14 days.
- Freezing: Once the strawberry jam has cooled completely, you can freeze it for up to three months in a freezer bag or freezer-safe container.
- Defrost: Thaw overnight in the refrigerator for optimal results.
- Reheating: There is no need to reheat, but you may need to pour off any liquid that forms on top of the frozen jam.
Canning instant pot strawberry jam
- Sterilize the jars, lids, and rings after cooking the jam. You have plenty of time while waiting for it to cool down. There are bacteria in the air, and there is no need for the jars to sit there gathering dust before being used.
- Prepare the boiling water canner. Heat the jars and lids in the simmering water (do not boil) until ready for use. Set the bands aside.
- Transfer the slightly cooled strawberry jam into the hot jars, leaving 1/2 inch headspace, and tap the jars to remove air bubbles.
- Wipe the rim, place the hot lids on the jars, apply the band, and adjust until the fit is fingertip-tight.
- Add the jars to a boiling water canner and process for 30 minutes; the processing time remains the same for both pints and quarts.
- Remove the jars and let them cool to room temperature. Check the lids for seal after 24 hours; they should not flex up and down when the center is pressed.
- The canned jam is good for one year when stored in a cool, dry place. Once you open the jar, it can be stored in the refrigerator for 3 to 4 weeks.
Frequently asked questions
Add the strawberries, lemon juice, zest, and 1/4 cup of water to the pot and pressure cook on high for 1 minute, followed by a 15-minute Natural Pressure release. After that, turn on the sauté mode, add 1/3 to 1/2 cup of honey or maple syrup, and simmer for 15 minutes, stirring constantly. Finally, add the cornstarch slurry and cook for an additional two minutes, until it thickens.
The strawberries are naturally sweet so that you can skip the sweetener. Add them to the pressure cooker with the lemon juice, zest, and 1/4 cup of water and pressure cook on high for 1 minute, followed by a 15-minute Natural Pressure release. Turn on the sauté mode and simmer for 20-30 minutes, stirring constantly. Finally, add the cornstarch slurry and cook for an additional two minutes, until it thickens.
Yes, but I recommend first thawing them, letting the excess water drain, slicing the berries in half, and patting them dry. Otherwise, the jam will be too watery. You may need to simmer the mixture for a longer period, as the berries will release more liquid.
More recipes with strawberries:
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Easy Instant Pot Strawberry Jam
Ingredients
- 3 pounds fresh strawberries cleaned and chopped
- 2 cups white granulated sugar
- Juice of one large lemon
- 1 tablespoon lemon zest
Optional:
- 2 tablespoons cornstarch or more if needed
- 4 tablespoons water
Instructions
Prepare the Strawberries:
- Wash the strawberries under cold running water while the stems are still attached; do not remove them before washing, as they will absorb excess water.
- Let them drain in a colander for a few minutes, then check for any moldy or mushy berries and discard them.
- Slice the strawberries into quarters, add them to the Instant Pot, and mix in the sugar. Let the strawberries and sugar sit for 30 minutes to release extra juice.
- Add the lemon juice and lemon zest, stir again.
- Close and lock the lid, seal the valve, and pressure cook for 1 minute, followed by a 15-minute Natural Pressure Release. After which, flip the valve and release any remaining pressure.
- Open the lid carefully, stir to combine. You can use an immersion blender to get to the desired jam texture.
- Select Saute mode, stir the mixture, and bring to a boil. Simmer the mixture for 15 minutes, stirring constantly to prevent sticking.
Thicken (optional):
- If you prefer the jam to be even thicker, in a cup, mix 2 tablespoons of cornstarch with 4 tablespoons of water until it is dissolved, and then add the mixture to the jam.
- Stir and simmer for about 2-5 minutes. Repeat as needed, but keep in mind that the jam will thicken further as it cools.
Store:
- Transfer the jam into jars and let it cool to room temperature. Seal the jars and transfer them to the refrigerator for up to two weeks or longer.
Notes
Don’t skip the sauté function
This is a crucial step that should not be overlooked. After pressure cooking, the mixture will be watery; therefore, it needs to be simmered, without the lid on, for a few minutes to allow the moisture to evaporate. It is also essential during this step to stir the mixture constantly to avoid burning and to thicken it uniformly.More tips to consider
- Use ripe strawberries that are plump and firm; otherwise, the jam will be too watery.
- First, wash the strawberries, and then remove the stems; otherwise, the berries will absorb too much liquid.
- Refrain from adding water to the strawberry mixture; it will naturally release a significant amount of juice.
- Mash the jam after pressure cooking, not before, to ensure you achieve the desired texture.
- Please don’t skip the lemon juice; it helps the berries release pectin.
- If you want to skip the cornstarch slurry, simmer the jam until it thickens, stirring it constantly.