This 30-minute Instant Pot Strawberry Jam brings the essence of summer to your breakfast table with minimal effort. Made with fresh berries and simple ingredients, this quick recipe delivers the perfect balance of sweetness and natural fruit flavor.
Whether you’re spreading it on warm toast or swirling it into yogurt, this homemade jam packs more nutrients than store-bought versions, including vitamin C and antioxidants. Best of all, you’ll skip the long traditional canning process while still achieving that perfectly spreadable consistency.
Ingredients
- Fresh Strawberries: 2 pounds, hulled and halved for even cooking
- Granulated Sugar: 1 cup, helps draw out natural juices
- Lemon Juice: 2 Tablespoons, adds brightness and helps with preservation
- Cornstarch: 3 Tablespoons, essential thickening agent
- Water: 3 Tablespoons, for creating cornstarch slurry
Instructions
- Preparation: Combine strawberries, sugar, and lemon juice in Instant Pot. Let rest for 10 minutes to release juices.
- Pressure Cooking: Secure lid and valve, cook on high pressure for 1 minute. Allow natural release for 15 minutes.
- Steam Release: Perform controlled quick release, ensuring only steam escapes.
- Thickening Preparation: Mix cornstarch and water until completely smooth.
- Final Steps: Open lid, stir in cornstarch mixture thoroughly.
- Finishing Touch: Use saute mode, bring to full boil while stirring until thickened.
- Storage: Turn off pot and transfer jam to storage container.
Storage Tips
Your homemade strawberry jam will stay fresh in the fridge for up to 2 weeks when stored in an airtight container. For longer storage, pour the hot jam into clean mason jars, leaving about 1/2 inch of space at the top.
If you hear the lids “pop” as they cool, you’ll know they’re properly sealed! These sealed jars can be stored in a cool, dark place for up to 6 months. Once opened, keep refrigerated and enjoy within 2 weeks.
Variations
Want to mix things up? Try adding 1/2 teaspoon of vanilla extract at the end for a lovely depth of flavor. Love a bit of zing? Add an extra tablespoon of lemon juice.
For a lower-sugar version, you can reduce the sugar to 3/4 cup – the texture might be slightly different, but it’ll still be yummy! You can also toss in a handful of fresh basil leaves before pressure cooking for a fancy twist on classic strawberry jam.
Serving Suggestions
This sweet and fruity jam is amazing on warm toast, but that’s just the start! Swirl it into plain yogurt for breakfast, spread it between cake layers, or dollop it on warm scones.
It makes the best PB&J sandwiches ever! For a quick dessert, warm up a spoonful and drizzle it over vanilla ice cream. You can even use it as a natural sweetener in smoothies – just add a tablespoon to your favorite blend.
Instant Pot Strawberry Jam
Equipment
- Instant Pot
Ingredients
- 2 pounds fresh strawberries hulled and halved
- 1 cup granulated sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons cornstarch
- 3 Tablespoons water
Instructions
- Add strawberries, sugar, and lemon juice to the instant pot. Let sit for 10 minutes. (The sugar will help draw juice from the strawberries)
- Close the lid and secure the pressure release valve. Cook on high pressure for 1 minute.
- Allow to natural release for 15 minutes. Do a controlled quick release when releasing the remaining pressure to make sure only steam comes from the vent.
- Combine the cornstarch and water until smooth. (If it’s too thick you can add a tiny bit more water until its liquid and cornstarch is completely smooth.)
- Remove the IP lid (it will look like SOUP inside, but don’t be alarmed!) Stir in cornstarch slurry.
- Select “saute” and bring the mixture to a full boil. Boil for a few minutes, stirring frequently until mixture has thickened.
- Turn off Instant pot.
- Pour jam into a container. Details about storing and preserving this jam recipe are above in the post.
