Instant Pot Strawberry Jam
Servings: 4 Cups of Jam
Ingredients
- 2 pounds of fresh strawberries
- 1 cup of sugar
- juice of ½ lemon- if desired
- 3 tablespoons of corn starch
- 3 tablespoons of water
Instructions
- Wash strawberries, remove leaves/stem and cut in quarters
- Pour strawberries into Instant Pot insert pot
- Add sugar and lemon juice
- Stir together and let rest for about 10 minutes and then stir again
- Close lid and move valve to "seal" position
- Cook on manual high for 1 minute
- When timer beeps, let pressure natural release for 15 minutes and then quick release remaining pressure
- Turn off pressure cook function and open lid
- Turn on sauté function on high
- Stir jam
- Mix corn starch and water together in a mason jar. Just add the ingredients, close lid and shake..shake...shake!
- Once jam starts to boil, pour in corn starch mixture and stir continuously
- Jam will start to thicken up. Stir for 5-10 minutes
- Turn off Instant Pot and let jam cool for 30 minutes
- Using a ladle, carefully ladle jam into a measuring cup or small pitcher. The goal here is to get the jam into a container that you can easily pour it into the jars. If you don't have a pitcher or measuring cup, you can just ladle the jam into the jars. Be careful! The jam may still be VERY HOT!
- Once jam has cooled, store in the refrigerator for up to 30 days.
Notes
Tips for making Instant Pot Strawberry Jam:
1. Don't panic if your jam looks very runny. It's supposed to. It will continue to thicken as it cools. But, remember that this is jam, not jelly. Jam is not as "jiggly" as jelly. You should be able to easily smear your jam on a piece of toast. If you want a thicker consistency, I would recommend adding an additional 2 tablespoons of corn starch.
2. What berries are in season? Use those in your next jam recipe! The possibilities are endless!!!!
3. Get creative with how you use your homemade jam! Pour it on top of cheesecake or ice cream or add it to yogurt or oatmeal.
Nutrition
Serving: 2g
