Strawberry Jam Recipe is one for the recipe drawer. You’ll want to pull it out again every year when the berries are ripe and red off of the vine!
With such an easy Instant Pot jam recipe like this one, you don’t even need to be an expert.
Canning jams is something that takes practice, trial, and error, as well as added safety precautions.
While there are still some of those elements here, this strawberry jam recipe is much easier. As simple as heating up some berries and stirring a pot, so anyone can do it!
Once you know how to make Strawberry Jam at home, you’ll find yourself wanting to do it more.
Homemade jam is so delicious and fresh! Not only that, but you can adjust as needed to fit your preferences too!
Making a simple strawberry jam and then serving it with a fresh baked bread or biscuit recipe is great.
If you’ve never enjoyed fresh warm jam on a hot from the oven biscuit, trust me when I say there’s nothing like it.
The average Strawberry as 200 seeds. AND Strawberries are typically the first to ripen in the spring. Did you know? Now you do!
Strawberry Jam Ingredients
- 2lbs Strawberries
- 1 Cup Sugar
- 2 Tbs Lemon Juice
- 2 Tbs Corn Starch
- 3 Tbs Water
How to make Strawberry Jam
- Wash and Cut your Strawberries into quarters and then pat them dry.
- Place the Strawberries in the Pressure Cooker and add in the sugar.
- Stir and then let the Strawberries and Sugar sit for 15 mins.
- Add in the Lemon Juice and then Stir again.
- Close the pressure cooker Lid and then set it to Pressure Cook for 2 minutes.
- Allow for a 15 minute Natural Release.
- Open the lid and stir. The jam will be very liquidy.
- Press the Cancel button and then Set it to Saute for 5 – 8 minutes to allow the jam to thicken slightly. Then turn off the heat.
- Mix the Cornstarch Slurry and then add it to the jam mixture.
- Stir to thicken the mix.
- Pour the jam into the containers or jars.
- This jam will last up to 2 weeks in the fridge or you can freeze it for up to 1 year.
Can I use other berries for jam?
Yes! Absolutely! You can pick and choose from any berry (or combination of tasty berries for jam).
Can I freeze Strawberry Jam?
Yes you can freeze this strawberry jam. In a properly sealed container, you can get it to last up to 1 year and still taste amazing!
How to store Strawberry Jam
For fridge storage, you should keep your jam in a sealed container. Things like mason jars with lid and rims, or Tupperware style containers work great.
You want to keep them as airtight as possible to keep the jam from drying out.
Why isn’t Pectin in this recipe?
I’m often asked why isn’t pectin in this recipe. It’s truly a great question. Let me explain.
This is a freezer/fridge style jam and not one meant for canning. Because of that, we can exclude pectin, as it is a different type of thickening agent.
Cornstarch is a thickening agent as well but it is cheaper and not okay to put into canning recipes unless they’ve been tested by official canning experts.
If you’re looking to get your feet wet with making jams and not wanting to set up an entire production of water bathing and canning in your kitchen, then this cornstarch option is great.
Can I store in freezer Ziploc bags?
Yes you can! Keeping your strawberry jam stored in Ziploc baggies is a great way to keep it fresh in the fridge and it doubles as a great way to freeze jam too.
By storing it flat in a Ziploc, you can have it take up much less space!
What can I serve Jam with?
There are countless ways to serve homemade jam. Some of our FAVORITE recipes I’ve linked for you. Of course on biscuits or toast is always an option.
But what about Strawberry Jam for breakfast on pancakes or as a treat on Lemon Bread?
My jam seems to be very thin when I open the Instant Pot, Help!
This is very normal. When you open the instant pot lid you will find the jam is very thin almost watery. Don’t worry.
Follow the direction and boil for 5 minutes then add the cornstarch slurry. As the jam cools it will be a perfect consistency.
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- Oven Roasted Green Beans
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- Bacon Herbed Green Beans and Potatoes
- Roasted Potatoes and Carrots
- No Fail Spaghetti Squash
- 2 lbs Strawberries
- 1 cup Sugar
- 2 tbsp Lemon Juice
- 2 tbsp Corn Starch
- 3 tbsp Water
- Wash and Cut Strawberries into quarters and pat dry.
- Place Strawberries in Pressure Cooker and add sugar.
- Stir and let Strawberries and Sugar sit for 15 mins.
- Add Lemon Juice and Stir.
- Close Lid and set to Pressure Cook for 2 minutes.
- Allow a 15 minute Natural Release.
- Open lid and stir. Jam will be very liquidy.
- Press Cancel and Set to Saute for 5 – 8 minutes to allow jam to thicken slightly and turn heat off.
- Mix Cornstarch Slurry and add to jam mixture. Stir to thicken.
- Pour jam into containers or jars.
- Will last up to 2 weeks in the fridge or freeze for up to 1 year.