Description

A delicious sweet and tart jam that is so fast and easy to make in your Instant Pot or slow cooker. It tastes amazing on toast, biscuits, crepes, pancakes, waffles, french toast and more. It has a little less sugar than typical jam but you won’t miss the sugar at all!

Ingredients

Scale

2 pounds strawberries, washed and hulled
1/3 cup sugar
2 Tbsp lemon juice
Optional: cornstarch

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Instructions

Add strawberries and sugar to Instant Pot. Let sit for 10 minutes. Add in lemon juice.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 1 minute on high pressure. When the time is up let the pot sit for at least 10 minutes and then attempt to release pressure by moving valve to venting. If any foam comes out quickly move the valve back to sealing and let it sit for a few more minutes before trying again. Remove lid.
Use a potato masher to mash the strawberries to desired consistency. You can also use a stick blender to get the jam more smooth and consistent.
If a thicker consistency is desired turn the Instant Pot to the saute setting. Mix 2 Tbsp cornstarch in a small bowl with 2 Tbsp of cold water. Pour the mixture into the pot and let the jam thicken for 1-2 minutes. Then turn off the Instant Pot. Alternately, you can thicken without cornstarch by letting the mixture simmer and reduce down for 10-20 minutes using the saute setting (LESS).
Ladle into jars, leaving ½ inch of space at the top. Seal jars following the instructions that came with your canning jars OR store strawberry jam in freezer for up to 12 months. Each jar will last in the refrigerator for about 3 months.

Notes

There is minimal liquid in this recipe because the strawberries release a ton of moisture, enough for the pot to come to pressure.

Slow Cooker Instructions: Add strawberries, sugar and lemon juice to slow cooker. Cover and cook on low for 4 hours. Remove the lid and turn slow cooker to high. Use a potato masher to mash the strawberries to desired consistency. You can also use a stick blender to get the jam more smooth and consistent. Add in cornstarch slurry and let it cook without the lid for about 30 minutes, or until thickened. Ladle into jars, leaving ½ inch of space at the top. Seal jars following the instructions that came with your canning jars OR store strawberry jam in freezer for 3-6 months. Each jar will last in the refrigerator for about 1 month.

Category: Spreads
Method: Instant Pot