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Instant Pot Strawberry Jam 2.0 is made of just three ingredients: Strawberries, sugar and cornstarch. The strawberry flavor shines bright in this jam that you’ll be eating by the spoonful!
Instant Pot Strawberry Jam 2.0 is a variation on my original 3 ingredient strawberry jam recipe. The original recipe uses honey to sweeten the jam. Quite a few readers reached out (which I LOVE!) and asked if there was a replacement for the honey since they don’t like the taste of honey, which brings me to Strawberry Jam 2.0! If you want to check out the honey version, you can see that post here.
The jam is extremely simple to make. Granulated sugar and strawberries go into the Instant Pot on sauté. Sauté until the sugar has dissolved and there is delicious sugary strawberry juice coating the strawberries. Lock the lid in place and then cook on Manual HIGH for 1 minute and then allow for a 10 min NPR. After the 10 min NPR, quick release the remaining pressure. Turn the Instant Pot back onto the Sauté function remove 1/4 cup of liquid and make a slurry with cornstarch. Pour in the slurry and use a whisk to mash and stir the strawberries. Let it simmer until the jam reaches desired thickness. Remember that it will thicken more while refrigerating!!
Instant Pot Strawberry Jam 2.0
Instant Pot Strawberry Jam 2.0 is made of just three ingredients: Strawberries, sugar and cornstarch. The strawberry flavor shines bright in this jam that you’ll be eating by the spoonful!
Ingredients
- 1 lb strawberries hulled, quartered
- 1/2 cup sugar
- 2 tsp cornstarch
Instructions
- Turn the Instant Pot’s Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.
- Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
- After the 10 minute NPR, release the rest of the pressure manually.
- Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
- Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.
- Saute for 3-5 minutes or until you’ve reached desired consistency. If after 5 minutes it still isn’t as thick as you’d like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!
- Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!
**If doubling the recipe or using the 3qt Instant Pot, NPR for a tad longer. Some people have reported liquid spewing while doubling the recipe. NPR for a longer time will help eliminate this problem. It will not hurt to do a full NPR if you are worried about it.**
Want a no sugar added Jam? Check out my recipe here!
Love Strawberry Jam? Here are some more recipes you’ll love!
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Instant Pot Strawberry Jam 2.0
Ingredients
- 1 lb strawberries, hulled, quartered
- 1/2 cup sugar
- 2 tsp cornstarch
Instructions
- Turn the Instant Pot's Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.
- Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
- After the 10 minute NPR, release the rest of the pressure manually.
- Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
- Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.
- Saute for 3-5 minutes or until you've reached desired consistency. If after 5 minutes it still isn't as thick as you'd like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!
- Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!
Great idea!
Can you preserve this? I have never made jam before or preserved, so this may seem like a silly question but I really don’t know. Thanks!
Hi Jennifer, I would suggest using this jam as a freezer jam. I am not a huge canner myself, and don’t feel confident in that. I know that PH balances need to be in a certain zone in order for food to be canned and I haven’t tested this recipe to make sure that the jam would keep while canned. Hope this helps!
Can I use a sugar substitute like splenda and get the same result ?
Hi Val- I have not tested this so I can’t say for sure. I don’t have much experience using Splenda as a sugar substitute so I don’t fully understand it’s properties with melting etc. If you give it a try, let me know how it goes!