Instant Pot Strawberry Jam

How to Make Instant Pot Strawberry Jam

1. 1

   Step 1: Prepare the strawberries

   Wash, hull, and roughly chop the strawberries into uniform pieces so they cook evenly. Measure 4 cups (about 600 g) and set aside while you ready the Instant Pot and other ingredients.

   For this step

   • 4 cupsFresh strawberries, hulled and roughly chopped
   
2. 2

   Step 2: Mix pectin and fruit with sugar and flavorings

   In a small bowl, whisk the powdered pectin into the cold water until dissolved. Add the chopped strawberries, granulated sugar, lemon juice, dissolved pectin, butter, and salt to the Instant Pot inner pot and stir gently to combine, ensuring the sugar is distributed.

   For this step

   • 2 cupsGranulated sugar
   • 1 packetPowdered fruit pectin (1 packet)
   • 1/4 cupCold water (to dissolve pectin)
   • 2 tbspFresh lemon juice
   • 1 tbspUnsalted butter (to reduce foaming)
   • a pinchFine salt
   
3. 3

   Step 3: Pressure cook the jam

   Close the lid and set the valve to SEALING. Cook on Manual/High Pressure for 1 minute. When the cook time finishes, allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure and open the lid.
   
4. 4

   Step 4: Mash and finish the jam

   Use a potato masher or immersion blender to break down the berries to your desired texture. If the jam seems thin, use the Sauté function for 1–3 minutes, stirring constantly to reduce and evaporate excess liquid; stir in the vanilla after removing from heat and skim any remaining foam.

   For this step

   • 1 tspPure vanilla extract
   
5. 5

   Step 5: Jar and store or process

   Ladle hot jam into clean jars, leaving 1/4 inch headspace, wipe rims, and seal. Cool to room temperature, then refrigerate for up to 3 weeks or freeze for longer storage; optionally process jars in a boiling-water bath for 10 minutes to make shelf-stable preserves.
   

1. Wash, hull, and roughly chop the strawberries into uniform pieces so they cook evenly. Measure 4 cups (about 600 g) and set aside while you ready the Instant Pot and other ingredients.
2. In a small bowl, whisk the powdered pectin into the cold water until dissolved. Add the chopped strawberries, granulated sugar, lemon juice, dissolved pectin, butter, and salt to the Instant Pot inner pot and stir gently to combine, ensuring the sugar is distributed.
3. Close the lid and set the valve to SEALING. Cook on Manual/High Pressure for 1 minute. When the cook time finishes, allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure and open the lid.
4. Use a potato masher or immersion blender to break down the berries to your desired texture. If the jam seems thin, use the Sauté function for 1–3 minutes, stirring constantly to reduce and evaporate excess liquid; stir in the vanilla after removing from heat and skim any remaining foam.
5. Ladle hot jam into clean jars, leaving 1/4 inch headspace, wipe rims, and seal. Cool to room temperature, then refrigerate for up to 3 weeks or freeze for longer storage; optionally process jars in a boiling-water bath for 10 minutes to make shelf-stable preserves.