How To Make Fresh Strawberry Jam In Your Instant Pot
For me, homemade jam is one of life’s simple pleasures. I made several batches of homemade peach jam last fall and froze a lot of them, so we were able to enjoy delicious peach jam all winter long! But it’s springtime now here in Utah (or so the calendar says. It actually snowed a little just a few days ago, so we’re hoping the warm weather comes back soon!)
A new season calls for a new homemade jam, and strawberries are just starting to come into season! Today I want to share just how shockingly simple it is to make a delectable strawberry jam using our favorite new kitchen gadget, the Instant Pot.
There’s a lot to love about this recipe, with the first being how quick it is! The strawberries cook for literally one minute, and if you include the time needed to pressurize and de-pressurize the pot, you’re still looking at under an hour of work for homemade jam. Making that peach jam last fall took me MUCH longer than an hour, I can assure you!
The second thing I love about this recipe is how simple the ingredient list is. This strawberry jam is made with strawberries, fresh orange juice, and a bit of sugar. And that’s it! This is a jam you can feel good about giving to your family, and I think it would make a great gift for the neighbors as well! Here’s how you can make your own strawberry jam in an Instant Pot.
Instant Pot Strawberry Jam
- 1 lb. strawberries
- 1/8 cup sugar
- 1 orange
Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.
Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.
Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.
Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.
The strawberries will have cooked down into a thick compote of sorts.
Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.
Store in an airtight container in your refrigerator, and apply liberally to toast, ice cream, or just grab a spoon. ;-)