Short on time but craving homemade jam? Make this easy 3-ingredient Instant Pot Strawberry Jam. It comes together in about a half hour—then cool and spread on a buttered scone.
Ingredients to Gather
Strawberries – You’ll need 2 pounds of strawberries. To clean them, remove the berries from their packaging, place them in a large bowl of water with 1 tablespoon of vinegar, soak for a few minutes, then drain and rinse. Trim and halve the berries before using. If you prefer stovetop jam, the same fruit and sugar ratio works for classic strawberry preserves.
Sugar – Plain granulated sugar is used here. You can substitute honey if you prefer a different flavor or a slightly less-processed sweetener.
Cornstarch – Instead of pectin we use a cornstarch slurry (cornstarch + water) to thicken the jam. Cornstarch thickens quickly and produces a glossy jam without extended cooking.
Serve this jam with scones, toast, yogurt, or use it as a topping for desserts and pancakes.
How To Make Instant Pot Strawberry Jam
Step 1: Clean and halve the strawberries, place them in the Instant Pot, and add the sugar. Stir until the sugar completely coats the fruit. Let the mixture sit in the Instant Pot, turned off, for 15 minutes to macerate. This draws out juices and helps the berries soften.
Step 2: Seal the Instant Pot and cook on high pressure for 1 minute. When the cook time ends, allow a natural pressure release for 15 minutes. Meanwhile, whisk 2 tablespoons cornstarch with 2 tablespoons water in a small bowl until smooth to make a slurry.
Step 3: Open the lid, add the cornstarch slurry, and mix thoroughly. Mash any large pieces of strawberry to reach your desired texture. Turn the Instant Pot to the “sauté” setting and bring the mixture to a full, rolling boil. Boil for about 2 minutes while stirring—this activates the cornstarch and thickens the jam.
Step 4: Turn off the Instant Pot and let the jam cool slightly. Transfer to jars or containers and cool completely before serving. The jam will continue to thicken as it cools. Store in the refrigerator for up to 2–3 weeks or freeze for longer storage.
Frequently Asked Questions
This recipe isn’t intended for home water-bath canning. Proper canning requires specific acidity, testing, and processing instructions to ensure safety. Instead, refrigerate the jam for about 2–3 weeks or freeze it for 2–3 months. If freezing, avoid glass jars; use sturdy plastic containers or freezer-safe tubs.
Try a splash of vanilla for strawberry-vanilla jam, or add a squeeze of lemon to balance sweetness. The same method works with many fruits: blueberries, peaches, mixed berries, or even apples and pears adjusted to taste.
Yes. Frozen fruit works fine—no need to thaw before adding to the Instant Pot.
Yes, as long as your Instant Pot is large enough. Use a ratio of 2 pounds fruit to 1 cup sugar, and add 2 tablespoons cornstarch per 2 pounds of fruit.
Other Recipes to Try!
If you enjoy this 3 Ingredient Instant Pot Strawberry Jam, I’d love to hear how it turned out. Try it on scones, toast, or as a dessert topping. Here are a few recipe ideas that pair well with jam:
- Salsa Verde Chicken Bake
- Instant Pot Pulled BBQ Chicken
- Chicken Burgers with Feta and Spinach
- Double Chocolate Oat Cookies
📖 Recipe
3 Ingredient Instant Pot Strawberry Jam
Equipment
-
Instant Pot
Ingredients
- 2 lbs Strawberries cleaned and halved
- 1 cup Sugar granulated
- 2 tablespoon Cornstarch
Instructions
- Clean and halve the strawberries and place them in the Instant Pot.
- Add the sugar and stir until the berries are coated. Let sit, with the Instant Pot off, for 15 minutes to macerate.
- Seal the Instant Pot and cook on high pressure for 1 minute.
- Allow a natural pressure release for 15 minutes before opening.
- Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry, then add it to the jam and stir well. Mash any large pieces if desired.
- Switch to “sauté,” bring the jam to a full boil, and cook for 2 minutes until it begins to thicken.
- Turn off the Instant Pot, let the jam cool slightly, then transfer to containers and cool completely before serving.
Notes
- When you first open the Instant Pot there will be a lot of liquid; the cornstarch slurry and boiling will thicken it, and it will set more as it cools.
- If you like a brighter flavor, add a squeeze of lemon to balance the sweetness.
- If the Instant Pot hasn’t fully depressurized after 15 minutes, wait a few more minutes or use the quick-release method following your cooker’s instructions.
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