3 Ingredient Instant Pot Strawberry Jam is the easiest strawberry jam recipe ever! You don’t need pectin, cornstarch, artificial preservatives, or added color. And it is so much better than the store-bought version. You’ll never buy from a store again with this simple, scrumptious recipe. 1 min. video recipe
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This recipe was first published on April 1 2019 and has been updated May 2021 with with simplified instructions and frequently asked questions.
Strawberry Jam Video Recipe
Better than Store-Bought Easy Strawberry Jam
When you buy jam at the store, you aren’t just buying preserved strawberries. You are also getting plenty of preservatives, artificial colors, and other ingredients necessary to preserve shelf life. Three ingredient strawberry jam contains strawberries, sugar, and lemon juice.
And it tastes just as good, actually better than store bought strawberry jam. One taste, and you will never go back to buying store bought jam again.
Why you'll love Instant Pot Strawberry Jam
To start, homemade strawberry jam is super easy to make! This especially true if you use the Instant Pot!
Also, this recipe only uses three ingredients. And none of them are preservatives, artificial colors, or any other artificial ingredient.
Finally, making it at home allows you to control how much sugar you use. We like using a small amount, but you can add more if you prefer a sweeter jam.
Ingredients for Easy Instant Pot Strawberry Jam
This is truly a 3 ingredient recipe. All you need is:
- Strawberries - We prefer fresh, in-season strawberries, but you can also use frozen if you prefer.
- Granulated sugar - For a low-carb, keto friendly version, you can use Lakanto Powdered Monkfruit Sweetener.
- Fresh lemon juice - You could also use orange juice since both are high in pectin to help thicken the jam.
How Do You Make Strawberry Jam from Scratch in the Instant Pot
When you are ready to make this sweet strawberry jam, get out your Instant Pot and follow these directions.
First, thoroughly wash the strawberries. After they are washed, add them and sugar to the Instant Pot’s inner pot and give it a stir. Once mixed, allow them to marinate for at least an hour or until they are juicy looking.
When the strawberries are ready, add in the fresh lemon juice and mix well.
After the lemon juice is added, cover and lock the lid on the pot. Once the lid is in place, set it to cook on high pressure for 1 minute. When the timer beeps, allow the pressure to naturally release until the float valve drops. This takes about 15 minutes. Once the pin drops, unlock and remove the lid.
When the lid is removed, use a potato masher or blender to blend the jam until it reaches your desired consistency.
Once it is ready, press the Saute button and boil for 5 minutes or until the jam reaches your desired gel state.
When it has started to form a gel, skim off and discard any foam that has formed and ladle into hot, sterilized glass containers or jars, leaving ½" headspace, and then cover with their lids.
Finally, allow the jam to cool and then serve. Store remaining mixture in an airtight container with a tight fitting lid for up to 2 weeks in the refrigerator.
Making Strawberry Jam on the Stove Top
If you don’t have an Instant Pot, no worries! You can still easily make this jam at home.
First, place a saucer in the freezer before starting the jam.
Place the strawberries and sugar in a bowl and marinate for 1 hour or until they are juicy looking.
Once the strawberries are ready, place the mixture into a saucepan and add the lemon juice to it.
Next, cook on low heat until the sugar completely dissolves.
Once the sugar has dissolved, turn up the heat to start bubbling the jam and bring it to boil. The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set.
When it reaches a boil, keep it going for 5 to 10 minutes and then turn off the heat.
Once the jam starts to thicken, spoon a little bit onto one of the cold saucers. Leave for 30 seconds, then push it with your finger. If the jam wrinkles and doesn't flood to fill the gap, then it is ready.
Finally, keep cooking until it passes the wrinkle test, store the jam in an airtight container, and serve chilled.
Tips and Tricks for Making Strawberry Jam
When you are ready to make this simple strawberry jam recipe, follow these tips and tricks for added flavor and success.
- For added flavor and texture, mix in chia seeds. Mix the seeds in after it has cooked but before it has cooled for best results.
- Give your strawberries a bath in 1 part apple cider vinegar and 8 parts of water. The bath will help preserve the berries and helps remove any bacteria or other residue on the berries.
- Use fresh, in-season strawberries for the tastiest results.
Is homemade jam better than store bought jam?
We love homemade jam for a few reasons.
First, we know what’s in it. There are no preservatives. And we don’t have to worry about any other added ingredients or colors.
Second, you can control how much sugar you put in without compromising texture or taste.
Third, making jam at home is cost effective. You can get the ingredients for less than it costs for many store bought jams.
Finally, once you master making jams at home, you can make a nearly endless variety of jams at home.
What's the best time of year to make strawberry jam?
The best time to make strawberry jam is definitely while they are in season from around April to August. Strawberries often go on sale this time of year, and in some cases, you may be able to get them at a local farm or farmers market.
Of course, you can make it all year long since you should be able to find them in most grocery stores any time of year either in the fresh or frozen aisles. where you get strawberries.
We love buying seasonal and local produce and using it in our recipes.
Can I use other fruits or frozen berries?
Yes, you can use frozen strawberries if you are making the jam off season. Just make sure to defrost the berries before you use them and then add 1 minute of cooking time. The rest of the recipe remains the same.
If you want to use other fruit, you can. Just note, it can change the cooking times because of the differences between fruits and berries. For best results, you should check out recipes about specific fruit jams, like our pineapple jam, strawberry rhubarb jam.
Can I freeze Homemade Strawberry Jam?
If you place it in a proper container for freezing, it can last for up to 1 year in the freezer. To use again, you can thaw it in the fridge. Once thawed, you should use it within 2 weeks.
How long does homemade strawberry jam last?
But if you are refrigerating it, it should last about two weeks. We often don’t need to worry about storing the jam since it is often eaten very quickly in our house. And we also like using different flavors like our pineapple jam.
Can you make this Easy Strawberry Jam Recipe without Sugar?
Though we haven’t tried this method for this recipe, you may have success using honey or monk fruit extract in this jam recipe. You may have to try different amounts to get the right consistency and flavor you are looking for.
How can I thicken jam without pectin?
We are not against adding pectic or cornstarch, but we can get the same results with natural ingredients. Citrus fruits are rich in pectin, so adding freshly squeezed lemon or orange juice does the trick to help thicken the jam.
The other way you can thicken the jam is by boiling the juices until they reduce. Once it has boiled, add the jam to a jar and allow it to rest in the fridge. It will thicken as it cools.
How do I can strawberry jam?
Ladle the hot jam into your hot sterilized glass jars leaving ½ inch of head-space and then seal the containers or jars.
Once the jars are filled, lower them into a pot of boiling water. The water should cover the jars completely, so you will need to add more water if they are not covered completely.
Make sure to boil the jars for 10 minutes.
Finally, carefully remove the jars and place on a folded towel. Allow the jars to cool for 12 hours.
How to Serve Instant Pot Strawberry Jam
Jam is such a simple, easy way to sweeten up a lot of your favorite foods. Here are some of our suggestions for serving this jam with:
- on a slice of our no-knead ciabatta bread, bagel, or toast
- Swirl it into our rice pudding or fresas con crema.
- As a topping on your favorite baked goods, ice cream, or custard.
- Scoop it on your favorite pancake or waffle recipes
- Add to your yogurt bowl
- As a fill it in homemade donuts
- Layer in your cakes
More recipes that you will like
Let us know what you think
After you make this delicious and easy Instant Pot strawberry jam recipe, let us know how it went! When you make them, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Easy Strawberry Jam Recipe Without Pectin
3 Ingredient Instant Pot Strawberry Jam is the easiest strawberry jam recipe ever! You don’t need pectin, cornstarch, artificial preservatives, or added color. And it is so much better than the store-bought version. You’ll never buy from a store again with this simple, scrumptious recipe.
Ingredients
- 4 cups quartered strawberries
- 1/2 cup granulated sugar or 1/2 cups Lakanto Powdered Monkfruit Sweetener for keto version
- 2 tablespoon fresh lemon juice
Instructions
Instant Pot Strawberry Jam
When you are ready to make this sweet strawberry jam, get out your Instant Pot and follow these directions.
First, thoroughly wash the strawberries. After they are washed, add them and sugar to the Instant Pot’s inner pot and give it a stir. Once mixed, allow them to marinate for at least an hour or until they are juicy looking.
When the strawberries are ready, add in the fresh lemon juice and mix well.
After the lemon juice is added, cover and lock the lid on the pot. Once the lid is in place, set it to cook on high pressure for 1 minute. When the timer beeps, allow the pressure to naturally release until the float valve drops. This takes about 15 minutes. Once the pin drops, unlock and remove the lid.
When the lid is removed, use a potato masher or blender to blend the jam until it reaches your desired consistency.
Once it is ready, press the Saute button and boil for 5 minutes or until the jam reaches your desired gel state.
When it has started to form a gel, skim off and discard any foam that has formed and ladle into hot, sterilized glass containers or jars, leaving ½" headspace, and then cover with their lids.
Finally, allow the jam to cool and then serve. Store remaining mixture in an airtight container with a tight fitting lid for up to 2 weeks in the refrigerator.
How to make on the stove top
If you don’t have an Instant Pot, no worries! You can still easily make this jam at home.
First, place a saucer in the freezer before starting the jam.
Place the strawberries and sugar in a bowl and marinate for 1 hour or until they are juicy looking.
Once the strawberries are ready, place the mixture into a saucepan and add the lemon juice to it.
Next, cook on low heat until the sugar completely dissolves.
Once the sugar has dissolved, turn up the heat to start bubbling the jam and bring it to boil. The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set.
When it reaches a boil, keep it going for 5 to 10 minutes and then turn off the heat.
Once the jam starts to thicken, spoon a little bit onto one of the cold saucers. Leave for 30 seconds, then push it with your finger. If the jam wrinkles and doesn't flood to fill the gap, then it is ready.
Finally, keep cooking until it passes the wrinkle test, store the jam in an airtight container, and serve chilled.
Notes
When you are ready to make this simple jam, follow these tips and tricks for added flavor and success.
- For added flavor and texture, mix in chia seeds. Mix the seeds in after it has cooked but before it has cooled for best results.
- Give your strawberries a bath in 1 part apple cider vinegar and 8 parts of water. The bath will help preserve the berries and helps remove any bacteria or other residue on the berries.
- Use fresh, in-season strawberries for the tastiest results.
- I modified Martha Stewart's recipe to make this in IP.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Monkfruit Sweetener - 1:1 White Sugar Substitute, Zero Calorie, Keto Diet Friendly, Zero Net Carbs, Zero Glycemic, Baking, Extract, Sugar Replacement (Classic White - 1 Pound) -
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
-
Prepara Stainless Steel Potato Masher
Nutrition Information
Yield 16 oz. Serving Size 1Amount Per Serving Calories 44Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 11gFiber 1gSugar 10gProtein 0g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
Tracy Spence says
What is the serving size? 1 what? The whole 16 ounces?
Corrine says
Yum! My 5-year-old son asks to make this with me all the time. I love that it is so easy and natural. Thanks!
Terry says
Can I leave the strawberries in the fridge overnight. I started late and it took me forever to hull them not realizing they had to sit for an hour. I’d like to finish up in the morning.
stephen clarke says
is monk fruit any good for diabetic sufferers ie. better than sugar or honey. ?
Soniya Saluja says
Hi Stephen, you can use Splenda or any other diabetic friendly sweetner
Mark Ald says
Added a splash of balsamic vinegar. Gives great depth to the strawberry flavor.
Jeanine says
I gave the same question.
Mary McK says
I made this exactly as described, with fresh lemon juice. I cooked it using a candy thermometer and after >30 minutes it still was not jam consistency. Also, the resulting sauce is more tart than the berries were before adding the sugar. Half a cup of sugar to 4 cups berries is never going to result in jam, unless you add pectin. Next time I will double the sugar.
I Kan says
How much jam does this recipe yield?
Cathy Revesz says
I would like to try marmalade this way - would I use the same sugar ratio I use for stovetop or could I reduce?
Kari McElvenny says
Mine came out runny too. More of a sauce consistancy rather than jam. I used fresh lemon juice in mine.
Soniya Saluja says
Hi Kari, you need to keep sauting till you get desired consistency
Audri says
Love this made it today!!!
Pat says
If you put hot jam into cold jars you risk cracking the jars and losing your jam!
Gerri says
@Pat, recipe says put jam in hot jars.
JS says
I have tried most of the recipes from this site and they've all come out amazing.
Soniya Saluja says
Hi JS, so glad to hear that. . Hope you keep trying our recipes :)
LeighAnne says
I am a newbie but thought that if something was canned with a water bath, it became shelf-stable because of the pressure ? If so, why would these jars need to be refrigerated or frozen?
Bethany Dalton says
I forgot to add I zested half an orange and add it to this!!
Bethany Dalton says
I just made something similar.
18 oz blackberries & 4 oz of strawberries
16 oz of raw honey
Mashed it up and let it sit for 4-5 hours outside fridge.
Cooked down to desired thickness(mine was too thick so I had to stir a little water in to thin it).
Strained with cheesecloth.
I put the strained jam bits in a jar and added the liquid syrup to desired consistency.
Leftover liquid makes perfect waffle/pancake syrup.
The honey is so rich and delicious. Paired with the bold blackberry and hint of strawberry, I feel like it was an excellent combo.
I chose raw honey for health benefits as well.
If you wanted to do an extra step, you could infuse the honey with herbs or other fruit before making the jam.
Debra K Hamilton says
can you use other fruit the same way.
Soniya Saluja says
Hi Debra, Yes you can use raspberry, mix berries, peach, mango :)
Ann says
In your video you mash the berries before pressure cooking but your recipe instructions say to do it after. Which one is correct?
Anvita says
Mash them afterwards as they are softer once pressure cooked
Becky says
I mashed the berries before I saw this recipe. Will it still work out the same mashing them before processing them? Thank you
Anvita says
hi Becky yes it should work :)
Tina T says
I love the idea of adding chia seeds to thicken. Thanks!
Anvita says
Tina , Yes if you want to skip the sugar.. chia seeds are great !
Sandie Bell says
I'm definitely going to try this. Just wondering about how much this recipe ends up making... Thanks
Anvita says
Hi sandie, this recipe makes 2 [8oz] bottles. Di share your feedback with us after you make it .
Amanda says
Delicious and simple! My kids loved making-and eating-it! Thanks for the recipe.
Anvita says
We are so glad to hear that Amanda.xoxo
Karrie says
tried last night- flavor is DELICIOUS! my only issue is that mine turned out runnier than I would like, despite boiling for close to 10 minutes instead of 5. Wondering if its because I used bottled lemon juice instead of fresh? any o
Irene says
Do the jars have to be hot when transferring the jam? Or is sterilized sufficient?? Newbie here.
Anvita says
Sterilized sufficient is good Irene. Let us know how it goes?
Kim says
Could I sub sugar with coconut sugar?
Anvita says
Hi Kim, yes you can :) do share your feedback with us.
Patricia Pinney says
Can sugar substitutes other than Monkfruit such a Stevia be used? Trying to cut back on sugar/calories & hubby is diabetic!
Anvita says
Hi Patricia, yes you can add your choice of sweeter.
Rebecca says
Do I have to use canning jars to put it in? What else can I use?
Marion Ritchotte says
Came out too runny, I wonder if adding pectin during the last stage of cooking would create a less runny jam.
Kavita says
Hi Anvita,
I tried this jam and it was super good. My kid finished The whole bottle in no time, he ate it with roti, dosa, idli everything.
There is one tip that I used when my jam seemed a bit too watery. I added a tbsp of chia seeds.
It gave a nice texture too.
Thanks
Maureen Teehan says
Can I use Truvia in place of sugar?
Carrie Gutwein says
This jam sounds delicious! Can I double or triple the recipe? I want more than 2 jars of jam in my freezer so I can enjoy it all year long?.
Virginia C. Walker/Cox's Honey Queen says
I tried it with honey since I'm the honeyqueen. Smells so good! Two things I would recommend: only use 1/4 c. honey and don't rush it. Take your time cooking and stirring. Lean towards being longer than shorter on the time. Turned out yummy!
Jennifer Jonas says
Just to clarify, it is enough sugar & safe for water bath canning? Correct?
Judy keiser says
What is the max amount of time to marinate the strawberries I have to go to a shower and am running out of time.
Anvita says
Don’t worry, no rush. There no such time limit.
Terry says
@Anvita,
Leslie says
How much does this make? I am wondering how many jars I should prepare. I can't seem to see this info on the page.
Anvita says
Hi Leslie,you can make 2 (8oz jars)
Ritz says
Turned out amazing and super easy
TN says
Thanks! Just made my first batch and it was a success! So simple and easy!
Fiane says
It generally is best to use bottled lemon juice in preserves. It has a consistent level of citric acid, fresh lemons are not consistent and could deliver runny results
TheBellyRulesTheMind says
Fiane,
Some bottled lemon juices have citric acid in addition to the lemon juice, thus nothing like freshly squeezed lemon juice. So far the folks who tried making this jam have only had successful results. :)
Katie Foster says
Can this be done in an 8qt Instant Pot? I am wondering if the strawberries will produce enough liquid to get close to the liquid requirement of 18 oz.
Anvita says
Yes it can be done in an 8 qt, there will be enough juice from the strawberries
Ro says
I forgot to add the lemon juice , is it okay ?
Anvita says
Ro,
The lemon juice is important, as it boosts the pectin in the strawberries. It will not thicken and will be more like a sauce like consistency
Jeff says
Can't wait to try this. One thing, though, sugar over starwberries isn't marinating, it's macerating.
Thanks for this recipe!
Seema says
I was very sceptical about the consistency initially, but it came out perfect. This is the first recipe I've tried and I intend on trying all your recipes.
Nandita says
This is so damn yummy! Just how I like and just how I liked to eat growing up.
TheBellyRulesTheMind says
Yes, definitely brough back childhood memories for me too Nandita.
Nandita says
Its is so damn yummy! Just how I like and jusg how I grew up eating :)
Betsy says
The instructions for washing seem incorrect. Can you clarify please? Also, can you use organic sugar?
TheBellyRulesTheMind says
Betsy,
I corrected the typo, it's 1 part vinegar and 8 parts water. BTW you can totally use organic sugar, infact better!
Elaine Crary says
Anybody tried with plums?
TheBellyRulesTheMind says
Elaine,
You could definitely make this jam with plums too. Make sure you remove the skin and everything else will remain the same except for the boiling time as Plums are juicer compared to Strawberries. When you try it, let me know how it goes :)
Saunie Hensley says
You can make this, pour into jars, leaving one inch head space, place lid and freeze. No processing or water bath needed.
Anvita says
If you don’t want to do a water bath and have freezer space, cooked jam and jelly can be stored in the freezer. Follow the directions as if you were going to do a water bath, but leave ½” of headspace in the jars (instead of ¼”). This extra space allows for expansion when the jam freezes. Allow jars to cool on the counter, then store in the freezer. Defrost in the refrigerator before eating. Best eaten within 1 year of freezing.
WhitAdvisor.com says
I didn't realize you could make jam in an InstantPot! Strawberry jam is my favorite so I'll give this a try!
TheBellyRulesTheMind says
Go for it then. You will love it. It's easy peasy and faster.
Teresa says
I’m curious if this recipe has been officially tested for canning. Your desire to be able to alter the amount of sugar makes me doubtful.
TheBellyRulesTheMind says
Teresa,
Experts say that sugar does not play a safety role in home canning. Barb Ingham at Wisconsin Extension says, “You can omit or reduce the sugar when freezing fruits, and when making pickles, salsas and sauces”. You can read more about it here https://fyi.uwex.edu/safepreserving/2013/09/09/safe-preserving-using-splenda/
Toni says
I think you have a typo in your instructions forbthe vinegar/water bath. You suggest a vinegar/ AC Vinegar bath... just being helpful.
TheBellyRulesTheMind says
thanks Toni, fixed the typo :) yup it's a vinegar/ water bath
Joan says
I love homemade jam but mine tends to backfire on me, don't know why maybe I should give it another try.
TheBellyRulesTheMind says
Joan,
This is a tried and tested recipe, hopefully this won't wont back fire on you if you follow it exactly the way written. Let us know how it goes
Jen | A Cure for Monday says
This sounds so simple and delicious! I'll definitely be giving it a try. Thanks for sharing :)
♡Stephanie Stebbins♡ (@stephsteb) says
I have always wanted to learn how to make homemade jam and this seems so easy. Awesome!
everydaywithmadirae says
Love how easy this is! Thanks so much for sharing...will definitely be giving this recipe a try!
-madi xo | http://www.everydaywithmadirae.com
Amy (Savory Moments) says
I love homemade jams and jellies! They are such a great way to preserve the season's fruits. Great idea to use the Instant Pot!
Mz_Ola says
My nieces would enjoy trying out this recipe. Always good to know you made something yourself. Should be fun trying this out
Adriana Renee says
I love jam! This looks easy to make!
B Hansen says
Strawberry jam is on my list of things to make this week! I am going to have to give this IP recipe a try, sounds so easy and looks delish!
Shannah Holt -Mastering Mom Chaos says
This looks great! I’m trying to eat most things natural and without all the artificial everythings. I love that you even answered the questions I had about how long it would last and how to properly can it. Thank you!
LuLu B - Calabrisella Mia says
Strawberries are starting to show up all over the place now, and I'm sure this jam is way better than the super sugary jams you by in the supermarket!