Instant Pot Strawberry Jam Recipe
User Reviews
5
Instant Pot Strawberry Jam Recipe
Description
The Instant Pot Strawberry Jam Recipe combines fresh or frozen strawberries with granulated sugar and lemon juice, cooked quickly in a pressure cooker. The cooking method starts by letting the strawberries macerate with sugar and lemon juice to draw out their juices. After pressure cooking for a minute and natural pressure release, the berries are mashed to desired texture, whether chunky or smooth.
Returning the mixture to sauté mode to boil thickens the jam as water evaporates. This process concentrates flavors and gives the jam a spreadable consistency. The lemon juice adds brightness and helps the jam set.
The resulting strawberry jam can be stored in the refrigerator for up to three weeks. For longer storage, it can be frozen in small jars. Using frozen strawberries is fully acceptable and convenient, allowing jam making year-round. This recipe is adapted for a 6-quart Instant Pot.
Ingredients
- 1 lb strawberries about 4 cups
- 1/2 cup granulated sugar
- 2 tablespoon lemon juice
Instructions
- Rinse the strawberries, remove the greens and slice them in half.
- Place the strawberries in the instant pot. Add the sugar and lemon juice to the instant pot. Stir well.
- Close lid and let them sit for about 30 minutes. This helps to release the juices from the strawberries.
- Open lid and stir the strawberries. Close lid again with vent in sealing position and pressure cook for 1 minute at high pressure.
- When the pressure cooking time is done, let the pressure release naturally for 15 minutes. Then manually release the pressure.
- When you open the lid, there will be a lot of liquid and color will look dark, but don't worry we will sauté and this will change completely.
- Use a potato masher to mash the strawberries. You can also use a hand blender to make it completely smooth. We like it a bit chunky.
- Put instant pot on sauté mode and let the mixture come to a boil. Let it boil for about 5 minutes while stirring frequently and the jam will thicken. Remember that jam also thickens as it cools. Press Cancel and turn off the instant pot.
- Let the jam cool before you transfer to a jar to store it. Refrigerate and enjoy!
Notes
- This recipe yields about 1 1/3 cups (11 ounces) of strawberry jam.
- Frozen strawberries can be used; they can be mashed with a hand blender or potato masher depending on size.
- Store strawberry jam in the refrigerator for up to 3 weeks or freeze in jars for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 112-tbsp servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 25.3mg | 28% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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