It’s almost summertime, which means lots of fresh, sweet, and juicy strawberries. We’re sharing a Strawberry Jam with pectin recipe made in the Instant Pot in under 30-minutes.
This Small-batch jam is delicious and perfect for summer entertainment.
Small Batch Strawberry Jam With Pectin Made In The Instant Pot
It’s almost summertime! And that means lots of fresh, sweet, and juicy strawberries? YES! Strawberries!
These succulent fruits are probably my favorite summertime fruit of all time.
Just like you, I have a longstanding relationship with the little red fruit with its seeds on the outside.
Way back in the day, my mama would make her irresistible homemade strawberry shortcake with biscuits made from scratch, and you can best believe she didn’t forget the freshly made whip cream.
Talk conjuring up a fond summer memory!
And who can resist homemade jams, jellies, and preserves? I imagine no one, at least no one I know.
Then she would ladle her sweet strawberry preserves over those still-warm biscuits and top it all off with a big heaping dollop of homemade whip cream, and it was all kinds of 100% yummy!
I also remember my mama canning countless strawberries in our kitchen, using her gleaming Ball canning jars, which were lined up in a row.
I recall the big heavy pressure cooker with the screw latches looking quite formidable and intimidating on the stovetop.
And then there were all of those light green pint cartons of strawberries.
Strawberries we picked by hand at a local U Pick strawberry farm; you know what I’m talking about, don’t you?
Remember how the berry juice stained your fingertips red? I do, too!
Thinking back, spending time with my brothers and sisters, and we probably ate more strawberries than we actually picked, but only because they were so crazy good.
Ah! Sun-warmed and deliciously sweet strawberries. I am getting all nostalgic just thinking about those long-lost summer days.
I used the juice of one whole lemon but took my time to remove all of the pulp from the lemon as well to add some more lemon tart texture to the strawberry preserves.
How about trying our Small Batch Instant Pot Strawberry Jam in under 30 minutes!
I gotta say this was one of the easiest jam recipes ever!
And you know what?
I am going to try my hand at making blueberry, raspberry, and blackberry plus peach jam in the coming months.
Small Batch Strawberry Jam With Pectin Recipe
Serving size: 4 cups of jam
Ingredients:
- 2 pounds of sliced strawberries, washed and the green tops removed
- Juice of 1 lemon or 4 tablespoons
- 2 1/2 cups granulated or raw sugar
- 2 tablespoons fruit pectin
Directions:
- Place the strawberries in the Instant Pot and add sugar. Let them steep for 20 minutes. Add lemon juice, fruit pectin, and stir.
- Secure the lid and lock it into place.
- Select the Pressure setting and cook on High pressure for one (1) minute. It will take some time for the Instant Pot to come to pressure.
- Release the pressure when the cooking time has expired and allow the pressure to release naturally for about 10 minutes. Remove the lid and pulse the strawberries with a wand blender to break apart some of the berries.
- Switch the Instant Pot to the “Sauté” mode and cook the jam for an additional 5-10 minutes, stirring frequently, until it thickens to your desired consistency.
- Perform a gel test to ensure the jam has reached the desired thickness. Place a small amount of jam on a chilled plate and place it in the freezer for a minute. If the jam wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue cooking for a few more minutes and test again.
- Once the jam reaches the desired consistency, turn off the Instant Pot and let the jam cool for a few minutes.
- Ladle the strawberry jam into the Ball Canning jars. Secure the lids.
- Cool the Strawberry Jam for two hours in the fridge.
Enjoy!
Yield: This recipe makes approximately 4 cups of strawberry jam.
Storage: The jam can be stored in the refrigerator for up to three weeks or frozen for up to six months.
Canning Safety: If you plan to store the jam at room temperature, ensure proper canning procedures are followed to sterilize jars and create a vacuum seal to prevent spoilage.
Can I use frozen strawberries instead of fresh ones?
You can use frozen strawberries instead of fresh strawberries for this recipe.
Here are a few things to keep in mind if you prefer to use frozen strawberries.
Make sure the frozen strawberries are completely thawed before starting this jam recipe.
You can leave them out at room temperature to thaw or in the refrigerator overnight. Be sure to drain any excess liquid that may have accumulated during thawing.
You will also need to adjust the cooking time. Frozen strawberries tend to release more liquid than fresh strawberries.
To compensate for this, you may need to cook the strawberry mixture slightly longer during the initial cooking phase to achieve the desired thickness.
Keep an eye on the consistency and adjust the cooking time accordingly.
Another thing to keep in mind is the taste and texture of frozen strawberries. The taste and texture may slightly differ between frozen and fresh strawberries.
You can use them in this recipe, but the frozen ones may not have the same fresh flavor.
Can I use liquid pectin instead of powdered pectin?
Yes, you can substitute powdered pectin for liquid pectin.
If you plan to use liquid pectin, here are a few things to keep in mind.
- Be sure to check the recommended conversation ratio on the package of the liquid pectin. Typically, 1 pouch (3 ounces) of liquid pectin is roughly equivalent to 1 box (1.75 ounces) of powdered pectin.
- You will need to adjust the timing and when you add the pectin. If you are using liquid pectin, wait until your jam has reached the desired thickness, remove the pot from the heat, and stir in the liquid pectin. Stir well to ensure the pectin is fully incorporated into the jam. Some liquid pectin products may require the mixture to be brought back to a boil for a short period of time to activate the pectin and ensure proper setting.
The final result may have a softer set, but it should still be suitable for spreading and enjoying as jam.
How long will this strawberry jam last?
When prepared and stored correctly, this jam recipe can last up to a year.
When refrigerated, homemade strawberry jam can typically stay fresh for up to a month.
You will want to ensure your canning jars are sterilized jars before using.
This will help create a good environment for long-term preservation.
Be sure the lids are tightly sealed on the jars after filling them with the jam.
You will want to store the sealed jars of jam in a cool, dark place, such as a pantry or cupboard.
Avoid exposing the jars to direct sunlight or extreme temperature fluctuations, as these factors can affect the quality and shelf life of the jam.
Before consuming the strawberry jam, check for signs of spillage such as mold, off smells, or unusual discoloration.
If you notice any of these signs, discard the jam immediately.
Can I double or halve the recipe?
Yes, you can find the feature to double or triple the recipe in the recipe card.
Do I need to sterilize the jars before filling them with jam?
Yes, it is essential to use sterilized jars before filling them with jam.
This will help eliminate bacteria and ensure the safety and longevity of the jam.
You will want to wash the jars and lids with hot soapy water, then boil the jars in water for about 10 minutes.
Simmer the lids separately.
Let the jars and lids air dry before filling them with jam.
We can’t wait to share our homemade Strawberry Jam at an upcoming brunch with friends!
Check out these summer treats:
Red White and Blue Ice Cream Sandwiches
Strawberry Coconut Milk Crumble Popsicles
Ingredients
- 2 pounds of sliced strawberries washed and the green tops removed
- 4 tbsp lemon Juice
- 2 1/2 cups granulated or raw sugar
- 2 tablespoons fruit pectin
Instructions
- Place the strawberries in the Instant Pot and add sugar. Let them steep for 20 minutes.
- Add lemon juice, fruit pectin, and stir. Secure the lid and lock it into place.
- Select the Pressure setting and cook on High pressure for one (1) minute. It will take some time for the Instant Pot to come to pressure.
- Release the pressure when the cooking time has expired and allow the pressure to release naturally for about 10 minutes. Remove the lid and pulse the strawberries with a wand blender to break apart some of the berries.
- Switch the Instant Pot to the "Sauté" mode and cook the jam for an additional 5-10 minutes, stirring frequently, until it thickens to your desired consistency.
- Perform a gel test to ensure the jam has reached the desired thickness. Place a small amount of jam on a chilled plate and place it in the freezer for a minute. If the jam wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue cooking for a few more minutes and test again.
- Once the jam reaches the desired consistency, turn off the Instant Pot and let the jam cool for a few minutes.
- Ladle the strawberry jam into the Ball Canning jars. Secure the lids.
- Cool the Strawberry Jam for two hours in the fridge.
carol shearman says
I’ve been searching for an AIO cooker recipe for strawberry jam that could be stored out of the fridge, and this one is SUBLIME.
SO easy to follow, so time friendly and the results are incredible, thank you!!
Bradia says
Can these be stored in the freezer?
T Worthey says
Yes, you sure can!
Monica says
Can you do a double batch?
Lindsay says
How many jars will this recipe fill?
T Worthey says
Hi Lindsay, The recipe you provided for strawberry jam yields approximately 4 cups of jam. The number of jars it will fill depends on the size of the jars you plan to use.