Instant pot strawberry jam recipe. This strawberry jam is made in over 20 minutes for an easy summer treat! My 3-ingredient strawberry jam recipe uses less sugar than most recipes. However, it has enough sugar that your taste buds are satisfied. Its flavor was amazing and was applied to a hot biscuit.
I added strawberries and water to a pressure cooker and cooked it for about 1 minute. After the strawberries had been cooked I mashed them with my potato masher. I prefer jams that have a little bit of texture in them. If you like more even and smooth jams then you should blend the strawberries and get a consistent result.
I’m making breakfast! And I’m dreaming of the number of new jam recipes I’ll be able to whip up this summer! Maybe some raspberry or peach jelly, or even strawberry-blueberry marmalade!
The best part of strawberry jam is that it can be made in just a few minutes, and it is done without any cooking. This makes it perfect for summertime when you need to make something quickly, but want to do it with fresh ingredients.
Making your own strawberry jam is easy, and you can use the leftovers for other things like smoothies or desserts. You will save money by not buying pre-made jams that often contain high fructose corn syrup.
The instant pot strawberry jam recipe will show you how to make a jar of this delicious jam in just a few minutes.
If you are looking for a quick and easy recipe to make strawberry jam, this one is for you. It takes just five simple steps to get the job done.
It was a sunny day when I decided I wanted to make some strawberry jam. My strawberries were fresh, so I decided to use them in an instant pot of strawberry jam.
Making your own strawberry jam is very easy – just follow these five simple steps!
1. Pour strawberries and sugar into a saucepan
2. Add lemon juice, water, and pectin
3. Stir to dissolve the sugar mixture and bring it to a boil over medium heat
4. Reduce heat and simmer for about 10 minutes until it thickens slightly
5. Remove from stovetop gently and put in a mason jar or another container lid.
The best way to seal an instant pot jar is by using a vacuum sealer. This will allow you to preserve the flavor of your homemade jellies and keep them from becoming watery after cooking with an electric pressure cooker.
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Place strawberries and sugar in an electric instant pot. Allow them to sit for 10 minutes.
Stir in the lemon juice.
Cover the pot and lock the lid. Set the machine to cook at high pressure. set the timer to cook for 1 minute.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid.
Using a potato masher, mash cooked strawberries to desired consistency.
Switch the instant pot to saute mode to get a thicker consistency.
In a small bowl, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water. Mix until cornstarch dissolved completely.
Pour the cornstarch mixture into the cooker and allow the jam to thicken for 1-2 minutes.
Turn off the pot. Ladle the jam into jars, leaving 1/2 inch (1.25 cm) of space at the top. Seal jars , according to the instructions that came with your canning jars.
Enjoy!