🍓 Strawberry Jam-Instant Pot

 

 

 

 

Strawberry jam is a simple jam made out of strawberries and sugar. This amazing Instant Pot Strawberry Jam recipe uses just four simple ingredients (no pectin needed!)Strawberries, lemon juice, sugar and corn starch. The jam is soft, spreadable and delicious. My son is a big fan of the strawberry jam, he loves to eat with bread and chapathi.

Why cook jam at home?

Jams are naturally high in sugar, so it is even more important that there are no added preservatives or unnecessary sugars added to the jam you eat, especially if you are giving it to children. Making homemade jam is not only inexpensive but also simple and easy to do. So you can make your own jam with no preservative, artificial sweetener or color. I have not added pectin in this recipe. Store bought pectin contains additives that are most likely genetically modified. So making jam at home without added-pectin is a good deal.

Why make jam in instant pot?

It is really easy to make jam in instant pot as it gets cooked consistently in a specified amount of time and requires less monitoring too. It is also very hands-off and super convenient.

My Strawberry jam is made of just four ingredients: Strawberries, sugar, lemon juice, and cornstarch.

Why lemon juice in a strawberry jam?

• Lemon juice contains pectin.
• Lemon juice prohibits bacteria growth, so your jam lasts longer.
• It is a natural pectin booster. It helps to release pectin from strawberry. Fresh berries have pectin that’s released when we heat the jam. However, it’s not able to help the jam set without the addition of an acid, so lemon is the key ingredient in this recipe.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 2 lb strawberries hulled, quartered
• 1 cup of sugar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 tablespoon lemon juice

Directions

1. Add the quartered and hulled strawberries to the inner pot.
2. 

   

   Add sugar and lemon juice and let it sit for 30 minutes.

3. Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
4. After the 10 minutes NPR, release the rest of the pressure manually.
5. let it cool a bit and mash it well using a masher. If u like smooth texture for jam then, blend the mixture using a blender.
6. Turn on SAUTE mode on a high level, for 5 minutes and let it boil. When the jam coats the back of the spoon it is ready.
7. Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
8. Turn the Saute function back on and add the slurry to the pot. and stir well. You can see the jam getter thicker instantly after adding cornstarch. Remember that the jam will thicken as it cools!
9. Remove from heat and transfer to glass canning jars using an Ice cream scoop. cool it.
10. Cool completely and refrigerate! This jam will stay fresh for 2-3 weeks!Note:

• Store strawberry jam in the refrigerator for up to 3 weeks, or freeze in freezer-safe glass jars for up to 1 year.
• Pectin, naturally found in fruit is vital to make your jam set.
• To get rid of scum (which is just trapped air) at the end of cooking, stir in the same direction until reduced.
• When potting up, fill your jars to brimful when the jam is still over slightly hot.
• The ultimate goal in jam-making is to form a molecular web that holds all of the fruit’s juices together. And the molecule that forms the web is none other than pectin.
• If you are using frozen Strawberries, increase the cook time by 1 minute and you may need to use an immersion blender when it’s finished cooking to break up bigger pieces of strawberry.
• You can double or triple all of the ingredients, cook for the same amount of time.