Instant Pot Strawberry Jam without Pectin
Instant Pot strawberry jam without pectin is an easy homemade jam made using just 3 ingredients- fresh strawberries, sugar, and lemon juice.
Ingredients
- 4 cups Strawberries (around 500 grams,hulled and halved)
- ¾ cup Granulated Sugar
- 2 tablespoon Lemon Juice
Instructions
- Wash the strawberries. Hull the strawberries and cut them in halves or quarters if they are large.
- Add the cut strawberries to the Instant Pot. Add the granulated sugar and lemon juice. Stir to combine all ingredients well.
- Let the mixture sit in the Instant Pot for about 30 minutes. This helps to release the natural juice from the strawberries.
- Close the Instant Pot lid and set the valve to the sealing position. Select the ‘Pressure Cook’ or ‘Manual’ setting, and set the cooking time to 1 minute on high pressure.
- Once the cooking time is complete, let the pressure release naturally. Open the lid once the pressure releases.
- Use a potato masher or an immersion blender to mash the strawberries to your desired consistency. For a chunkier texture, mash lightly; for a smoother jam, blend more thoroughly.
- Turn on the ‘Sauté’ mode on the Instant Pot. Let the mixture simmer, stirring frequently, until it thickens to your liking (For me, it took about 15-20 minutes). Remember, the jam will continue to thicken as it cools.
- Turn off the Instant Pot and let the jam cool to room temperature. Once cooled, transfer the jam to clean glass jars. Store the jars in the refrigerator. The strawberry jam stays good in the refrigerator for up to 4 weeks.
Notes
You can use the freezer test to check if your Instant Pot strawberry jam is done and has reached the correct consistency. Before you start making the jam, place a small plate or spoon in the freezer.
Once you think the jam is done, place a small spoonful of the hot jam on the cold plate or the back of the spoon. Let it sit for a minute or two to cool down.
Push the edge of the jam with your finger. The jam is ready if it wrinkles and doesn't run back together. If it remains liquid, it needs to be cooked a bit longer.
Push the edge of the jam with your finger. The jam is ready if it wrinkles and doesn't run back together. If it remains liquid, it needs to be cooked a bit longer.
Nutrition
Calories: 64kcalCarbohydrates: 16gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 76mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 29mgCalcium: 8mgIron: 0.2mg
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