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You can easily make your own Instant Pot Strawberry Jam! This recipe is delicious and by using just three ingredients in the Instant Pot, it’s really easy, too.
Instant Pot Strawberry Jam
Ingredients
- 1 lb strawberry hulled, quartered
- 1 cup honey
- 1 tbsp cornstarch
Directions:
- Turn the Instant Pot on to the saute function.
- Add your honey and stir until is starts to bubble.
- Add the strawberries to the Instant Pot.
- Continue to let the honey bubble.
- You will see it turn a pink color.
- Lightly stir to coat berries in honey.
- Turn off the instant pot, secure lid in place.
- Cook on Manual HIGH for 3 minutes.
- Once done, allow the steam to release from valve.
- Remove 1/4 cup of the liquid from the Instant Pot and add the cornstarch.
- Stir the cornstarch in the liquid.
- Turn the Instant Pot onto saute and whisk in the cornstarch mixture to the strawberry mixture.
- Stir on saute until it thickens to a jelly consistency.
- Turn off the Instant Pot and let it cool completely.
- Transfer to a small mason jar and keep refrigerated.
- It will last for 2 weeks.
Instant Pot Strawberry Jam
You can easily make your own Instant Pot Strawberry Jam! This recipe is delicious and by using just three ingredients in the Instant Pot, it’s really easy, too.
Servings: 16 servings
Ingredients
- 1 lb strawberries hulled and quartered
- 1 cup honey
- 1 tbsp cornstarch
Instructions
- Turn the Instant Pot on to the saute function.
- Add your honey and stir until is starts to bubble.
- Add the strawberries to the Instant Pot.
- Continue to let the honey bubble.
- You will see it turn a pink color.
- Lightly stir to coat berries in honey.
- Turn off the instant pot, secure lid in place.
- Cook on Manual HIGH for 1 minute.
- Do a quick release.
- Remove 1/4 cup of the liquid from the Instant Pot and add the cornstarch.
- Stir the cornstarch in the liquid.
- Turn the Instant Pot onto saute and whisk in the cornstarch mixture to the strawberry mixture.
- Stir on saute' until it thickens to a jelly consistency.
- Turn off the Instant Pot and let it cool completely.
- Transfer to a small mason jar and keep refrigerated.
- It will last for 2 weeks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 75kcal | Carbohydrates: 20g | Sodium: 1mg | Potassium: 54mg | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 16.7mg | Calcium: 6mg | Iron: 0.2mg
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