My Instant Pot Strawberry Refrigerator Jam is super simple to make and will give you a big batch of delicious strawberry jam that’ll last for weeks in your fridge if you can keep your family from just demolishing it all in a few days. Good luck with that. When I make this, my minions end up using it on EVERYTHING.
Instant Pot Strawberry Jam
Not only is this a fantastic on your classic peanut butter and jelly sandwiches, but we put this on waffles, toast, ice cream, cheesecake, or you know. Just by the spoonful. I’ve definitely busted people using that route too.
I’m pretty traditional in my jam-making. We always use pectin. I’m not sure why there is sometimes a bit of an aversion to it, but I am not about that life. I like the easy and the precision of using commercial pectin, but you are free to omit if you’d like.
If you DO omit, just be aware that the end result won’t firm up like a typical jam, and will be more like a thick sauce.
Should I Use Fresh or Frozen Berries in Strawberry Jam?
Fresh or frozen berries will be work just in this recipe. Just make sure if you opt for frozen that they don’t come with added sugar.
I really like to buy a BUNCH of berries when they are on sale, wash, hull and then freeze them for the off-season. This makes throwing together a quick batch of this freezer jam almost effortless. You can also just use frozen strawberries from the freezer section of your local grocery store as well if you really want to hit the easy button.
Want to switch it up a bit? Just mix in one of the following add-ins to your jam:
- 1/2 teaspoon vanilla
- substitute lime juice for lemon juice
- Replace 2 cups of strawberries with 2 cups chopped rhubarb
- Replace lemon juice with balsamic vinegar
Any of those substitutions would make an amazing variation on this classic recipe.
Here are a few more great spring and summer recipes to try!
- Spring Lettuce Salad with Roasted Asparagus
- Grilled Asparagus
- Strawberry Lemon Buttermilk Pie
- Southwest Spinach Salad
- Blueberries and Cream Oatmeal
- Strawberry Lemonade
Instant Pot Strawberry Jam
- 4 pints strawberries washed and hulled
- 2 cups brown sugar
- 1/4 cup lemon juice
- 2 teaspoons Grand Marnier optional
- One 1.75 ounce package low-sugar or no-sugar pectin
- 1 cup white sugar
- Place the strawberries, brown sugar, Grand Marnier, and lemon juice in your Instant Pot. Place the lid on, seal the valve, and set to manual high-pressure for 3 minutes.
- When the timer goes off, allow the pressure to naturally release. This should take about 15 to 20 minutes. Once it does, carefully vent any extra pressure left, and open the lid once it is safe to do so.
- In a separate bowl, combine the white sugar and the pectin. Turn your Instant Pot to Saute and let the berries come up to a rolling boil, stirring occasionally so it doesn't burn on the bottom.
- Stir in the sugar/pectin mixture and cook for an additional 2 to 3 minutes, stirring constantly.
- Ladle into jars, cover, and refrigerate for up to 3 weeks. Can also be kept in the freezer for a few months.