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easy strawberry jam

Easy Strawberry Jam - Just 3 Ingredients (no pectin)

Jyoti Behrani
Strawberry Jam - All natural, 3-ingredients, super easy, finger-licking homemade Strawberry Jam recipe. No pectin, no gelatin or cornstarch, no preservatives, no artificial food color, no need for any candy thermometer. Better than any store bought jam!!
5 from 1 vote
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 20 oz
Calories 53 kcal

Ingredients
 
 

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 cup sugar, as per taste
  • 1 tablespoon lemon juice

Instructions
 

BEFORE YOU START MAKING JAM

  • Place a plate in a freezer to be used later for plate test.

MACERATE / MARINATE STRAWBERRIES

  • Hull the strawberries – thoroughly wash and remove the green part from the strawberries. Cut the strawberries in half.
  • Add the hulled strawberries to the inner pot of the Instant Pot.
  • Add sugar and lemon juice. Mix well. Cover and let it sit for at least an hour.
    Note: Make sure all the strawberries are completely covered in the sugar. Macerating the strawberries helps release their juices.

INSTANT POT STRAWBERRY JAM

  • After an hour, close the instant pot with a vent on the sealing position. Cook on manual/pressure cook mode (high) for 2 minutes.
  • Let pressure release naturally, around 10 minutes. Open the instant pot, using a potato masher, and mash the strawberries to the desired consistency.
    Note: You can also use hand blender to blend the strawberries to a desired consistency.
  • Turn on saute mode (high), and bring the mixture to a boil. Continue to cook until you start seeing a nice glaze form on top of the jam and almost all the moisture has evaporated.
    Note: Nice glaze is formed when the sugar has cooked completely. Also, you will notice a color change, the jam turns darker in color. The consistency will be quite thick.
  • Stir continuously to prevent any sticking to the bottom. It takes around 20-25 minutes for the jam to get cooked.
    Note: Depending upon the moisture in the strawberries, the cooking time will vary.
  • Do a plate test. Take a frozen cold plate, and drop a spoonful of jam on it. Now run your finger through it. Slightly tilt the plate on the side, if the jam slides slowly and there is no water running, your jam is cooked. Turn off the Instant Pot.
  • Let jam cool down a little, keep it warmer, then transfer this into a sterilized glass jar.
    Note: Do not pour the mixture into the jar while it's hot to prevent any uneven consistency. Let the jam cool down a little and then transfer it into a sterilized jar.
  • Enjoy this homemade, finger-licking jam!

STOVETOP STRAWBERRY JAM

  • On high heat, in a heavy bottom pot, add macerated strawberries, along with their juices. Bring mixture to a rolling boil, reduce the heat to medium and continue to cook. After 5 mins of cooking, using a potato masher carefully mash the strawberries to the desired consistency.
  • The rest of the steps remain the same as Instant Pot.
    Note: Use a Dutch oven or heavy bottom pot for cooking strawberry jam on a stovetop. For stovetop cooking adjust the heat, to prevent any spilling or sticking of jam to the bottom of the pot.

Video

Notes

  1. Depending on how sweet the strawberries are you can increase or decrease the quantity of sugar.
  2. CAN I DOUBLE THE RECIPE
    Yes, you can double or even triple the recipe depending on the size of the Instant Pot.
    Make sure NOT to fill the inner pot of the Instant pot more than tw0-thirds of its size.
    If you double the recipe, I would recommend using SAUTE mode and skipping the pressure cooking. Since the quantity is large, it takes longer for the Instant Pot to come under pressure, and as a result, the fruit turns dark and loses its vibrant color. 
  3. please refer to the post earlier.
    1. How to store Strawberry Jam
    2. Tips for the best Strawberry Jam
    3. FAQs

Nutrition

Nutrition Facts
Easy Strawberry Jam - Just 3 Ingredients (no pectin)
Amount per Serving
Calories
53
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.02
g
Sodium
 
1
mg
0
%
Potassium
 
70
mg
2
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
0.3
g
1
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
27
mg
33
%
Calcium
 
7
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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