Recipe This | Instant Pot Strawberry Jam (2024)

FAQs

Can I can jam in my instant pot? ›

Steam canning in your Instant Pot is a great way to preserve smaller batches of food as it takes less water, less overall time to process, and doesn't heat up your entire kitchen! Making smaller batches is actually preferred when making jams and jellies, as you will get a consistent batch each and every time.

If you're wondering if you can skip the lemon juice, the answer is no. The lemon juice helps activate the pectin, which helps this jam to firm up. It also acts as a preservative. Don't worry; the lemon juice won't make the strawberry jam sour and will actually help balance out the sweetness.

Sugar: Four cups of white sugar sweetens the jam, thickens the jam, and acts as a preservative. Lemon juice: Lemon juice is essential for getting the pectin to gel properly, setting the jam.

Pressure cookers soften the fruit and extract the pectin of Jams and Jellies. Most need no more than 4-5 minutes cooking.

This recipe calls for no pectin, using the natural pectin in the berries, combined with lemon juice and sugar, to make a thick saucy jam. Jam is delicious with or without pectin! Why put lemon juice in homemade jam? Lemon is so key, adding a tart note that really brings out the flavor of the fruit in jam.

Lemons vary in ripeness and therefore the amount of acid might not be adequate for the jam to achieve the proper set. The best way to ensure you are adding enough acid is to go with a commercial bottled lemon juice because these are controlled and standardized, so the acid content is assured and more reliable.

Lemon juice contains natural pectin, a substance found in the cell walls of fruits that helps to thicken and set the jam or jelly. Pectin is crucial for achieving the desired consistency and texture in jams and jellies. Additionally, lemon juice adds acidity to the fruit mixture.

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

Will jam set without pectin? ›

Making jam without pectin is easy, you just have to cook it longer. This recipe produces a very thick, rich tasting jam, but if you like your jam a bit looser, cook it 5 minutes less than the suggested cooking time.

Recommended Varieties

Allstar, Cabot, Chandler, Earliglow, and Jewel and are usually excellent-quality berries for freezing. Most other varieties are suitable, especially for making jams and eating fresh. Locally grown strawberries are best for making jams and freezing.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

Overcooked Jam: It's is harder to salvage overcooked jam. If the jam tastes scorched it's best just to throw it away and try again. If the jam isn't scorched but is too thick to use as jam, slowly heat it in the microwave with a little added water and use it as syrup.

Important Fact: USDA does NOT endorse using their canning processes or processing times in electric, pressure-cooker appliances. The appliances are acceptable for cooking, but not canning. It is especially dangerous to use these appliances to attempt to can meat or vegetables.

The jars must be submerged under 1″-2″ of water. I have a large 10-quart Instant Pot and the largest jars I could process in it would be 1/2 pint canning jars (or mason jars). The water must be maintained at a rolling boil. The setting for this may vary from model to model.

REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.

Did you know you can sterilize jars in an Instant Pot? This will help keep your food fresh and prevent harmful bacteria from growing.