Strawberry Instant Pot Refrigerator Jam is so simple to make, you’ll never believe it! And you don’t even need any pectin. This makes a big batch of yummy strawberry jam that’ll last for weeks in your fridge…..providing you hide it waaaaay in the back where your people can’t find it. Let me know how that works out for you. 🙂 #InstantPot #strawberryjam #refrigeratorjam
Strawberry Instant Pot Jam: Refrigerator Jam Made for Eating by the Spoonful
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Welcome to Strawberry Instant Pot Refrigerator Jam! I grew up eating a version of this jam that my Grandma Lucille used to make, though she didn’t use the Instant Pot and her recipe called for pectin. I remember how she would serve this to us over vanilla ice cream – it was the bomb. I have so many great childhood memories that all seem to revolve around food! I also remember that Grandma would also let us eat this jam right from the jar with a spoon….what happens at Grandma’s house, stays at Grandma’s house, right? #thankful
Recipe Tips for Making The Best Strawberry Instant Pot Refrigerator Jam
- Why is it called refrigerator jam? Because this jam has to remain chilled while it’s stored, it’s called refrigerator jam. You can store this jam in the fridge for up to 4 weeks and in the freezer for up to 6 months.
- If this recipe doesn’t require pectin, what makes it set up to become nice and thick? Instead of pectin, this jam is thickened using a slurry made from cornstarch and water. After you pressurize the strawberries, sugar and lemon juice, you’ll add the prepared slurry and simmer it with the cooked strawberry mixture until it thickens – super easy.
- Is this jam just for toast? Heck, no! If you do that, you’re truly missing out. Instant Pot Strawberry Refrigerator Jam is dang delicious on so many things…..English Muffin Bread, waffles, French toast, angel food cake, cheesecake, and especially vanilla ice cream like Grandma Lucille used to do.
Printable Strawberry Instant Pot Refrigerator Jam
Strawberry Instant Pot Refrigerator Jam
- 2 pounds fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 Tbs. fresh lemon juice
- 3 Tbs. cornstarch
- 3 Tbs. water
Place strawberries, sugar, and lemon juice into the Instant Pot (or any electric pressure cooker, whatever the brand). Let this mixture rest for 10 minutes to allow the sugar to activate the strawberries to release their juices a bit.
Lock the IP lid into place, then use the manual button to choose High Pressure for 1 minute, bringing the IP to full pressure. When the timer sounds, immediately perform a quick release to remove all pressure from the IP. Carefully remove the IP lid and give the contents a gentle stir. **Please note: the contents will be very loose and soupy at this point, so take care.
Meanwhile, in a small bowl, combine the cornstarch and water until smooth to make a slurry. Whisk the prepared slurry into the IP, using the sauté setting to bring the ham back to a simmer, cooking the jam a bit longer until it is nicely thickened and clear. (The jam will also thicken further as it cooks.)
Place the jam into glass jars and store in the fridge or freezer. The jam will keep in the fridge for up to 4 weeks, and in the freezer for up to 1 year.
If you’re new to Instant Pot cooking, you may find our Instant Pot Free Printables helpful, and also our Instant Pot Guide for Beginners. Print these off and secure them to the inside of a cupboard door for quick reference when you’re needing help with what’s cookin’ in your Instant Pot!
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