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.

Lemon juice: Lemon juice is essential for getting the pectin to gel properly, setting the jam. It also helps prevent the growth of bacteria.

Pressure cookers soften the fruit and extract the pectin of Jams and Jellies. Most need no more than 4-5 minutes cooking. For jams, the cooked fruit is transferred to a preserving pan, the sugar is added and the mixture is boiled to a set.

No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.

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.

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)

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.

You are in good company. Most of us who make pectin-free jams and other spreads overcook a batch or two every year. I personally have no problems making peach jam, apricot jam or plum anything, but have great difficulties with berry or cherry jams.

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.