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
