Homemade Instant Pot Strawberry Jam Without Pectin

Hello Food Lovers,
          If you are like my family and love jam, then this Homemade Vegan Strawberry Jam will be your new favorite in this world! I love bread("Indian flatbread Chapati") and jam roll and find it addictive, never being able to stop at one roll! This is perfect for breakfast and needs 5-10 minutes to prepare whole wheat flatbread and already made strawberry jam sitting in the fridge. Every time I prepare any fruit jam, it brought back childhood memories with delicious comfort food. Jam and Chapati roll is my family's favorite and soothing food. My dad, my brother, and I are grown up by eating this delicious jam roll, and now my nephew loves it as we do. 

This simple, easy, and effortless homemade strawberry jam is fruity and less sweet. Here are a step-by-step instruction, pictures, and video recipe to making this homemade classic strawberry jam, artificial flavoring, and pectin. So nothing beats this homemade strawberry jam, made using three ingredients. It's 100% natural, preservative-free and color free. So guys give it a try this summer! 
YouTube Video:

Is preparing Strawberry Jam difficult?
        Not at all! It takes me about 45-50 minutes to marinate and cook. The first step to making strawberry jam is to marinate the strawberries to get the syrup, so at least 30 minutes before cooking. Ripe berries are the sweeter! So it needs less sugar. Mix the strawberries with sugar and lemon juice and let them hang out for 30 minutes. After some time goes by, you’ll see that there are a lot of juices released from the berries, which means you don’t have to add extra water to the pot when you cook it. Cook the jam on manual mode(Hi) for 1 minute, then let the release pressure naturally. Open the lid and mix all well. Use a potato masher and mash the jam until desired consistency. I like to keep it a little chunky, so I used a masher. If you want the consistency of jam like store-bought, you can blend the cooked strawberries instead of mashing.

The shelf life of strawberry jam and How to Store it?
  • If you are storing correctly, it will last for up to a year in the freezer. If you are refrigerating it, then it lasts for up to 3 weeks. 
  • Let the jam cool completely and then store in an airtight container with a tight-fitting lid for up to 2-3 weeks in the refrigerator.

Can we use other types of fruits for Instant Pot Jam?
Yes! You can make this jam using raw mangoes, peaches, and berries! Let me know what you try and how it turned out! I am going to try pineapple jam next. Also, you can use frozen fruits to make jam. Here is my Raw Mango Jam Recipe and for more jam recipes stay tuned. 

Why I don’t use pectin to prepare Strawberry Jam:
         Lemon juice is high in pectin; it gives the low pectic strawberries a boost, so I have not used pectin or corn starch here. Also, lemon juice prohibits bacteria growth, and that helps the jam lasts longer. And to set jam needs acid and lemon juice has this property.  If you are okay with using pectin in your recipes, feel free to use it; however, this strawberry jam comes out perfectly without using pectin. 
Which jam is better, homemade jam or store bought jam?
         I feel Homemade Strawberry Jam is that I know what is in it and have control of the ingredients I want to use to make my jam. No artificial preservatives, sweeteners, or colors. Store bought jam contains pectin, preservatives, colorings. So McDreamy and I love this homemade strawberry jam.

How to use this Strawberry Jam
  • Spread this freshly prepared strawberry jam over Chapati (Indian whole wheat flatbread). This is our(McDreamy and me) all-time favorite way to eat any jam.
  • Use as a topping on your dessert, faluda, or ice cream.
  • On a slice of bread or toast
  • Swirl it on any Indian Kheer(Rice Pudding / Cracked wheat Pudding / Sago Pudding)
  • Add to your yogurt bowl(Add Yogurt+Sugar 1 Tbsp+ strawberry jam, mix it and slurp (if using yogurt is sour then only you need to add sugar), so yum!).
  • Fill it in your donuts and to fill and decorate cakes and cupcakes.

Which is your favorite way to eat this yummy strawberry jam? Please feel free to leave a comment sharing your ideas.

Preparation Time: 5 Minutes; Cooking Time: 5 Minute.
Marinating Time: 30 Minutes.
Each Serving of Instant Pot Strawberry Jam Contains 72 g Calories.

  • Strawberries, fresh and ripe ½ kg, chopped
  • Sugar ½ Cup
  • Lemon Juice 2 Tbsp

To Prepare Strawberry Jam in Instant Pot:
  • Thoroughly wash the strawberries and pat dry them and cut them(here you can find the detailed instructions to wash and cut the berries). 
  • Add the strawberries, sugar and lemon juice to the Instant Pot and stir well. 
  • Cover and allow them to marinate for half an hour at least, or until the strawberries are juicy.
  • After half an hour, close the lid and place the vent on the sealing position.
  • Cook on Manual Mode Hi for 1 minute and then NPR, and then open the lid.
  • Using a potato masher or blender, blend the jam until the desired consistency.
  • Press the Saute button on the pot and boil for 5 minutes or until the jam reaches the desired gel state(Skim off and discard any foam).
  • Allow the jam to cool and then serve and store. 
  • Store remaining jam in an airtight container up to 3 weeks in the refrigerator. Enjoy!!!

To Prepare Strawberry Jam on  the Stove Top:
  • Thoroughly wash the strawberries and pat dry them and cut them(here you can find the detailed instructions to wash and cut the berries). 
  • Add the strawberries, sugar and lemon juice to the pan and stir well. 
  • Cover and allow them to marinate for half an hour, or until the strawberries are juicy.
  • After half an hour, turn on the flame and cook the strawberry and sugar mixture on low flame until the sugar completely dissolves.
  • Turn up the flame to start bubbling the jam and bring it to boil(The sugar must be completely dissolved before increasing the heat; otherwise, it will be difficult for the jam to set).
  • Boil for about 8-10 minutes and turn off the flame.
  • Allow the jam to cool and then serve and store. 
  • Store remaining mixture in an airtight container up to 2-3 weeks in the refrigerator. Enjoy!!!

How to know the jam is ready or not?
            Spoon a little jam on one of the plates. Leave for a few seconds, then push with a finger or spoon. If the jam wrinkles and doesn't flood to fill the gap, then it is ready. If not, turn back the heat on for 2-3 minutes, and repeat the wrinkle test until ready. 

My Take:
  • You can add orange juice instead of lemon juice, and both will work the same.
  • Don't release the pressure manually, let it naturally release or you will have a mess of strawberry juice all over the floor.
  • You can use any berry of your choice to make this jam.
  • Add more sugar if strawberries are very sour.
  • You can substitute sugar with stevia, honey or agave too.
  • You may add more or less sugar according to your taste.

Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 72 calories, along with 18.3 g carbohydrates, 1.5 g dietary fiber, 0.22 g fats, and 0.52 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 

So guys if you get some strawberries next time, I recommend you to spend some minutes of your time and make this refreshing and long-lasting strawberry jam this summer.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so everyone can enjoy it too! 
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