The easiest instant pot strawberry jam recipe and quite possibly the only one you’ll want to make from now on. You’ll need 4 simple ingredients (no pectin required) and 15 minutes of active time. Even if you’ve never made jam before you’ll find this a breeze to prepare.
This strawberry chia jam is a perfectly healthy alternative to store-bought jam.
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❤️About This Recipe
- Taste: This strawberry chia jam is perfectly sweet, tangy and bursting with strawberry flavor.
- Texture: It has perfect spreadable consistency and is thickened beautifully (without pectin or cornstarch), thanks to chia seeds.
Super quick to make: Because this is instant pot strawberry jam, you need just 15 minutes of active time vs a traditional recipe that calls for lots of standing over a stove.
A few minutes of cooking is done by a pressure cooker without any supervision.
Plus, you’ll need a few hours of resting time after adding chia seeds and that is also passive time.
Healthy: Because this strawberry jam is made with chia seeds, this makes a healthy alternative to the classic jam. Chia seeds are full of nutrients, including Omega-3 fatty acids, iron, calcium, and antioxidants.
Freezer friendly: Make a large batch and store in small 8oz jars and freeze this strawberry chia jam for up to 1 year.
🧾Ingredient Notes
You’ll need 4 ingredients, plus water to make this instant pot strawberry jam.
- Strawberries: Remove the stems and cut the fresh, ripe strawberries in half.
- Sugar: It sweetens and thickens the jam slightly.
- Lemon juice: It helps the jam to set and also enhances the strawberry flavor by adding a slight tang.
- Chia seeds: It thickens the jam without adding any pectin or cornstarch and also adds some health benefits to the jam.
👩🍳Step By Step Photo Instructions
1) Add water to the base of the instant pot liner. Then add strawberries, sugar and lemon juice.
2) Mix everything lightly.
3) Cover the instant pot with a lid, keep the valve to a sealing position and pressure cook on manual (high pressure) for 1 minute only. Let it NPR (natural pressure release) for 10 minutes and then do QPR (quick pressure release) by turning the valve to the venting position. Once the pin drops open the lid.
4) Slightly crush or puree the strawberries using a hand blender. I know it looks darker right now but the jam will get lighter and brighter in color after adding and resting chia seeds in it.
5) Add chia seeds.
6) Mix it and let it rest for 4 hours.
7) During this resting time, chia seeds will swell up and absorb all the liquids. The strawberry chia jam will become thick and spreadable consistency.
💭Expert Tips
- Smooth or Chunky: If you prefer the chunk of fruits in your jam then no need to use the hand blender. I prefer the smooth, no fruit chunks, so I have pureed the mixture completely.
- Scalable: You can double, or triple the amount here but the cooking time will be the same. The only time difference you’ll notice is that instant pot takes a little longer to come to pressure.
- If using frozen strawberries then increase the pressure cooking time by 3 minutes.
🥣 Storage Instructions
- Canning: I have not tested this recipe with the canning method to store.
- Refrigerator: This strawberry chia jam stays fresh for 2-3 weeks in an air-tight container.
- Freezer:
- It stays good for up to 1 year.
- Let the jam cool down and come to room temperature. Then transfer to a small 8 oz glass jar (by keeping some room on top to allow the expansion as jam freezes, otherwise, the jar will crack). Close with the lid and freeze.
- Thaw the jam as needed in the refrigerator overnight or until defrosted.
Did you try this instant pot strawberry jam recipe with chia seeds? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Instant Pot Strawberry Chia Jam
Ingredients
- ¼ cup Water
- 1 lb Strawberries stems removed, halved
- ½ cup Sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Chia seeds
Instructions
- Add water to the base of the instant pot liner. Then add strawberries, sugar and lemon juice.
- Mix everything together lightly.
- Cover the instant pot with a lid, keep the valve to a sealing position and pressure cook on manual (high pressure) for 1 minute only. Let it NPR (natural pressure release) for 10 minutes and then do QPR (quick pressure release) by turning the valve to the venting position.
- Once the pin drops open the lid. Slightly crush or puree the strawberries using a hand blender. I know it looks darker right now but the jam will get lighter and brighter in color after adding and resting chia seeds in it.
- Add chia seeds. Mix it and let it rest for 4 hours.
- During this resting time, chia seeds will swell up and absorb all the liquids. The strawberry chia jam will become thick and spreadable consistency.
Notes
- Smooth or Chunky: If you prefer the chunk of fruits in your jam then no need to use the hand blender. I prefer the smooth, no fruit chunks, so I have pureed the mixture completely.
- Scalable: You can double, or triple the amount here but the cooking time will be the same. The only time difference you’ll notice is that instant pot takes a little longer to come to pressure.
- If using frozen strawberries then increase the pressure cooking time by 3 minutes.
- Freezing jam: Let the jam cool down and come to room temperature. Then transfer to a small 8 oz glass jar (by keeping some room on top to allow the expansion as jam freezes, otherwise, the jar will crack). Close with the lid and freeze for up to 1 year.
Uma
Hi I made strawberry jam today it came out yummy I used brown sugar,can I store in steel container in fridge for 2 weeks
Kanan
yes you can store in fridge for 2 weeks. And glad to know that jam came out good