This strawberry chia jam is a perfectly healthy alternative to store-bought jam. The easiest instant pot strawberry jam recipe and quite possibly the only one you’ll want to make from now on.
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.