Every year, we try to make it out to the strawberry farm outside of town. You pay for however many bushels you want, but then you can eat as many as you want while you’re there too. It’s like a Strawberry Heaven. We took a homeschool field trip there this year and the kids loved it! It will forever be a tradition for our little family.
I ate more strawberries than I should have and I took home almost more than I could bear. So I cleaned them, popped off those tops and threw them in the freezer for a rainy day. It may not be a rainy day, but I can tell you that you’ll be so happy that you came across this pressure cooker strawberry jam recipe!
I’ve been exploring all the ways to use this yummy strawberry jam, and I have yet to be disappointed. I will say that in the original recipe, I may have added a little too much honey. So, I cut the honey a little in this recipe. Although, since it’s the only sweetener we’re using, feel free to add more if you feel it needs it.
So far, we’ve added jam to yogurt and toast, topped off our cream cheese waffles and bagels, and maybe snuck in a little spoon just to taste too. After you make this pressure cooker strawberry jam you’ll never buy store-bought jams or jellies again.
I used frozen strawberries because that’s just what I had on hand. But you can definitely use fresh strawberries too! These were freshly frozen. We also chose not to use pectin to our jam, but that was also just preference. If you like a thicker, gelatinous spread, then you can also add pectin at the recommended time during the process.
One of the best things about this recipe is that the ingredients list is very minimal, and you probably have everything on hand already. All you need is strawberries, an orange, and honey; plus you’re chosen pressure cooker of course. But I’m sure you knew that one.
Because we’re using honey as a natural sweetener and the pressure cooker to help them release all their goodness, we won’t have to wait for them to release their juices with the original sugar/fruit macerating step. You’ll begin by heating your honey on the Sear/Saute mode, stirring often, until it liquifies. Once the honey heats, it usually takes about 3-4 minutes.
If you’re using fresh strawberries, wash, remove stems and slice in half and pour them into your pressure cooker with the orange juice. Continue stirring and cooking until the contents begin to boil and the strawberries begin to foam. When this happens, you can close, lock, and pressure cook on High Pressure for 2 minutes. You’ll want to let the pressure cooker perform a full natural release.
If you’re using frozen strawberries, throw them in your pot with the orange juice when the honey liquifies. Continue cooking the mixture until it begins to thaw, stirring until it begins to bubble and foam. Close, lock, and pressure cook on High Pressure for 3 minutes, with a full natural release.
At this point, you can open the pot and return to saute mode. We will continue to cook the berries a little bit longer to ensure that the flavors combine and we cook all the water out of the mixture, creating a thick jam. I suggest lightly mashing or using an immersion blender to help incorporate the berries into the jam, this is preference and you can do it as much or as little as you like.
After you try this pressure cooker strawberry jam with honey and NO pectin, you'll never go back to store-bought jams again!
- 2 lbs strawberries frozen or fresh- washed, cored, halved
- 1 cup honey
- 1/4 cup orange juice
Turn your pressure cooker to Saute/Sear mode and add your honey. Stir frequently until it begins to liquefy. This usually takes 3-4 minutes.
Add orange juice.
If you're using fresh strawberries, pour them into the liquefied honey and cook, stirring often until the strawberries begin to foam. About 2-3 more minutes.
When strawberries begin to foam, immediately close and lock the lid. Cook them on HI pressure for 2 minutes.
If you're using frozen strawberries, pour them into your pot and stir until they begin to thaw. Continue stirring and cooking until they begin to foam.
When strawberries begin to foam, immediately close and lock the lid. Cook on HI pressure for 3 minutes.
Allow the pot to perform a full natural release by either delaying the warming mode or unplugging the pot.
When the pin drops and the pot has fully depressurized (10-15 minutes), open and remove the lid. Return the mixture to Saute/Sear and cook until the mixture begins to thicken.
Depending on the texture that you like your jam, you can continue the saute/sear for about 8-10 more minutes. At this point, I like to mash the berries or use an immersion blender as another thickener.
This yielded about 4 small sized jars of jam. You can store in the fridge for up to 6 weeks.
Add your pressure cooker strawberry jam to ice cream, toast, or our favorite pressure cooker yogurt! What are you planning to do with your jam?
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