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instant pot strawberry honey jam no pectin

Instant Pot Strawberry Honey Jam

This instant pot strawberry jam made using fresh strawberries and lemon juice is free of pectin as well as free of refined white sugar as we use honey to sweeten the jam.
Course Side Dish
Cuisine American
Keyword instant pot strawberry honey jam, instant pot strawberry jam, strawberry honey jam, strawberry jam without pectin, strawberry jam without sugar
Prep Time 5 minutes
Cook Time 6 minutes
pressure build up and release time 22 minutes
Servings 32 tablespoons
Calories 32kcal


  • instant pot


  • 4 cups fresh strawberries sliced in halves
  • ¾ cup raw honey
  • 2 tablespoons lemon juice about half of a medium sized lemon squeezed and seeds removed
  • 2 tablespoons water
  • 2 tablespoons cornstarch 
  • 1 teaspoon vanilla extract


  • Add the sliced strawberries to the instant pot (make sure to use fresh strawberries that are washed, trimmed the ends to discard any leaves and sliced in halves).

  • Also add the honey, water,lemon juice and vanilla extract, stir everything very well so the honey is not sticking to the pot.
  • Close the instant pot with lid in sealing position and cook in high pressure for 2 minutes (use the manual or pressure cook button based on your instant pot model).

  • Once the cooking is done, wait for a natural pressure release. Once the pressure is all released, carefully open the lid.
  • Stir the contents very well and gently mash the cooked strawberries using a potato masher. At this point the liquid content is more so it will be not very easy to mash the strawberries much, but we can mash them more easily as we simmer the contents. Also, you do not have to mash the fruits too much, as they will break down further soon as we are going to simmer the contents.
  • Using the saute function, simmer the contents in medium heat.
  • Once the contents begin to boil, carefully take little of the hot liquid from the pot, transfer it to a different bowl. Add the cornstarch also to the bowl, and mix very well using a spoon. Make sure there is no lumps.
  • Once the contents in the instant pot is simmered for about 2 minutes, add the cornstarch mixture also to the instant pot, stir well and mash the strawberries as you prefer and continue to simmer for another 4 minutes or until the contents have almost reached the jam consistency. Make sure not to overcook the mixture since the jam will thicken further as it cools down.
  • Allow the jam to cool down slightly and transfer to cleaned, dry air tight glass jars or containers while the jam is still warm. Keep refrigerated (only for few days, I stored this in the refrigerator for about a week).



In case you have difficulty getting the mixture to jam consistency after using the cornstarch mixture made using 1 teaspoon of cornstarch, make the mixture again using one more teaspoon of cornstarch and a little liquid from the pot and add this to the contents and simmer.


Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg