homemade strawberry jam on bread, on a teal plate, with strawberries on the plate
Print Recipe
4 from 2 votes

Easy Homemade Strawberry Jam (Honey-Sweetened, No Pectin)

This Homemade Strawberry Jam Recipe doesn't use refined sugar and it's DELICIOUS. Make it in under ten minutes using your Instant Pot!
Prep Time10 mins
Cook Time2 mins
Total Time7 mins
Course: Condiments
Cuisine: American
Servings: 1 batch
Calories: 460kcal
Author: Beth Ricci

Ingredients

  • 2 pounds of fresh strawberries washed and cut in half, tops removed
  • 1/3 cup honey more if you like your jam to be quite sweet
  • 2 T chia seeds

Instructions

  • Add cleaned and cut berries to the instant pot with the honey
  • Set on manual mode for 2 minutes, and let pressure release naturally (NPR)
  • If you like your jam on the smoother/blended side, then add mixture to your blender and blend on high for 10 seconds. If you don't want to blend, then use a potato masher to mash them up. (I prefer mine just mashed.)
  • Add chia seeds (you can add them before blending, if you want the smoothest texture possible - either way works fine)
  • Pour jam into small, clean wide-mouth mason jars, and let cool on the counter
  • Use jam up within a week, or freeze* for later

Notes

ALTERNATE COOKING METHODS:
To cook in a slow cooker instead of the Instant Pot, cook on low for 6-8 hours, then proceed with the rest of the steps.
To cook on the stovetop, simmer the berries in a large stock pot on low heat with an inch of water (don't let the water reduce all the way or they'll burn) for 45 minutes, or until they're dark and fully cooked. Proceed with the rest of the steps.
FREEZING/CANNING:
Only freeze the wide-mouth jars - no shoulder - or else they are more at risk of spontaneous breakage in the freezer. Leave an inch of headroom below where the lid will go. Also, I recommend freezing without the lid on, and adding it 6+ hours later to allow for expansion.
This jam is NOT shelf stable unless you use the traditional hot-water bath canning method. If you choose to do so, be sure to follow all safe canning practices to reduce the risk of botulism and other food spoilage risks. I always use the freezer method to keep it simple, so I can't advise you in this.

Nutrition

Serving: 0g | Calories: 460kcal | Carbohydrates: 103g | Protein: 4g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 156mg | Fiber: 8g | Sugar: 92g | Calcium: 151mg | Iron: 2.3mg