Here is my favorite Instant Pot strawberry rhubarb jam recipe, with fresh strawberries and rhubarb, sugar, a splash of lemon juice, and vanilla for that extra touch of flavor.
This jam is my go-to recipe when strawberries and rhubarb are in season. I love making a big batch because it disappears so fast on our morning toast and biscuits. Plus, the Instant Pot makes it super easy compared to traditional stovetop methods!
Why You’ll Love This Strawberry Rhubarb Jam
- Quick and easy – This Instant Pot jam comes together in just 30-40 minutes, which is way faster than traditional stovetop methods that can take over an hour.
- Simple ingredients – You only need five basic ingredients to make this delicious jam, and you probably already have most of them in your kitchen.
- Perfect sweet-tart balance – The combination of sweet strawberries and tangy rhubarb creates a flavor that’s not too sweet and not too sour—just right for spreading on toast or stirring into yogurt.
- No special equipment needed – If you have an Instant Pot, you’re all set. No need for fancy canning equipment or a candy thermometer to make homemade jam.
What Kind of Strawberries Should I Use?
Fresh strawberries are your best bet for this jam, and you’ll want to look for ones that are ripe but still firm to the touch. If strawberries aren’t in season, frozen strawberries will work just fine – just make sure to thaw them completely and drain off any excess liquid before you start cooking. When picking fresh berries at the store or farmer’s market, go for ones that are bright red all the way through without any white or green shoulders, as these will give you the sweetest, most flavorful jam. And don’t stress too much about getting picture-perfect berries since you’ll be cooking them down anyway – slightly bruised or oddly shaped ones work great and are often cheaper.
Options for Substitutions
This jam recipe is pretty straightforward, but here are a few swaps you can make:
- Strawberries: Fresh or frozen strawberries both work great here. If using frozen, no need to thaw them first – just add them straight to the pot and maybe cook for an extra minute or two.
- Rhubarb: If you can’t find rhubarb or it’s out of season, you can use all strawberries instead. Just keep the total fruit weight at 375g. The jam will be sweeter and less tangy without the rhubarb.
- Sugar: You can reduce the sugar by about 25% if you prefer less sweetness, but don’t cut it too much as sugar helps with preservation and texture. For a different option, try coconut sugar for a deeper flavor, though it will darken the color.
- Lemon juice: Lime juice works just as well if that’s what you have on hand. The acidity is important for setting the jam, so don’t skip it entirely.
- Vanilla essence: This is optional, so feel free to leave it out. You could also swap it with almond extract for a different flavor profile, but use only a few drops as it’s stronger.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Instant Pot jam is skipping the 30-minute resting period before cooking, which allows the sugar to draw out the fruit’s natural juices and prevents a watery final product.
Another common error is quick-releasing the pressure instead of letting it release naturally – this can cause the hot jam to splatter everywhere and potentially clog your pressure valve, so be patient and wait the full 10-15 minutes.
During the saute step, many people walk away from the pot, but jam can go from perfectly thick to burnt in seconds, so stay close and stir constantly to avoid scorching the bottom.
Finally, don’t add the vanilla essence until after you’ve turned off the heat, as cooking it too long causes the delicate flavor to evaporate and you’ll lose that nice aromatic touch.
What to Serve With Strawberry Rhubarb Jam?
This sweet-tart jam is perfect slathered on warm buttered toast or English muffins for breakfast. I love spreading it on fresh scones or biscuits with a dollop of whipped cream for an afternoon snack, or swirling it into plain yogurt with some granola for a quick breakfast. You can also use it as a filling for thumbprint cookies, layer it in a peanut butter sandwich for a grown-up PB&J, or even spoon it over vanilla ice cream for an easy dessert.
Storage Instructions
Store: Once your jam has cooled completely, transfer it to clean glass jars with tight-fitting lids. It’ll keep in the fridge for up to 3 weeks, perfect for spreading on toast or stirring into yogurt throughout the month.
Freeze: This jam freezes really well if you want to make a big batch. Just leave about half an inch of space at the top of your jars or containers to allow for expansion, and it’ll stay good in the freezer for up to 6 months.
Thaw: When you’re ready to use frozen jam, just move it to the fridge the night before and let it thaw slowly. Give it a good stir once it’s thawed since it might separate a bit, and it’ll be ready to enjoy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 cups of jam |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1050
- Protein: 1-2 g
- Fat: 0-1 g
- Carbohydrates: 240-260 g
Ingredients
For the fruit base:
- 2 cups strawberries (hulled and sliced into 1/2-inch pieces)
- 1.25 cups rhubarb (cut into 1/2-inch slices)
- 1.7 cups sugar (I always use C&H granulated sugar)
- 1 tbsp lemon juice
- 1/8 teaspoon salt
For flavoring:
- 1/2 tsp vanilla (I prefer Nielsen-Massey for the best aroma)
Step 1: Prepare the Fruit and Combine with Sugar
- 2 cups strawberries
- 1.25 cups rhubarb
- 1.7 cups sugar
- 1 tbsp lemon juice
Hull and slice the strawberries into 1/2-inch pieces, then cut the rhubarb into 1/2-inch slices.
Add both fruits to your Instant Pot along with the sugar and lemon juice, stirring well to combine.
Let this mixture sit at room temperature for 30 minutes—this allows the fruit to release its juices and the sugar to begin dissolving, which helps develop better flavor and texture in your final jam.
Step 2: Pressure Cook the Fruit
- fruit mixture from Step 1
Seal the Instant Pot lid and set it to high pressure for 1 minute.
After cooking completes, allow the pressure to release naturally for 10-15 minutes before carefully opening the lid.
The high pressure breaks down the fruit quickly while the natural pressure release prevents the jam from splattering.
Step 3: Mash and Reduce the Jam
- cooked fruit mixture from Step 2
Using a potato masher or the back of a spoon, break down the cooked fruit to your desired consistency—I prefer a chunky texture, but you can mash it more if you like smoother jam.
Switch the Instant Pot to sauté mode and bring the mixture to a rolling boil, stirring frequently.
Continue cooking for 3-4 minutes until the jam reaches your desired thickness; it will continue to thicken slightly as it cools, so don’t overcook it.
Step 4: Finish and Jar the Jam
- reduced jam from Step 3
- 1/2 tsp vanilla
- 1/8 teaspoon salt
Turn off the heat and stir in the vanilla and salt, mixing until fully incorporated.
Immediately pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Let the jars cool to room temperature before sealing—the jam will thicken further as it cools.
Tangy Instant Pot Strawberry Rhubarb Jam
Ingredients
For the fruit base::
- 2 cups strawberries (hulled and sliced into 1/2-inch pieces)
- 1.25 cups rhubarb (cut into 1/2-inch slices)
- 1.7 cups sugar (I always use C&H granulated sugar)
- 1 tbsp lemon juice
- 1/8 teaspoon salt
For flavoring::
- 1/2 tsp vanilla (I prefer Nielsen-Massey for the best aroma)
Instructions
- Hull and slice the strawberries into 1/2-inch pieces, then cut the rhubarb into 1/2-inch slices. Add both fruits to your Instant Pot along with the sugar and lemon juice, stirring well to combine. Let this mixture sit at room temperature for 30 minutes—this allows the fruit to release its juices and the sugar to begin dissolving, which helps develop better flavor and texture in your final jam.
- Seal the Instant Pot lid and set it to high pressure for 1 minute. After cooking completes, allow the pressure to release naturally for 10-15 minutes before carefully opening the lid. The high pressure breaks down the fruit quickly while the natural pressure release prevents the jam from splattering.
- Using a potato masher or the back of a spoon, break down the cooked fruit to your desired consistency—I prefer a chunky texture, but you can mash it more if you like smoother jam. Switch the Instant Pot to sauté mode and bring the mixture to a rolling boil, stirring frequently. Continue cooking for 3-4 minutes until the jam reaches your desired thickness; it will continue to thicken slightly as it cools, so don't overcook it.
- Turn off the heat and stir in the vanilla and salt, mixing until fully incorporated. Immediately pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Let the jars cool to room temperature before sealing—the jam will thicken further as it cools.
