
I know one of everyone’s favorite things to eat whether you’re young or old is some peanut butter and jam sandwiches. My daughter would eat it for breakfast, lunch and dinner if I let her. This theee ingredient recipe I’m going to share is extremely simple, I’ve made it with strawberries and raspberries and both have came out delicious. The only difference is a little extra sugar.
Now I am no master chef but I do enjoy trying to make new things for my family and I. Most of the time it comes out great and I add it to my ever growing Pinterest list. Typically the conversation at home is me asking Hawken if he’d try something, him saying yes, then me making it the next day. How we both haven’t gotten extremely fat is beyond me because momma loves her some home made cookies. 😂
I made this recipe once in my instant pot and once on the stove and in my opinion the stove top made it easier to control the temperature and less likely to burn the bottom layer because of all the sugar.
First I’ll share my 🍓🍓 strawberry 🍓 🍓jam instant pot recipe!
The ingredients needed for this recipe are strawberries, sugar, and lemon juice.

You’ll start by washing, de-steaming, and halving the strawberries. I used 2lbs of strawberries, removing any that were bruised because they can cause your jam to ruin faster (my chickens got the treat of their lives that day, ignore the messy yard in the video below the Dog’s and rain have ruined it 😂).
Once you have washed and cut your strawberries add them to your instant pot. You’re then going to add 2 cups of sugar and 2 tablespoons of lemon juice. Mix everything together then sit for 30 minutes. This allows the fruit to soften and release its juices. This is also how you could make a strawberry topping for cheesecake or strawberry shortcake, which always sound delicious.
After 30 minutes secure your instant pot lid and cook on high pressure for 3 minutes. Then allow to naturally release its pressure for approximately 15 minutes. Once the pressure pin drops remove the lid and whisk until the strawberries are mixed together throughly.
Next you’ll turn your instant pot onto sauté mood and allow to bubble. Continuously stir the jam until it begins to thicken approximately 15-20 minutes and coats the back of your spoon. DO NOT get distracted during this time otherwise it could burn (I would know). 🤦🏻♀️

When it’s cooled, add your jam to a glass jar. Do not add the lid until the jam has completely cooled off otherwise the moisture will ruin your jam quicker, causing it to mold. Once cooled you can secure the lid and place in the fridge for up to three weeks. You can also “can” these jams, but I have yet to try it myself.

Next up is my stove top raspberry jam.
Honestly this is Hawken and my personal favorite jam. I love the sweet and tartness in this jam. This has been amazing on toast in the morning and would be great in a scone. I also love jams with seeds since it breaks up the texture when eaten.
Again the ingredients are simple, raspberries, sugar and lemon juice.

You’ll start by washing the raspberries, I again used 2lbs and removed any that were bruised or questionable. Add your raspberries, 2.5 cups of sugar and 4 tablespoons of lemon juice to a deep pot and place on the stove.
Turn your stove onto high and mix ingredients until you get a steady boil and all sugar has dissolved. You’ll then lower the heat to medium-High, mash/mix the raspberries (I found that raspberries mixed a lot simpler than my strawberries did) and simmer for approximately 20 minutes, stirring throughout. Be aware that the jam will “pop” at times when cooking.

Your jam will begin to thicken and darken. There are some people that test the thickness of their jam using a plate in the freezer but I found that once it’s not soupy you can remove from heat and it will thicken up well once cooled. Turn off the burner and allow to cool before placing in a glass jar. Again you will want to allow the jam to completely cool before putting on the lid and storing. This jam will last up to three months in the refrigerator.

My next goal is to learn how to make grape jelly for Hawken since that is his all time favorite and I always want to keep my brownie points available in my back pocket. Haha. As I said at the beginning, these are two very extremely simple recipes for strawberry and raspberry jam. We’ve already finished a jar in one week and are looking forward to the farmers markets to begin this spring to get fresh fruits for more jams.
I hope that everyone who tries this recipe is able to enjoy it as much as we have at home. Thank you.
💙❤️ Tomi ❤️💙











