Bottle the sweet taste of summer with the most amazing strawberry and rhubarb jam that is made in the instant pot pressure cooker with only 4 ingredients. It is made without pectin, without corn starch and takes under an hour and 3 steps to make.
Learn how to make easy homemade jam in your pressure cooker that is perfectly set.
Strawberry Rhubarb Jam in Instant Pot
Strawberry and rhubarb are a match made in heaven and complement each other so well as one is tart and the other is delicate and sweet.
In this instant pot jam recipe, fresh strawberries and rhubarb are cooked with sugar and lemon juice only – no pectin is needed as the lemon juice helps set the jam.
I’m guilty of buying way too much fruit especially when I go to a pick-your-own-farm. Rows and rows of fresh plump strawberries – I mean it’s just too tempting! The only caveat to this is that the fruit spoils easily, leaving you in a mad rush to get it all eaten!
This jam is a great way to use up extra fruit as it preserves it. It is also a great way to use strawberries that are bought out of season and thus tend to be less sweet. Have you tried this Christmas Jam yet?
Instant Pot jam or pressure cooker jam
To qualify as jam, the total sugar content needs to be higher than 60% (sugar plus the natural sugar found in the fruit). Traditionally, jam is made in copper pots as copper is highly conductive allowing the maker to control the temperature.
The beauty of the instant pot is that less stirring is required and you can reduce the time it takes to make.
Instant Pot Jam without pectin
You do not need added pectin in this recipe because the lemon juice acts in the same way. Often using shop bought pectin makes it difficult to get the jam to set exactly right.
Instant Pot Jam with frozen fruit
Frozen fruit is convenient and works well in making jam because you can make it any time of the year. You can easily buy fruit chunks in the frozen aisle of most supermarkets and are a handy way to cook with fruit that is out of season.
You will not need added pectin apart from that naturally in the frozen fruit and lemon juice. Simply follow the first step and allow the fruit to defrost with the sugar so that it macerates.
Why you should make this recipe
great gift idea
a great way to use up leftover fruit
no pectin
without corn starch – no need to make a corn starch slurry to thicken the jam
no need for specialist jam sugar
easy to customise – use whichever fruit you like or have to hand – all you need to do is adjust the amount of sugar as some fruit is sweeter than others
easily control the sweetness of the jam
better than shop bought
no preservatives
only 4 easy ingredients
easy to adjust the servings
vegan/naturally plant based
Ingredients for Strawberry and Rhubarb Jam
You will be amazed at how easily you can make homemade jam that does not require any special ingredients.
Strawberries – I have used Sweet British Strawberries at the peak of their season but you can use any strawberries both fresh or frozen.
Rhubarb – rhubarb can be tart and sour but red varieties are sweeter.
Sugar – I have used white granulated sugar
Lemon juice – preserves and helps set jam as it adds pectin as strawberries and rhubarb are a low pectin fruit. Do not worry, you cannot taste the lemon juice!
alternatives to lemon juice:
apple juice works well as apples are high in pectin
you can also use orange juice but this imparts its own flavour into the jam so is not as suitable
Optional:
Vanilla extract – add a few drops of vanilla extract or vanilla essence. I have added vanilla extract in this recipe for a subtle flavour but you can leave it out
You can absolutely make Strawberry Instant Pot Jam only if you wish or do not have rhubarb to hand – just three easy ingredients!
You may also add a few fresh Basil or Thyme leaves too (add them whilst the jam mixture is on sauté mode)
Instant Pot Sugar Free Jam
It is possible to make jam with no added sugar.
I should note when I say “sugar free” I mean no added sugar as the fruit will contain natural sugars but we are simply not adding extra sugar into the recipe.
Macerating the jam is really key here as it allows the natural sugars in the fruit to form a syrup.
Sugar free jam will not keep as long as the absence of sugar prevents preservation.
I use 100% natural sweetener erythritol and stevia. Other sugar free sweets include:
- No added sugar badam katli
- Sugar-free Shrikhand
- No added sugar slow roasted Mawa Peda
- How to make Boondi Sugar Free
How to make Rhubarb and Strawberry Jam in the Instant Pot
The first step is to macerate the fruit. Leave all ingredients in Instant Pot for 30 mins (cover with the lid at this point)
The longer you leave this stage the better as the sugar draws out a lot more juice and saves you having to stir loads later
Then put the vent on seal and pressure cook for 1 min on high pressure. Allow natural pressure release
Open the lid and select Sauté on Normal heat for 5 minutes. Crush the fruit slightly as you cook the jam.
Test the setting of the jam by putting on back of spoon
Tips :
It is important to macerate the fruit first as putting in dry sugar in the inner pot can lead to burning
Make sure the ring you are using for this recipe is free from any strong smell.
How to Test for Jam Setting Point
Wrinkle test . Place a plate in the freezer for 10 minutes. Once the jam is boiling, drop a small amount onto the cold plate. Allow it to cool and then push a finger through the jam. If it wrinkles, the jam is ready.
If it does not wrinkle, continue to saute for a bit longer.
Whilst you are waiting for the jam to cool, remember to turn off the heat as it will keep cooking
Spoon test . Once jam coats the back of a spoon (check in the video) turn off the Saute mode and remove the inner pot from the Instant Pot.
How to fix runny jam?
If after 48 hours your jam is still runny, add it back to the pot and heat for a few minutes. Run the jam set point test again.
How to serve Strawberry and Rhubarb Jam
Lets start with the obvious … on toast!
Biscuits/Scones or maybe my Easy Eggless Lavender Scones ! But the real question is…jam or cream first? Have your say in the comment below 🙂
Swirled in rice pudding – reminds me of my school dinners puddings!
In porridge/oatmeal
With plain yogurt
In peanut butter and jelly/jam sandwiches
Make Indian style chutney using Jam to accompany Indian snacks such Dabeli , Pakora or Samosa.
Macerating fruit is to soak it in sugar and/or lemon juice to soften it and release its juice. Fruit can also be macerated in balsamic vinegar or liquer.
Macerating fruit draws out the juices from the fruit which together with sugar makes a sugar syrup
Anywhere from 30 minutes to a few hours. The longer you do it, the better the results.
Jam sugar has added pectin and citric acid. When making jam using low-pectin fruit such as strawberries, often jam sugar is used.
Lemon juice contains pectin and so aids in the setting of jam, particular for fruit that is naturally low in pectin.
Yes, you can. As long as you do not fill the Instant Pot above MAX line. The cooking time will remain the same which is 1 minute on High. The SAUTE time may increase.
Yes, you can reduce the sugar in this recipe if you wish.
You can make strawberry jam any time of the year but the best fresh Strawberries in the UK are during late spring and summer.
Other Strawberry recipes
Eggless Strawberry Pastel de Tres Leches
Rose and Strawberry Fool
Black Pepper and Strawberry Kulfi
Strawberry, Goats’ Cheese Crostini
Fresas Con Crema (Mexican Strawberries and Cream)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Instant Pot Jam Strawberry Rhubarb
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Knife
- 1 Potato masher/hand blender
- 1 Spatula
- 2 Small jars
Ingredients
- 250 grams strawberries
- 125 grams rhubarb
- 375 grams sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract optional
Instructions
- Wash strawberries and rhubarb under clear running water.
- Remove/cut stems of berries, cut in quarters. 250 grams strawberries
- Cut rhubarb in to small chunks. 125 grams rhubarb
- Put cut strawberries and rhubarb into the Instant Pot inner pot.
- Add sugar and lemon juice. 375 grams sugar, 1 tablespoon lemon juice
- Cover the pot with a lid and leave it for 30 minutes to macerate.
- Put the Instant Pot lid on, make sure valve is on SEALING position.
- Set to pressure HIGH for 1 minute.
- Allow to naturally release the steam/pressure (10-15 minutes)
- Using a masher, crush the fruit.
- Set the Instant Pot to saute.
- Allow the mixture to come to boil, keep stirring in between.
- After 3-4 minutes the jam will start to thicken.
- Turn off the Instant Pot, do the saucer or spoon test.
- Add vanilla if you are using it 1/2 teaspoon vanilla extract
- Transfer the jam into jars whilst the jam is hot.
- Leave it to completely cool before closing the lid.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Pot Jam Strawberry Rhubarb
Equipment
- 1 Instant pot
- 1 Chopping board
- 1 Knife
- 1 Potato masher/hand blender
- 1 Spatula
- 2 Small jars
Ingredients
- 250 grams strawberries
- 125 grams rhubarb
- 375 grams sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract optional
Instructions
- Wash strawberries and rhubarb under clear running water.
- Remove/cut stems of berries, cut in quarters. 250 grams strawberries
- Cut rhubarb in to small chunks. 125 grams rhubarb
- Put cut strawberries and rhubarb into the Instant Pot inner pot.
- Add sugar and lemon juice. 375 grams sugar, 1 tablespoon lemon juice
- Cover the pot with a lid and leave it for 30 minutes to macerate.
- Put the Instant Pot lid on, make sure valve is on SEALING position.
- Set to pressure HIGH for 1 minute.
- Allow to naturally release the steam/pressure (10-15 minutes)
- Using a masher, crush the fruit.
- Set the Instant Pot to saute.
- Allow the mixture to come to boil, keep stirring in between.
- After 3-4 minutes the jam will start to thicken.
- Turn off the Instant Pot, do the saucer or spoon test.
- Add vanilla if you are using it 1/2 teaspoon vanilla extract
- Transfer the jam into jars whilst the jam is hot.
- Leave it to completely cool before closing the lid.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This is the BEST recipe you will find for the creamiest Tapioca Pudding made in the Instant Pot. It is vegan – totally dairy free and egg-free and is flavoured with tropical coconut milk and fresh mango chunks.
You only need 3 main ingredients and less than 15 minutes to make this Tapioca Pudding that is perfect as a mid-week comforting sweet or a crowd-pleasing dessert. You can also easily use dairy milk instead of coconut milk in this recipe if you wish.
- Ingredients for Tapioca Pudding
- How to flavour tapioca pudding
- Variations
- Large Pearl Tapioca Pudding
- How to make Tapioca Pudding in the Instant Pot
- Tapioca Pudding Pot in Pot Method
- Stovetop Tapioca Pudding
- Tapioca Pudding in Slow Cooker or Crock Pot
- How to thicken the Tapioca Pudding
- Serving suggestions
- Storage
- Other Instant Pot Recipes
Similar to rice pudding, tapioca pudding is a sweet pudding made using simple ingredients such as tapioca pearls, milk or cream and sugar. Flavourings such as nutmeg may be added or saffron and cardamom powder to make Instant style Sabudana Kheer .
In this recipe, medium sized tapioca pearls are cooked in the Instant Pot with water until they are perfectly soft yet holding their shape. Sugar, coconut milk and other flavourings are then added to make sweet tapioca pudding.
Cooking the pearls in water rather than milk reduces the risk of burning but do not worry – the addition of water does not cause the pudding to become runny!
Tapioca pearls are made from cassava root starch which turn clear when cooked and thicken. In the traditional recipe, the pearls need to be soaked before using so they soften but with the Instant Pot, there is no need.
Ingredients for Tapioca Pudding
Let’s take a look at what goes into making 3-ingredient Tapioca Pudding
The main ingredients:
Tapioca
I have used medium size of tapioca pearls here.
The tapioca pearls themselves are largely flavourless and so all of the flavours in this recipe come from the other ingredients.
All types and brands of tapioca pearls are the same, the only difference is the size. Due to this, you may have to adjust the cooking time. I have suggested pressure cook times below.
Coconut Milk
I have used tinned thick coconut milk here for extra creaminess.
Instead of coconut milk, you can use other non dairy or nut milks such as almond or oat. If you do not mind dairy milk, you can add whole milk or heavy cream or half and half – it really depends on the creaminess you are going for.
If you love coconut milk recipes, try this 2 ingredient Hawaiian coconut syrup
Sugar – I have used regular white sugar (vegan)
You can also use other varieties of sugar such as castor or palm sugar, maple, agave, date syrup or honey (then it won’t be a vegan). Note that using these alternatives may change the colour of the pudding.
Toppings:
Mango – I have used chunks of fresh mango and strawberries but you can absolutely use any other fruit such as fresh blueberries, blueberries or any other stone fruit slices.
Sometimes we simply pour Mango pulp over the pudding and garnish it with fresh mint leaves, just like this eggless mango mousse recipe .
Optional:
Vanilla extract – I have added a dash of vanilla extract for creamy flavours but you can leave it out if you wish.
A dash of orange blossom water or rose water would also be a good idea too.
How to flavour tapioca pudding
Tapioca pudding with its simplest ingredients – tapioca, sugar and milk is a blank canvas and a great host for a variety of flavours!
Fruit – use any fresh fruit – whatever you fancy or is in season. Fruit goes best if the pudding is served cold.
Nuts – you may topped this pudding with raw, roasted or fried nuts of your choice. It will not only add texture to the pudding but provide a boost of flavour.
Saffron, cardamom – for a delicious Indian flavoured pudding add cardamom powder or crushed cardamom seeds and a few strands of saffron just after the pudding is done.
Spices – grate over some nutmeg and add a sprinkle of cinnamon powder
Matcha – add a little matcha powder once cooked
Jam – Swirl through some strawberry and rhubarb jam which also made in the Instant Pot.
Vanilla – add a few drops of vanilla extract or essence or go full on fancy with a vanilla pod
Variations
Instead of adding the milk/coconut milk and sugar separately, you can use condensed milk instead. Once the tapioca is cooked, stir in the condensed milk for a quick and easy pudding.
You can use either dairy or vegan condensed milk here. You can also do this with evaporated milk.
Instead of coconut milk, you can use other non dairy milk such as almond milk. You can use either sweetened or unsweetened almond milk, just check the sweetness when adding the sugar.
You can also make Tapioca Pudding with Oat Milk.
Large Pearl Tapioca Pudding
You can use whichever size tapioca pearls you fancy. To use large pearls, you will have to adjust the time you cook in the Instant Pot. Approximate cooking times are given below.
Large pearls give extra texture and look great! I usually buy large tapioca from a South Asian grocery store that stocks tapioca pearls or “sabudana” in varying sizes.
How to make Tapioca Pudding in the Instant Pot
Follow these easy steps for the best Tapioca Pudding. You can use the Instant Pot or any other electric pressure cooker.
Add tapioca pearls and water (ratio of 0.5:1) to the inner pot of IP. Make sure to stir to prevent any tapioca sticking to the bottom of the pot.
Pressure cook on High Pressure for 7 minutes.
Allow the pressure to release naturally then open the lid and add the coconut milk and sugar.
Turn on Sauté for a few minutes or until the pudding begins to thicken. Keep stirring as the milk can stick and cause burning.
Turn off or cancel sauté mode and add the vanilla extract and pinch of salt if using.
Allow the pudding to cool before placing in serving glasses and topping with fruit. You can also serve it warm directly from the Instant Pot.
Cooking times for Tapioca Pearls
These are an approximate guide for the varying sizes of tapioca pearls – you can follow the instructions provided on your packaging.
Small pearls – 3 minutes High Pressure
Medium pearls – 7 minutes High Pressure
Large pearls – 10 minutes High Pressure
Tapioca Pudding Pot in Pot Method
There is a chance, if you are not careful, that milk based dishes can stick to the pan very easily causing the Instant Pot to show a BURN sign. To avoid this you may want to try the pot in pot method.
Make sure you use 6qt or 8qt Instant pot as they are larger in size.
Pour 1 cup tap water in to the Instant pot inner pot (liner)
In a small stainless steel bowl add the tapioca, coconut milk and sugar (you will probably have to half the recipe below to allow it to fit with the pot – ensure you do not fill this bowl more than half way as it can lead to spillages)
Mix well.
Put a trivet in the liner, place the bowl on the trivet.
Cover the bowl with a safe to use lid.
Close the lid and ensure that valve is on the sealing position.
Select 30 minutes on HIGH pressure cook.
Allow the pressure to release for 10-12 minutes then manually release the pressure.
Mix the pudding well, add a pinch of salt and vanilla.
Allow the pudding to cool before serving it with the fruit or serve warm.
Stovetop Tapioca Pudding
Clean and wash tapioca and soak in cold water for 40 minutes.
In a large saucepan combine the tapioca, (discard the water) and milk.
Bring to a simmer, stir continuously until tapioca is tender and translucent.
It will take about 18-20 minutes.
Now add the sugar.
Cook the pudding on a moderate heat and keep stirring till pudding gets thicker. It will take another 8-10 minutes. Add vanilla extract and a pinch of salt.
Transfer the pudding into another bowl and let it cool to room temperature.
Divide the pudding into 4-6 glasses, cover and refrigerate for about 2 hours or more before serving.
Let them stand at room temperature for about 10 minutes before serving.
Divide mango cubes over the pudding and garnish with the fresh mint leaves.
Tapioca Pudding in Slow Cooker or Crock Pot
Slow cookers are brilliant for “hands-free” cooking and yet the finished texture of this pudding remains creamy and satisfying.
Simply add the tapioca pearls (un soaked), milk and sugar into the slow cooker. Stir so all the ingredients are well incorporated and slow cook for 3 hours. You may need to stir at hourly intervals. The pudding is ready when the tapioca is transparent.
How to thicken the Tapioca Pudding
To prevent your tapioca pudding from being runny, use tinned thick coconut milk.
It will also thicken as it cools due to the coconut milk. It will set similarly to a rice pudding.
If it is still runny after cooking, you can sauté a little further so that the moisture evaporates. If it thickens too much, add more milk.
Serving suggestions
Tapioca Pudding tastes so good when serve warm or cold. If serving warm sprinkle some cinnamon, nutmeg or cardamom powder and top it up with nuts.
Chilled or cold tapioca pudding tastes great when served with fresh fruit.
You can also drizzle on some fruit sauce or even chocolate or caramel sauce.
Storage
Tapioca pudding stays well up to 3-4 days in an air tight container in the refrigerator. Coconut milk thickens as it cools so it will go quite thick, you can add little more milk then reheat in the microwave or on the stove. You can also eat it chilled.
You can cover the surface of the pudding as it cools, this prevents a film forming on top.
I would not recommend freezing as this will destroy the texture of the pearls.
Other Instant Pot Recipes
Instant Pot Vegan Potato Salad
Strawberry and Rhubarb Jam in Instant Pot
1 minute Sheer Khurma (Instant Pot)
Cypriot Stuffed Peppers
Instant Pot Eggless Cheesecake
Chocolate Mousse without Eggs (Instant Pot)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Pot Tapioca Pudding Coconut Milk and Mango
Equipment
- 1 Instant pot
- 1 Spatula
Ingredients
Instant Pot Tapioca Pudding
- 1 cup tapioca pearls medium size
- 2 cup water tap
- 4 cup coconut milk
- ¾ cup sugar
- ⅛ teaspoon salt optional
- ½ teaspoon vanilla optional
Toppings
- 2 cup mango peeled and cubed
- ¼ cup strawberries
- 10 leaves mint
Instructions
- Add tapioca pearls along with water in the instant pot liner. 1 cup tapioca pearls, 2 cup water
- Mix it with a spatula.
- Close and lock the lid with valve on the sealing position.
- Select HIGH pressure for 7 minutes.
- Allow the pressure to release naturally.
- Open the lid, add coconut milk and sugar. 4 cup coconut milk, 3/4 cup sugar
- Saute the pudding for a couple of minutes or until little thicker.
- Turn off the heat, add salt and vanilla. 1/8 teaspoon salt, 1/2 teaspoon vanilla
- Allow the pudding to cool.
- Serve in a bowl, glass or serving bowl, top it up with mango chunks, berries and mint. 2 cup mango, 1/4 cup strawberries, 10 leaves mint
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in May 2015.
