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It’s strawberry season and to celebrate we created this Instant Pot Strawberry Habanero Preserve recipe.
It’s the sweet juicy flavor of strawberries, elevated with a hint of habanero heat.
It’s incredibly easy to make and it makes a small batch (4-half-pints).
It’s a delicious treat on biscuits or try it with my.
You may also want to check out myPinterest Instant Pot boardfor more great recipes like this pressure cooker strawberry habanero preserves recipe!
Strawberry Habanero Preserves Recipe Ingredients
(Makes 4 cups)
1-quart strawberries (4 cups), hulled and chopped
Juice and zest of 1 lime (about 2 tablespoons juice)
1-2 habañero peppers, seeded and minced
1 package (1 ¾ ounces) powdered fruit pectin
3 cups sugar
Strawberry Habanero Preserves RecipeDirections:
Wash and hull the strawberries.
The easiest, and fastest way, is to run a drinking straw up from the bottom to “pop” the stem off.
Chop strawberries and place in Instant Pot.
Wash habanero peppers and then remove seeds and stem and mince.
Add to Instant Pot with the chopped strawberries.
Add lime juice to strawberries and habaneros
Close lid on Instant Pot and set for Manual high + 2-minutes
While the strawberries are cooking,fill a large pot that will hold your pint jars 3/4 full with water, set over high heat and bring to a boil.
Place 3-4 (pint) jars and rings, canning funnel, and ladle into the boiling water and make sure the water covers the jars by at least an inch.
Boil for 10 minutes.
Turn off the heat, add the lids, and leave everything in the pot until the jam is ready.
Do an All-natural release on Instant Pot for five minutes and then remove the lid.
Press saute on Instant Pot
Add pectin to strawberries and habaneros
Stir pectin into strawberries until you have rolling boil–about 2 minutes
Add sugar, stirring to dissolve
Stir constantly until mixture reaches 223-degrees
Ladle jam into clean, dry glass jars leaving ½” headspace.
NEVER USE THE INSTANT POT FOR CANNING.
If you are wanting to store this outside the refrigerator/freezer please water bathe your jars!
Cool to room temperature and cover with lids and rings.
Refrigerate if using within 3 weeks, or freeze up to 1 year.
This Instant Pot Strawberry Habanero Preserves recipe is delicious.
It tastes great paired with Peanut Butter and Jelly.
Try it on croissants.
Use it on top of chicken breasts when you bake.
It has so many possibilities beyond just jam.
Love Jellies and Jams? Try one of these!
Easy Instant Pot Apple Butter Recipe
Instant Pot Lemon Cherry Marmalade Recipe
Instant Pot Strawberry Habanero Preserves Recipe
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Instant Pot Strawberry Habanero Preserve recipe combines the sweet juicy flavor of strawberries, elevated with a hint of habanero heat.
Ingredients
- 1-quart strawberries (4 cups), hulled and chopped
- Juice and zest of 1 lime (about 2 tablespoons juice)
- 1-2 habañero peppers, seeded and minced
- 1 package (1 ¾ ounces) powdered fruit pectin
- 3 cups of sugar
Instructions
- Wash and hull the strawberries. The easiest, and fastest way, is to run a drinking straw up from the bottom to "pop" the stem off.
- Chop strawberries and place in Instant Pot.
- Wash habanero peppers and then remove seeds and stem and mince. Add to Instant Pot with the chopped strawberries.
- Add lime juice to strawberries and habaneros
- Close lid on Instant Pot and set for Manual high + 2-minutes
- While the strawberries are cooking,fill a large pot that will hold your pint jars ¾ full with water, set over high heat and bring to a boil. Place 3-4 (pint) jars and rings, canning funnel, and ladle into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the jam is ready.
- Do an All-natural release on Instant Pot for five minutes and then remove the lid.
- Press saute on Instant Pot
- Add pectin to strawberries and habaneros
- Stir pectin into strawberries until you have rolling boil--about 2 minutes
- Add sugar, stirring to dissolve
- Stir constantly until mixture reaches 223-degrees
- Ladle jam into clean, dry glass jars leaving ½” headspace.
- NEVER USE THE INSTANT POT FOR CANNING. If you are wanting to store this outside the refrigerator/freezer please water bathe your jars!
- Cool to room temperature and cover with lids and rings. Refrigerate if using within 3 weeks, or freeze up to 1 year.
Nutrition Information:
Yield: 4 cupsServing Size: 1
Amount Per Serving:Calories: 755Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 68mgCarbohydrates: 194gFiber: 7gSugar: 172gProtein: 2g
Nutritional information may not be correct.
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