Hi Amy. I developed this recipe for a small batch cooking so have not tested it with larger amounts. I think it would work but you would have to try for yourself. If you do, please let us know.

I haven’t tried it myself but here is what I would do: Cover them with sugar and let them sit for 30 minutes. After this time, check if they are defrosted. If not, you can either let them sit longer, until they are defrosted and follow the instructions with 1 minute pressure cooking. Because frozen berries contain more liquids, you might need to cook them on the “sauce” function longer. Another option is, to add 1 extra minute to the pressure cooking time, if they are still frozen after 30 minutes (I personally would go with the 1st option though). Hope this helps.

Hi Gary. When following the recipe instructions for pantry, the jams should last for months (my European mother stores all her preserves this way and they keep for years without a problem). However, the US canning guidelines state to water-bath the jars once sealed for 10 minutes to be safe. If you are not sure, use the water-bath as well. I personally don’t do it, especially with small-batch jams as they are consumed quickly after being made. Hope this helps.

Thanks for your feedback, Sallyjojo!

You are welcome!

That’s great to hear!

Definitely!

Thanks a lot, Sara!

Thanks!