Instant Pot Mixed Berry Jam
Make instant pot mixed berry jam this summer! This small batch pressure cooker jam is perfect either for fridge or for canning. Cornstarch-free and only natural pectin used.
Servings: 2 Jars (5 ounce each)
Calories: 77
Ingredients
- 2 cups Strawberries , stems removed & quartered (300 grams)
- 1 cup Raspberries (130 grams)
- 1 cup Blueberries (150 grams)
- 1 cup brown Sugar (200 grams)
- 2 tablespoons Fresh Lemon Juice
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Instructions
- Place the berries in a bowl filled with cold water and let them sit for about 5 minutes. Drain the water and rinse the berries under running water. Place them in the instant pot. Add sugar and lemon juice and mix well.
- Macerating berries: Wait 30 minutes for the berries to release their juices (you can wait even longer if you like).
- After 30 minutes, close with lid and lock it into its position. Turn the steam release valve to SEALING and press MANUAL or PRESSURE COOKING. Set timer to 1 minute.
- When the time is up, wait until the pressure is released naturally (this takes about 15 minutes) before removing the lid.
- Press SAUTE and cook for a further 10 minutes or until the jam reaches the consistency you like (see note 7). When ready, turn off.
- Pour the jam into warm sterilized jars (don’t fill to the rim) and close tight with a lid (use a funnel if possible).
- Fridge jam: Let the jars cool completely on your kitchen counter before transferring them to the fridge. Jam will last for at least a week (I sometimes keep them for up to 2 weeks, but this can vary).Pantry jam: Right after you have sealed the jars with lids, turn them upside down and let them sit on your counter for 15 minutes. Then check, if they are air-tight: press down the lid with your finger and let go. If you hear any popping sound or feel that the lid moves down when you press and goes back up when you release your finger, the jar is not air-tight. You can’t keep it in your pantry, but you can in your fridge (see fridge jam instructions).
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Notes
- This recipe yields about 2 jars (5 ounce each) of jam.
- The jam will thicken more once it’s cooled completely.
- If you want to omit some of the berries, you can. Just note that you should have about 19-20 ounces of berries to start with.
- IMPORTANT: Always sterilize your jars, lids and utensils first (boil in water for 10 -15 minutes).
- This recipe was developed for a 6-quart/6-liter instant pot pressure cooker. The overall time does not include passive cooking time: macerating the berries (30 mins) + pressurizing the pot (about 10 minutes) + releasing its pressure naturally (15 minutes).
- This is a small batch jam recipe!
- To check the thickness of your jam, place a saucer in the freezer to chill. Once the jam starts thickening, take it out and spoon some jam onto it. Wait until it cools and run a finger through the center. If the remaining jam does not fill the “drawn” line, jam is ready. If not, cook more.
Nutrition Facts
Instant Pot Mixed Berry Jam
Serving Size
1 tbsp
Amount per Serving
Calories
77
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
73
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
1
g
2
%
Vitamin A
5
IU
0
%
Vitamin C
16.2
mg
20
%
Calcium
18
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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