3 Delicious Instant Pot Jam Recipes

We love summer’s fresh flavors and homemade jams are a perfect way to preserve them to enjoy year round. Whether you’re using garden produce or juicy frozen berries, the process of bottling homemade jams is now even easier with an Instant Pot.

Fresh or frozen fruit?

Although most recipes call for fresh fruit, there isn’t much of a difference in quality when using frozen fruit- especially our Individually Quick Frozen fruits and blends. But, these recipes are great to make in the summer when you have fresh fruit in the garden. If you choose to use frozen fruit, just defrost- don’t drain- before using in your Instant Pot Jam. You want all the liquid to get the best results for your jam or jelly!

How do I make this sugar free?

To make your jam sugar free, simply replace with honey! If you choose to do this, just use 2 tbsp less of honey. Other options to make this sugar free would be to use artificial sweeteners or pure maple syrup.

Don’t forget to pair with some fresh bread!

• Jamie’s Cinnamon Chip Bread
• Homemade Italian Sweet Dinner Rolls
• White or Wheat Rocky Mountain Bread Loaves

Instant Pot Blueberry Jam

Ingredients:

• 1 1/2-2 lbs blueberries (#1218)
• 3/4 cup sugar (#1632)
• 2 Tbsp fresh lemon juice (juice of half of a lemon)
• 2 1/2 Tbsp Cornaby’s E-Z Gel (#8733) (use 3 Tbsp if using honey)
• 2 Tbsp water (use 1 1/2 Tbsp if using honey)

Instructions:

1. Put the blueberries, sugar, and lemon juice in the pressure cooker inner pot. Close lid and set the steam release knob to the Sealing position.
2. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 2 minutes. High pressure. It will take a few minutes for the pot to get to pressure.
3. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
4. Turn the pot’s Sauté setting on to the LOW temperature.
5. In a small cup, mix the corn starch and water together until smooth. Set aside.
6. When the contents starts to simmer, stir and cook for 5 minutes to reduce it a little.
7. Add the corn starch slurry into the jam and stir. Cook a couple more minutes until thickened.
8. Turn off the pressure cooker and use silicone mitts, or a good set of pot holders to remove the inner pot to a cooling rack. Then give the jam another stir and leave it to cool.
9. When cooled, transfer to small mason jars with lids, and keep in the fridge for up to 2 weeks.

Adapted from: https://www.simplyhappyfoodie.com/instant-pot-blueberry-jam/

Instant Pot Strawberry Jam

Ingredients:

• 1 lb strawberries (#1214)
• 1/2 cup sugar (#1632)
• 2 tsp cornstarch (#2849)

Instructions:

1. Turn the Instant Pot’s Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.
2. Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
3. After the 10 minute NPR, release the rest of the pressure manually.
4. Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
5. Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.
6. Saute for 3-5 minutes or until you’ve reached desired consistency. If after 5 minutes it still isn’t as thick as you’d like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!
7. Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!

Adapted from: https://cookingwithkarli.com/instant-pot-strawberry-jam-2-0/

Instant Pot Blackberry Jam

• 3 lbs blackberries (#1221)
• 2 cups sugar (#1632)

Instructions:

1. Add the blackberries and sugar into the Instant Pot. Add the lid, and make sure that the vent is sealed, otherwise, it will be a huge mess.
2. Set the manual high pressure for 2 minutes. When the time is up, let the pressure naturally release. Let it cool in the Instant Pot Bowl. (It helps thicken it up)Then pour into an airtight container. Place in the refrigerator.Will last about 2 weeks.Makes about 2 pints.

Adapted from: https://forktospoon.com/2018/09/pressure-cooker-instant-pot-homemade-blackberry-jam-easy.html

Comments

1. 

   Leave a Reply

   Stephanie
   July 22, 2021

   Instead of cornstarch can you use sure-gel? Can’t wait to try this.

   • 

     Leave a Reply

     Alison's Pantry
     August 5, 2021

     Yes! You can use Cornaby’s E-Z Gel 16 oz. Bag (#8733) in place of corn starch 🙂