In addition to hearty main dishes and flavourful sides, did you know that your Instant Pot can also be used to make jam?
Making jams, sauces and other canned goods has been a family tradition for as long as I can remember. Our cupboards lovingly filled with delicious compote and homemade jams made by our mom. We’ve previously shared the recipes for making a simple 4-ingredient quince jam and a sweet mulberry jam in the traditional cooking way.
Since getting our Instant Pot, we’ve been experimenting with other ways to prepare meals such as our classic Instant Pot ham with vegetables. We persoanlly love our Instant Pot for cutting meal prep in half but we were thrilled to learn we can also use it to make jams!
We’ve used a combination of fresh cherries, blackberries and jalapeños peppers. The hot peppers give the jam a little extra hint of spicy goodness. We’re looking forward to trying out more Instant Pot jam recipes as more local fruits and berries come in to season.
Ingredients:
- 2 cups Blackberries, washed and pat dry
- 2 cups Cherries, stem and seed removed
- 5 whole Jalapeños Peppers, seeded and chopped
- 2 cups Apple Cider Vinegar
- 4 cups Granulated Sugar
- 1 package Certo Fruit Pectin
How to Make an Instant Pot Jam:
Mix the cherries, blackberries, and jalapeños in the Instant Pot.
Add sugar to the mixture and stir until the berrries and jalapeños are well coated.
Let them sit for 30 minutes. Add the Apple cider to the fruit mixture and stir to combine. Close the lid on the instant pot and close the valve to the sealed position.
Set the Instant Pot to manual for 1 minute. Release pressure naturally for 15 minutes. Carefully release the valve and remove the lid.
Using a hand blender blend / mash mixture until well mixed. Turn Instant Pot to ‘saute’ function and allow the pepper jam to come to a boil.
Add your pectin to the Instant Pot and mix to combine. and allow to simmer for 2-3 minutes or until slightly thickened.
Turn the Instant Pot off and allow mixture to cool to room temperature. Once cooled then pour into jars, and seal.
For more Instant Pot dessert recipes, try this tender, creamy rice pudding that’s ready in less than 20 minutes and this delicious apple bread pudding with vanilla rum sauce.
Delicious Instant Pot Double Berry and Pepper Jam
Ingredients
- 5 jalapeño peppers; seeded and chopped
- 2 cups blackberries; washed and patted dry
- 2 cups cherries, stem and seeds removed
- 2 cups apple cider vinegar
- 4 cups granulated sugar
- 1 package Certo fruit pectin
Instructions
- Mix the cherries, blackberries, and jalapeños with sugar in the instant pot.
- Let them sit for 30 minutes.
- Add the Apple cider to the fruit mixture and stir to combine.
- Close the lid on the instant pot and close the valve to the sealed position.
- Set the Instant Pot to manual for 1 minute.
- Release pressure naturally for 15 minutes.
- Carefully release the valve and remove the lid.
- Using a hand blender blend / mash mixture until well mixed.
- Turn Instant Pot to ‘saute’ function and allow the pepper jam to come to a boil.
- Add your pectin to the Instant Pot and mix to combine.
- Allow to simmer for 2-3 minutes or until slightly thickened.
- Turn the Instant Pot off.
- Allow mixture to cool to room temperature. Once cooled then pour into jars, and seal.
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Linda Benson-Omara
Monday 23rd of August 2021
Do the jars need to have a water bath? If no, wil they need to be kept in the refrigerator?