Instant Pot Orange Pomegranate Jam Recipe

It can’t get much easier than this simple three-ingredient recipe for making a delicious orange and pomegranate jam using an Instant Pot.

Fresh Orange and Pomegranate Jam Recipe

Making jams and preserves to share here on the blog is our “jam” (pun intended!). We’ve made so many different types of preserves from raspberry jam to quince membrillo. Although we mostly make our jams the old fashioned way, using an Instant Pot if you have one, cuts the time and prep work for making jam considerably. For another jam recipe using the Instant Pot, check out this tasty double berry pepper jam.

If you like a sweeter jam, you can include the sugar in the recipe, otherwise leave it out for a healthier option. We tend to make most of our jams with reduced sugar or even using stevia instead, such as our large batch strawberry jam recipe to keep sugar levels low.

Ingredients Needed:

• 2 medium oranges
• 3 pomegranates
• 3 tbsp corn starch
• 2 tbsp sugar (optional)

Instant Pot Orange Pomegranate Jam Recipe

Cut fruits in half, squeeze them and pour the juice into Instant Pot.

Using ‘sauté’ mode, (5 minute is generally enough) heat the juice and add starch.

Whisk until combined.

Sterilizing the Jars and Lids

The goal in sterilizing your jars is to kill any microbes on the inside surfaces of the jars and lids.

Place new or thoroughly cleaned jars (ideally fresh from the dishwasher washed on hot setting) and lids in a large cooking pot filled with water and boil on the stove top for 10 minutes.

Alternatively, arrange the clean jars, open side up, in a deep, oven-safe baking dish. Place the dish with the jars into the oven and heat to 210F for 15 minutes. The jars will be sterilized – make sure not to touch the insides of the jars with anything that hasn’t been sterilized.

Just before pouring the jam into the jars, boil the rims, lids, a pair of tongs and ladel on the stove top for 5 minutes. Use the tongs to place the lids on to the jars. Do not touch any of the inside surfaces with anything that hasn’t been sterilized.

Finishing

Boil until it gets thickened and pour into a clean and sterilized jar.

Let it cool down before sealing with a lid and placing the jam in the fridge to store.

If it gets too thick when cold, blend it before using. This jam should be consumed within the month, not intended to be stored over a long period of time like other traditional jam recipes.

Other Flavorful Jam Recipes to Try:

• Instant Pot Double Berry Pepper Jam
• Raspberry jam
• Strawberry jam
• Quince Jam
• Mulberry Jam
• Red Currant Jam
• Peach Jam

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