Instant Pot Raspberry Jam doesn’t need to be a tedious process, in fact it can be surprisingly really simple. Once you make a good batch of jam, you can let your imagination run wild and start mixing flavors. But let’s start with simple homemade jam. This is one of the easiest and fastest ways to make raspberry jam.
Yield: 1 cup
Instant Pot Raspberry Jam
Instant Pot Raspberry Jam doesn’t need to be a tedious process, in fact it can be surprisingly really simple. Once you make a good batch of jam, you can let your imagination run wild and start mixing flavors. But let’s start with simple homemade jam. This is one of the easiest and fastest ways to make raspberry jam.
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
Ingredients
- 3 cups raspberries
- ¾ cup coconut sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 2 tbsp lemon juice
Instructions
- Place raspberries in the Instant Pot and add lemon juice and coconut sugar. Stir well. Cook at high pressure for 4 minutes. In the meantime, mix water and cornstarch in a small bowl.
- Quickly release the steam, open the lid and add the cornstarch mixture. Press Saute and cook for another 2 minutes while stirring until your jam reaches the desired thickness.
- When it cools down, pour it into an air-tight container. It will last 2 weeks in the refrigerator.
Notes
Top it up on pancakes, toasts, waffles, peanut butter sandwiches, ice cream or eat it right from the jar. Raspberry Jam is ideal for beginners. Because raspberries are naturally high in the acid that prohibits the growth of spoilers inside the jar after the jar is sealed.
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