Instant Pot-Pressure Cooker-Raspberry Jam
Recipe type: Jams, Instant Pot
  • 3 cups of frozen or fresh raspberries
  • ¾ cup of sugar
  • 2 tablespoons of lemon juice
  • Prepared and blended in at the end:
  • 1 tablespoon of cornstarch and 1 tablespoons of water
  1. Add your raspberries to the Instant Pot, then add the sugar and lemon juice. Mix well.
  2. Set your manual high pressure to 3 minutes, with the vent sealed.
  3. Let it naturally release.
  4. Mix in the cornstarch and water.
  5. Let sit, and stir. When it cools down, pour it into an air-tight container.
  6. It will last 2 weeks in the refrigerator.
  7. Enjoy!
Recipe by Fork To Spoon at