Instant Pot-Raspberry Honey Jam
Recipe type: Instant Pot, Pressure Cooker, Jam, Jams, Preserves, Preserve
  • 1 pound frozen raspberries
  • ½ cup of honey
  • 1 tablespoon of lemon juice
  1. First, start by thawing the raspberries. I usually just leave them in the sink, for about an hour to get to room temperature.
  2. Then put the thawed raspberries into a strainer, and rinse the berries and look for any stems or anything that is not a raspberry.
  3. Then place the clean berries, honey, and lemon juice into your Instant Pot bowl, add the lid, make sure it's in the sealed position and set the manual high pressure for 8 minutes.
  4. When the timer beeps, do a natural release.
  5. Let cool.
  6. Use either hot to serve over pancakes or refrigerate in an air-tight container. it will keep for about 2 weeks.
  7. Enjoy!
Recipe by Fork To Spoon at