Instant Pot Raspberry Jam — Making your raspberry jam is easier than you think, and with an Instant Pot, you can do it in a fraction of the time! This recipe is simple, quick, and bursting with fresh raspberry flavor. Plus, it makes an excellent topping for pancakes or waffles. Give it a try today!
My son Jason is completely spoiled, when we were living in Vermont, I splurged and bought this really fancy breadmaker, you know, moving to Vermont, I was going to be all-natural and make everything from scratch, LOL. But, I did buy this amazing breadmaker, that not only made homemade bread, cakes and bread it also did an amazing job making JAMS, yes, but my breadmaker also made jam.
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Why Make Raspberry Jam In The Instant Pot
You love finding new ways to make your favorite recipes if you’re anything like me. And if you’re a fan of the Instant Pot, then I’ve got some good news for you: You can make raspberry jam in the Instant Pot! This is a great recipe to try if you’re looking for an easy way to make homemade jam. Plus, the Instant Pot makes this recipe so much faster than traditional methods. So what are you waiting for? Give this recipe a try!
Ingredients Needed For Instant Pot Raspberry Jam
- Frozen or Fresh Raspberries
- Granulated Sugar
- Lemon Juice
- Cornstarch
- Water
How To Make Instant Pot Raspberry Jam
- Add your raspberries to the Instant Pot, then add the sugar and lemon juice. Mix well.
- Set your manual high pressure to 3 minutes, with the vent sealed.
- Let it naturally release.
- Mix in the cornstarch and water.
- Let sit, and stir. When it cools down, pour it into an air-tight container.
- It will last 2 weeks in the refrigerator.
Can I use frozen raspberries?
This recipe will work precisely the same, whether you use fresh or frozen raspberries. There is no need to defrost the berries before adding them to the Instant Pot.
How long can I keep it in the fridge?
If you have any leftovers, let the jam cool to room temperature, and then place them into an airtight container or mason jar. It will last for about 10 to 12 days.
More Instant Pot Recipes:
- INSTANT POT SPINACH AND ARTICHOKE DIP
- INSTANT POT BLT PASTA SALAD
- DUTCH OVEN BOLOGNESE SAUCE
- INSTANT POT SWEDISH MEATBALLS AND EGG NOODLES
- INSTANT POT MIXED BERRY JAM
Instant Pot Raspberry Jam
Description
Ingredients
- 3 cups raspberries, fresh or frozen
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add your raspberries to the Instant Pot, then add the sugar and lemon juice. Mix well.
- Set your manual high pressure to 3 minutes, with the vent sealed.
- Let it naturally release.
- Mix in the cornstarch and water.
- Let sit, and stir. When it cools down, pour it into an airtight container.
- It will last 2 weeks in the refrigerator.
- Enjoy!
Equipment
- Instant Pot
Nutrition
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Amberlea Doyle
Can it be frozen?!
Leslie Smith
Also wondering I’d it can be frozen. Also, can I duplicate recipe to make more at once? Does pressure time change at all?
Jeannette
This sounds great! My brother gave me an instant pot. That same brother is diabetic. Can I use Swerve or Stevia in place of regular sugar? I also want to be able to give this as gifts (to other non diabetic family members), so thank you for saying how long it will last in the fridge.