Note: Affiliate links are included in this post
Instant Pot, Pressure Cooker, Raspberry Honey Jam Preserves
Being from Boston, my family loves all berries, my husband grew up with a house that had 6 raspberry plants, so he LOVES his raspberries.
Today’s it’s all about raspberry honey Jam (or preserves), my kids love them. But, I don’t use pectin in our house, due to some allergies we have. So, I have been making and canning preserves for about 15 years, and this is the EASIEST way, I have found.
I have been working on using my Instant Pot, for about 6 months. Some people, say I have an obsession, I only own 4. So, I think’s it not really an obsession yet. I have a number of amazing recipes, that I have been sharing on my blog
and if you are looking for just recipes, I created a group, where we can all share with each other.
Easy Instant Pot Recipes (Easy and Fast)
and don’t forget to follow me on Pinterest
Add your partially thawed raspberries to your Instant Pot Bowl.
Then pour over the honey and lemon juice, over the berries.
Set manual high pressure for 8 minutes.
After the 8 minutes are up, do a natural release.
Open the cover and enjoy.
I let cool and then place in a mason jar to refrigerate, until use. It thickens after you refrigerate.
Otherwise, add 1 tablespoon of cornstarch in a cup, along with 2 tablespoons of water, and mix IN THE CUP, they add to the preserves.
Kitchen Items Used:
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
Italian Olive Wood Spatula (I LOVE THis for my IP)
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
Don’t Forget to Pin:
Instant Pot, Pressure Cooker, Raspberry Honey Jam, Preserves
- 1 pound frozen raspberries
- ½ cup of honey
- 1 tablespoon of lemon juice
- First, start by thawing the raspberries. I usually just leave them in the sink, for about an hour to get to room temperature.
- Then put the thawed raspberries into a strainer, and rinse the berries and look for any stems or anything that is not a raspberry.
- 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.
- When the timer beeps, do a natural release.
- Let cool.
- Use either hot to serve over pancakes or refrigerate in an air-tight container. it will keep for about 2 weeks.
- Enjoy!
This recipe is great and so easy to make. I like recipes that are very natural and made without sugar.