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, my breadmaker made jam.

As the appliances in our house change, I soon adapted all of my jam recipes to my Instant Pot, at first, I was not adventurous, I stayed with the strawberry, raspberry and blueberry jams, which are easy enough for anyone to make. Now, that I am more confident in using my Instant Pot (Pressure Cooker) I am branching out, especially with all of this nice produce in season.

My kids love jam on their toast, they go wonderfully on muffins and scones as well. And, believe me, if you think they are hard to make, you couldn’t be more wrong. My 84 aunt, who shall remain nameless made it in about 10 minutes, she was so happy, she called to tell me. So, I hope that you will take a chance and venture out to make your own jams and jellies.  They will also help you cut down on sugar, so if you are on a diabetic or KETO diet, this is the place for you.

This recipe is so simple and easy, that you will be amazed that you haven’t done this your whole life and the best part is that you don’t need to watch it while it’s cooking in the Instant Pot.  I am not sure about canning this, as I have never attempted, but I’m sure you can find some canning expert on this, that can help you, make sure it’s safe. I know that there is an issue sometimes with sugar content and cornstarch, so be careful.

This usually makes two mason jars for me, and since we eat it through the week, it usually lasts about 2 weeks. It’s really up to you. the recipe can be doubled or even tripled. I do not use pectin, as I do try to give my kids fewer chemicals, but it does come out thinner, so if you want it thicker, just add the pectin, found in your canning supply store or aisle, follow the directions on the bottle.

Add the blackberries to the Instant Pot Bowl.

Add the sugar.

Mix well. As you mix it, some of the juice will come out of the blackberries,

just keep on mixing, until well combined.

Kitchen Items Used:

Instant Pot 3 Quart Mini

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)

XL Bamboo Cutting Board

OXO Good Grips 12 Inch Stainless-Steel Locking Tongs

Silicone Pot Holders, made just for the IP (If you don’t have a pair, get a pair, because they prevent burns)

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Pressure Cooker (Instant Pot) Homemade Blackberry Jam

Ingredients

• 3 pints blackberries (Fresh)
• 2 cups sugar

Instructions

1. Add the blackberries and sugar into the Instant Pot.

   Add the lid, and make sure that the vent is sealed, otherwise, it will be a huge mess.

2. Set the manual high pressure for 2 minutes. 

   When the time is up, let the pressure naturally release.

   Let it cool in the Instant Pot Bowl. (It helps thicken it up)

   Then pour into an airtight container.

   Place in the refrigerator.

   Will last about 2 weeks.

   Makes about 2 pints.