Instant Pot Berry Jam is an easy fuss-free jam made using fresh seasonal berries. It is one of the best ways to preserve your seasonal produce.
This Strawberry or Raspberry jam is pectin and preservative-free and uses fresh berries. The jam can be made with any type of berries like strawberries, raspberries, blueberries, blackberries, etc.
If you are new to jam-making I would suggest or urge you to make it. It is very easy. In the start, you might feel intimidated or have hundreds of questions like will it be spoiled, etc. But once you start making your own jam and jellies, you would be amazed at how easy it is and quick the whole process is.
One can make this jam in an open pot or Instant Pot or stove-top pressure cooker. I used to make in an open pot until I started making in Instant Pot.
Making Jam in Instant Pot
Because it does all the work for you. We do not need to babysit here and sit along the whole cooking process. Of course, some are needed but not much. It helps you shorten the time.
Different Jam Recipes
I have already shared my Sugar-Free Instant Pot Berry jam, pectin-free Mix fruit jam, Nasturtium Grapefruit Marmalade, or this Lemon Ginger Zucchini Marmalade. All these jams or jellies are pectin free. I have used lemon or lime which has natural pectin.
This pectin-free Strawberry jam uses very few ingredients and the recipe is very simple. All I am doing is adding the cleaned and rinsed strawberries, along with sugar, lemon juice, and lemon zest in the Instant Pot.
I then pressure cook it for 10 minutes so that it gets softened. The next step is to cook it until it attains a jam-like consistency. This is done in saute mode in Instant Pot. It took me around 30 minutes as my quantity was more. For less amount, the time would be less.
Fresh or Frozen berries to use for Berry Chia Jam?
This jam is easy to cook and can be made using fresh or frozen berries. As fresh berries are in season I have used the fresh ones, but one can use frozen ones too.
Shelf Life of Berry Chia Jam
I keep the jam in the fridge. This jam would stay good for a year or so if proper hygiene conditions are maintained.
What type of Berries to use?
As said, one can use any type of berries here. Blueberry, raspberry, Strawberry, or blackberries. One can even use a mix of berries in this recipe.
Quantity of Sugar
At times the berries are a bit sour or less sweet. In that case, one can add more sugar. For 4 cups one can add around ¼ cup more if you need more sweet.
What type of Sweetener to use?
Any type of sweetener can be used like granulated sugar, Demerara Sugar, Brown Sugar, Jaggery, Stevia, Honey, Maple Syrup, etc.
Can one add flavorings?
Different flavors can be added to this jam. Lemon peel, juice, cinnamon, nutmeg, or fresh basil. The possibilities are endless. I have not added one, as we like it simple.
Instant Pot Berry Jam
Ingredients
- 1 kg Strawberry hulled About 4 cups – Any berries of your choice
- 1 Cup Demerara sugar (200 grams) – Any type of sugar can be used
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Keep a stainless steel plate in the freezer, if you are doing the wrinkle test
- Rinse the strawberries and lemon.
- Hull the strawberries.
Cooking in Instant Pot
- Add the berries to the inner vessel of the Instant pot.1 kg Strawberry hulled
- Add the sugar, lemon juice and lemon zest.1 Cup Demerara sugar (200 grams), 1 tablespoon lemon juice, Zest of 1 lemon
- Gently crush the berries with a potato masher.
- Pressure cook on sealing mode for 5 minutes.
- Once the pressure has settled and the pin dropped open the lid.
- Switch on the Instant pot for 30 minutes on Saute mode.
- The mixture after 10 minutes will start boiling and coming up.
- Keep on stirring in between so that the mixture does not burn from the bottom.
- Once the mixture reaches a thick consistency or if it reaches a a temperature of 104.5 deg c or 220 deg F you are done.
- One can check if the jam is done by using a wrinkle test on a cold plate. Once the jam seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
- Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
- Once done, carefully remove the inner of the Instant pot with the help of hand gloves and let it cool completely before filling it in jars.
Cooking in an open pot
- Keep a stainless steel plate in the freezer, if you are doing the wrinkle test
- Add the berries along with sugar, lemon juice and lemon zest into a large heavy bottom pot..
- Gently crush the berries with a potato masher.
- Cook this on medium stirring in between.
- The mixture after 10 minutes will start boiling and coming up.
- Keep on stirring in between so that the mixture does not burn from the bottom.
- Once the mixture reaches a thick consistency or if it reaches a a temperature of 104.5 deg c or 220 deg F you are done.
- One can check if the jam is done by using a wrinkle test on a cold plate. Once the jam seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
- Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
- Once done, Switch off and let it cool completely before filling it in jars.
Notes
- Any berries can be used.
- The proportion of ingredients is a rough guide. One can change the proportion.
- Use Sterilize glass jars always.
- Maintain proper hygiene for longer shelf life.
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