Instant Pot Mixed Berry Jam

Make instant pot mixed berry jam this summer! This small batch pressure cooker jam is perfect either for fridge or for canning. Cornstarch-free and only natural pectin used.

Why should you make instant pot mixed berry jam?

• Easy recipe
• Quick prep
• All done in instant pot

And it’s delicious on quick breads like Orange Bread, Lemon Loaf or the Classic Banana Bread).

Making pressure cooker mixed berry jam is so easy. Less stirring required and less heat coming out from the pot (which is always a plus in summer)!

How to make mixed berry jam in instant pot

Prepping berries for cooking

First thing to do when making instant pot mixed berry jam (or any jam really) is making sure that all berries are washed thoroughly, especially when they don’t come from your own garden. Many shop-bought fruits have some pesticide residue on them, so if you can, buy organic.

To get rid of any pesticide residue, place the berries into a large bowl and pour water over. Let them sit for 5 minutes before draining the water and giving the berries a good rinse under running water.

Then, remove the stems from strawberries and cut them into quarters.

I made this instant pot mixed berry jam with brown sugar, which makes the jam very dark. If you don’t have/don’t want to use brown sugar, you can use white one instead.

Transfer the prepped berries into the inner pot of your instant pot and add sugar and lemon juice. Mix everything well and let it sit for 30 minutes.

Why do you add lemon juice to jam?

Lemon juice is an important ingredient when making instant pot mixed berry jam as it helps thicken the jam.

How long should jam boil for?

This depends on how thick you like your jam. This instant pot mixed berry jam is cooked under pressure for 1 minute and after that, once the pressure has been released manually, you boil it for about 10 minutes.

You can cook it for more or less. This depends on your preference. Either way, you need to be there and stir the jam from time to time to prevent it from burning.

Do you let jam cool before putting lids on?

No, I don’t. By putting the lid on right after the jar was filled, you seal the jar and if you turn it upside down and let it sit for about 15 minutes, the jar should be well-sealed.

To double-check if it is, just press down the lid with your finger and let go. If you hear some popping sound when removing your finger, the jam is not sealed. If this is the case, simply let the jam cool completely and store it in the fridge.

If you hear no popping sound, the jars should be air-tight and you can keep them in your pantry for a few months.

This instant pot mixed berry jam was also developed for small-batch jam making. If you are looking for more small batch jam recipes, you might like some of these:

• Small Batch Low Sugar Apricot Jam
• Homemade Strawberry Jam
• Instant Pot Peach Jam
• Fig Jam

Tips for making instant pot mixed berry jam

• If you feel that it takes way too long for this instant pot berry jam to thicken, add more lemon juice.
• Brown sugar can be substituted with white granulated sugar.
• Berries need to rest for at least 30 minutes. During this time they should release enough juices for the pot to be able to come to pressure. You can stir them from time to time while waiting.
• Note that the jam will thicken more once cooled.
• Always sterilize your jars, lids and utensils when making jams!
• You don’t have to can the jars. If you don’t you must store the jam in the fridge.
• It’s important to wait until the pressure is released naturally. If you don’t wait, the jam will more likely come out of the steam release valve altogether with steam and you will end up spending more time cleaning the mess than waiting for the pressure to drop naturally.
• Use a funnel for jam making to make sure the jar (especially the rim area) stays clean. This is important – it has to be clean before covering with lid, otherwise you jam can go off.

Want to see how to make Instant Pot Berry Jam? Watch the video!

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5 from 9 votes

Instant Pot Mixed Berry Jam

Make instant pot mixed berry jam this summer! This small batch pressure cooker jam is perfect either for fridge or for canning. Cornstarch-free and only natural pectin used.

Prep Time4 mins

Cook Time11 mins

Total Time15 mins

Servings: 2 Jars (5 ounce each)

Calories: 77

Author: Julia

Ingredients

• 2 cups Strawberries , stems removed & quartered (300 grams)
• 1 cup Raspberries (130 grams)
• 1 cup Blueberries (150 grams)
• 1 cup Brown Sugar (200 grams)
• 2 tablespoons Fresh Lemon Juice

Cook ModePrevent your screen from going dark

Recommended Products

• My Favorite Instant Pot

Instructions 

• Place the berries in a bowl filled with cold water and let them sit for about 5 minutes. Drain the water and rinse the berries under running water. Place them in the instant pot. Add sugar and lemon juice and mix well.
• Macerating berries: Wait 30 minutes for the berries to release their juices (you can wait even longer if you like).
• After 30 minutes, close with lid and lock it into its position. Turn the steam release valve to SEALING and press MANUAL or PRESSURE COOKING. Set timer to 1 minute.
• When the time is up, wait until the pressure is released naturally (this takes about 15 minutes) before removing the lid.
• Press SAUTE and cook for a further 10 minutes or until the jam reaches the consistency you like (see note 7). When ready, turn off.
• Pour the jam into warm sterilized jars (don’t fill to the rim) and close tight with a lid (use a funnel if possible).
• Fridge jam: Let the jars cool completely on your kitchen counter before transferring them to the fridge. Jam will last for at least a week (I sometimes keep them for up to 2 weeks, but this can vary).

  Pantry jam: Right after you have sealed the jars with lids, turn them upside down and let them sit on your counter for 15 minutes. Then check, if they are air-tight: press down the lid with your finger and let go. If you hear any popping sound or feel that the lid moves down when you press and goes back up when you release your finger, the jar is not air-tight. You can’t keep it in your pantry, but you can in your fridge (see fridge jam instructions).

Video

Notes

1. This recipe yields about 2 jars (5 ounce each) of jam.
2. The jam will thicken more once it’s cooled completely.
3. If you want to omit some of the berries, you can. Just note that you should have about 19-20 ounces of berries to start with.
4. IMPORTANT: Always sterilize your jars, lids and utensils first (boil in water for 10 -15 minutes).
5. This recipe was developed for a 6-quart/6-liter instant pot pressure cooker. The overall time does not include passive cooking time: macerating the berries (30 mins) + pressurizing the pot (about 10 minutes) + releasing its pressure naturally (15 minutes).
6. This is a small batch jam recipe!
7. To check the thickness of your jam, place a saucer in the freezer to chill. Once the jam starts thickening, take it out and spoon some jam onto it. Wait until it cools and run a finger through the center. If the remaining jam does not fill the “drawn” line, jam is ready. If not, cook more.

Course: Condiment

Cuisine: American, International

Keyword: Homemade Berry Jam Recipe, How to make Jam at Home, Instant Pot Jam

Nutrition Facts

Instant Pot Mixed Berry Jam

Serving Size

 

1 tbsp

Amount per Serving

Calories

77

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

5

mg

0

%

Potassium

 

73

mg

2

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

18

g

20

%

Protein

 

1

g

2

%

Vitamin A

 

5

IU

0

%

Vitamin C

 

16.2

mg

20

%

Calcium

 

18

mg

2

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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