Instant Pot Mixed Berry Jam
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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:
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!
Instant Pot Mixed Berry Jam
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
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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
- This recipe yields about 2 jars (5 ounce each) of jam.
- The jam will thicken more once it’s cooled completely.
- 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.
- IMPORTANT: Always sterilize your jars, lids and utensils first (boil in water for 10 -15 minutes).
- 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).
- This is a small batch jam recipe!
- 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.
Our blackberries are ready after two years growing.
I have been making this with just blackberries and sharing with a few friends.
They love it!
Hi Diane. I am glad you like this recipe!
Great recipe. I’m assuming this could be frozen like the jam I used to make long before I had an Instant Pot?
Can this recipe be doubled?
Hi Amy. I developed this recipe for a small batch cooking so have not tested it with larger amounts. I think it would work but you would have to try for yourself. If you do, please let us know.
If I was to use frozen berries instead of fresh, would that change any of the cooking times?
I haven’t tried it myself but here is what I would do: Cover them with sugar and let them sit for 30 minutes. After this time, check if they are defrosted. If not, you can either let them sit longer, until they are defrosted and follow the instructions with 1 minute pressure cooking. Because frozen berries contain more liquids, you might need to cook them on the “sauce” function longer. Another option is, to add 1 extra minute to the pressure cooking time, if they are still frozen after 30 minutes (I personally would go with the 1st option though). Hope this helps.
Whats the shelf life for the jam?
Thank you.
Hi Gary. When following the recipe instructions for pantry, the jams should last for months (my European mother stores all her preserves this way and they keep for years without a problem). However, the US canning guidelines state to water-bath the jars once sealed for 10 minutes to be safe. If you are not sure, use the water-bath as well. I personally don’t do it, especially with small-batch jams as they are consumed quickly after being made. Hope this helps.
Wish I had read this before I started making my cherry jam 😊 I would have naturally released and would have added lemon juice way earlier! Consequently, I had to cook it for much longer… But it tastes great! Thanks for all the tips!
Thanks for your feedback, Sallyjojo!
Yummy and easy jam recipe.
I love making homemade jams and this is another great way to make it! Love how simple and quick everything comes together. Thank you for sharing another great recipe!
You are welcome!
We decided to grow blackberries.
I use 90% blackberries to make this jam. If I have some on hand I’ll add strawberries.
Great base recipe
Thanks for your comment, Diane!
I’ve been scared to make jams in the past but I think with this IP recipe, I’m going to give it a try.
That’s great to hear!
Homemade jam is the best, and it’s great since I know exactly what I am putting into the jam. And summer is perfect time to make this jam too since berries are the best during summer.
Definitely!
What a great recipe for the Instant Pot! I love that I can have this on hand with breakfast in the morning!
Thanks a lot, Sara!
I didn’t know you could make jam in the Instant Pot!! This is such a fabulous recipe and I love how easy it is!
Thanks!