This quick and easy Instant Pot Mixed Berry Jam recipe is a great way to use up fresh or frozen berries. Perfect for spreading on toast, pancakes, biscuits, or using as a topping for ice cream! No pectin required!
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If you have never tried making homemade jam, this recipe will change that in no time! Simply add the ingredients to your Instant Pot and let your pressure cooker handle all the work! Store your jam in the refrigerator or freezer and enjoy the fresh tastes any time of year!
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Tips and Tricks
- If you’re like my husband and don’t want seeds in your jam, feel free to strain the jam through a mesh strainer to remove before storing.
- This jam is not canned, therefore, you need to store it in the freezer or refrigerator to keep it fresh.
- As the jam cools, it will thicken in consistency, so don’t worry if its a bit runny at first.
- Don’t skip the natural pressure release as this helps the mixture to thicken up and if quick pressure released, you will have liquid spewing everywhere. Trust me, I learned this the hard way!
- If you find the jam is too sweet for you, you can cut down the amount of sugar by up to ¼ cup. Don’t decrease too much as this helps with texture and consistency in addition to the sweetness.
Why You’ll Love this Instant Pot Berry Jam
- Quick and Easy– using frozen mixed berries or fresh berries of your choosing, you only need to add a few more simple ingredients, most of which you may already have on hand. The Instant Pot does all the work!
- Customizable– use your favorite berry or assortment of berries. Any type works great and will be delicious!
- Summer flavor enjoyable year round– craving the fresh flavors of summer? Now you can enjoy the tastes year round!
- Healthier– store bought jams tend to include lots of artificial ingredients and preservatives. This frozen berry jam uses only ingredients you know and have on hand!
Ingredient Notes
Below is a brief overview of each ingredient needed to make this Instant Jam recipe! To see printable recipe card, scroll to the bottom of this post.
- Mixed Berries– to keep things simple, I love using 32 ounces of frozen mixed berries. When berries are in season, we enjoy using about 2 lbs fresh fruit. Any blend of berries works great, frozen fruit or fresh. Strawberries, blueberries, raspberries, blackberries, elderberries, etc.
- Sugar– this helps offset any bitterness from the fruit as well as helps give the jam its texture. Don’t skip this as it helps the jam set up too! Brown sugar or honey may be an option to I have heard, although, I have never tried it personally.
- Lemon Juice– fresh lemon juice is best, this cuts the sweetness down.
- Cornstarch– this helps thicken the jam to make it the perfect consistency to spread.
- Water– this is necessary to build the pressure in your Instant Pot which will then cook the jam to perfection.
Ways to Serve Instant Pot Jam
- On top of Buttermilk Biscuits
- With blueberry or strawberry muffins
- Spread over pancakes
- On top of fluffy waffles
- On fresh homemade bread
- Spread over scones
- With a slice of peach bread, strawberry bread, or blueberry bread
- On top of a scoop of ice-cream
- Classic peanut butter and jelly sandwich
- On toasted bagels
Storing Instant Pot Mixed Berry Jam
Once fully cooled, store in the refrigerator for up to 2 weeks. If using freezer safe containers, the jam can be frozen 3-4 months.
More Instant Pot Recipes You’ll Love
- Instant Pot Cajun Sausage Pasta– a spicy and flavorful one-pot meal that is perfect for busy weeknights! With tender pasta, savory Andouille sausage, and a creamy Cajun sauce, this dish is sure to become a family favorite!
- Chicken Lo Mein in the Instant Pot– made with tender chicken, crisp vegetables, and flavorful sauce, it’s a delicious one-pot meal that the whole family will love.
- Simple Instant Pot Hard Boiled Eggs– the fastest, easiest way to hard boil eggs in the Instant Pot using the 5-5-5 method! Quick, simple, and easy to peel…. you’ll never go back to your old ways!
- Instant Pot Crack Chicken– a high-protein, keto-friendly main course that’s as easy to make as it is delicious. With its creamy cream cheese and ranch-flavored sauce, this versatile dish can be served up in sandwiches, with mashed potatoes, or alongside your favorite sides!
- White Chicken Chili– this zesty, spicy pressure cooker chili features tender chicken breast, hearty beans, corn, and seasonings in a creamy, delicious broth.
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Instant Pot Mixed Berry Jam Recipe
Enjoy the taste of summer year-round with this easy and delicious mixed berry jam recipe made in the Instant Pot. Perfect for spreading on toast or using as a topping for desserts!
Ingredients
- 32 oz frozen mixed berries *I used 2 16 oz. bags, but can also use 2 lbs fresh fruit
- 1 cup sugar
- 2 tablespoon lemon juice
- 3 tablespoon cornstarch
- 1 ½ tablespoon water
Instructions
- Add the mixed berries, sugar, and lemon juice to your Instant Pot.
- Allow to sit for 10 minutes. The sugar draws out the juices from the berries.
- Place lid on Instant Pot and make sure valve is in sealing position.
- Cook manual, high pressure, for 1 minute followed by a natural pressure release for 15 minutes.
- Do a quick release if any pressure remains and once pin drops, remove lid.
- Use a potato masher or immersion blender to smooth out the jam to desired texture.
- In a small bowl, combine the water and cornstarch to create a slurry.
- Stir cornstarch slurry into the fruit mixture.
- Turn the saute feature on and bring mixture to a full boil.
- Allow to boil for a few minutes, stirring frequently, until mixture thickens.
- Turn off saute function and pour jam into containers.
- Store in refrigerator for up to 3 weeks!
Nutrition
Calories: 166kcalCarbohydrates: 42gProtein: 0.5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 66mgFiber: 3gSugar: 35gVitamin A: 52IUVitamin C: 4mgCalcium: 10mgIron: 0.2mg
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Lorie De Joria Waldenberg says
Made tonight smells delicious I’m hoping will thicken up in the refrigerator. Unfortunately the berries are overloaded with seeds which my husband can’t eat
Kristin says
You can always use a strainer to remove the seeds in the jam before making. My husband prefers seedless, whereas my kids and I love seeded jam, so I always make multiple batches haha! Enjoy!
Lorene says
What size kars do you use?
Kristin says
I typically use 10 oz jars to fill as they make great gifts and don’t take up too much space in my refrigerator!
Shelley says
Have you used this recipe with beauty berries? Harvesting a ton in our back yard and would love this easier alternate. But I’m not sure if it’s the pectin that makes the beauty berries taste good or not?
Kristin says
I haven’t tried beauty berries before, but the sugar will sweeten the berries up more than the pectin adds to recipes! I say try it, it should work great!