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, homemade fluffy pancakes, flaky buttermilk biscuits, or using as a topping for ice cream! No pectin required!
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!
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 create the slurry when combined with cornstarch.
Ways to Serve Instant Pot Jam
- On top of my Flaky Buttermilk Biscuits
- With quick blueberry muffins or strawberry mini muffins
- Spread over homemade fluffy pancakes
- On top of fluffy homemade Belgian waffles
- On fresh country white bread
- Spread over chocolate chip scones
- With a slice of Southern peach bread, strawberry quick bread, or blueberry quick 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
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!
Karen says
Could you tell me if it would be OK to add more sugar? Just made this and it seems a little tangier than the stove top method I used (which was 5 C berries & 7 cups sugar!!). Thank you. It sure was easier.
Kristin says
Absolutely! You can definitely add more sugar to sweeten it up!! Enjoy!
Jamie says
Easy, quick, and perfect! We had a nice harvest of blackberries this year. I’ve been holding onto them in the fridge looking for a good recipe to make my own jam for the first time, and I came across yours. Thank you for sharing! Just the right sweetness bursting with berry flavor!
Kristin says
Yay! Glad you enjoyed! Fresh blackberries are the best!!
Carol says
Made this today using 4 cups of frozen raspberries.We love homemade jams/jelly. This recipe is so easy! Yields 3 cups. Will double receipes next time!
Kristin says
Yay! Glad you enjoyed! Raspberries sound great for this! Yum!!
Kathy says
Can you tell me about how many cups of fresh/frozen fruit this would be? Also how many jars (& size) you get from the recipe? One more question, will it work if I halve the recipe? I usually make freezer jam every summer and I want to try this easy recipe thanks!
Kristin says
It would be about 4 cups of fresh/frozen fruit. I get about 3-4 mason jars worth per batch, but they are the smaller mason jars. It would definitely work if you halve the recipe, no issues at all!
Wendy Widlus says
Can I substitute lemons for the fruit? I have a million from my backyard tree! If not do you have an Instant Pot recipe for lemon Jam, jelly? Thanks!
Kristin says
I haven’t tried that, so I am not positive how it would work, but I don’t see why it wouldn’t work! Give it a try and let me know as it sounds quite refreshing and tasty!!
Michelle Halverson says
Hi! What do you think about substituting honey for this recipe? I’ve down it with traditional stove top recipes and it’s turned out great.
Kristin says
That should work! I don’t see why it wouldn’t! Hope you enjoy!
Kim says
I have gestational diabetes. Do you think I could use a sugar substitute like swerve?
Kristin says
Absolutely! That would work great too!!
veronica bellotti says
it in the instant pot now. Im going to try and sieve the pips out from half the mixture, will it still work after adding the corn starch?
Kristin says
That should work good still! Hope you enjoy it! I have to make another batch this week because we just ran out! Its quite addicting, so flavorful and fresh!
marchington says
Can you make this in an ordinary pan
Kristin says
Sure! The Instant Pot only helps to quickly soften the berries to easily liquify/smash them. If you do this over a stove, it may just take a while longer to boil the berries, but yep….still works!
Deborah says
That’s probably true. I forgot about the pectin not being in there. Thank you 😊
Kristin says
My pleasure! Enjoy!!
Deborah says
Do you think this jam could be canned?
Kristin says
Hmmmm, without pectin, I am not sure about canning. It can be in the refrigerator up to 3 weeks, and freezes well up to a year though!
PJ says
We used to have a cabin in MN just a mile from a truck farm. Raspberriesand strawberries were abundant in the summer and we took advantage by making our own jams, jellies and syrups. We also had wild blueberries, pin cherries and choke cherries close by. Your story of jam-making brought back a ton of memories. Picking the fruit was half the fun! Thank you. We will certainly be making your jam in the near future.
Kristin says
Awww yes, great memories! Just sad not to have the convenience nearby anymore! Hope you enjoy this jam!!
Jon Pope says
Just a quick? lets just say your using blueberries and pulverize them in the blender and put them kin the fridge overnight the next morning you have a jam. How long do you think that it would be safe to eat?
Kristin says
I would say up to a week in the fridge should be safe!
Pamela Boss says
Please tell me if I can store jam in freezer.
Kristin says
Yes! This can be frozen up to 1 year in freezer safe containers!