Skip to Content

Mixed Berry Jam: For Instant Pot and Crock Pot

This post may contain affiliate links. See our disclosure for more information. 

Mixed Berry Jam - For Instant Pot and Crock Pot - Table for Seven #crockpot #slowcooker #instantpot #pressurecooker #jam #berries

Mixed Berry Jam – For Instant Pot and Crock Pot – Skip the jar stuff! Make homemade jam right at home. This recipe requires no canning experience and can be made in your instant pot or crock pot!

Mixed Berry Jam - For Instant Pot and Crock Pot - Table for Seven #crockpot #slowcooker #instantpot #pressurecooker #jam #berries

A few years ago, I started making my own jam. I have zero experience when it comes to canning and a simple crock pot version caught my eye and I was hooked.

Today, I have a new jam recipe to share! While the original is still amazing, this one is does have less sugar and can also be made in the instant pot (pressure cooker).

Ingredients Needed:

  • Mixed Berries ( I used strawberries & blueberries, but, go with your favorite combo)
  • Sugar
  • Lemon Juice
  • Cornstarch

How to Make Your Jam: First, stir your berries with the sugar. Let them sit for 30 minutes. This will give the mixture a chance to meld together and get those berries juicy. Once done, add in lemon juice.

In Your Instant Pot: Cook mixture on high pressure for 1 minute. Yes, just one. Do a natural release. Once done, mash or puree the mixture until desire texture is reached. You can do this with a potato masher or stick blender. Remove 2 TBSP of juice from pot and in a small bowl, mix it with cornstarch. Stir back into the pot and press the “saute” button. Let the mixture boil for 5 minutes to thicken.

In your Crock Pot: Cook on high for 4 hours or on low for 8 hours. Remove 2 TBSP of juice from pot and in a small bowl, mix it with cornstarch. Remove lid and cook an additional 30 minutes (on high) to thicken.

A few notes:

  • For both versions, the jam will thicken as it cools.
  • For storage: Keep in covered jars in the refrigerator. Use within 2-3 weeks.
  • When filling jars, leave about 1/2 inch head space at the top.
  • Yes, you can freeze this jam. Just be sure they are stored in freezer safe, covered jars/containers. It will be good for several months.
  • You can use frozen or fresh fruit. If using frozen, let it defrost first.
Mixed Berry Jam - For Instant Pot and Crock Pot - Table for Seven #crockpot #slowcooker #instantpot #pressurecooker #jam #berries

Make Use of Your Homemade Jam:

linking up and weekend potluck

Mixed Berry Jam - For Instant Pot and Crock Pot - Table for Seven #crockpot #slowcooker #instantpot #pressurecooker #jam #berries
Yield: approx 4 cups

Mixed Berry Jam - For Instant Pot and Crock Pot

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Mixed Berry Jam - For Instant Pot and Crock Pot - Skip the jar stuff! Make homemade jam right at home. This recipe requires no canning experience and can be made in your instant pot or crock pot! 

Ingredients

  • 4 cups mixed berries
  • 1/2 cup sugar
  • 2 TBSP lemon juice
  • 2 TBSP cornstarch

Instructions

FOR INSTANT POT:

  1. Add berries and sugar into pot. Give them a stir and let them sit for 30 minutes. Then, add in lemon juice, then, close and seal the lid.
  2. Cook on high pressure for 1 minute, then, do a natural release. Puree berries with a potato masher or stick blender to reach desired consistency. Remove 2 TBSP of juice from pot and in a small bowl, mix it with cornstarch.
  3. Stir back into the pot and press the "saute" button. Let the mixture boil for 5 minutes to thicken. Let the jam cool, then, transfer to jars (with covers) for storing.
  4. Jam will thicken as it cools.


FOR CROCK POT:

  1. Add berries and sugar into pot. Give them a stir and let them sit for 30 minutes. Add in lemon juice, then, place lid on pot.
  2. Cook on high for 4 hours or on low for 6 hours. Remove 2 TBSP of juice from pot and in a small bowl, mix it with cornstarch. Remove lid and cook an additional 30 minutes (on high) to thicken. Let the jam cool, then, transfer to jars (with covers) for storing.
  3. Jam will thicken as it cools.

Nutrition Information:

Yield:

4 cups

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 44gFiber: 6gSugar: 34gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Are You on Pinterest?

🡸 Simply click the logo to the left and follow our boards!

Weekly Meal Plan 117- Table for Seven #mealplan #menu #mealplanning
Weekly Meal Plan #117
← Read Last Post
10 Items to Organize Your Kitchen (Under $25!)
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rhonda

Saturday 20th of June 2020

Was looking for a Crock-Pot Apple butter recipe. Apples are in the Crock-Pot as I type. But then I got to thinking... Could I do the same thing for these frozen mixed berries that I need to use up? Found your recipe through Google. Trying this for the first time. Going to cook the berries overnight in the Crock-Pot! 😊 Thanks for the recipe!

FrugalHausfrau

Tuesday 3rd of March 2020

Hi Erin,

I love my IP and this is now on my list! Thanks for sharing at Fiesta Friday!

Mollie

Erin Table for Seven

Tuesday 3rd of March 2020

Thanks Mollie..enjoy!

Miz Helen

Monday 2nd of March 2020

This looks like a great recipe for mized berry jam! Thanks so much for sharing with us at Full Plate Thursday,473 and hope you are having a great week! Miz Helen

Erin Table for Seven

Tuesday 3rd of March 2020

Thanks Miz Helen!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe