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!
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).
- Mixed Berries ( I used strawberries & blueberries, but, go with your favorite combo)
- Lemon Juice
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.
Make Use of Your Homemade Jam:
- Strawberry Jam Quick Bread
- Peanut Butter and Jelly Brownies
- Peanut Butter and Jelly Muffins
- Peanut Butter and Jelly Bars