Mixed Berry Jam: For Instant Pot and Crock Pot

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).

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

Erin Table for Seven

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! 

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course jam

Cuisine American

Servings 4 cups

Calories 192 kcal

Ingredients

  

1x2x3x

• 4 cups mixed berries
• ½ cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch

Instructions

 

FOR INSTANT POT:

• 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.
• 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.
• 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.
• Jam will thicken as it cools.

FOR CROCK POT:

• 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.
• 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.
• Jam will thicken as it cools.
  

Nutrition

Calories: 192kcalCarbohydrates: 48gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 92mgFiber: 4gSugar: 38gVitamin A: 72IUVitamin C: 7mgCalcium: 13mgIron: 0.3mg

Tried this recipe?Let us know how it was!