Instant Pot Blackberry Jam

 

Instant Pot Blackberry Jam

This Instant Pot Blackberry Jam is so easy to make. This sweet and tangy treat is a perfect topping for biscuits, crackers, waffles, french toast, or pancakes. 

Where ever you like a sweet and tangy jam, this is the perfect fit. Try drizzling this jam over some vanilla ice cream.

All you need is an Instant Pot and a few ingredients and in about 30 minutes you'll have a sweet and tangy jam to enjoy.

Here in Western New York, blackberries are in season from the middle to the end of July. You don't have to wait until the blackberries are in season. You can find fresh blackberries at your local grocery store.

Blackberry Jam Ingredients:

  • 6 cups of fresh blackberries (rinsed and pat dry)
  • 1 1/2 cups white sugar
  • 1/4 cup fresh lemon juice (4 tablespoons)
  • 2 teaspoons vanilla extract
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Directions:

  1. Place the blackberries in the Instant Pot, and cover them with sugar, lemon juice, and vanilla. Let them set for 10 minutes. Note: Step one is very important.
  2. Place the lid on and lock it into place, and make sure sure the release valve is set on the seal.
  3. Cook on manual pressure for 4 minutes.
  4. While the blackberries are cooking, mix the cornstarch and water in a small bowl. Set this aside.
  5. After the 4 minutes let the instant pot naturally release the pressure for about 10 minutes.
  6. Then carefully release the remaining pressure with the release valve.
  7. Open the lid and stir in the cornstarch and water.
  8. Continue to stir until all of the cornstarch is dissolved. 
  9. Let cool for a while and transfer to jars.
  10. Refrigerate after the jam has completely cooled.

Preparing blackberry jam

This is step one, after covering the berries with sugar, lemon juice, and vanilla wait 10 minutes. This step starts to break down the fruit and release the natural pectin in the blackberries.

Instant Pot

This only needs 4 minutes on the manual pressure setting in the Instant Pot.

Blackberry Jam

This recipe yielded about 32 ounces of blackberry jam. I gave half of it to my daughter and grandsons. 

This jam will last about two weeks in the refrigerator. If this is too much, just cut all of the ingredients in half, but leave the cooking time at 4 minutes. You will get about 14 to 16 ounces of jam.

If you don't have an Instant Pot you can do this on the stovetop. In a covered saucepan bring the berries to a boil on high heat. Remove the lid when it starts to boil and cook for 40 to 50 minutes.

If you would like a smoother jam, use an immersion blender or potato masher to blend the jam to your desired consistency.

Thanks for stopping by and I hope you enjoy it.

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Homemade Restaurant - Style Salsa Recipe

 There is nothing that I like better than restaurant-style salsa. Lately, I've had a craving for chips and salsa. I've been buying it weekly at our local grocery store. Salsa and chips are a great snack and perfect to have on hand for a party or when friends stop by.

Homemade Restaurant Style Salsa Recipe

Well, I thought it was time to try my hand at making my own homemade salsa. We have a Mexican restaurant down the street from our house. We love their food but especially love their salsa. So, I did my best to try to duplicate it and I must say it was a success. 

Homemade restaurant style salsa

I used all fresh ingredients cilantro, onions, jalapeno, garlic, and fresh lime juice. 

Ingredients:

2 cans - 10 ounces each Rotel diced tomatoes and green chiles (Mild)

1 can 28-ounce whole plum tomatoes with the juice

1 bunch of fresh cilantro (about one cup)

1/2 cup white onion chopped

1 bunch of green onions (about 6 onions)

2 cloves fresh garlic

1 small jalapeno including seeds

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 of a whole lime, juiced

Directions:

  1. Cut the leaves from the bunch of cilantro including some of the stem.
  2. Cut 1/2 of a white onion into quarters.
  3. Cut the green onions into 3 sections.
  4. Cut the stem off of the jalapeno and cut it in half.
  5. Peeled 2 cloves of fresh garlic.
  6. I added all of the above ingredients into my KitchenAid 3.5 cup Food Chopper and pulsed it about 4 times just enough to chop everything.
  7. I put all of the chopped ingredients into a small bowl.
  8. Using my Ninja Food Processor I added 1 can of diced tomatoes and green chilies, 1/2 can of whole tomatoes, and 1/4 teaspoon of each cumin, salt, and sugar. Then, added 1/2 of the chopped ingredients. Pulse about 10 to 12 times until you get the consistency you like.
  9. Then, I added the salsa to a large mixing bowl and repeated the process for the remaining ingredients this time I squeezed the lime juice into the processor.
  10. Added the second batch to the large bowl and mixed with a spoon.
Note: I did this in two batches because my food processor is not big enough. If your food processor or blender is 12 cups or larger you can mix everything all at once. 

This is a mild salsa, if you would like medium to hot just add one or two more jalapenos.

Refrigerate the salsa for at least one hour before serving. I have to tell you it is really good after being refrigerated overnight. 

This seems like a lot of salsa, but I have to tell you it doesn't last very long in my house. If you think it's too much you can cut the recipe in half.

Sealed in a jar or plastic container the salsa will last 5 to 7 days in the refrigerator.

Thanks for stopping by and I hope you enjoy it.

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