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.

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.

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

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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