Description
Experience the delightful taste of summer with this quick and easy Instant Pot Raspberry Jam, perfect for spreading on toast or topping desserts.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar (adjust to taste)
- 2 tbsp fresh lemon juice
- 1 tbsp pectin (optional)
Instructions
- Prepare Your Ingredients: Rinse the fresh raspberries gently under cool water and pat them dry with a clean kitchen towel.
- Combine Everything: In the Instant Pot, add the raspberries, sugar, lemon juice, and optional pectin.
- Stir It Up: Mix well until the sugar starts to dissolve and everything is combined.
- Seal and Cook: Close the lid securely and set the Instant Pot to cook on high pressure for 5 minutes.
- Release Pressure: Once cooking is complete, perform a quick release of pressure by carefully opening the lid when all steam has escaped.
- Mash and Cool: Use a potato masher or fork to mash the mixture to your desired consistency. Let it cool slightly before transferring it into sterilized jars.
Nutrition
- Serving Size: 1 serving
- Calories: 37
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Feel free to substitute raspberries with strawberries or blueberries for a different flavor. Adding a splash of vanilla extract or a sprinkle of cinnamon can enhance the taste even further.