Description
This delightful Instant Pot Raspberry Jam captures the essence of fresh raspberries in a quick and easy recipe, perfect for breakfast or dessert.
Ingredients
Scale
- 4 cups fresh raspberries
- 2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 package (1.75 oz) fruit pectin
- 1/4 cup water
Instructions
- Rinse the fresh raspberries gently under cool water and drain them thoroughly.
- In a medium bowl, combine granulated sugar and fruit pectin until well mixed to prevent clumping.
- Add raspberries, sugar-pectin mixture, lemon juice, and water into the Instant Pot. Stir gently without crushing the berries.
- Seal the lid on the Instant Pot and set it to cook on high pressure for 5 minutes.
- After cooking, perform a quick release of pressure. Open the lid and stir the jam; it should be thickened beautifully.
- Pour the warm jam into sterilized jars. Allow to cool completely before sealing tightly with lids.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 70
- Sugar: 16g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Keywords: Use ripe, fresh raspberries for optimal flavor. For variations, consider adding vanilla extract or using other berries like strawberries or blueberries. Store in the refrigerator for up to three weeks or freeze for longer storage.