Are you ready to elevate your breakfast game with a burst of vibrant flavor? This Instant Pot Raspberry Jam is not just any jam; it’s a luscious, homemade delight that captures the essence of summer in every jar! With just a handful of ingredients and a mere 25 minutes of your time, you’ll have 2 cups of sweet and tangy raspberry goodness that will make your toast sing and your desserts dance. Whether you’re spreading it on warm scones or swirling it into yogurt, this easy recipe will have you wondering why you ever settled for store-bought. Dive into this quick and delicious journey of jam-making that will leave your taste buds craving more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 4 cups fresh raspberries
- 1 cup sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Begin by preparing your ingredients. Rinse 4 cups of fresh raspberries under cold water to remove any dirt or debris. Gently pat them dry with a paper towel.
- In a mixing bowl, combine the raspberries, 1 cup of sugar, 2 tablespoons of lemon juice, and 1/2 teaspoon of vanilla extract. Stir gently to coat the raspberries with the sugar and lemon juice. Allow the mixture to sit for about 10 minutes to let the raspberries release some of their juices.
- While the raspberry mixture is resting, plug in your Instant Pot and select the 'Sauté' function. Allow it to heat up for a minute or two.
- Once the Instant Pot is heated, pour the raspberry mixture into the pot. Stir gently to combine the ingredients.
- Close the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position. Cancel the 'Sauté' function and select the 'Manual' or 'Pressure Cook' setting. Set the timer for 3 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After 10 minutes, carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- Open the lid of the Instant Pot and stir the jam mixture. If you prefer a smoother texture, you can use an immersion blender to blend the jam to your desired consistency.
- To thicken the jam further, select the 'Sauté' function again and cook the mixture for an additional 5-10 minutes, stirring frequently until it reaches your desired thickness.
- Once the jam has thickened, turn off the Instant Pot and allow the jam to cool slightly before transferring it to sterilized jars. Use a funnel to pour the jam into the jars, leaving about 1/4 inch of headspace at the top.
- Seal the jars with lids and allow the jam to cool completely at room temperature. Once cooled, store the raspberry jam in the refrigerator for up to 2 weeks or process in a water bath for long-term storage.
Tips
- Choose the Best Raspberries: Opt for fresh, ripe raspberries for the best flavor. Look for plump, vibrant berries without any signs of mold or bruising.
- Adjust the Sweetness: Feel free to modify the sugar amount based on your taste preference. If you like it less sweet, reduce the sugar or add a touch of honey for a natural sweetness.
- Experiment with Flavors: Enhance your jam by adding spices like cinnamon or nutmeg, or even a splash of your favorite liqueur for a unique twist.
- Thicker Jam: If you prefer a thicker jam, simply sauté it a bit longer after pressure cooking. Keep an eye on it to avoid burning while stirring frequently.
- Storage Tips: Make sure to sterilize your jars properly before filling them with jam to ensure a longer shelf life. If you want to store them for more than two weeks, consider processing them in a water bath.
- Use an Immersion Blender: For a smoother texture, blend the jam with an immersion blender after cooking. This is perfect for those who prefer a silky consistency.
- Serving Suggestions: This raspberry jam is perfect not just for toast but also as a filling for pastries, a topping for pancakes, or even as a delicious swirl in your favorite desserts.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
