Instant Pot Mixed Berry Jam

5 from 1 vote

So easy to make and ready in less than an hour, Instant Pot Mixed Berry Jam is perfect way to preserve the sweetness of Summer!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 92kcal

Wash and dry all the berries and add them to the Instant Pot. Add the sugar and lemon juice. Mix all the ingredients together, except the cornstarch, and let it sit for 10 minutes. This will bring out the liquid and juice from the berries.
Close the lid of the Instant Pot and set the cooking time to 2 minutes on high pressure.
Allow the Instant Pot to naturally release for 15-20 minutes. Open the lid and stir. The jam will look very soupy, and that is ok!
OPTIONAL: To thicken the jam, mix the cornstarch with two tablespoons of water. Pour it into the Instant Pot and set the Instant Pot to "saute". Sauté for 3 minutes or until your desired consistency is reached.
If you prefer not to use cornstarch, set the Instant Pot to "saute" and cook for 8-10 minutes or until your desired consistency is reached. Make sure to stir regularly so the jam does not burn.
Allow the jam to cool slightly and then transfer to mason jars and store in the refrigerator.

The Instant Pot will take 5-10 minutes to come up to pressure before it begins cooking.
To remove the seeds from the jam, strain the jam through a fine mesh strainer.
You must store this jam in the refrigerator or the freezer.
The jam will continue to thicken as it cools.
Do not try to quick release the pressure from the Instant Pot. That will cause the liquid to come up through the steam knob and spray hot liquid all over your kitchen. Natural release the pressure until you can open the lid.