
Fresh Blackberry Micro Jam Made in the Instant Pot
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Fresh Blackberry Micro Jam
- 3 cups fresh blackberries
- 1/4 cup maple syrup
- 1/4 cup sugar
- Juice of 1 lemon
- Add all ingredients into bowl.
- Toss to combine.
- Refrigerate overnight to allow flavors to blend.
- Place the mixture into the pressure cooker insert.
- Place the insert into the pressure cooker.
- Keeping the lid off set to Saute’ and bring to a boil, stirring often.
- Boil for 5 minutes.
- Use a potato masher and smash the blackberry mixture.
- Place the lid on pressure cooker and set to manual for 8 minutes.
- Allow natural release.
- Remove the lid and set back to sauté setting.
- Bring jam back to a boil while stirring constantly and boil for 5 minutes.
- Remove from heat and allow to cool.
- Ladle the jam into jars and refrigerate.
Print out our Fresh Blackberry Micro Jam Made in the Instant Pot recipe!
- 3 cups fresh blackberries
- 1/4 cup maple syrup
- 1/4 cup sugar
- Juice of 1 lemon
- Add all ingredients into bowl.
- Toss to combine.
- Refrigerate overnight to allow flavors to blend.
- Place the mixture into the pressure cooker insert.
- Place the insert into the pressure cooker.
- Keeping the lid off set to Saute’ and bring to a boil, stirring often.
- Boil for 5 minutes.
- Use a potato masher and smash the blackberry mixture.
- Place the lid on pressure cooker and set to manual for 8 minutes.
- Allow natural release.
- Remove the lid and set back to sauté setting.
- Bring jam back to a boil while stirring constantly and boil for 5 minutes.
- Remove from heat and allow to cool.
- Ladle the jam into jars and refrigerate.
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Instant Pot Fresh Blackberry Micro Jam

This is just another reason I love my Instant Pot – it is PERFECT for micro jam!
Ingredients
- 3 cups fresh blackberries
- 1/4 cup maple syrup
- 1/4 cup sugar
- Juice of 1 lemon
Instructions
- Add all ingredients into bowl.
- Toss to combine.
- Refrigerate overnight to allow flavors to blend.
- Place the mixture into the pressure cooker insert.
- Place the insert into the pressure cooker.
- Keeping the lid off set to saute and bring to a boil, stirring often.
- Boil for 5 minutes.
- Use a potato masher and smash the blackberry mixture.
- Place the lid on pressure cooker and set to manual for 8 minutes.
- Allow natural release.
- Remove the lid and set back to sauté setting.
- Bring jam back to a boil while stirring constantly and boil for 5 minutes.
- Remove from heat and allow to cool.
- Ladle the jam into jars and refrigerate.
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Nutrition Information:
Yield:
4Serving Size:
1 pintAmount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 37gFiber: 6gSugar: 30gProtein: 2g