canning
Fresh Blackberry Micro Jam Made in the Instant Pot

Fresh Blackberry Micro Jam Made in the Instant Pot

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I explained before that “Micro Jam” is all the rage right now. You can make a small batch (16 oz) in a quick time frame instead of the megga batch where you are water bath processing oodles of jars. This is just another reason I love my Instant Pot – it is PERFECT for micro jam! This week, we have Instant Pot Fresh Blackberry Jam for you – a quick and easy treat that will yield 4 – 4oz jars, 2 – 8oz jars or 1 – 16oz jar.
 Instant Pot Fresh Blackberry Jam
For more families, that always seem to be “on the go”, 16 oz of jam is perfect! Add the fact that your Instant Pot makes a whiz out of whipping it up and you are not only able to take advantage of fresh farmer’s market produce, but also amazing your family!
Let’s get started…

Fresh Blackberry Micro Jam

You will need:
  • 3 cups fresh blackberries
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • Juice of 1 lemon
 
Directions:
  • 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.
Instant Pot Fresh Blackberry Jam

Print out our Fresh Blackberry Micro Jam Made in the Instant Pot recipe!

Fresh Blackberry Micro Jam Made in the Instant Pot
Recipe Type: Canning
Author: Dannelle Gay
Serves: 16 oz jam
Ingredients
  • 3 cups fresh blackberries
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • Juice of 1 lemon
Instructions
  1. Add all ingredients into bowl.
  2. Toss to combine.
  3. Refrigerate overnight to allow flavors to blend.
  4. Place the mixture into the pressure cooker insert.
  5. Place the insert into the pressure cooker.
  6. Keeping the lid off set to Saute’ and bring to a boil, stirring often.
  7. Boil for 5 minutes.
  8. Use a potato masher and smash the blackberry mixture.
  9. Place the lid on pressure cooker and set to manual for 8 minutes.
  10. Allow natural release.
  11. Remove the lid and set back to sauté setting.
  12. Bring jam back to a boil while stirring constantly and boil for 5 minutes.
  13. Remove from heat and allow to cool.
  14. Ladle the jam into jars and refrigerate.

Check out our other Instant Pot Recipes HERE

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and maybe some Instant Pot accessories to be able to do more with it!

Yield: 4 pints

Instant Pot Fresh Blackberry Micro Jam

Instant Pot Fresh Blackberry Jam

This is just another reason I love my Instant Pot – it is PERFECT for micro jam!

Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes

Ingredients

  • 3 cups fresh blackberries
  • 1/4 cup maple syrup
  • 1/4 cup sugar
  • Juice of 1 lemon

Instructions

  1. Add all ingredients into bowl.
  2. Toss to combine.
  3. Refrigerate overnight to allow flavors to blend.
  4. Place the mixture into the pressure cooker insert.
  5. Place the insert into the pressure cooker.
  6. Keeping the lid off set to saute and bring to a boil, stirring often.
  7. Boil for 5 minutes.
  8. Use a potato masher and smash the blackberry mixture.
  9. Place the lid on pressure cooker and set to manual for 8 minutes.
  10. Allow natural release.
  11. Remove the lid and set back to sauté setting.
  12. Bring jam back to a boil while stirring constantly and boil for 5 minutes.
  13. Remove from heat and allow to cool.
  14. Ladle the jam into jars and refrigerate.

Nutrition Information:

Yield:

4

Serving Size:

1 pint

Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 37gFiber: 6gSugar: 30gProtein: 2g

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