Instant Pot Raspberry Jam

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A super easy recipe for homemade jam! Healthy, naturally sweet and quick to prepare, this jam will surely make you and your kids happy at breakfast.

You can use any other fruits according to the season and just adapt the amount of maple syrup obtain your favorite flavor and texture.

The jam will thicken as it cools, so keep it in the fridge to get the best result.

Can I use frozen raspberries? 

Yes you can use frozen raspberries for this Instant Pot raspberry jam recipe. If you are doing so, just add 1 minute to the cooking time.

How long can I keep it in the fridge?

You can keep the Instant Pot raspberry jam for up to 14 days.

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Have some leftovers? Check out this Chocolate Raspberry Mousse Cake from the blog Kitchen Cents.

Looking for a vegan dessert? Try this Instant Pot tofu pudding.

Pressure Cooker Raspberry Jam

4.71 from 54 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: cornstarch, raspberries, Raspberry Jam
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 8

Ingredients

  • 4 cups raspberries
  • 1/2 cup maple syrup
  • 2 tbsp lemon juice
  • 4 tbsp chia seeds

Instructions

  • Open the lid and add raspberries, lemon juice and maple syrup. Stir well.
  • Cook at high pressure for 3 minutes.
  • When cooking time ends, do a quick pressure release.
  • Open the lid, add the chia seeds and mix a bit.
  • Put the jam in a container or a jar and place in the fridge.

Nutrition

Calories: 116kcal Carbohydrates: 24g Protein: 2g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Trans Fat: 1g Sodium: 3mg Potassium: 164mg Fiber: 6g Sugar: 15g Vitamin A: 23IU Vitamin C: 17mg Calcium: 75mg Iron: 1mg

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

24 thoughts on “Instant Pot Raspberry Jam

    1. Pleasure! Our top most priority is to satisfy our views and to help them make their cooking experiences more delightful.

  1. Hi Corrie
    I plan to try your raspberry jam recipe in my instant pot today. I have a lot of raspberries so I plan to make a lot of jam. With your recipe will it allow you to freeze this jam or is it better to do the natural method of canning with boiled water and processing the jam in sterilized jars?

    1. This jam can be stored in the refrigerator for up to 2 weeks by placing in an airtight jar. You can also keep this jam in freezer for up to 1 year.

    1. Chia seeds are needed for the jam to properly thicken. When chia seeds are soaked in a liquid, they get very gelatinous. Without them, you would need to add gelatin or pectin.

    1. Stored in sealed jars (without canning) the jam will last for about 3 weeks in the fridge. You can also freeze it for up to 1 year!

    1. You need liquid, not necessarily water. There is enough liquid released from the fruit and lemon juice/syrup combination so it works.

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