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.

Purple raspberry jam inside an open jar and fresh raspberries on side

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.

The best jam recipes

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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.

Instant Pot Raspberry Jam

A longtime favorite homemade jam with intense raspberry flavors…
4.74 from 56 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: cornstarch, jam, raspberries, Raspberry Jam
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 8
Author: Corrie

Ingredients

  • 4 cups raspberries
  • ½ cup maple syrup
  • 2 tablespoon lemon juice
  • 4 tablespoon 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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24 thoughts on “Instant Pot Raspberry Jam

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

    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!

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