Strawberry and Blueberry Jam in Instant Pot
Making jam in the IP is easier as you do not need to keep stirring it so much and it’s not messy as there are no splatters. Last year I made jam where the ratio of sugar was very high so this year I decided to reduce the sugar. In fact, the jam is still very sweet so the next batch will have another 100 gms of sugar reduced
- 1500 gms
mixture of strawberries and blueberries
- 500 gms sugar
- 4 tbls fresh lemon juice
Wash the strawberries and blueberries whole and transfer them to a mixing bowl and add the sugar and lemon to it and allow it to marinade for a couple of hours. This melts down the sugar and you have enough liquid to cook the jam in the Instant pot.
Transfer the mixture into the Instant Pot (IP) and cook it on manual for 5 minutes. All the pressure to be released naturally before opening the IP.
To check the jam in the IP, open the lid and stir the jam and press the fruit using a potato masher if you do not like big bits of fruit in your jam. The jam may be a bit runny so switch to the saute mode and allow the fruit to cook and the liquid should start to reduce and the jam will start setting. To test the right timing for the jam to be set – keep a saucer in the freezer. Once the mixture has been cooking for 10 minutes, take the saucer out of the freezer and place a spoonful on the the jam on the saucer. Return the saucer back to the freezer for a minute. Run a finger through the middle of the jam and if the jam doesn’t feel runny, the jam is ready to be bottled. Don’t panic if the jam looks a bit runny as it will set more when cool.
Allow the mixture to cool before transferring it to sterilised bottles. Make sure you label them with the date. It’s a good idea to make jam when fruit is in abundance.