Instant Pot Raspberry Jam: It doesn't get any easier than this sweet and tangy Instant Pot jam, and you are just 6 ingredients and about 20 minutes away from homemade jam to top french toast, add to charcuterie boards and drizzle over ice cream!
Cover the berries with sugar, lemon juice and vanilla and let them sit for about 10 minutes. (Don't skip this step - it starts to break the fruit down and release the natural pectin in the raspberries.
Place the lid on the Instant Pot and make sure the quick release valve is set to sealed.
Cook on manual pressure for 3 minutes.
Meanwhile, mix the cornstarch (or arrowroot powder) and water into a slurry in a small bowl and set aside.
Let the Instant Pot naturally release for 5 minutes and carefully flip the quick release valve to release the rest of the pressure.
When the pin has dropped, open the lid.
Stir in the cornstarch slurry.
If you like the jam smoother, use an immersion blender to blend the jam until it is at the desired consistency. If you prefer a few larger pieces of fruit, blend part of the jam and lease the rest of the jam untouched.
Let the hot jam cool and give it one last stir.
Pour the jam into clean jars.
Notes
Each batch of jam yields about 14 ounces of raspberry jam.We recommend storing this homemade jam for up to 10-12 days in the refrigerator.