Instant Pot Mixed Berry Jam Recipe - Pressure Cooker Mixed Berry Jam (2024)

Make instant pot mixed berry jam this summer! This small batch pressure cooker jam is perfect either for fridge or for canning. Cornstarch-free and only natural pectin used.

Why should you make instant pot mixed berry jam?

• Easy recipe
• Quick prep
• All done in instant pot

And it’s delicious on quick breads like Orange Bread, Lemon Loaf or the Classic Banana Bread).

Making pressure cooker mixed berry jam is so easy. Less stirring required and less heat coming out from the pot (which is always a plus in summer)!

How to make mixed berry jam in instant pot

Prepping berries for cooking

First thing to do when making instant pot mixed berry jam (or any jam really) is making sure that all berries are washed thoroughly, especially when they don’t come from your own garden. Many shop-bought fruits have some pesticide residue on them, so if you can, buy organic.

To get rid of any pesticide residue, place the berries into a large bowl and pour water over. Let them sit for 5 minutes before draining the water and giving the berries a good rinse under running water.

Then, remove the stems from strawberries and cut them into quarters.

I made this instant pot mixed berry jam with brown sugar, which makes the jam very dark. If you don’t have/don’t want to use brown sugar, you can use white one instead.

Transfer the prepped berries into the inner pot of your instant pot and add sugar and lemon juice. Mix everything well and let it sit for 30 minutes.

Why do you add lemon juice to jam?

Lemon juice is an important ingredient when making instant pot mixed berry jam as it helps thicken the jam.

How long should jam boil for?

This depends on how thick you like your jam. This instant pot mixed berry jam is cooked under pressure for 1 minute and after that, once the pressure has been released manually, you boil it for about 10 minutes.

You can cook it for more or less. This depends on your preference. Either way, you need to be there and stir the jam from time to time to prevent it from burning.

Do you let jam cool before putting lids on?

No, I don’t. By putting the lid on right after the jar was filled, you seal the jar and if you turn it upside down and let it sit for about 15 minutes, the jar should be well-sealed.

To double-check if it is, just press down the lid with your finger and let go. If you hear some popping sound when removing your finger, the jam is not sealed. If this is the case, simply let the jam cool completely and store it in the fridge.

If you hear no popping sound, the jars should be air-tight and you can keep them in your pantry for a few months.

This instant pot mixed berry jam was also developed for small-batch jam making. If you are looking for more small batch jam recipes, you might like some of these:

• Small Batch Low Sugar Apricot Jam
• Homemade Strawberry Jam
• Instant Pot Peach Jam
• Fig Jam

Tips for making instant pot mixed berry jam

• If you feel that it takes way too long for this instant pot berry jam to thicken, add more lemon juice.
• Brown sugar can be substituted with white granulated sugar.
• Berries need to rest for at least 30 minutes. During this time they should release enough juices for the pot to be able to come to pressure. You can stir them from time to time while waiting.
• Note that the jam will thicken more once cooled.
• Always sterilize your jars, lids and utensils when making jams!
• You don’t have to can the jars. If you don’t you must store the jam in the fridge.
• It’s important to wait until the pressure is released naturally. If you don’t wait, the jam will more likely come out of the steam release valve altogether with steam and you will end up spending more time cleaning the mess than waiting for the pressure to drop naturally.
• Use a funnel for jam making to make sure the jar (especially the rim area) stays clean. This is important – it has to be clean before covering with lid, otherwise you jam can go off.

Want to see how to make Instant Pot Berry Jam? Watch the video!

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