Pressure Cooker Raspberry Jam
How to make your own delicious raspberry jam in the Pressure Cooker. Smooth delicious raspberry jam that sets so well that you would have wrongly assumed that pectin would have been used.
Pressure Cooker Raspberry Jam
Servings: 4
Calories: 794kcal
Equipment
- Electric Pressure Cooker
- Hand Blender
- Mason Jars
- Kitchen Accessories Pack
Ingredients
- 900 g /2lb Fresh Raspberries
- 800 g /2 Cups Granulated Sugar
- 1 Medium Lemon
- 1 Tbsp Honey
Instructions
- Place into the Instant Pot your fresh raspberries, honey, caster sugar along with the rind and juice of one medium lemon.
- Stir and place the lid on the Instant Pot. Set the valve to sealing and cook for 2 minutes on manual.
- Use natural pressure release for a further 10 minutes and then manually release pressure. Stir and using a blender, blend about 75% of the raspberry syrup.
- Using a ladle, add the raspberry jam to your sterilised mason jars. Place the lids on the jars of raspberry jam and place in the fridge for at least 12 hours.
- To freeze wait at least 12 hours for the raspberry jam to fully cool down.
Notes
Amount. This raspberry jam recipe, will make enough for 2 large mason jars and one small, or 3-4 medium mason jars.
Sterilise. Always make sure that you sterilise the jam jars prior to using them.
NPR. The 10-minute natural pressure release is an important step. If you don’t you will have a hot syrup kitchen explosion to worry about.
Nutrition
Calories: 794kcal | Carbohydrates: 202g | Protein: 2g | Fat: 2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 308mg | Fiber: 13g | Sugar: 188g | Vitamin A: 66IU | Vitamin C: 52mg | Calcium: 52mg | Iron: 1mg
