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