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Mixed Berry Jam Recipe (Instant Pot or Stovetop)

Instant Pot OR stovetop Mixed Berry Jam tastes great with toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich!
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Course: Sauce
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 908.72kcal
Author: Megan Porta

Ingredients

  • 4 cups mixed fresh or frozen berries
  • 2 cups granulated sugar
  • juice of 1 lemon

Instructions

  • Combine all ingredients in an Instant Pot. Let the ingredients sit at room temperature for 10 minutes.
  • Place the cover on the pot and set timer to 2 minutes on high pressure (pressure cook setting). It will take the IP around 17 minutes to build up pressure before it begins cooking.
  • When cooking is done, let the pressure release naturally for 15 minutes. Do a quick release to complete the air being let out.
  • Remove cover and set to saute function. Bring mixture to a boil and let cook for 15-20 minutes (stir often) to thicken jam. Remove pan from heat and let cool. Pour into mason jars and store in the fridge.

Notes

MAKE MIXED BERRY JAM ON STOVETOP

Add all ingredients to a saucepan and let sit 10 minutes.
Cook over medium-high heat, stirring, until the liquid runs off the side of a spoon in thick, heavy drops, about 20 to 25 minutes. Skim any residue that rises to the surface.
Remove the pan from heat and let cool. Pour into mason jars and store in the fridge.

RECIPE NOTES

  • Use any combination of blackberries, strawberries, raspberries and blueberries as long as the total does not exceed 4 cups.
  • If you are using strawberries, be sure to hull, quarter and rinse them. All other berries can simply be rinsed.
  • Don’t skip letting the berry mixture sit once you’ve added the lemon and sugar. This allows the fruit to begin breaking down and it brings out the juices to make your delicious jam.
  • Use fresh or frozen fruit for this recipe, but fresh is best whenever possible.
  • Enjoy this delicious jam spread over toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich. Or use it as a topping on your next bowl of ice cream!
  • Pour the jam into mason jars when the mixture is hot and immediately seal the lids. This will ensure a good seal.
  • Store in the fridge for 4-6 weeks or freeze for up to 6 months.
  • This jam recipe is pectin free and gluten free!

Nutrition

Calories: 908.72kcal | Carbohydrates: 232.44g | Protein: 2.88g | Fat: 1.29g | Saturated Fat: 0.07g | Sodium: 5.08mg | Fiber: 11.18g | Sugar: 217.52g
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