Instant Pot Raspberry Jam No Pectin
Instant Pot Raspberry Jam No Pectin. How to make your own delicious raspberry jam without pectin in the Instant Pot Pressure Cooker. Smooth delicious raspberry jam that sets so well that you would have wrongly assumed that pectin would have been used.
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.
This raspberry jam no pectin recipe, will make enough for 2 large mason jars and one small, or 3-4 medium mason jars. Always make sure that you sterilise the jam jars prior to using them.
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. You don’t need to add an extra liquid to the Instant Pot because the raspberries and the lemon juice produce enough liquid.
Calories: 805kcal | Carbohydrates: 205g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 339mg | Fiber: 13g | Sugar: 188g | Vitamin A: 65IU | Vitamin C: 66.7mg | Calcium: 57mg | Iron: 1.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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