Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski. Copyright © 2017. Photographs © Ken Carlson. Used with permission of Workman Publishing.
Instant Pot Blueberry JamBy Chatelaine
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4 hrs 15 min
- 4 cups fresh or frozen blueberries
- 4 cups sugar
- 2 tbsp freshly squeezed lemon juice
- 1 package (1 3/4 ounce) dry pectin
- PLACE the blueberries, sugar, and lemon juice in the inner pot and stir to combine. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Slow Cook and use the Slow Cook or Adjust button to select the lowest temperature (“Less”). Use the − or + button to set the time to 4 hours.
- AFTER 20 minutes, remove the lid and lightly mash the berries with a potato masher, crushing most berries but allowing a few whole berries to remain.
- WHEN the cooking time is finished, remove the lid. Press Cancel, then press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Cook with the lid off until boiling, about 5 minutes. Add the pectin and continue to boil for 1 minute, stirring frequently.
- WEARING oven mitts, remove the inner pot (be careful—it’s hot!) and place it on a trivet or other heat-resistant surface. Allow the jam to cool for about 5 minutes, then scoop it into mason jars.
- BLUEBERRY Jam will keep, in a covered mason jar in the refrigerator, for up to 1 month.