Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Hand Blender
  • Mason Jars
  • Kitchen Accessories Pack
  • 800 g Fresh Raspberries
  • 700 g Caster Sugar
  • 1 Medium Lemon
  • 1 Tbsp Honey

Instruction

  • 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.