Ingredients

The following ingredients have 4 Servings
  • 2 lbs fruit (we used 1.5 lbs. huckleberries, .5 lbs strawberries)
  • 1 c sugar
  • 1 tsp vanilla (optional)
  • 3 tbsp cornstarch
  • 2 tbsp water
  • How to can jam

Instruction

  • Wash and cut stems off berries, if present. Dice larger fruits you might be using into bite size pieces (we left huckleberries whole and cut strawberries in half).
  • Put berries into pressure cooker with sugar, and vanilla if you're adding those. Gently stir so all berries are coated.
  • If you want a sweeter jam allow this mixture to sit for about 15 minutes or so to allow sugars to really seep in.
  • Put lid on, close steam valve and set to pressure high for 1 minute.
  • Allow to naturally release steam for about 10 minutes, then release rest of steam.
  • In a small bowl whisk together cornstarch and water until smooth, empty contents into pot with berries and set Instant Pot to saute.
  • Stir consistently and slowly until mixture bubbles, do this for 2-3 minutes so jam begins to thicken. Turn pot off and transfer to small mason jars (what we used). Do not put lids on until completely cooled. Put lids on and refrigerate, enjoy on just about everything!