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Instant Pot Blackberry Jam

Blackberries are probably my husband’s and my two-year old’s favorite food so of course we planted some blackberry plants when we bought this house three years ago and this year they are finally established and starting to put on beautiful berries. Of course, those don’t even make it inside so to be able to make jam I like to buy a flat of blackberries from a local produce stand.

No Sugar, No Pectin Blackberry Jam

I like to keep my jam recipes with little to no white sugar and I prefer not to use store bought pectin. When I brought home my flat of blackberries I scoured the internet for a recipe that didn’t have store bought pectin or white sugar and couldn’t find what I was looking for. I decided to try my hand at creating a recipe and why not use my instant pot, after all it is August has been over 100° here lately and I’ll do just about anything to keep from turning my stove and oven on.

A few things to consider when using pectin from fruit like apples or lemons. They both naturally contain high amounts of pectin and do little to alter the flavor of the flavor of the recipe when prepared correctly. Pectin was not used by my Great Grandmother’s generation so why not keep it simple and also keep the cost down when stocking your panty.

Keep in mind that you won’t yield as much jam with a no sugar or low sugar recipe because you are not adding much in volume other then the fruit. Also when your not adding a 5lb bag of sugar to your recipe you will have a more tart tasting jam. Fortunately for me my family prefers tart to overly sweet.

You can read more about how to make your own homemade pectin here. When in doubt always refer to the National Center for Home Food Preservation web site, it is a great re source for food saftey. 

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Blackberry Jam

  • 4 Pints Fresh Blackberries
  • 1/2 Cup Honey
  • 2 Green Apples 
  • 2 Limes

Time: 30 minutes

Yeilds: 4-8 oz jelly jars

Method: Water Bath

 

Resources for Instant Pot No Pectin, No Sugar Blackberry Jam

 

Ball Enamel Water Bath Canner and 4-Piece Utensil Set this is the basic water bath canning equipment you’ll need to get started wtih canning. 

 8 oz Jelly Jars I don’t know why but I just love the look of the quilted glass jelly jars. I certainly have all kinds of jars in my stash but these are definitely my favorite little jars.

6 Quart Instant Pot. This isn’t essential in making this blackberry jam, but I will use my instant pot anytime I get the chance. It is the most versatile kitchen appliance ever made. More about that in another post.

9 Page Canning and Preserving Journal. The printable journal for keeping track of your canning supplies and pantry stockpile. 

 

Instructions:

  • Turn on instant pot and select sauté.
  • When the display reads HOT add honey.
  • Simmer honey for 2 minutes.
  • Add grated apple, lime juice and simmer another 2 minutes.
  • Then add four pints of washed fresh blackberries and simmer 3 minutes until berries are hot.
  • Lock lid in place and set valve to sealing.
  • Switch instant pot to manual setting and set cook time for 2 minutes.
  • Natural pressure release for 3-5 minutes, then quick release.
  • Stir jam and return instant pot to sauté for 10-15 minutes or until jam reduces by half.
  • Continue stirring so jam does not burn.
  • Using a candy thermometer bring jam up to 220° OR Using a standard freezer gel test* to be sure you’ve reached the jellying point.
  • Using a food mill carefully run mixture through the berry screen to remove seeds.
  • Ladled hot jam into hot, sterilized jars.
  • Wipe the rims of the jars and place prepared lids and rings on finger tight.
  • Water bath process for 10 minutes.
  • Once completely cooled check that jars have sealed.
  • Label and store in a cool dark pantry for up to one year.

 

Be sure to download your free 9 page printable canning journal before you get started so you can keep track of all your delicious recipes.

-Happy Canning

Total Time30 mins

 ½ cup Honey
 1 cup Grated green apple with peel
 2 Limes, juice of
 4 pt Blackberries

1

1. Turn on instant pot and select saute.
2 .When the display reads HOT add honey.
3. Simmer honey for 2 minutes.
4. Add grated apple, lime juice and simmer another 2 minutes.
5. Then add four pints of washed fresh blackberries and simmer 3 minutes until berries are hot.
6. Lock lid in place and set valve to sealing.
7. Switch instant pot to manual setting and set cook time for 2 minutes.
8. Natural pressure release for 3-5 minutes, then quick release.
9. Stir jam and return instant pot to saute for 10-15 minutes or until jam reduces by half.
10. Continue stirring so jam does not burn.
11. Using a candy thermometer bring jam up to 220° OR Using a standard freezer gel test* to be sure you've reached the jellying point.
12. Using a food mill carefully run mixture through the berry screen to remove seeds.
13. Ladled hot jam into hot, sterilized jars.
14. Wipe the rims of the jars and place prepared lids and rings on finger tight.
15. Water bath process for 10 minutes.
16. Once completely cooled check that jars have sealed.
17. Label and store in a cool dark pantry for up to one year.

2

*Freezer Gel Test
Place 2-3 saucers in the freezer before working with your fruit.
Remove jam from the heat source while doing a gel test.
Once jam has reached 220° or you believe it has reached the jellying point.
Place a teaspoon of jam on a cold saucer and place back in the freezer for 1 minute.
Remove the saucer from the freezer and push the edge of the jam with your finger.
If the jam has set the surface will wrinkle when the edge is pushed.

Note:
Boiling honey causes enzymes to break down and lessens the intensity of the honey flavor. However, for this recipe honey is used as a sweetener in place of white sugar and less for the medicinal properties.

Ingredients

 ½ cup Honey
 1 cup Grated green apple with peel
 2 Limes, juice of
 4 pt Blackberries

Directions

1

1. Turn on instant pot and select saute.
2 .When the display reads HOT add honey.
3. Simmer honey for 2 minutes.
4. Add grated apple, lime juice and simmer another 2 minutes.
5. Then add four pints of washed fresh blackberries and simmer 3 minutes until berries are hot.
6. Lock lid in place and set valve to sealing.
7. Switch instant pot to manual setting and set cook time for 2 minutes.
8. Natural pressure release for 3-5 minutes, then quick release.
9. Stir jam and return instant pot to saute for 10-15 minutes or until jam reduces by half.
10. Continue stirring so jam does not burn.
11. Using a candy thermometer bring jam up to 220° OR Using a standard freezer gel test* to be sure you've reached the jellying point.
12. Using a food mill carefully run mixture through the berry screen to remove seeds.
13. Ladled hot jam into hot, sterilized jars.
14. Wipe the rims of the jars and place prepared lids and rings on finger tight.
15. Water bath process for 10 minutes.
16. Once completely cooled check that jars have sealed.
17. Label and store in a cool dark pantry for up to one year.

2

*Freezer Gel Test
Place 2-3 saucers in the freezer before working with your fruit.
Remove jam from the heat source while doing a gel test.
Once jam has reached 220° or you believe it has reached the jellying point.
Place a teaspoon of jam on a cold saucer and place back in the freezer for 1 minute.
Remove the saucer from the freezer and push the edge of the jam with your finger.
If the jam has set the surface will wrinkle when the edge is pushed.

Note:
Boiling honey causes enzymes to break down and lessens the intensity of the honey flavor. However, for this recipe honey is used as a sweetener in place of white sugar and less for the medicinal properties.

Instant Pot Blackberry Jam (No Sugar, No Pectin)