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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)