Grab your berries and hit the kitchen with your pressure cooker to make the easiest Instant Pot Jam ever! Filled with fresh cranberries and chia seeds, this simple jam recipe is a wonderful addition to your breakfast bowl or sweet treats! Switch it up with whatever seasonal berry you have on hand and make it year round. Trust me, if you’ve got 10 minutes, you’ve got time to make this jam!
You’ve tried cranberry sauce, but how about cranberry jam?
It’s got a bit more ZING than my Homemade Fig Jam, making it a perfect addition to your morning bowl of oats, slathered on Mini Bagels, or nestled in between pie crust for a simple holiday cookie!
Why You’ll Love this Instant Pot Jam Recipe
- It’s SO silly easy to make!
- It’s versatile, swap in your seasonal berry of choice!
- It’s time efficient (and uses minimal dishes!)
- Can easily be canned and stored if you decide to make a larger batch!
What You Need to Make This Cranberry Chia Jam
Cranberries: While this recipe uses fresh cranberries, you can also use frozen cranberries. To account for the extra moisture in the frozen, simply adjust your fruit juice portion by 1-2 TBSP.
Chia Seeds: This is a heart-healthy addition thanks to the omega-3s it contains! But, it’s also a wonderful natural thickener, helping create that thick, spreadable jam!
100% Fruit Juice: I like to use a 100% pomegranate juice in this, but you could also use a 100% apple juice too! Personally, I prefer to use an alternative berry other than the cranberry since they offer a little more of a natural sweet taste. Just be sure you choose a juice that is 100% fruit to avoid additional added sugar.
Sugar: Date sugar is my favorite (and what I usually use in this recipe!) But, you can also try cane sugar or maple syrup.
Vanilla Extract: Pure or the imitation, it really doesn’t matter!
Salt: I like to use table salt (hello iodine addition), but use whatever you have on hand.
How To Make this Recipe for Instant Pot Cranberry Jam
Literally, making delicious, homemade jam has never been so easy!
I recommend to release pressure naturally for 5 minutes before using the quick release function on the Instant Pot to really ensure a tougher berry, like cranberries, are cooked down. For a softer berry, like strawberries or blueberries, you could do a quick release right away to save time!
Once you add those chia seeds, be sure to store it in an airtight container in your fridge and use within 10 days! Trust me, with about 20 servings in this batch, you’ll easily go through it when you have your entire family enjoying this beauty!
Recipes Notes + Tips
If you’re still fairly new to using your Instant Pot, keep these tips in mind!
- Use a spatula to mix the berries and liquid, sugar, salt, and vanilla together before pressure cooking. This will help prevent the burn message from appearing, especially if you are using frozen berries.
- Secure the vent to sealing and make sure the inner seals on the lid are tight. If they are loose, the pressure will escape and take longer to heat potentially causing a burn message to appear.
- The metal pot will be hot when you begin to mash the berries after heating. If you feel more comfortable (and/or making this with kids), transfer to an alternative bowl to mash.
Don’t forget, I’ve got an entire arsenal of tips too on how to cook with your Instant Pot in my book!
Now, keep these general recipe tips in mind too as you prepare this jam!
- Fresh Berries: If using fresh berries, pat dry the berries to make sure there is not extra moisture going into the pot!
- Frozen Fruit: If using frozen, reduce the 100% fruit juice addition by about 1-2 TBSP.
- Storage: Boil a mason jar and let air dry. Pour jam into mason jar and keep in the refrigerator and use within 3 weeks.
How to Serve this Instant Pot Jam For a Fun Holiday Spread
This recipe is SO pretty and festive, you can simply put it out in a serving bowl and top with some rosemary sprigs and fresh cranberries to serve alongside a goat cheese log on a charcuterie board!
And, of course, you can top your breakfast toast but I prefer to take it up a notch for holiday guests and top your yogurt of choice with a nice dollop! Then, of course, add some texture and toss with pumpkin and sunflower seeds, and more dried cranberries! YUM!
Recipes That Taste Great with This Cranberry Jam
Branch out of your traditional toast or yogurt and grab a spoon of this Instant Pot Jam with Cranberries to enjoy with one of these Shaw Kitchen favorites! My favorite combo is the slight tartness from the jam paired with the sweetness of sweet potato, like in my vegan pancakes!
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Instant Pot Jam with Cranberries
Equipment
- Instant Pot
Ingredients
- 3 cups fresh cranberries
- 1/2 cup 100% fruit juice
- 1 tbsp vanilla extract
- 4 tbsp date sugar 3 tbsp cane sugar
- 1/4 tsp salt
- 2 tbsp chia seeds
Instructions
- Add the cranberries, juice, vanilla, sugar, and salt to the metal pot of the Instant Pot. Mix together, then secure lid and pressure cook for 5 minutes.
- When cooking completes, allow pressure to naturally release for 5 minutes, then flip the knob to venting to release remaining pressure.
- Remove lid. Carefully use a pastry blender to mash the cranberries. Continue until all are mashed and desired consistency is reached. If you prefer a thinner, smoother jam, you can toss this portion in a blender as well.
- Mix in the chia seeds until evenly combined.
- Boil a mason jar and let air dry. Pour jam into mason jar(s) and keep in the refrigerator for at least 30 minutes to allow chia seeds to absorb some of the jam. Use within 3 weeks.
Notes
- Use a spatula to mix the berries and liquid, sugar, salt, and vanilla together before pressure cooking. This will help prevent the burn message from appearing, especially if you are using frozen berries.
- Secure the vent to sealing and make sure the inner seals on the lid are tight. If they are loose, the pressure will escape and take longer to heat potentially causing a burn message to appear.
- The metal pot will be hot when you begin to mash the berries after heating. If you feel more comfortable (and/or making this with kids), transfer to an alternative bowl to mash.
- Fresh Berries: If using fresh berries, pat dry the berries to make sure there is not extra moisture going into the pot!
- Frozen Fruit: If using frozen, reduce the 100% fruit juice addition by about 1-2 TBSP.
- Storage: Boil a mason jar and let air dry. Pour jam into mason jar and keep in the refrigerator and use within 3 weeks.
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