A little tart, a little sweet, and a whole lotta yum goes into this Instant Pot Jam with Cranberries! Thickened with omega-3 bursting chia seeds, you won't regret slathering this on toast or topping your yogurt with it this season!
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
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.