Instant Pot Raspberry Jam without Pectin / Homemade Raspberry Jam

How to Make Instant Pot Raspberry Jam without Pectin / Homemade Raspberry Jam
Hello Foodies, 
         This container of summer and fall flavors might be just what's required to lift the mood on dark, gloomy winter days. I started making jam a few years ago and have always enjoyed it. Whereas possible, I reduce the amount of sugar, because the tarter the fruits, the freshener tasting the results. To make all-fruit jam, you need to choose fresh, good quality, just ripe fruits. Leave the store-bought stuff for another time. 

This Instant Pot Raspberry Jam recipe is quicker and easier than you'd expect. Pick your favorite fruit and get cooking. The entire process, from cutting the fruit to spooning the cooked jam into a jar, takes about 15 to 20 minutes. 
YouTube Video:

          Some people like jam with lots of seeds in it, some don't. Jam is not just for spreading on bread, but it tastes good with ice cream, or use it to jazz up some bland rice pudding or add in between the layers of a cake. If anything is a superfood, it's chia seeds. They're packed with omega-3 fatty acids, rich in fiber and protein, and most important for our jam-making purposes, they turn any liquid into a thick gel. The best ratio of fruit to chia seeds is two cups of fruit to two tablespoons of chia seeds. Start with this ratio, then if your fruit was very juicy or you'd like a thicker consistency, stir in more chia seeds one teaspoon at a time.

          There are a few delicious ways to let summer fruit live on year-round, but my favorite is homemade jam and jelly. I just love this thick, sweet spread, layered over toast or swirled through yogurt and oats. 

Preparation Time: 5 Minutes; Cooking Time: 1 Minute.
Marinating Time: 10 Minutes.
Each Serving of Instant Pot Raspberry Jam Contains 84 g Calories.

  • Raspberries 2 Cups
  • Sugar ¼ Cup
  • Lemon juice 2 Tbsp 
  • Chia seeds 2 Tbsp

  • Place raspberries in the Instant Pot and add sugar and lemon juice. 
  • Stir well and keep covered with glass lid for 10 minutes.
  • After 10 minutes, remove the lid and stir well. 
  • Close the lid and place the vent on the sealing position. 
  • Pressure cook at high pressure for 1 minute.
  • NPR and then open the lid and mash the raspberries to get the desired consistency. 
  • Then add the chia seeds and mix well and cool completely before storing. 
  • Store the jam in an airtight container and the fridge. 

Dietary Comment:
  • The calorie count based on a 2000 calorie diet.
  • Per serving contains 84 calories, along with 17.2 g Carbohydrates, 2 g fat, and 1.3 g Protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Recipe Notes:
  • If you don't like seeds in your jam, then skip adding chia seeds and push the softened cooked berries through a sieve for a smoother consistency. 
  • Store the jam in Tupperware or plastic containers or glass jars.
  • Instead of sugar, you can use honey, agave, or maple syrup.

How to use this Raspberry Jam?
  • Spread this freshly prepared raspberry jam over Chapati (Indian whole wheat flatbread); this is our(Dr.K and me) all-time favorite way to eat any jam.
  • Use as a topping on your dessert, faluda, or ice cream.
  • On a slice of bread or toast
  • Swirl it on any Indian Kheer(Rice Pudding / Cracked wheat Pudding / Sago Pudding)
  • Add to your yogurt bowl(Add Yogurt+Sugar 1 Tbsp+ Raspberry jam, mix it and slurp (if using yogurt is sour, then only you need to add sugar), so yum!).
  • Fill it in your donuts and to fill and decorate cakes and cupcakes.

Which is your favorite way to eat this yummy raspberry jam? Please feel free to leave a comment sharing your ideas.
  • If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

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