Instant Pot Triple Berry Chia Jam
Loaded with good for you ingredients, this Triple Berry Chia Jam is perfect on toast, pancakes, yogurt, ice-cream and beyond!
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: About 2 cups 1x
- Category: Preserve
- Method: Pressure cooker
- Cuisine: American
Ingredients
Scale
- 4 cups frozen triple berry mix (mine had strawberries, blueberries, and raspberries, but blackberries and cherries are also delicious)
- 1/4 – 1/3 cup pure maple syrup (depending on how sweet you like it, my kids prefer 1/3 cup)
- Juice of ½ orange (or lemon will work)
- 1 teaspoon vanilla extract (optional)
- ⅓ cup chia seeds
Instructions
- Add frozen berries, maple syrup, orange juice, and vanilla extract to the pressure cooker pot. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Add chia seeds and stir quickly so they don’t clump. Cover with the lid and let sit for 20 minutes to thicken.
- Serve hot or store in the refrigerator for up to a week. Jam will thicken when chilled. Freezes perfectly.
Notes
- If you want to thicken the jam without chia seeds, after step 2, combine 1 tablespoon of cornstarch with 1 tablespoon of cool water in a small bowl or cup and whisk until smooth. Use the saute function to bring jam to a simmer then add the cornstarch slurry and whisk constantly until thickened, about 1 minute.
Find it online: https://instafreshmeals.com/instant-pot-triple-berry-chia-jam/