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
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.
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.