Cherry Jam Without Pectin Instant Pot Cherry Jam Recipes
CHERRY JAM WITHOUT PECTIN | INSTANT POT CHERRY JAM
A delicious homemade cherry jam made in Instant Pot without any pectin. Perfect for toasts, bagels, and sandwiches. Simple cherry jam, which is much better than a store-bought one!
Provided by Srividhya G
Categories condiments Side Dish
Time 1h20m
Number Of Ingredients 5
Steps:
- Add all the pitted cherries into the inner pot of the Instant Pot.
- Add the sugar, lemon juice and mix and well. Let it sit for 20 to 30 minutes.
- The cherry and sugar will ooze out water like below. We don't need to add any extra water.
- Place the inner pot inside the Instant Pot. Close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 2 minutes at high pressure. When the cooking is complete, let the pressure release naturally. Carefully open the Instant Pot. There will be some foam-like below. You can remove it or mix it with the jam. I just mixed it with the jam.
- Now using a potato masher, mash the cherries. The jam will be runny, and it's perfectly fine.
- Now set the Instant Pot in saute mode and let it simmer for 10 minutes. After 10 minutes, mix 1 tbsp of cornstarch with 1 tbsp of water. Add this slurry to the jam.
- Mix well and simmer again for 6 to 8 minutes and turn off the heat. Let it cool for atleast 5 to 6 hours before transferring it to a jar. As the jam cools and when you refrigerate, it will set and thicken further. (More on troubleshooting tips in the notes section)
- Make sure you store the cooled jam in a clean and dry jar. I don't follow any specific canning process. Enjoy it with toasts or bagels!
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Place your instant pot on sauté. Add in the honey, and allow to melt, about 2 minutes. Turn off pot.
- After the honey has melted, add in the cherries, juice of one half of a lemon, and pectin powder. Stir cherries to combine all ingredients.
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- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Wash drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.Pro tip - Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
- In a heavy bottom pan, combine the cherries, sugar, salt, and lemon juice.Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
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