Instant Pot Blackberry Jam
Delicious homemade Instant Pot blackberry jam. Vegan, gluten free and dairy free.
Servings 16 oz
Calories 40kcal
Ingredients
Jam
- 2-½ cup fresh blackberries
- ½ cup maple syrup
- juice of 1 lemon
- 3 tablespoon flax meal
Bread
- 3 cups gluten free flour I use Cup4Cup
- 1 -½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon rapid rise instant yeast
- 1 -½ cups warm water
- This is No Knead Bread from Pinch of Yum
Instructions
Jam
- Toss all ingredients into bowl that will fit in Instant Pot. Place on rack and into Instant Pot inner pot.
- Add 1 cup of water to bottom of Instant Pot inner pot. (Make sure it is the stainless steel inner pot, and not the electric heating element.)
- Set to pressure cook for 2 minutes.
- Let steam release naturally, NR. It takes approximately 10-15 minutes. Release steam and remove bowl from Instant Pot carefully.
- Using small hand blender, blend blackberry mixture until it is the texture that you prefer...completely smooth, or with some blackberries intact.
- Pour into jar and refrigerate, or freeze a portion.
- This recipe makes 16 oz of blackberry jam.
Bread
- Add water to yeast and let sit for 10 minutes.
- Add all dry ingredients to bowl and mix
- Add water with yeast to flour mixture and mix throughly
- Cover dough and let rise for 12-24 hours
- Preheat oven to 450 degrees.
- After dough rises, form a large ball
- Place dough in baking dutch oven, with parchment paper placed on the bottom
- Cover dutch oven and bake for 30 minutes
- Remove cover and bake for an additional 15 minutes.
- Serve with jam
