Instant Pot Blackberry Jam
Delicious homemade Instant Pot blackberry jam. Vegan, gluten free and dairy free.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 oz
- 2-1/2 cup fresh blackberries
- 1/2 cup maple syrup
- juice of 1 lemon
- 3 tbsp flax meal
- 3 cups gluten free flour I use Cup4Cup
- 1 -1/2 teaspoons salt
- 1 tsp baking powder
- 1/2 teaspoon rapid rise instant yeast
- 1 -1/2 cups warm water
- This is No Knead Bread from Pinch of Yum
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.
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
Serving: 1tbsp | Calories: 40kcal