If you’ve been intimidated to try making your own jams, you’ll be pleasantly surprised by how amazing this quick version of pressure cooker jam tastes.
- 3 cups of frozen blueberries- ½ cup of granulated sugar- 2 tablespoons of fresh- squeezed lemon juice- 1 teaspoon of vanilla extract- Pinch of sea salt
Add 3 cups of blueberries, ½ cup of sugar, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract and a pinch of sea salt in inner pan. Stir to combine.
Cook on High Pressure for 3 minutes. Use a natural pressure release method for 10 minutes, then use a Manual Release to quick release the remaining pressure from the pot.
Use the Sauté mode and cook the jam over high heat, making sure you stir it constantly, until the excess liquid has been reduced and it’s starting to thicken.