Instant Pot: Raspberry Chipotle Jam

Anyone else making jam these days? I scored a lot of raspberries recently, knowing my family could not possibly eat them all... so I decided to make some jam that will allow us a taste of summer throughout the cooler months. It was really easy to do, especially with my Instant Pot!  You can apply the same idea to other berries - blackberries, strawberries, blueberries. 

This jam has all the sweetness of raspberries with a slight kick of heat from the chipotle peppers added in. You can always omit the peppers if preferred to. As for enjoying the jam, it's always good slathered on toast, english muffins and bagels. I also tried this in crepes with some dark chocolate chips... and that was amazing!

Instant Pot: Raspberry Chipotle Jam
Serves: 2 6oz Jam jars


1 1/2 pounds Raspberries
1 tbsp lemon juice
1 tbsp lemon zest
3 cups sugar
3 individual chipotle peppers in canned adobo, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Apple cider
1 package of Pectin


1. Gather all ingredients.

2. In the Instant Pot, combine the raspberries, chipotle peppers, salt, pepper, lemon zest, and the sugar. Let them sit for 30 minutes. Add the Apple cider to the fruit mixture and stir to combine. Secure the lid on the Instant Pot and close the valve to the sealed position. Set the Instant Pot to manual for 1 minute.

3. Release pressure naturally for 15 minutes. Carefully release the valve and remove the lid. Using a masher, mash mixture to desired consistency Drain excess juice if needed. Turn Instant Pot to ‘saute’ function and allow the raspberry chipotle jam to come to a boil. Add your pectin to the Instant Pot and mix to combine. Allow to simmer for 2-3 minutes or until slightly thickened. 

4. Turn the Instant Pot off. Allow mixture to cool to room temperature. Once cooled then pour into jars, and seal.

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