Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
1 lb blueberries, ¼ cup water, 2 teaspoons lemon juice, ¾ cup granulated sugar
Close the lid and set the pressure valve to sealing position.
Press "manual" setting and set timer to 3 minutes.
Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
Mix cornstarch with water in a small bowl.
2 tablespoons cornstarch, 2 tablespoons water
Add cornstarch slurry into jam and stir until the thickens. Stir in vanilla.
1 teaspoon vanilla extract
Cool until safe to handle, then pour into a jar.
Cool completely before storing in the fridge.
Notes
You can use fresh of frozen fruit. If you use frozen fruit, the Instant Pot will take longer to come to pressure. The cooking time stays the same.
I made this recipe with blueberries, strawberries, peaches, with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
Berries only need 3 minutes of cooking time. For larger fruit, use 4 to 5 minutes.
This recipe makes one 16oz jar and one 8 oz jar of jam.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.