Last Updated on April 26, 2020 by Tina
Making cherry jam in the Instant Pot is quick and a great way to keep enjoying that summer produce as the season is coming to close. This is a great spread for a fresh bread especially during the holiday season. Did you know that you can also proof bread dough in the Instant Pot? If you'd like to pair this up with some delicious fresh bread head over to Berly's Kitchen to learn how!
Monday is Meatloaf is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
How to pick perfect cherries
When shopping for cherries be sure to look for ones that are firm and free from bruising with green stems. For sweet cherries the deeper red the color of the fruit the sweeter they tend to be.
Prep the fruit for cherry jam
When I go to make anything with cherries I use a pitting tool which can be picked up at your local store or you can order one here. I cant recommend getting one as it will totally save your sanity and comes in handy with olives as well. If you don't want to invest in one then you can head over to the Kitchn to learn how to use a pastry tip, paper clip, or a chopstick to pit your cherries.
Cooking the cherry jam
Put the cherries in the pressure cooker along with the sugar, honey, cinnamon, nutmeg, ginger, and a bit of water. Seal the lid and cook on high pressure for 5 minutes then follow with a quick release.
Once done remove the lid, and set to saute for a few minutes stirring constantly to thicken a little more. If you have very fresh cherries that didn't break down as much as you like, you can mash them a little bit with a potato masher. Pour into a jar or an airtight container for storage in the refrigerator for up to three months or freeze for up to six months. This is perfect served in yogurt, as an ice cream topping, or jam for bread.
Easy Instant Pot Jam
- 4 cups cherries fresh, pitted
- ½ cup sugar
- ¼ cup honey
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ⅛ cup water
- Combine all ingredients into the Instant Pot. Seal the lid then cook on high pressure for 5 minutes then follow with a quick release.
- Remove the lid and set to saute for a few minutes to thicken. If you find that with fresh cherries that they didn't break down enough, you can mash them a bit with a potato masher.
- Store in an airtight jar or container in the refrigerator for up to three months or the freezer for up to six months.