I had previously posted about making regular blackberry jam in the instant pot. But this recipe for lemon blackberry jam which is also made in the instant pot is perhaps one of my favorites. The freshness of the lemon zest and lemon juice elevates the flavor of the jam with subtle deliciousness! I’m certain you will love it as much as I do.

How to IQF (individually quick frozen) blackberries

I had picked a bunch of blackberries, but I had no immediate need to use them. So I froze them for later uses. I love the IQF method and use it often. IQF is a super easy way to freeze items without changing their structure or mushing them together into one big lump. Simply place clean and sorted berries in a single layer on a parchment lined baking sheet. I put paper towels underneath the parchment to absorb excess liquid. Place the baking sheet full of berries into the freezer until individually frozen solid. After they are frozen, transfer the berries to zip top bags and label with item info and the date. Then put them back into the freezer. Use a few as needed or in quantities to make jam, muffins or a pie etc.

A fresh lemon makes all the flavor difference in this Lemon Blackberry Jam

From the market, choose a good sized lemon with good color and a blemish free exterior. Zest the lemon and then squeeze out all the flavorful juice. Discard the seeds.

Using an instant pot to make the lemon blackberry jam makes this a quick and easy process

Add the blackberries, sugar, lemon zest and lemon juice into the instant pot. Follow directions in the recipe below.

Stir the ingredients together and allow them to rest per the recipe below.

The cooked lemon blackberry jam

Here’s a lovely batch of lemon blackberry jam cooked in the instant pot.

Add pectin to thicken if needed-per the recipe below

Testing the jam for proper consistency

Use the spoon method to check for proper consistency of the cooked jam. Just dip a spoon into the jam mixture and run your finger down the back of the spoon. If the separation remains, the jam is thick enough. If the mixture runs back into itself, the jam needs to be cooked more or needs a bit more pectin.

You can also use the plate method to determine the proper consistency of the jam. Place a bit of jam on a cold plate (one that’s been in the refrigerator) use a knife to cut through the jam and separate it. If it stays in place, it is thick enough. If it runs back into itself, then it needs to cook longer or have a bit more pectin added to it.

Storing the jam

When slightly cooled, place the jam into jars or containers. Refrigerate or freeze until ready to use. This recipe made 6 and a 1/2 little jars of jam.

Recipe For Lemon Blackberry Jam

INGREDIENTS

4 cups frozen blackberries 

2 cups granulated sugar

Zest of one large lemon

Juice of one large lemon

1 teaspoon butter

3-4 tablespoons Ball Real Fruit Classic Pectin (this is my favorite type)

INSTRUCTIONS

• Place the frozen blackberries in the instant pot.
• Add the sugar, lemon juice and lemon zest to the instant pot with the blackberries. Stir well. 
• Close lid and let them sit for about 60 minutes. This helps to release the juices from the blackberries.
• Open lid and stir the berry mixture. Close lid again with vent in sealing position and pressure cook for 3 minutes at high pressure.
• When the pressure cooking time is done, let the pressure release naturally for 15 minutes. Then manually release the remaining pressure.
• When you open the lid, there will be a lot of liquid. But don’t worry we will sauté the mixture and it will thicken.
• Use a potato masher to mash the blackberries into smaller pieces if needed.
• Put the instant pot on sauté mode and let the mixture come to a boil. Add the pectin and let it boil for about 5 minutes. Stir frequently and the jam will thicken. Remember that jam also thickens as it cools.
• Test for proper consistency.
• When proper consistency is reached, press Cancel and turn off the instant pot.
• Remove the liner to cool the mixture faster.
• Let the jam cool slightly before you transfer it to jars or containers to store. Refrigerate or freeze.
• If you would like to do the water bath canning method for this jam, please feel free to do so.
• Enjoy this delicious jam on toast, english muffins, in yogurt or on tea sandwiches with cream cheese.

Enjoy this fabulous lemon blackberry jam

When I say enjoy this jam, I really mean….take the time to savor and really enjoy this jam. It’s so incredibly delicious! I really love it on an english muffin!

Well folks, I hope you enjoy making and eating this jam as much as I do. Cost wise for me….was minimal since I picked the blackberries from our backyard. The lemon, sugar and pectin were my only expenses and worth every bit. This really is a frugal and delicious amazing jam!

Take care. Be safe. Be kind. Virtual hugs,

Chauncey

If you’d like the recipe for the other batches of blackberry jam I made, here’s the link…https://frugalanddelicious.com/category/blackberry-jam/