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Blackberry Jam

Blackberry Jam

Recipe Type:  Canning
Servings  4
4  us liquid pint  Fresh Blackberries   
3  tablespoon  Pectin Powder   
5  cup  sugar  
0.5    Lemon, juiced   
5  us liquid pint  Jars   

  1. Place the blackberries into the pressure cooker with the pectin. Press the CHICKEN/MEAT button. Add 2 cups of sugar at a time to dissolve.
  2. Once the sugar has dissolved let boil for about 2-3 minutes.
  3. Carefully ladle the jam into the jars 1" from the top.
  4. Using a flexible nonporous spatula gently press between the jam and the jar to release any trapped air bubbles.
  5. Clean the rims with white vinegar and seal.
  6. Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
  7. Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until you reach 20 minutes.
  8. When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.