Instant Pot Chocolate Cheesecake {in Jars}

This Instant Pot chocolate cheesecake is decadent, dense and creamy, made with an easy homemade oreo crust, a delicious chocolate cheesecake filling, and a luxurious chocolate ganache to top it off! Served along with a dollop of cream, this chocolate cheesecake is one drool-worthy Instant Pot dessert!

This chocolate cheesecake was a result of my last minute, 10 pm baking decision, as is the case with most of my bakes. I had a pack of cream cheese sitting in the refrigerator. And also a couple of chocolate baking bars, so it only seemed right to take the plunge even though it was late and make a small batch chocolate cheesecake.

I’m obsessed with this Instant Pot cheesecake in jars that I shared last month! So I adapted that recipe by adding one of the most delicious things in the world- chocolate!

And with the addition of chocolate, we have here this irresistible Instant Pot chocolate cheesecake! I think these cheesecake jars are like the cutest edible gift ever!

After receiving some great feedback on my New York style cheesecake jars in the pressure cooker, I couldn’t help but experiment with the chocolate version.

Anyway, who doesn’t like chocolate, right? Like seriously! I’m yet to meet someone who can’t stand chocolate.

But if you love chocolate and cheesecake like me, then you are in for a treat with this Instant pot chocolate cheesecake! And trust me guys, this is the best remedy to satisfy your cheesecake cravings, and I’m talking the real deal ‘baked’ cheesecake!

Also, look at these cute jars! Aren’t they adorable? I bet they are calling out to you, begging to be picked up and devoured! And you won’t even feel sorry that you enjoyed this decadent chocolate cheesecake , because it’s the perfect portion-controlled dessert. So it’s a win-win situation!

I have a huge sweet tooth, so curbing my cravings for sweets is something that I really have to put an effort into. But sometimes, I like to indulge. And this Instant Pot chocolate cheesecake does a good job at not making you feel guilty, knowing that you won’t overindulge eating more! You can have your ‘cheesecake’ and eat it too!

• THIS INSTANT POT CHOCOLATE CHEESECAKE COMES TOGETHER IN 4 EASY STEPS
• THINGS TO REMEMBER BEFORE MAKING THIS INSTANT POT CHOCOLATE CHEESECAKE
• MORE VARIATIONS TO TRY WITH THE SIMPLE CHOCOLATE CHEESECAKE
• STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHOCOLATE CHEESECAKE IN MASON JARS
• HOW TO MAKE PRESSURE COOKER CHOCOLATE CHEESECAKE IN JARS?
• Instant Pot Chocolate Cheesecake {In Jars}

THIS INSTANT POT CHOCOLATE CHEESECAKE COMES TOGETHER IN 4 EASY STEPS

1. Making the chocolate cheesecake base which is an easy homemade Oreo crust .
2. Smooth and luxurious chocolate cheesecake filling made with just 6 ingredients , i.e full-fat cream cheese, sugar, eggs, semi-sweet baking chocolate, sour cream, and vanilla extract. You may also use bitter-sweet chocolate if you prefer.
3. Easy chocolate ganache to top the cheesecake
4. Some piped whipped cream and chocolate shavings along with a dusting of cocoa powder, to make it look fancy, which of course is totally optional. But the cream also complements and cuts down that rich chocolate taste, so highly recommended!

THINGS TO REMEMBER BEFORE MAKING THIS INSTANT POT CHOCOLATE CHEESECAKE

Room temperature ingredients

Make sure all the ingredients are at room temperature. This ensures that you have a smooth and lump-free cheesecake filling without mixing it too much. Overmixing is the last thing one needs for a cheesecake batter. The ideal room temperature of cream cheese should be between 68 to 75 degrees F. You don’t need to check with a thermometer, usually about an hour on the countertop should suffice.

Melting the chocolate

The most preferred way of melting chocolate is using the double boiler, but for a small quantity like this, I find it inconvenient to use 2 things when I can just do it in the microwave. The resultant cheesecake was smooth without the grainy texture. Be careful while melting chocolate, use dry bowls and spoons or else the chocolate will ‘seize’ even if a tiny drop of water gets in.

While melting chocolate in the microwave, do it in intervals until about 90% of the chocolate has melted. The chocolate continues to melt once it is taken out of the microwave. You may risk burning the chocolate if you let it melt completely in the microwave.

Natural pressure release, gradual cooling before refrigerating the cheesecake

Let the cheesecake cool down gradually before refrigerating, the same way you would do for an oven-baked cheesecake. Refrigerating a hot cheesecake will cause it to sweat and it will turn soggy with the condensation.

MORE VARIATIONS TO TRY WITH THE SIMPLE CHOCOLATE CHEESECAKE

Though I highly suggest first trying this recipe as is first, feel free to experiment with these variations,

1. White chocolate cheesecake : Swap the semi-sweet chocolate with white chocolate. You can swirl in some raspberry jam on top before baking.
2. Espresso cheesecake : A little bit of coffee always elevates the flavor of chocolate. You can add about 1/2 tsp of instant espresso powder to the chocolate cheesecake batter.
3. Chocolate mint cheesecake : You can use Oreos with mint filling for the base, and add 1/4 tsp of peppermint extract along with the vanilla extract.

STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHOCOLATE CHEESECAKE IN MASON JARS

1.Grind the oreo cookies in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the cookie crumbs with melted butter. Mix well.

2.Divide the crumb mixture between 6 (4-oz) Mason jars, press it with the back of a spoon.

3.If using the baking chocolate bar chop it roughly or add in chocolate chips, place in a bowl, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Stir well until all the chocolate has melted and is smooth and glossy. You may even melt the chocolate in a bowl using the double boiler method. Make sure the bowl is not touching the water or else the chocolate will seize. Set the melted chocolate aside to cool slightly.

4.Next, in the mixing bowl of your stand mixer beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.

5.Add the melted chocolate, continue beating medium-low speed.

6.Add the egg and beat on medium-low speed until well incorporated.

7.Add the sour cream and the vanilla extract and beat well to mix.

8.Pour about 3 tbsp of the cheesecake filling in the prepared oreo crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with aluminum foil.

9.Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and place the jars on the trivet. (Refer notes).

10.Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.

11.Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. Transfer the jars to a wire rack with the help of tongs or gloves. Place the second batch and follow the same cooking instructions. Make sure there is at least a cup of water in the inner pot. Let the cheesecake cool completely before pouring the chocolate ganache.

12.For the chocolate ganache: Chop baking chocolate bar roughly, place in a bowl, add the heavy cream, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Overheating will turn the chocolate into a thick, lumpy, grainy mass and looks dull. Divide the ganache between 6 jars, cover an refrigerate until ready to serve.

13.Let the chocolate cheesecake jars stand at room temperature for 10 minutes before serving. Serve these chocolate cheesecake jars with some whipped cream, and chocolate shavings. Scoop up some and enjoy!

NOTES:

• Update: Editing this recipe to mention that you can stack the jars offset over the trivet. So you can cook all the 6 jars in one go. You can also skip the aluminum foil, and use the two-part top lids of the Mason jars. Cover the jar with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.

HOW TO MAKE PRESSURE COOKER CHOCOLATE CHEESECAKE IN JARS?

Instant Pot Chocolate Cheesecake {In Jars}

Ingredients1x2x3x

Oreo cookie crust

• 6 Oreo cookies
• 3/4 tbsp unsalted butter

Chocolate cheesecake filling

• 8 oz full-fat cream cheese
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup sour cream
• 3 oz semi-sweet chocolate baking bar or chocolate chips you may use bitter-sweet chocolate if you like

Chocolate ganache

• 4 oz semi-sweet chocolate baking bar/chocolate chips
• 1/4 cup heavy cream

Instructions

• Grind the oreo cookies in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the cookie crumbs with melted butter. Mix well.
• Divide the crumb mixture between 6 (4-oz) Mason jars, press it with the back of a spoon.
• If using the baking chocolate bar chop it roughly or add in chocolate chips, place in a bowl, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Stir well until all the chocolate has melted and is smooth and glossy. You may even melt the chocolate in a bowl using the double boiler method. Make sure the bowl is not touching the water or else the chocolate will seize. Set the melted chocolate aside to cool slightly.
• Next, in the mixing bowl of your stand mixer beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
• Add the melted chocolate, continue beating low medium-low speed.
• Add the egg and beat on medium-low speed until well incorporated.
• Add the sour cream and the vanilla extract and beat well to mix.
• Pour about 3 tbsp of the cheesecake filling in the prepared oreo crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
• Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset over the trivet.
• Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
• Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. Transfer the jars to a wire rack with the help of tongs or gloves. Let the cheesecake cool completely before pouring the chocolate ganache.
• For the chocolate ganache: Chop baking chocolate bar roughly, place in a bowl, add the heavy cream, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Overheating will turn the chocolate into a thick, lumpy, grainy mass and looks dull. Divide the ganache between 6 jars, cover an refrigerate until ready to serve.
• Let the chocolate cheesecake jars stand at room temperature for 10 minutes before serving. Serve these chocolate cheesecake jars with some whipped cream, and chocolate shavings. Scoop up some and enjoy!

Notes

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Regards,

Freda

Instant Pot Chocolate Cheesecake {In Jars}

Ingredients

Oreo cookie crust

• 6 Oreo cookies
• 3/4 tbsp unsalted butter

Chocolate cheesecake filling

• 8 oz full-fat cream cheese
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup sour cream
• 3 oz semi-sweet chocolate baking bar or chocolate chips you may use bitter-sweet chocolate if you like

Chocolate ganache

• 4 oz semi-sweet chocolate baking bar/chocolate chips
• 1/4 cup heavy cream

Instructions

• Grind the oreo cookies in a food processor or blender or crush them in a ziplock bag with a rolling pin. In a bowl, combine the cookie crumbs with melted butter. Mix well.
• Divide the crumb mixture between 6 (4-oz) Mason jars, press it with the back of a spoon.
• If using the baking chocolate bar chop it roughly or add in chocolate chips, place in a bowl, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Stir well until all the chocolate has melted and is smooth and glossy. You may even melt the chocolate in a bowl using the double boiler method. Make sure the bowl is not touching the water or else the chocolate will seize. Set the melted chocolate aside to cool slightly.
• Next, in the mixing bowl of your stand mixer beat the cream cheese and sugar on low speed until smooth. You may use a hand blender or just a whisk too.
• Add the melted chocolate, continue beating low medium-low speed.
• Add the egg and beat on medium-low speed until well incorporated.
• Add the sour cream and the vanilla extract and beat well to mix.
• Pour about 3 tbsp of the cheesecake filling in the prepared oreo crust in each jar. Give it a gentle tap on your palms to eliminate any bubbles. Cover the jars with the lid that has the rubber ring, then close the jar using the outer band, but do not tighten the lid all the way, just enough to cover the jar in order to prevent any condensation from dripping in it.
• Add 1.5 cups of water into the inner steel pot of the Instant Pot. Place a trivet and stack the jars offset over the trivet.
• Close the lid of the Instant Pot, and set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 6 minutes. It will take some time for the pressure to build up after which the timer will start.
• Let the pot depressurize naturally (about 15 minutes), once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. Transfer the jars to a wire rack with the help of tongs or gloves. Let the cheesecake cool completely before pouring the chocolate ganache.
• For the chocolate ganache: Chop baking chocolate bar roughly, place in a bowl, add the heavy cream, microwave for 20-second intervals, stirring after each interval until the chocolate has melted. Stop when most of the chocolate has melted and few pieces remain, they will melt on stirring. Overheating will turn the chocolate into a thick, lumpy, grainy mass and looks dull. Divide the ganache between 6 jars, cover an refrigerate until ready to serve.
• Let the chocolate cheesecake jars stand at room temperature for 10 minutes before serving. Serve these chocolate cheesecake jars with some whipped cream, and chocolate shavings. Scoop up some and enjoy!

Notes

This Instant Pot strawberry jam is a delicious and soft spread, great on toasts, bagels, biscuits or anything else you fancy. You only need 3 ingredients to make this easy strawberry jam, made without pectin or cornstarch.

I picked up 3 pounds of strawberries from the local farmer’s market last weekend. The aroma of those fresh, juicy, fragrant, strawberries was just so amazing!

I couldn’t help but preserve that in the form of this Instant pot strawberry jam to be enjoyed in the coming weeks. Actually, they were good enough to be eaten as a dessert by itself. But it doesn’t really hurt to make a batch of jam with fresh, seasonal fruits 🙂

• What are the ingredients needed to make this pressure cooker jam?
• Why should you make strawberry jam in the Instant Pot?
• Tips to make the best pressure cooker strawberry jam
• Ideas to use this jam
• You should try this strawberry jam because
• Quick FAQs
• You may also enjoy these jam recipes
• How to make Instant Pot Strawberry jam without pectin – Step by step instructions
• Instant Pot Strawberry Jam Recipe {Without Pectin}

What are the ingredients needed to make this pressure cooker jam?

You basically just need 3 ingredients i.e. fruit, sugar and lemon juice to make any kind of jam. For this strawberry jam, we will need;

• Strawberries

Fresh seasonal strawberries, preferably organic, are your best bet to make some good quality strawberry jam. The best time to make strawberry jam is between April to June, when strawberries are in season!

• Sugar

Sugar does more than sweetening any jam. It plays an important role in;

• Thickening the jam
• Creating the gel structure
• And it also acts as a preservative to inhibit mold growth.

Ideally a 1:1 ratio of fruit : sugar is recommended. But I usually cut the sugar by half. I think it adds plenty of sweetness, and the jam sets pretty well.

• Lemon juice

Lemon juice is used in this recipe for 3 reasons;

1. It is high in pectin and since we aren’t using commercial pectin, lemon juice adds the necessary pectin required for the jam to gel and set, since strawberries are naturally low in pectin.
2. Lemon juice lowers the pH levels into an acidic range, which is essential for the pectin to set.
3. It balances out the sweetness.

Why should you make strawberry jam in the Instant Pot?

This strawberry jam is easy as can be! Having said that, this isn’t a quick strawberry jam just because it is made in the Instant Pot. There is definitely nothing instant about making any sort of jam. It would probably take the same amount of time on the stovetop. Then why bother making it in the IP anyway, right?

From my experience of making jam over these years, I can just say the convenience the Instant Pot offers when it comes to making jam without pectin. I simply cooked the jam on ‘SAUTE’ mode after the pressure cooking step.

Because of the uniform heat surface, the jam did not stick to the pot nor was there any burning. Most of the Instant Pot jam-making procedure is hands-off, except towards the end when you need to be attentive, as you may overcook the jam.

Tips to make the best pressure cooker strawberry jam

• Fresh strawberries: Avoid overripe strawberries as they are lower in pectin and fruit acids. Besides that, it may also cause the jam to go moldy soon. Try to use fresh and firm fruit of any kind to make jam.
• Sterilize the jars so that the jam keeps well for weeks: Since this is a small-batch jam and we aren’t canning, you should definitely sterilize the jars before filling it with the jam. You can do this while the strawberries are macerating. To sterilize the jars, bring water to boil in a large pot, turn off the heat. Using tongs, transfer the glass jars and lids to boiling water, let it sit for 15 minutes. Then remove the jars and lids carefully and place them upside down on a clean kitchen napkin for 10-15 minutes. Turn it upright and let it air dry completely. (This is only for short term storage, for long term storage, can the jars as per canning instructions).
• Cover the jars once the jam has cooled down completely: Let the jam cool completely before closing the jars or else the condensation will fall back in and cause the jam to spoil faster.

Ideas to use this jam

This luscious strawberry jam is good to be eaten on its own, but, here are some ways in which you can use it;

• Yogurt granola parfaits
• Topping for these cute little IP cheesecake jars
• Use it to top pancakes, waffles, French toasts
• As a filling for crepes, cupcakes or donuts
• Add a dollop of jam on oatmeal
• Jam crumble bars
• Swedish jam thumbprint cookies (eggless)

You should try this strawberry jam because

• It is so delicious! I won’t blame you if you find yourself eating spoonfuls of this yummy jam 😀
• It is such an easy recipe that doesn’t need much elbow grease, and yet you will have this real strawberry jam that just celebrates the sweet flavor of the strawberries. My whole house smelled so good, I can’t put it in words here.
• Devoid of high fructose corn syrup, artificial preservatives , and colors .
• Homemade is the best!

How can I reduce the cooking time?

You can reduce the cooking time and still thicken the jam using either of the two options below:

• Cornstarch: Use a cornstarch slurry (2 tbsp cornstarch mixed in 1/4 cup cold water). Add it in step 5, on the saute mode, keep stirring until the jam thickens.
• Chia seeds: Chia seeds are a great option for thickening jam, the natural gelling properties of chia seeds would help the jam set. Mash the strawberries roughly using an immersion blender after step 4. Add 1/3 cup chia seeds, mix well. Cover the pot, no need of sealing. Let it sit at room temperature for about 4 hours. Then transfer the jam to jars, cover and refrigerate. Enjoy this variation of strawberry chia seeds jam.

Can I reduce the amount of sugar in this recipe?

Like I mentioned above, sugar does play an important role in creating the gel structure in any jam. If you make a strawberry sauce, for instance, you wouldn’t need as much sugar. But since we are making jam and it needs to reach the gel stage in order to set, I do not recommend cutting back a lot on the sugar.

Ideally, equal parts of sugar and fruit are required, but cutting down the sugar by half has always worked well for me, so that’s what I do.

The jam has the perfect amount of sweetness, fruit flavor and sets well. At the most, you may cut it down to 1 cup of sugar in this recipe for a reduced-sugar strawberry jam.

What can I substitute for refined sugar?

You can use monk fruit sweetener. It is much sweeter as compared to sugar, so you might want to reduce the amount you use for this jam. Start off with 2/3 cups of monk fruit sweetener for 2 lbs of strawberries.

Can I use frozen strawberries or frozen mixed berries instead of fresh?

Yes, you definitely can! Place frozen berries in the inner pot of the IP, add sugar and mix well. During the maceration process, strawberries will leave out juices, give it a stir occasionally in between.

Once the strawberries have completely thawed, about 1.5 to 2 hours, proceed with the recipe. You may also thaw the strawberries overnight in the refrigerator, and use it in place of fresh in this recipe.

For frozen mixed berries, mash them slightly after pressure cooking.

Can I double this recipe?

You may double this recipe as far as it is not above the max line of the inner pot. Pressure cooking time will remain the same, the cooking time on saute mode will increase. I’m not sure how long it will take, as I haven’t tried doubling the recipe. If you do, please let me know about it.

I don’t think tripling the recipe is a good idea, cooking in two batches would be more feasible.

Don’t have an IP? You can make this jam on a stovetop

Use a heavy-bottomed pot to macerate the strawberries. After macerating the strawberries, turn on the heat to low, and cook till the sugar dissolves completely.

If the sugar does not dissolve completely, the jam may recrystallize after it has set. Once the sugar has completely dissolved, turn on the heat to high and boil till the jam has thickened and reaches 220 degrees F or you may refer to the freezer test to check if the jam is done as mentioned in the instructions below.

You may also enjoy these jam recipes

• Blood Orange marmalade
• Mango jam without pectin

How to make Instant Pot Strawberry jam without pectin – Step by step instructions

Step 1: Preparing the strawberries

Wash 2 lbs of strawberries well. Slice off the green tops, hull and slice large strawberries into quarters and small ones into halves.

Step 2: Macerating the strawberries

Place the chopped strawberries along with 2 cups sugar and 2 tbsp lemon juice in the inner liner of the IP. Mix well and set aside for 30 minutes.

Step 3: Pressure cooking the strawberries

The strawberries will leave their juices, which is enough for the IP to come to pressure. Do not add any water. Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 1 minute. It will take some time for the pressure to build up (about 5 minutes), after which the timer will start.

Step 4: Natural pressure release (NPR)

Let it depressurize naturally, about 18 minutes. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid. There will be a lot of liquid in the pot.

Step 5: Cook the jam until it reaches the gel stage

Press ‘CANCEL’ to turn off the keep warm mode. Press the ‘SAUTE’ on normal mode and cook for the next 20-23 minutes, stirring every 5 minutes, until the jam has thickened and reached the gel stage (220 degrees F on the candy thermometer). Skim off the foam during the cooking process.

The strawberries naturally break apart during this process. The resultant jam will be chunky. If you prefer a really smooth jam, use a blender to puree the mixture before you saute the jam.

You will know the jam is nearing the gel stage when the bubbling reduces, and the jam coats the back of a spoon. Test for the setting point at this stage. Remove the inner pot from the Instant Pot while you test, or else there is a possibility that you could overcook the jam.

How to check the setting point of jam? A candy thermometer is your best bet to know if the jam is done. If you don’t have one follow the freezer test .

Place 2-3 small plates in the freezer after step 4. When the mixture begins to thicken, start testing if the jam is done. Put a tablespoon of jam onto the cold plate. Return the plate back to the freezer for 2 minutes. Run your finger through the jam, if it wrinkles and stays apart (as shown in the pic) it is done, if it is runny, it needs to be cooked for a few more minutes.

Step 6: Transfer the jam to sterilized jars

Ladle the jam into hot, sterilized containers leaving 1/4 inch of headspace. Let it cool completely before closing the jars. It will keep well for about 3 weeks in the refrigerator if only it lasts that long 😀

Note

Make sure the sealing ring is free of odors to avoid transferring any funky smell to the jam. Some folks like to use separate rings for sweet and savory food, so you can consider doing that.

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Instant Pot Strawberry Jam Recipe {Without Pectin}

Equipment

• Instant Pot 6 quart

Ingredients1x2x3x

• 2 lb fresh firm strawberries, or frozen strawberries
• 2 cups sugar
• 2 tbsp lemon juice

Instructions

• Wash strawberries well. Slice off the green tops, hull and slice large strawberries into quarters and small ones into halves.
• Place the chopped strawberries along with sugar and lemon juice in the inner liner of the IP. Mix well and set aside for 30 minutes
• The strawberries will leave their juices, which is enough for the IP to come to pressure. Do not add any water. Close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 1 minute. It will take some time for the pressure to build up (about 14 minutes), after which the timer will start.
• Let it depressurize naturally, about 18 minutes. Once the silver pin drops, turn the knob to venting and open the lid. There will be a lot of liquid in the pot.
• Press ‘CANCEL’ to turn off the keep warm mode. Press the ‘SAUTE’ on normal mode and cook for the next 20-23 minutes, stirring every 5 minutes, until the jam has thickened and reached the gel stage (220 degrees F on the candy thermometer).
• Ladle the jam into hot, sterilized containers leaving 1/4 inch of headspace. Let it cool completely before closing the jars. It will keep well for about 3 weeks in the refrigerator.

Notes

• Make sure the sealing ring is free of odors to avoid transferring any funky smell to the jam. Some folks like to use separate rings for sweet and savory food, so you can consider doing that.
• Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Nutrition