Mixed Berry Jam by Barbara Vigil Goodsell

1lb of strawberries

1lb of boysenberry

8 oz - 16 oz of honey

Place berries in the removable pot and add honey.

Stir until berries are coated.

Set IP to sauté medium heat until honey melts.

When melted, change heat setting to high and bring to a boil. Hit cancel and place lid on pot making sure it is sealed.

Set to pressure cook for 2 minutes.

Let natural release.

Remove lid and reset to sauté and let it boil down to thicken a bit.

This could take up to 8 to 10 minutes.

If it isn’t thick enough for you, remove ¼ cup of liquid and mix in cornstarch to make a slurry.

Add back to pot and simmer for just a couple of minutes more.

It will continue to thicken slightly once it is cooled.

We don’t care for our jam to be real sweet, so I use 6 to 8 oz of honey.

Keep in mind the more honey that is used, the more pronounced the flavor of honey will be.

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