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Easy Instant Pot Tomato Jam
Ingredients
- 2 pounds tomatoes diced
- 2/3 cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon ginger
- 1 teaspoon garlic powder
- 1 tablespoon red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1.5 teaspoons salt
Instructions
- Core and dice the tomatoes and place in the liner of the instant pot. Set to saute and cook for about 5 minutes until they start to break down.2 pounds tomatoes
- Add in the brown sugar, lemon juice, ginger, garlic, red pepper, cayenne, smoked paprika and salt. Mix well.2/3 cup brown sugar, 2 tablespoons lemon juice, 1 tablespoon ginger, 1 teaspoon garlic powder, 1 tablespoon red pepper flakes, 1/8 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, 1.5 teaspoons salt
- Turn off saute and place the lid on the unit, locking and sealing the vent. Pressure cook for 5 minutes. Allow the pressure to naturally release for 5 to 10 minutes.
- Set the unit to saute again to simmer 10-15 minutes to reduce liquid. Blend with an immersion blender. Add to clean, sanitized jars and let naturally seal as it cools. Keep in the refrigerator or freezer.
Nutrition(All values are estimates only)
Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 116mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg
*Pro Tip* - while you can use canned diced tomatoes for this, this is the perfect recipe for summer fresh tomatoes. Will last 1 month in the refrigerator and a year in the freezer
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