Instant Pot Raspberry Jam

Every now and again I come across a recipe truly wonderful. This is it :)

INGREDIENTS:

3 c frozen or fresh raspberries

3/4 c sugar

2 T lemon juice

1 T cornstarch

1 T water

DIRECTIONS:

Add raspberries, sugar, and lemon juice into Instant Pot. Mix well.

Set IP to manual high pressure for 3 minutes with the vent sealed.

Let the pressure naturally release.

Mix in cornstarch and water.

Let sit, then stir for a few minutes. 

When it cools down, pour into an air-tight container (lasts for two weeks in the fridge).