Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD) – Instant Pot Recipe
Ingredients
Units
Scale
- 1 lb. bacon, diced
- 1 red onion, coarsely chopped
- 1 clove garlic, peeled and chopped
- 5 cups frozen cherries or fresh pitted cherries
- 1 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1 teaspoon orange zest
- 1/3 cup orange juice
Instructions
- Press the saute button on the Instant Pot. When hot, add bacon and stir occasionally to crisp evenly. One crisp, remove to paper towel-lined plate and set aside. Remove all but about 2 tablespoons of the bacon grease and discard or set aside for later use.
- Add onion and saute until soft. Add garlic and stir until fragrant, about 30 seconds. Add the cooked bacon, cherries, applesauce, maple syrup, orange zest, and orange juice. Stir well. Cancel the saute function.
- Close and lock the lid. Press “manual” for high pressure. Set cooking time to 6 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
- Press the saute button again and allow mixture to boil, stirring frequently to prevent burning. Reduce the liquid until thickened to a little less than 4 cups. Cancel the saute function.
- Allow mixture to cool slightly, then use an immersion blender or high-speed blender to puree mixture until pureed but still chunky.
- Spoon into clean glass jars and allow to cool completely. Once cooled, cap the jars and refrigerate. Will keep at least one week refrigerated.