Step 1

Process the onion, bell pepper, jalapeño, garlic, and ginger in the food processor until minced well. Transfer to the Instant Pot, stir together, and press “sauté”.

Step 2

Meanwhile, process the tomatoes in the food processor until diced. Transfer the tomatoes to the Instant Pot, and stir in the coconut sugar, cumin, and cinnamon. Press cancel.

Step 3

Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to "sealing".

Step 4

Set for 5 minutes on Pressure Cook (manual/high pressure), then allow the pressure to release naturally.

Step 5

Press Cancel and remove the lid.

Step 6

Stir in the fresh lime juice and salt. Taste and adjust seasonings and sugar, if desired.

Step 7

Using the “Sauté” function, cook the tomato jam for about 20-25 more minutes, stirring occasionally, until the liquid has mostly evaporated and the preserves thicken up a bit. You may need to stir more frequently near the end to prevent the jam from sticking. (It should resemble the consistency of pickle relish.)

Step 8

Taste and adjust seasonings to preference.** Press cancel.

Step 9

Transfer the hot jam to sterilized glass jars. Cover with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow the jam to continue cooling to room temperature.**

Step 10

Store the sealed jam in the refrigerator for about one month. Alternatively, process in a water bath for 20-25 minutes or freeze for longer storage (see above post or notes below).