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Instant Pot Blueberry Jam

August 4, 2018 by Sandy 68 Comments

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Instant Pot Blueberry Jam is fast, fresh tasting, and super easy to make. I show you how to make jam in the Instant Pot! You won’t need pectin for this delicious pressure cooker blueberry jam recipe. You can use any size Instant Pot to make it.

Blueberry Jam in a small glass jar with a silver spoon, next to a white plate with jam on bread

Instant Pot Blueberry Jam

Blueberries are my most favorite berry. We grow them here in Washington, but my bushes had to be moved and didn’t produce much this year. Thank goodness we have the Pike Place Market near us! That is the ultimate farmers market! They have it all!

I love blueberry jam, and have to make it homemade because I can rarely ever find it in the store. But that’s okay because Instant Pot Blueberry Jam is fresher, better tasting, and less expensive to make than store bought jams.

closeup of blueberry jam with a silver spoon

Today my Instant Pots were busy! I made ribs in one, mashed potatoes in another, and I had my Instant Pot Blueberry Jam in my 3 quart Mini! Don’t ask how many Instant Pots I own. I’ll give you a hint, more than the three I just mentioned! Hahahaha! To be fair, I did donate one to our family’s auction to help fund our family reunion.

Here’s how to make Instant Pot Blueberry Jam:

Four process images showing the addition of berries, sugar, and lemon juice into the pressure cooker pot, before setting the cook time and then sauteing and adding the slurry

Can You Make Instant Pot Blueberry Jam With Honey?

Yes! You can use honey if you want to. I like to use good ol’ sugar to make my jam. For my taste, I have found that the honey changes the flavor of the blueberry jam and adds a floral note that competes with the berries. Now, that could just be the type of honey I have, which is a local raw honey.

If you want to use honey in your Instant Pot Blueberry Jam, see the Notes section of the recipe card for how to do it.

Jar of blueberry jam in front of bread with jam and pressure cooker

I like to use my Instant Pot Blueberry Jam on toast, of course, but also on cheesecake, in Instant Pot Yogurt, or even as a cake filling!

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5 from 10 votes
Instant Pot Blueberry Jam is easy to make and delicious! Make this pressure cooker blueberry jam in minutes. simplyhappyfoodie.com #instantpotrecipes #instantpotblueberryjam #instantpotjam #pressurecookerblueberryjam Easy Instant Pot Jam recipe, how to make jam in the Instant Pot
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Instant Pot Blueberry Jam
Prep Time
10 mins
Cook Time
7 mins
Total Time
32 mins
 

Instant Pot Blueberry Jam is fast, fresh tasting, and super easy to make. I show you how to make jam in the Instant Pot! You won’t need pectin for this delicious pressure cooker blueberry jam recipe. You can use any size Instant Pot to make it.

Course: Breakfast
Cuisine: American
Keyword: pressure cooker blueberry jam recipe
Servings: 3 cups
Calories: 43 kcal
Author: Sandy Clifton
Ingredients
  • 1 1/2 - 2 lbs Fresh Blueberries
  • 3/4 cup Sugar* (or 1/2 cup Honey) or to taste
  • 2 Tbsp Fresh Lemon Juice (juice of half of a lemon)
  • 2 1/2 Tbsp Corn Starch (use 3 Tbsp if using Honey)
  • 2 Tbsp Water (use 1 1/2 Tbsp if using Honey)
Instructions
  1. Put the blueberries, sugar, and lemon juice in the pressure cooker inner pot. Close lid and set the steam release knob to the Sealing position.

  2. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 2 minutes. High pressure. It will take a few minutes for the pot to get to pressure.

  3. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.

  4. Turn the pot's Sauté setting on to the LOW temperature.

  5. In a small cup, mix the corn starch and water together until smooth. Set aside.

  6. When the contents starts to simmer, stir and cook for 5 minutes to reduce it a little.

  7. Add the corn starch slurry into the jam and stir. Cook a couple more minutes until thickened.

  8. Turn off the pressure cooker and use silicone mitts, or a good set of pot holders to remove the inner pot to a cooling rack. Then give the jam another stir and leave it to cool.

  9. When cooled, transfer to small mason jars with lids, and keep in the fridge for up to 2 weeks.

Recipe Notes

*If you want to use honey instead of sugar:
1. Pour the honey into the pot first. Set the Sauté setting to the LOW heat. Gently warm up the honey so it becomes thinner.

2. Then add the berries and continue with the recipe as written. I have noted the changes in amounts of other ingredients when using honey.

3. Much of that is because honey increases the liquid, so you will want to decrease the water for the slurry a little, and increase the corn starch a little.


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Instant Pot Blueberry Jam is easy to make and delicious! Make this pressure cooker blueberry jam in minutes. simplyhappyfoodie.com Easy Instant Pot Jam recipe, how to make jam in the Instant Pot #instantpotblueberryjam #instantpotjam #pressurecookerblueberryjam Instant Pot Blueberry Jam is easy to make and delicious! Make this pressure cooker blueberry jam in minutes. simplyhappyfoodie.com Easy Instant Pot Jam recipe, how to make jam in the Instant Pot #instantpotblueberryjam #instantpotjam #pressurecookerblueberryjam

Filed Under: Breakfast, Condiments and Sauces, Instant Pot, Recipes, Vegetarian

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Comments

  1. Lisa

    February 4, 2021 at 12:13 pm

    I made this and it is delicious! I used 2 pounds of frozen blueberries. Then I made the recipe with a mixture of 2 pounds of frozen sweet and sour cherries (double the sugar) – it turned out beautifully. Thank you!!!

    Reply
  2. Gregory Allen

    November 14, 2020 at 9:55 am

    Is the starch/ pectin necessary?

    Reply
    • Sandy

      November 25, 2020 at 10:22 pm

      It will be a little thin otherwise. You can try using some lemon or apple to add natural thickening. Adjust sugar as desired, or add honey after cooking if you need it sweeter.

      Reply
  3. Lisa Gay

    August 2, 2020 at 5:36 pm

    I made this with frozen blueberries. It is delicious. I can’t wait to have it on biscuits or in my homemade yogurt. Thanks for such a good recipe! !

    Reply
  4. Sharon Campbell

    June 24, 2020 at 8:15 pm

    I made with maple syrup so I could share with someone on a super strict diet. It was awesome!! Thank you for sharing.

    Reply
  5. Amy

    May 30, 2020 at 4:33 am

    How Long Will it last in the fridge? I plan on making this today! Can’t wait

    Reply
    • Sandy

      May 30, 2020 at 7:53 am

      A few weeks.

      Reply
  6. Carol Cole

    December 17, 2019 at 9:27 pm

    How do you get the instant pot up to pressure without some sort of liquid?

    Reply
    • Sandy

      December 21, 2019 at 3:35 pm

      The berries release lots of liquid. The lemon juice and water combined is 1/4 cup, and helps.

      Reply
  7. Nicole

    December 16, 2019 at 10:30 am

    Could oranges be substituted in the same amount to make an orange jam?

    Reply
    • Sandy

      December 16, 2019 at 9:01 pm

      Interesting! Oranges have a lot more juice, so you may need to cook it down after pressure cooking. But I haven’t tried it.

      Reply
  8. Bev Hitchcock

    August 22, 2019 at 11:12 am

    How many jars does this make? I will be canning in a hot water bath.

    Reply
    • Sandy

      August 22, 2019 at 11:34 am

      Hi Bev, it yields 3 cups. You can double the recipe to make 6 cups if you like.

      Reply
  9. Jay

    July 29, 2019 at 9:06 pm

    I’m thinking about about doing half huckleberry half blueberry jam. Do you think I’ll need to make any adjustments?

    Reply
    • Sandy

      July 30, 2019 at 2:49 pm

      That sounds amazing! I would make the recipe as is. I have not made this with huckleberries, so I’m not sure.

      Reply
  10. Andreid

    July 25, 2019 at 11:36 pm

    Thank you for your generosity Sandy!
    PS: Had to refresh page to make stars for Recipe Rating clickable and to activate Post Comment button.

    Reply
  11. Andreid

    July 25, 2019 at 11:34 pm

    Thank you for your generosity Sandy! PS: Selecting (clicking) stars for Recipe Rating doesn’t work.

    Reply
  12. abby

    July 17, 2019 at 5:00 pm

    Can I use this recipe and then can and seal it in mason jars or would it go bad and not last? I would like to be able to can it so I can use it later on in the year when I need it. Thanks

    Reply
    • Sandy

      July 19, 2019 at 5:20 am

      If you do, you will need to use the lemon juice in the plastic lemon or jar for the proper amount of acid. Follow the safe canning recommendations from the Ball website.

      Reply
  13. Laura M

    June 23, 2019 at 5:02 am

    I went blueberry picking yesterday and am excited to try this! My question is — will the jam eventually thicken without adding the corn starch slurry?

    Reply
    • Sandy

      June 24, 2019 at 7:33 pm

      Not as much as in the photos. You can always give it a try and if it doesn’t thicken enough put it in a pot on the stove and add a thickener after gently bringing it up to a simmer. You can also use chia seeds when you first make it. Those things thicken very well!

      Reply
  14. Lainie

    April 21, 2019 at 12:45 pm

    How can I make with fresh strawberries. Sounds delish

    Reply
    • Sandy

      June 1, 2019 at 12:25 pm

      Use my Instant Pot Strawberry Jam recipe!

      Reply
  15. Claudia Perry

    March 2, 2019 at 8:25 pm

    Could I use frozen raspberries?

    Reply
    • Sandy

      March 2, 2019 at 8:51 pm

      Sure, You may need to adjust the corn starch, but how yummy!

      Reply
  16. Diane

    February 23, 2019 at 6:09 pm

    Really delicious! I used Splenda instead of sugar and it turned out perfect! Thanks for the recipe!

    Reply
  17. Mary Beth

    February 3, 2019 at 7:28 am

    I used 11oz of blueberries and cut sugar in half. I got BURN error. I added 1/4c water and started again and the blueberries never broke down and it was watery. I added a little more blueberries and restarted 2 more minutes.

    Reply
    • Sandy

      February 3, 2019 at 10:16 am

      That is a lot of water. You can drain out most of it before mashing the berries. Maybe try adding the sugar last and not stirring before pressure cooking.

      Reply
  18. Andrew

    January 28, 2019 at 2:04 pm

    Hi, is this to be done at HIGH pressure?

    Thank you

    Reply
    • Sandy

      January 28, 2019 at 3:20 pm

      Yes, High.

      Reply
      • Andrew

        January 29, 2019 at 7:22 am

        Thanks a lot!

        Reply
  19. Andrew

    January 28, 2019 at 9:37 am

    Is this to be cooked on HIGH pressure?

    Reply
    • Sandy

      January 28, 2019 at 2:26 pm

      Yes

      Reply
  20. April

    January 20, 2019 at 7:28 pm

    Can I skip the lemon?

    Reply
    • Sandy

      January 20, 2019 at 8:05 pm

      Yes.

      Reply
  21. Carla

    January 6, 2019 at 3:32 pm

    I was wondering if you could pressure cook these straight into mason jars? We just picked 4 gallons of blueberries and I wasn’t sure if I had to cook this in the pressure cooker first and then cook again in jars to seal or not?

    Reply
    • Sandy

      January 6, 2019 at 5:15 pm

      I wouldn’t, though I suppose it’s possible. You would still need to can them the traditional way. Unless you have the Instant Pot MAX, which is the only model approved for canning.

      Reply
  22. Irene

    November 16, 2018 at 6:22 pm

    Tried this recipe, exactly as written and it came out perfect! Planning on making it again soon!

    Reply
    • Sandy

      November 16, 2018 at 9:43 pm

      That’s excellent! I am so happy that you liked this! Thank you for your review!

      Reply
  23. Sue

    November 12, 2018 at 2:19 pm

    Can I use pectin instead of the corn startch?

    Reply
    • Sandy

      November 12, 2018 at 2:23 pm

      Yes.

      Reply
  24. Lori

    November 11, 2018 at 8:44 am

    Can I use frozen blueberries?

    Reply
    • Sandy

      November 11, 2018 at 9:13 am

      Yes you can!

      Reply
      • Nancy

        February 21, 2019 at 2:05 pm

        Do the blueberries need to be thawed first if using frozen?

        Reply
        • Sandy

          February 21, 2019 at 3:55 pm

          No, They will thaw in the process.

          Reply
  25. Bev Harmes

    September 11, 2018 at 6:42 am

    After you refrigerate, can this be store on a shelf, or should it be kept in the refrigerator?

    Reply
    • Sandy

      September 11, 2018 at 7:39 am

      Hi Bev, you will need to keep this refrigerated.

      Reply
  26. Kathy

    August 18, 2018 at 3:39 pm

    Can Splenda sweetener be used instead of the sugar? Would use of agave need to follow honey instructions?

    Reply
    • Sandy

      September 8, 2018 at 9:22 pm

      I think it could be done, but you will want to look up the equivalents so it turns out the way you want it to.

      Reply
      • CJ

        February 25, 2020 at 3:53 am

        Actually Splenda has the same ratio as sugar. Only Stevia’s ratio is quite different 🙂

        Reply
        • Sandy

          February 25, 2020 at 3:47 pm

          Okay, good to know. Thank you.

          Reply
  27. Beth

    August 16, 2018 at 1:25 pm

    How many cups of blueberries is 2lbs?

    Reply
    • Sandy

      August 16, 2018 at 1:47 pm

      About 6 1/2 cups.

      Reply
  28. Susan

    August 13, 2018 at 6:01 am

    Simply delicious! Had it with our toast this morning! Thanks for posting!

    Reply
    • Sandy

      August 14, 2018 at 10:10 pm

      That’s great, Susan! I’m happy you liked this recipe! Thanks for your review!

      Reply
  29. Mallory

    August 10, 2018 at 1:43 pm

    Can you can this recipe?

    Reply
    • Sandy

      August 10, 2018 at 2:28 pm

      Hi Mallory, I don’ tsee why not. I haven’t made a large enough batch to can, but it should be fine!

      Reply
      • Charlotte

        February 8, 2019 at 5:09 am

        If you choose to can this, use commercial lemon juice. Lemon acidity varies from one lemon to the next and you need that consistent acidity that commercial juice has. Process for 10 minutes.

        Reply
        • Deb

          March 29, 2019 at 5:28 am

          Is this in a simple water bath for 10 minutes? And I have read that cornstarch should not be canned, is there too little in there to worry about? TIA for any information…

          Reply
          • Sandy

            March 29, 2019 at 6:35 am

            Hi Deb, this is not a canning recipe, it is a small batch meant to be kept in the fridge.

  30. Laura

    August 9, 2018 at 4:16 pm

    Thank you for posting this- I can’t wait to dive-in with my blueberries! Just a quick question with the corn starch: is the slurry made in a separate, non-heated bowl?

    I’ve never seen a recipe post so quickly through Pintrest, and I am super excited to try this as my first jam! Thank you for taking the time to respond!

    Reply
    • Sandy

      August 9, 2018 at 11:03 pm

      Hi Laura, yes it is. I have it in step 5 of the instructions, and I made the wording clearer so people won’t wonder. Thank you for your question! I hope you like the jam!

      Reply
  31. Marie

    August 7, 2018 at 4:21 pm

    Can you freeze this?

    Reply
    • Sandy

      August 7, 2018 at 6:54 pm

      Sure! Just make sure your jars are freezer safe. Leave a little room in the jar for expansion.

      Reply
  32. Kerri

    August 6, 2018 at 10:43 pm

    I made this today and it turned out perfectly! This will be nice for our toast in the morning.

    Reply
    • Sandy

      August 6, 2018 at 10:52 pm

      That’s great, Kerri! So glad you liked it!

      Reply
  33. Ellen

    August 4, 2018 at 10:05 pm

    Thank you for posting this blueberry jam recipe. I had a lot of blueberries to use up and saw this recipe so I made a batch. It was so easy. I used sugar like you did and that is how I like it. Tastes really good too.

    Reply
    • Sandy

      August 4, 2018 at 10:07 pm

      Hi Ellen! Wow, you must have seen this right after I posted it this afternoon! Thank you so much for your review. I’m happy you like the jam!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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