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.
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!
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.
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:
Can You Make InstaPot Blueberry Jam With Honey?
- Yes! You can use honey if you want to. I like to use white 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.
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!
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.
- 1 ½ - 2 lbs Fresh Blueberries
- ¾ cup Sugar* (or ½ cup Honey) or to taste
- 2 Tablespoons Fresh Lemon Juice (juice of half a lemon)
- 2 ½ Tablespoons Corn Starch (3 Tablespoons if using Honey)
- 2 Tablespoons Water (1 ½ Tablespoons if using Honey)
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.
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.
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.
Turn the pot's Sauté setting on to the LOW temperature.
In a small cup, mix the corn starch and water together until smooth. Set aside.
When the contents starts to simmer, stir and cook for 5 minutes to reduce it a little.
Add the corn starch slurry into the jam and stir. Cook a couple more minutes until thickened.
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.
When cooled, transfer to small mason jars with lids, and keep in the fridge for up to 2 weeks.
*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.
Resources to make this recipe and more
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