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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.
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 Strawberry Jam
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel
Instant Pot Cranberry Sauce
Instant Pot Apple Butter
Instant Pot Blueberry Jam
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make this recipe and more
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I made with maple syrup so I could share with someone on a super strict diet. It was awesome!! Thank you for sharing.
How Long Will it last in the fridge? I plan on making this today! Can’t wait
A few weeks.
How do you get the instant pot up to pressure without some sort of liquid?
The berries release lots of liquid. The lemon juice and water combined is 1/4 cup, and helps.
Could oranges be substituted in the same amount to make an orange jam?
Interesting! Oranges have a lot more juice, so you may need to cook it down after pressure cooking. But I haven’t tried it.
How many jars does this make? I will be canning in a hot water bath.
Hi Bev, it yields 3 cups. You can double the recipe to make 6 cups if you like.
I’m thinking about about doing half huckleberry half blueberry jam. Do you think I’ll need to make any adjustments?
That sounds amazing! I would make the recipe as is. I have not made this with huckleberries, so I’m not sure.
Thank you for your generosity Sandy!
PS: Had to refresh page to make stars for Recipe Rating clickable and to activate Post Comment button.
Thank you for your generosity Sandy! PS: Selecting (clicking) stars for Recipe Rating doesn’t work.
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
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.
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?
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!