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.
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.