Sweet and a little tangy, this Instant Pot Blueberry Jam is the perfect way to use up some extra blueberries you have this Summer.
Allow the Instant Pot to naturally release for 15 minutes. While the Instant Pot naturally releases, mix the 2 tablespoons of cornstarch with 2 tablespoons of water. Mix until completely dissolved.
Open then lid and press sauté on the Instant Pot. Add the cornstarch slurry and bring the jam to a rolling boil for 2 minutes and then turn it off
Allow the jam to cool slightly before adding the jam to jars.
Organic blueberries are best but if you do not have organic blueberries, be sure to wash the blueberries really well before using.