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A wooden spoon is lifting the Instant Pot blueberry jam out of a mason jar.
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5 from 1 vote

Instant Pot Blueberry Jam

Sweet and a little tangy, this Instant Pot Blueberry Jam is the perfect way to use up some extra blueberries you have this Summer. You won't go back to the premade stuff once you try this delicious jam!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Servings
Calories: 117kcal
Author: Lynn Polito

Equipment

Ingredients

  • 2 pints Blueberries Washed and picked through
  • 1 cup Sugar
  • 1 Lemon Juiced
  • 2 tablespoon Cornstarch
  • 2 tablespoon Water

Instructions

  • Add the blueberries, lemon, and sugar to the Instant Pot and mix well. Let that sit for 15 minutes.
  • Turn the Instant Pot on for 1 minute of cooking time on High Pressure.
  • 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.

Notes

  • You can substitute honey in this recipe, just lower the amount.  Use ¾ cup of honey instead of the full cup of sugar.
  • Organic blueberries are best but if you do not have organic blueberries, be sure to wash the blueberries really well before using.

Nutrition

Calories: 117kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 74mg | Fiber: 2g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 0.3mg