Instant Pot Blueberry Jam

5 from 2 votes

Instant Pot Blueberry Jam is my new favorite homemade jam recipe. Using fresh blueberries, it is so easy to make jam in an Instant Pot, and this jam is tangy, sweet, and oh-so-delicious.

Prep Time30

Cook Time2

Natural Pressure Release15

Total Time47

Servings:

Calories: 29kcal

Author: Kari

Equipment

Ingredients

3 cups blueberries one pint container + a little extra
⅓ cup raw honey
¼ cup lemon juice
1 - 2 teaspoon lemon zest the zest of a whole lemon
3 tablespoon arrowroot powder or cornstarch
3 tablespoon water

Instructions

First, wash your blueberries, then drain off any excess water and add them to a clean Instant Pot.
3 cups blueberries
Then add about ¼ cup of lemon juice (the juice of one lemon), the zest of one lemon, and honey. Mix this all together and cover your Instant Pot, but do not turn it on. Let this mixture sit for 30 minutes. This will allow the blueberries to release some of their juices.
⅓ cup raw honey, ¼ cup lemon juice, 1 - 2 teaspoon lemon zest
When 30 minutes have elapsed, give the mixture a stir, then close and seal your Instant Pot.
Set the Instant Pot for 2 minutes on Manual Mode/High Pressure. It will take 5 - 10 minutes to come to pressure, then it will cook for 2 minutes. I like to cook my blueberries longer than I would for a strawberry jam to break through the outer skin and soften them up so you don't get chunks of chewy skin.
When two minutes are up, let the Instant Pot sit and naturally release for 15 minutes. (If you have a "Keep Warm" setting, you can just leave that on and use it as a timer!)
While 15 minutes is counting down, mix your arrowroot and water together to form a slurry.
3 tablespoon arrowroot powder, 3 tablespoon water
After 15 minutes, release any remaining pressure manually, then open your Instant Pot and set it to the "Sauté" function. (Your jam will look really watery - this is okay!)
When the mixture starts to bubble, mix in your arrowroot slurry. Let this all bubble together for a few minutes then turn off your Instant Pot. Blueberry jam thickens up pretty quickly.
Blueberries don't really need to be mashed as you would other fruit - they will be pretty soft after cooking and will mash up just from being stirred.
Let the jam cool, then serve or transfer to jars - it will be pretty sticky and will thicken as it cools.

Notes

This recipe makes about 2 pints of blueberry jam.

Uses for Blueberry Jam

We love to use blueberry jam on drop biscuits, sour cream biscuits, or on English muffins. We also love it mixed into homemade yogurt for breakfast or spread on a buttermilk muffin. It is also DELICIOUS as the filling of a pop tart or heated up and drizzled on top of pancakes!

🥫 How to Store Blueberry Jam

This jam should be stored in an airtight container and will last in the refrigerator for a little over a week. I like to make the whole batch, then freeze about ⅔ of it, leaving only one jar out at a time. There are only two of us in our house so we can't eat it that fast!

I like to freeze my jam in a small ziplock bag that is flattened (remove it from the bag while it is still frozen and defrost it in a bowl or jar) or in a mason jar with some room at the top for the jam to expand. Mix it well after defrosting - the jam can separate in the freezer!

This recipe has not been tested, so it is not safe for canning.

Helpful Tips

Use this jam as filling in homemade pop tarts or on homemade biscuits - it is super yummy and not too sweet.
Make double or triple the jam recipe so that you can store some in the freezer for when blueberries are out of season!
If you don't have arrowroot powder, you can use cornstarch.
If you don't like honey, you can substitute ⅓ to ⅔ cup of sugar to make this jam the more traditional way - though the taste will be a bit different.

Nutrition