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A spoon of paleo blueberry jam in a large jar.
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5 from 2 votes

Paleo Blueberry and Lemon Jam - Instant Pot

Paleo Blueberry and Lemon Jam is my new favorite jam. It is quick and easy to make in an Instant Pot and is tangy, sweet, and oh so delicious.
Prep Time30 mins
Cook Time2 mins
Natural Pressure Release15 mins
Total Time47 mins
Course: Breakfast, Condiments
Cuisine: American, Southern
Keyword: blueberry honey jam, blueberry lemon jam, easy blueberry jam, instant pot blueberry jam, paleo blueberry jam
Servings: 24
Calories: 29kcal
Author: Kari


  • 3 cups blueberries one pint container + a little extra
  • cup raw honey
  • ¼ cup lemon juice
  • 1 - 2 tsp lemon zest the zest of a whole lemon
  • 3 tbsp arrowroot powder
  • 3 tbsp water


  • First, wash your blueberries, then drain off any excess water and add them to a clean Instant Pot.
  • 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.
  • 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.
  • 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.


This recipe makes about 2 pints of blueberry jam.
Instant Pot Disclaimer
I have a 6 quart Instant Pot Duo and a 3 quart Instant Pot Duo. I have made all of my recipes in both of these and they always come out great. I have never gotten a "burn" message on either of these pots and I have been using the 6 quart Instant Pot since I got it in 2016.
I have not ever had to put chicken breasts on a trivet or had to cook rice pot-in-pot - I just throw everything in and let it cook. I have always loved my Instant Pots because of this feature. I believe the newer models have a tendency to get a bit warmer on the bottom and burn things, so if you have a Nova, Lux, or another brand of pressure cooker - use your best judgment when making my recipes. If you know your Instant Pot has a tendency to burn things, place a trivet under your meat after sauteing and deglaze the pot with plenty of water or chicken broth.
We love to use blueberry jam on drop biscuits or mixed into homemade yogurt for breakfast. It is also DELICIOUS as filling in a pop tart, or heated up and drizzled on top of pancakes!
This recipe will last in the refrigerator for a little over a week. I like to make the whole batch, then freeze ⅔ of it, leaving one jar out. 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 or in a mason jar with some room 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.
  • Can you make this without honey?
    • Yes! I have made this using ½ to 1 cup of cane sugar in place of honey, but you can also just use regular white sugar.
  • How much jam does this recipe make?
    • This recipe makes about 2 pints of jam - it filled half of a quart-sized mason jar.
  • Can you double or triple this recipe?
    • You can, but be sure to let the pressure release naturally for 10 - 15 extra minutes. Release the remaining pressure carefully in short bursts to avoid a hot jelly explosion. Also, be sure that you do not fill your Instant Pot past the "Max Fill" line.
  • Can you freeze this jam if you aren't going to eat it fast enough?
    • Yes! Once it cools, I like to keep one jar out, then put the remainder of it in small ziplock bags and defrost them as needed.
  • Can you can this strawberry jam to make it shelf stable?
    • No, this recipe is not a safe recipe for canning. While delicious, it has not been tested for its shelf stability.
  • Does this recipe use pectin?
    • Nope! This recipe is thickened with arrowroot powder. You can substitute (not Paleo) cornstarch for arrowroot powder if you do not have any.
  • 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 fall 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 ½ to 1 cup of sugar, though the taste will change significantly.


Serving: 2tbsp | Calories: 29kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg