Making jams and jellies is my passion, second only to writing.
Blueberry jam is an old favorite, but this lemon blueberry jam recipe gives it a new tangy twist. The lemon flavor isn't overwhelming—it's more of a blueberry jam with a tangy lemon finish. It's a great summer flavor and goes perfectly on pancakes, or on just the usual English muffin or toast in the morning.
By using an Instant Pot, this recipe is simple and quick to make. The recipe yields two to three half-pint jars, so be prepared to either can the extra jam or halve the recipe if you don't think you can consume that much before it will go bad (if you don't know how, see my article on how to can and preserve food to learn!).
- 1 pound fresh blueberries
- 1 1/2 cups white sugar
- 1/2 cup lemon juice
- 2 Tbsp honey
- 1 Tbsp Ball Real Fruit Pectin (other brands are ok, but this is my go-to)
Yield: approximately 2-3 half-pint jars
- Wash the blueberries, removing any stems in the process.
- Place the blueberries, sugar, honey, and lemon juice in the inner pot of the pressure cooker.
- Turn the pressure cooker onto high pressure and set it for 2 minutes. It will take it a few minutes for the pressure to rise, and then it will cook for 2 minutes at full pressure.
- Leave the vent closed for approximately 20 minutes, letting the pressure naturally release (trust me, you'll have a very large, hot mess on your hands if you don't). After 20 minutes, release the pressure valve and remove the lid.
- Blend or whisk your jam to the desired texture. For a smoother jam, either put mixture into a blender or use a hand blender. For a coarser jam with bits of fruit in it, take a whisk to it until the fruit is broken up but not fully liquefied.
- Turn the pressure cooker onto saute on low, and whisk in the fruit pectin. Let the mixture boil for approximately 3 minutes, continuing to stir in pectin.
- Turn off the pressure cooker, and transfer the mixture into jars to let cool and set.
Pectin doesn't fully set until the jam cools. This means that the jam won't thicken fully right after you add the pectin, and it will thicken further when it cools. Because of this, don't boil it down too much once you've added in the pectin. I recommend keeping a spoon in a glass of ice water and taking a spoonful of jam onto the cold spoon to see how thick it is when cooled. If it seems too thin, you can add more pectin (1/2 Tbsp at a time) or continue to boil the mixture down so that it thickens further naturally.
- If you don't want to use pectin, you don't need to! Here's what you can do instead: Follow steps 1-5 above.
- Once the pressure has been released and you turn on the saute function, simply continue to let the mixture reduce on saute until it reaches the desired consistency.
You will lose some volume this way vs using pectin, but it will thicken sufficiently and you can still have this delicious jam pectin-free. Note that the jam will still thicken as it cools if you don't use pectin, so the spoon tip above still stands. Test the consistency every few minutes while you reduce the jam to make sure you end up with the consistency you want.
Classic Blueberry Jam
Prefer regular blueberry jam? While you can just take the lemon juice out, I have a slightly different recipe for classic blueberry jam.