Easy Instant Pot Blueberry Jam Recipe
I love making jams and jellies, but often I just don't have time to do it the old-fashioned way. When I got an Instant Pot for Christmas, it didn't even occur to me at first that it could be used to speed up this process. I came across an applesauce recipe for the Instant Pot after I went apple picking last fall—and ever since I've been coming up with pressure cooker iterations of my favorite jams and jellies.
This simple blueberry jam recipe is quick to make and absolutely delicious. It yields about 2-3 pints, so be prepared to either can the extra jam or halve the recipe if that's too much to have sitting around your house.
I use fruit pectin in most of my jams, but this recipe can also be made without pectin. See the bottom of the recipe for pectin-free instructions.
- Wash blueberries and remove any stems.
- Put blueberries and honey into the inner pot of your pressure cooker.
- Turn on the saute setting on low until the honey begins to boil.
- Stir occasionally until honey begins to turn blue.
- Turn off saute setting, and put lid onto pressure cooker, checking that the vent is sealed.
- Turn the pressure cooker onto high pressure for 2 minutes. It should take it a few minutes to get up to pressure, then it will cook at that pressure for 2 minutes.
- Leave the vent closed and let the pressure naturally release for approximately 20 minutes. After 20 minutes, release the pressure valve and remove the lid.
- If you prefer your jams to be smoother, either put mixture into a blender or use a hand blender to smooth out any blueberry chunks. I prefer mine a bit coarser, with chunks of fruit in it, so I simply take a whisk to it for a few seconds.
- Add 1 Tbsp of lemon juice to mixture, and turn pressure cooker onto saute on low.
- Add 1 Tbsp of fruit pectin to the mixture while it's still on saute, whisking it in as the mixture boils.
- Let the mixture boil for approximately 3 minutes, continuing to stir in pectin.
- Turn off the pressure cooker, and transfer the mixture to jars to let cool and set.
Yield: approximately 2-3 pints
The pectin won't set until it cools, so don't expect your jam to thicken while it's boiling. If you want to test that it will set thick enough, keep a spoon in a glass of ice water. Before you remove the mixture from heat, take a spoonful of jam onto the cold spoon and see how well it thickens as it rapidly cools. If it seems too thin, either add another 1/2 Tbsp of pectin or continue to boil the mixture down so that it thickens naturally.
If you don't want to use pectin, you don't need to! Here's what you need to do:
- Follow steps 1-8 above.
- Once the pressure has been released and you turn on the saute function, instead of adding pectin, simply continue to let the mixture reduce on saute until it thickens. You will lose some volume this way versus using pectin, but it will thicken sufficiently, and you can have a delicious jam pectin-free.
Questions & Answers
In step 1, should the blueberries be dry or can you mix them with the honey while wet from being freshly washed (but still wet)?
You can mix them in while still wet. Definitely strain them, so there isn't standing water that you're mixing in, but it's fine if there's water on the outside of the blueberries.