This is an amazing treat; my kids absolutely loved it. Today I am giving your my recipe for Instant Pot Homemade Blueberry Jam.
Being from Boston, my family loves blueberries; we used to go to Maine and pick them. And if you haven’t been to Maine, trust me, it’s Lobster and Blueberries all over the place. I wonder if I could combine the two for an amazing recipe. (I’ll have to put that on my to-do list.
Today’s it’s all about Instant Pot Blueberry Jam (or preserves). My kids love them. But, I don’t use pectin in our house due to some allergies we have. So, I have been making and canning preserves for about 15 years, and this is the EASIEST way I have found.
I have been working on using my Instant Pot for about 6 months. Some people say I have an obsession; I only own 4. So, I think it not really an obsession yet. I have several amazing recipes that I have been sharing on my blog Fork To Spoon.
Instant Pot Homemade Blueberry Jam
Ingredients Needed To Make Blueberry Jam In the Instant Pot:
- Fresh or Frozen Blueberries (Thawed)
- Lemon Juice
HERE’S HOW TO MAKE INSTANT POT BLUEBERRY JAM:
Add the thawed blueberries to the Instant Pot.
Then add the sugar and lemon juice on top of the blueberries. And Mix well.
Set the high pressure for 8 minutes. Then let it naturally release.
Common Questions Asked About This Recipe
Can You Make Instant Pot Blueberry Jam Without Sugar?
If you want to restrict the amount of sugar in the recipe, you can either use a sugar substitute or honey.
If you substitute sugar, use the same quantity of sugar substitute or honey, as the recipe calls for sugar.
How to Store Your Instant Pot Blueberry Jam
I let the blueberry jam come to room temperature and then place it into an airtight container. Place the container into the refrigerator.
Mason jars make a great and easy way to store the jam. Since it’s easy to use from the jar. I usually keep a few canning jars onhand for this purpose.
How Long Does Blueberry Jam Last
After you make this jam, you will find out that it lasts about 2 to 3 days in the refrigerator. After that, it starts to get watery.
If you want to freeze this jam, it does really well. Make the jam as directed in the recipe below, and then let it cool to room temperature, then place it into a sealed freezer-safe container. It will last between 2 and 3 months.
This is a great way to have a farm-fresh jam in the middle of the winter. I always have a few jars on hand.
How to Thicken Blueberry Jam
Since I do not use any pectin or cornstarch in this recipe, it is not as thick as a typical jam, although we love it, and I love that it’s homemade.
After refrigerating this jam, if you find that it’s too thin for your liking, add 1 tablespoon of cornstarch and 1 tablespoon of water, and mix that into the jam. It will be thickening it slightly.
Otherways to thicken your jam would be to add some chia seeds, which is a great and natural way to thickening your blueberry jam up.
Don’t Forget To Pin–
This recipe is so simple and easy, that you will be amazed that you haven’t done this your whole life and the best part is that you don’t need to watch it while it’s cooking in the Instant Pot
- 1 pound frozen blueberries, thawed
- 1 cup sugar
- 1 tablespoons lemon juice
- First, start by thawing the blueberries. I usually just leave them in the sink, for about an hour to get to room temperature.
- Then put the thawed blueberries into a strainer, and rinse the berries and look for any stems or anything that is not a blueberry.
- Then place the clean berries, sugar and lemon juice into your Instant Pot bowl, add the lid, make sure it’s in the sealed position and set the manual high pressure for 8 minutes.
- When the timer beeps, do a natural release.
- Let cool.
- Use either hot to serve over pancakes or refrigerate in an air-tight container. it will keep for about 2 weeks.
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