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 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’s it not really an obsession yet. I have a number of amazing recipes, that I have been sharing on my blog
and if you are looking for just recipes, I created a group, where we can all share with each other.
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.
Kitchen Items Used: (Affiliate links are included)
- 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.
Use either hot to serve over pancakes or refrigerate in an air-tight container. it will keep for about 2 weeks.