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–+ servings
Make this easy Instant Pot Blueberry Jam with fresh or frozen blueberries for a delicious, homemade spread perfect for toast, desserts, and more.

Instant Pot Blueberry Jam

3.80 from 5 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 3 minutes
22 minutes
Total Time: 30 minutes
Servings: 24 Servings

Description

Easy Instant Pot blueberry jam made with just blueberries, sugar, and lemon juice — no pectin needed. Fresh or frozen berries both work, and the finishing step on Sauté guarantees a thick, spreadable set every time.

Ingredients 

  • 1 pound blueberries, fresh or frozen (do not thaw)
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt, optional

Instructions

  • Place a small plate in the freezer. Add the blueberries, sugar, lemon juice, and salt to the Instant Pot insert and stir to combine. Let sit 10 minutes so the sugar draws juice from the berries.
  • Stir again, scraping the bottom of the insert. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 3 minutes.
  • When the timer ends, allow a natural pressure release for 10 minutes, then move the valve to Venting to release any remaining pressure.
  • Turn on Sauté (Normal or Less). Simmer 10 to 15 minutes, stirring often, until thickened and coating the back of a spoon. For a smoother jam, blend with an immersion blender or mash with a potato masher during this step.
  • Test the set: drop a spoonful onto the frozen plate and wait 60 seconds. Push it with a fingertip — if it wrinkles and holds its shape, it's ready. If not, reduce 3 more minutes and test again.
  • Turn off the pot and let the jam cool in the insert 15 minutes, then transfer to a clean jar. Cool completely before covering and refrigerating.

Equipment

  • Instant Pot (6-quart or larger)
  • Immersion blender or potato masher (optional)
  • Pint jar or airtight container
  • Small plate, chilled in the freezer

Notes

  • Runny jam needs more time on Sauté. Return it to the pot and keep reducing.
  • BURN error comes from skipping the 10-minute maceration. Release pressure, add 2 tablespoons water, scrape the bottom well, and restart.
  • Storage: Refrigerate up to 3 weeks, or freeze up to 6 months leaving 1 inch of headspace.
  • Do not water-bath can this jam. It is not a tested canning recipe. Use a tested recipe from the National Center for Home Food Preservation for shelf-stable jam.
  • Lower sugar: Reduce to ½ cup and stir in 1 tablespoon chia seeds after reducing; rest 15 minutes to gel.

Nutrition

Serving: 1ServingCalories: 43kcalCarbohydrates: 11gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 12mgPotassium: 15mgFiber: 0.5gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 1mgIron: 0.1mg