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Easy Instant Pot Blueberry Jam

Instant Pot Blueberry Jam

Instant Pot Blueberry Jam made with fresh blueberries, sugar and lemon juice. You'll love this pectin free pressure cooker blueberry jam that incredibly fresh tasting and lasts quiet a while in the refrigerator.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: 3 ingredient blueberry jam, Blueberry Jam In Instant Pot, Blueberry Jam Instant Pot, Easy Instant Pot Blueberry Jam, Instant Pot Blueberry Jam, Instant Pot Blueberry Jam without pectin, Pressure Cooker Blueberry Jam
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 30 minutes
Servings: 1 small mason jar
Calories: 759kcal
Author: Meghna
Cost: $2.50


  • 2 cups Fresh Blueberries
  • 3/4 cups white sugar
  • 3 tbsp lemon juice mixed with 3 tbsp water


  • Rinse the Blueberries and throw them in the steel pot of the Instant Pot. Add sugar and the lemon juice + water mixture. Give everything a good stir and allow the berries to rest for 5 mins. DO NOT turn on the Instant Pot.
  • After 5 mins you'll notice that the berries will begin release to its juices and you will have enough moisture to begin pressure cooking.
  • Now, put the lid of the Instant Pot and seal the valve by moving it manually to the SEALING position.
  • Push the PRESSURE COOK button and set it on HIGH for just 3 minutes.
  • Once the pressure cooking cycle is over do a QUICK PRESSURE RELEASE (QPR) by moving the valve from the SEALING to the VENTING position.
  • Once, the metal pin on the lid drops open the lid carefully and CANCEL the PRESSURE COOK function. You'll end up with cooked berries in a lot of berry juices.
  • Now, set the Instant pot on SAUTE function and keep it on LOW heat settings. Simmer the Jam stirring from time to time until the Jam thickens or reaches the desired consistency that you prefer. We love thick jams so we simmered it for approximately 10 mins.
  • If you want to thicken the Jam fast you can do so by adding corn starch slurry. I've not added any cornstarch. Read NOTES below for more details.
  • Once, the blueberry jam thickens turn off the Instant Pot and allow the jam to cool down completely. You can quicken the cooling process by bringing out the steel pot of the Instant Pot and keeping it on the counter top.
  • When the jam has cooled down completely store it in an airtight moisture free mason jar.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. How to thicken the Blueberry Jam fast? You can do so by adding a quick cornstarch slurry. For today's recipe add 1.5 tsp cornstarch with 3 tsp water and add this to the jam. Simmer and thicken it. Today's recipe contains no cornstarch.
  3. Sugar free Blueberry Jam: You can replace the white sugar from today's recipe with 1/2 cup honey (can add little more too). The recipe remains the same.
  4. Storing Tips: The Blueberry Jam lasts for 2-3 weeks in the refrigerator when stored in moisture free air tight mason jars.
  5. Always use a moisture free spoon to scoop out the Jam every single time. 
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Instant Pot Blueberry Jam
Amount Per Serving
Calories 759 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 274mg8%
Carbohydrates 196g65%
Fiber 7g29%
Sugar 180g200%
Protein 2g4%
Vitamin A 160IU3%
Vitamin C 46mg56%
Calcium 18mg2%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 759kcal | Carbohydrates: 196g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 274mg | Fiber: 7g | Sugar: 180g | Vitamin A: 160IU | Vitamin C: 46mg | Calcium: 18mg | Iron: 1mg