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.
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Servings: 1 small mason jar
Calories: 759kcal
Cost: $2.50
Equipment
Ingredients
- 2 cups Fresh Blueberries
- ¾ cups white sugar
- 3 tbsp lemon juice mixed with 3 tbsp water
Instructions
- 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.
Video
Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Can I use frozen blueberries: Yes, you can make this recipe using frozen blueberries. No need to thaw the frozen berries use them directly in the recipe. Frozen berries will release more moisture, hence, you need to simmer the jam a bit longer in order to thicken it.
- 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.
- Sugar free Blueberry Jam: You can replace the white sugar from today's recipe with ½ cup honey (can add little more too). The recipe remains the same.
- Storing Tips: The Blueberry Jam lasts for 2-3 weeks in the refrigerator when stored in moisture free air tight mason jars. You can freeze it for 3 months. Thaw it either in the refrigerator overnight or keep it on the kitchen counter top for few hours.
- Increasing shelf life: Always use a moisture free spoon to scoop out the Jam every single time. This will prevent the jam from spoiling.
Nutrition Facts
Instant Pot Blueberry Jam
Amount Per Serving
Calories 759
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 5mg0%
Potassium 277mg8%
Carbohydrates 196g65%
Fiber 7g29%
Sugar 180g200%
Protein 2g4%
Vitamin A 163IU3%
Vitamin C 46mg56%
Calcium 22mg2%
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.
Nutrition
Calories: 759kcal | Carbohydrates: 196g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 277mg | Fiber: 7g | Sugar: 180g | Vitamin A: 163IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg