The Best Instant Pot Blueberry Jam Recipe EVER!

I love how easy the Instant Pot is to cook in! I have a huge pile of Easy Instant Pot Recipes I have compiled that I can't want to share with you. We LOVE blueberries in our house, and every year we use my favorite Blueberry Jam Recipe, and now it's even better in the Instant Pot.

Easy Instant Pot Recipes – Blueberry Jam Recipe

I have heard so many of my friends rave about their Instant Pots, but I was very skeptical to shell out the money and buy one. So I saved up my free Amazon Gift Cards and took the plunge a few months ago, and I am SO glad I did!

Why? Well a week or so after I got my Instant Pot I forgot to pull the meat out of the freezer for dinner. It was 5 pm hubby was just getting out of work and due home in 45 minutes depending on traffic and if he was able to miss the afternoon train. I was in my first trimester being pregnant I was fighting morning sickness on and off.

Related: Amazing Instant Pot Recipes

Before the Instant Pot, it would have meant me calling my husband to pick up dinner on the way home and spending $30 out of our budget. But I had a chicken recipe for the Instant Pot, and it required FROZEN chicken breasts. So I put it all in the pot, kind of like you do when you cook with a crock pot, hit the settings and dinner, including potatoes, were ready about 5 minutes after hubby got home! We saved $30, my sanity, and my kids liked it, so we saved a fight about eating dinner! WIN!

PS this goes perfectly in our Vanilla Blueberry Overnight French Toast Casserole

Ok on to the recipe!

Blueberry Jam Ingredients

1 Pound Fresh or Frozen Blue Berries (Unsweetened)
½ Pound Sugar
1 Lemon (Skin on)

Blueberry Jam Recipe Directions

Place blueberries in blender or food processor (If using frozen thaw first) and pulse until pureed. I like a “chunky” jam, so I left some in bigger bits. If you like it smoother jam, puree until desired texture is achieved.

Next, add in the sugar and mix well. I like to taste at this point to check sweetness, different varieties of berries produce different levels of sweetness. If you find the jam is too tart or not sweet enough you can add in more sugar to your liking. Refrigerate overnight to allow flavors to blend.

After refrigerating add lemon zest. Be sure not to zest into the white part of the skin; this will leave a bitter taste.

After adding the zest, cut lemon and squeeze the juice into the blueberry mixture. Be sure to catch and remove any seeds.

Now, add the mixture to the pressure cooker. Keeping the lid off, set the Instant Pot to Sautee and bring to a boil stirring often.

Boil for 5 minutes.

After 5 minutes, place the lid on pressure cooker and reset to the manual setting for 8 minutes. When done allow a natural release.

Once pressure is released naturally, remove the lid and set back to sauté setting.

Bring jam back to a boil while stirring constantly and boil for 5 minutes.

Once 5 minutes is up, remove the jam from heat and allow to cool.

Once cool, ladle into jars and refrigerate or freeze.

You can then process the jars to can as you wish or make them into freezer blueberry jam as well.

Instant Pot Blueberry Jam

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Ingredients

• 1 Pound Fresh or Frozen Blue Berries, Unsweetened
• ½ Pound Sugar
• 1 Lemon, Skin on

Instructions

1. Place blue berries in blender or food processor (If using frozen thaw first) and pulse until pureed. I like a “chunky” jam so I left some in bigger bits. If you like it smoother puree until desired texture is achieved.
2. Add sugar and mix well. I like to taste at this point to check sweetness, different varieties of berries produce different levels of sweetness, if you find it is tart or not sweet enough you can add more sugar to your liking.
3. Refrigerate overnight to allow flavors to blend. After refrigerating add lemon zest. Be sure not to zest, cut lemon and squeeze juice in to blueberry mixture. Be sure to catch and remove any seeds.
4. Add mixture to the pressure cooker. Keeping the lid off set to Sautee and bring to a boil stirring often. Boil for 5 minutes. After 5 minutes, place
5. Boil for 5 minutes. After 5 minutes, place lid on pressure cooker and reset to manual for 8 minutes.
6. Allow natural release.
7. Once pressure is released naturally remove lid and set back to sauté setting. Bring jam back to a boil while stirring constantly and boil for 5 minutes. Once 5 minutes is up remove from heat and allow to cool. Once cool ladle in to jars and refrigerate or freeze.

Nutrition Information

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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