Instant Pot Blueberry Jam

Course Breakfast, Condiment
Cuisine American
Keyword Bluberry, Instant Pot, Jam
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 75 kcal


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


  1. 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 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. 

  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 Facts
Instant Pot Blueberry Jam
Amount Per Serving
Calories 75
% Daily Value*
Potassium 12mg0%
Carbohydrates 19g6%
Sugar 19g21%
Vitamin C 4.8mg6%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.