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Instant Pot Blueberry Jam

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Making Blueberry Jam in the Instant Pot is the easiest and most hands-off way to make fresh tasting homemade jam. If you’ve been intimidated to try making your own jams, you’ll be pleasantly surprised by how amazing this quick version of pressure cooker jam tastes.

Homemade Instant Pot Blueberry Jam being scooped with a spoon.

I love using fresh or frozen fruit to make delicious treats my whole family loves. I’ve been making homemade jams for years, but typically on the stovetop.

The very first time I made this 5-ingredient blueberry jam in my Instant Pot, I knew there would be a next time. It’s that good (and easy)!

The next time you have an abundance of blueberries, try making this delicious pressure cooker blueberry jam recipe. There are so many ways to use it!

Ingredients

  • 3 cups of frozen blueberries
  • ½ cup of granulated sugar
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1 teaspoon of vanilla extract
  • Pinch of sea salt

Equipment

  • Measuring cups and spoons
  • Instant Pot
  • Mixing spoon
  • Mason jar

By the Numbers: How to Make Instant Pot Blueberry Jam

Follow these basic steps to learn the easiest way to make small batch blueberry jam in a pressure cooker.

Step 1: Add Jam Ingredients to Instant Pot.

The first thing you want to do is measure out and add the following ingredients to your Instant Pot inner pan: 3 cups of blueberries, ½ cup of sugar, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract and a pinch of sea salt. Stir to combine.

Blueberry jam ingredients being added to Instant Pot inner pan.

Step 2: Cook Blueberry Jam.

Place the lid on your Instant Pot and make sure the valve is in the Sealing position. Use the Manual button to cook on High Pressure for 3 minutes.

As soon as the cook time is up, turn the Instant Pot Off (do not set to warm). This is to prevent the jam from scorching to the bottom of the pot. It rarely happens, but you don’t want to risk a burn notice.

Use a natural pressure release method for 10 minutes, then use a Manual Release to quick release the remaining pressure from the pot. Once all the pressure has dissipated, open your Instant Pot and stir the jam.

Blueberry Jam being stirred in Instant Pot.

Step 3: Thicken Blueberry Jam.

If the blueberry jam seems too watery and thin, you will want to reduce the liquid. To do that, use the Sauté mode and cook the jam over high heat, making sure you stir it constantly, until the excess liquid has been reduced and it’s starting to thicken.

You don’t want to thicken it too much as it will continue to thicken as it cools. As soon as you have a thicker jam, you want to press the Cancel button on the Instant Pot and remove the inner liner so it can cool and not scorch.

As soon as the jam is cooled to room temperature, transfer your Instant Pot Blueberry Jam to small mason jars and place in the refrigerator until chilled. Alternatively, it can be served as a hot topping.

Blueberry jam being put into a mason jar to cool in fridge.

Step 4: Serve Blueberry Jam.

I like to let my homemade blueberry jam chill overnight in the fridge so it can fully set. Then it’s ready to use!

Blueberry jam in mason jar next to Instant Pot.

Tips for Making the Best Instant Pot Blueberry Jam

Answers to all of your questions about making the most amazing blueberry jam in your Instant Pot pressure cooker.

1. Can fresh blueberries be substituted for frozen?

Yes, blueberries are one fruit where you can almost always use fresh or frozen. Both work well in this homemade jam.

2. Can other sweeteners be used?

I find granulated sugar to thicken jam the best, but you can also use honey or maple syrup if you prefer something with less sugar. You may need to use one of the alterative thickening methods if it doesn’t set up the way you’d like.

You’ll use the same amount of honey or maple syrup as the amount of sugar this simple recipe calls for: ½ cup of honey, maple syrup or sugar.

3. How to tell when jam is set?

The easiest way to give your jam a quick test to see if it’s set and avoid overcooking it is to freeze a couple of plates while you’re making jam. When you think your jam has thickened enough, put a spoonful of jam onto a frozen plate and tilt it on its side.

You want the jam to run down the plate slowly and not run all over the place. If it’s slow moving, it’s done and if it runs quickly down the plate, keep cooking.

You can also use a metal spoon submerged in a glass of ice water until you’re ready to use it. Quickly submerge the cold spoon in the middle of the jam, pull it out and turn it upside down. The jam should stick if it’s set.

4. Other ways to thicken jam?

Lemon juice and sugar work well together to thicken jam without the need for extra fruit pectin when you reduce the liquid. If you used bottled lemon juice, it doesn’t always work the same as fresh.

If you’re having trouble getting your jam to thicken, there are 2 options:

  1. You can use a corn starch slurry to thicken almost anything, but I’m not a fan of this method because it alters the flavor. Mix about a teaspoon of cornstarch with water, then whisk the cornstarch mixture into the jam and it will thicken quickly. You can also use most cornstarch substitutes this same way.
  2. Add about a tablespoon of chia seeds to the hot jam. Chia seeds put out a natural thickening gel when exposed to liquids. My kids have always really liked the texture, but I find it’s a personal preference as not everyone likes it.

5. How many jars of jam does this recipe make?

This amazing recipe for small-batch jam makes almost enough to fill one pint jar with delicious jam. You can also use two 8-ounce jars or four 4-ounce jars. The final amount you get will vary based on the water content of your blueberries.

6. Isn’t it easy to make blueberry jam on the stovetop?

Yes, it’s easy to make jam the traditional way on the stovetop (see my strawberry jam recipe), but making it in the Instant Pot is so much easier because it’s more hands off. You don’t have to stand over the pan and make sure all of the berries pop with a potato masher like when making cranberry sauce.

The first time I tried it, I was skeptical because not everything is easier in the Instant Pot. But in this instance, it is because you don’t have to stand and stir for nearly as long.

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7. How to serve this blueberry jam?

You can serve it the obvious way… any way you’d eat jam… on your morning toast or English muffins, in a PB&J sandwich, in oatmeal, stirred into homemade yogurt, etc. It’s also amazing poured over homemade cheesecake!

The best thing is that this easy blueberry jam also makes an amazing hot topping if you don’t chill it first. Pour it over pancakes, waffles or ice cream (instead of blueberry syrup). If you’ve already chilled it and want to serve it hot, heat it over low heat in a small saucepan just until warm.

8. How long does blueberry jam last?

Since there are no preservatives in this refrigerator jam, it will last for about 2 weeks in the fridge before it needs to be discarded. I typically make it when I know we’ll be having meals that complement the jam and it never goes to waste.

9. How to freeze blueberry jam?

Yes, you can freeze your blueberry jam in freezer-safe containers for up to 6 months. Wide mouth pint jars are the largest size that are rated for freezing, but I prefer to use jelly jars and freeze in small batches so no jam ever goes to waste.

10. How to can blueberry jam?

You can can homemade blueberry jam using the hot water bath method. Instead of allowing your jam to cool before putting it into jars, follow these steps:

  1. Ladle hot blueberry jam into hot, sterile canning jars, leaving about ¼” of headspace.
  2. Wipe the rim, then place the lid on top of the jar and screw the band on to fingertip tight.
  3. Place the jars into a pot and cover with water. Bring the water to a boil, then boil for 10 minutes.
  4. Remove the jars from the pot then allow them to cool on a rack on the counter.
  5. Once cool, be sure they sealed properly. Any jars that didn’t seal need to go into the fridge.
  6. Store canned jam in a cool, dry place and use within 1 year.

11. How to make other fruit jams in the Instant Pot?

Most fruit jams you make on the stovetop can be made in the Instant Pot. You can use this base recipe to make your own Instant Pot Strawberry Jam, Instant Pot Peach Jam or even mixed berry jam.

12. Other recipes for fruity treats?

I love making delicious sweet treats with fruit. Here are some of my favorite gluten free recipes:

Half pint jar of homemade Instant Pot blueberry jam with spoon.

Instant Pot Blueberry Jam Recipe

Learn how to make delicious blueberry jam in your Instant Pot. It’s quick, easy and mostly hands-off.
4.91 from 11 votes
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Prep Time: 5 minutes
Cook Time: 3 minutes
Pressure Time: 10 minutes
Total Time: 18 minutes
Recipe Servings: 4

Ingredients

  • 3 cups frozen blueberries
  • ½ cup granulated sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Pinch sea salt

Equipment

  • Measuring cups and spoons
  • Instant Pot
  • Mixing spoon
  • Mason jars

Instructions

  • Add all of the ingredients to your Instant Pot and stir the berry mixture to combine.
    Blueberry jam ingredients being added to Instant Pot inner pan.
  • Place the lid onto your Instant Pot, make sure the pressure valve is sealed and set on Manual High Pressure for 3 minutes. When the pressure cooking time finishes, turn the Instant Pot off. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Open the Instant Pot and stir.
    Blueberry Jam being stirred in Instant Pot.
  • If the blueberry jam is too thin, use the Sauté setting to reduce the excess water some, stirring constantly. Once it has thickened, turn your Instant Pot off and immediately remove the inner pot to cool to room temperature. As soon as it's room temperature, transfer to a glass jar.
    Blueberry jam being put into a mason jar to cool in fridge.
  • Serve your homemade Blueberry Jam immediately as a hot topping or store in the refrigerator to serve later as jam.
    Blueberry jam in mason jar next to Instant Pot.

Nutrition Information Per Serving

Calories: 165kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 95mg | Fiber: 3g | Sugar: 36g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg

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