Instant Pot Blueberry Jam

Instant Pot Blueberry 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.


- 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

How to make Instant pot blueberry jam


Add Jam Ingredients to Instant Pot.

Add  3 cups of blueberries, ½ cup of sugar, 2 tablespoons of lemon juice, 1 teaspoon of vanilla extract and a pinch of sea salt in inner pan. Stir to combine.


Cook Blueberry Jam.

Cook on High Pressure for 3 minutes. Use a natural pressure release method for 10 minutes, then use a Manual Release to quick release the remaining pressure from the pot.


Thicken Blueberry Jam.

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.


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!

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