Instant Pot Blueberry Jam. How to make blueberry jam at home in the instant pot pressure cooker. Perfect 3 ingredient blueberry jam that is easy to adapt for making a small batch or a big batch.
Remove any leftover stalks or soft blueberries and weigh out 900g of fresh blueberries and place them in the Instant Pot.
Place the Instant Pot on sauté and sauté the fresh blueberries with the white sugar and the juice of ½ a large lemon. Sauté until you see the colour from the blueberries staining the white sugar.
Turn off sauté, place the lid on the Instant Pot and set the valve to sealing.
Cook for 2 minutes on manual pressure.
Use NPR (natural pressure release) and remove the lid from the Instant Pot.
Drain the Instant Pot contents into a sieve and bowl. So that as you pour the blueberry jam into the sieve that any leftover liquid goes in the bowl beneath and you don’t lose the blueberry liquid.
Place the solids from the sieve back into the Instant Pot and place it back on sauté. Allow it to simmer for a couple of minutes and add in a little of the liquid back in a bit at a time.
Once it has simmered and you have a naturally thick blueberry jam, pour the jam into sterilised jam jars.
Place the lids on the blueberry jam jars once it is cool. Freeze once completely cold.
Notes
I drain the blueberry jam as then I don’t have to add anything unnatural such as corn flour. It tastes much better and you have a spare blueberry syrup to use in other recipes.After re-adding some of the blueberry liquid I was left with a total of 300ml of unused blueberry syrup. The best use out of it for us was into ice cubes and you can now get them from the freezer for a future time.You can replace your caster sugar with honey, just make sure you sauté the honey on low for a few minutes first so that the honey is not as thick.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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