I will forever remember this recipe as the jam that was so easy to make — I made it while packing up my apartment to move.
In fact, this Instant Pot Blueberry Jam may be the easiest thing I’ve ever pressure cooked! I peeked in at it every so often, gave it a stir, and then went back to taping boxes while it puffed and sputtered away in the background. And bonus — it made the apartment smell like a confectionery!
Pressure cooker jam requires only 2 ingredients (fruit of choice + honey), and 5 basic steps.
- Combine fruit and honey.
- Melt honey.
- Boil honey.
- Pressure cook.
- Boil again until it gels!
Does it get any more low maintenance than that?! And because the honey thickens up nicely when boiled, there’s no pectin involved!
I’ve used this recipe as a formula for strawberry jam (as I demonstrate on video in our Pressure Cooking eCourse) and peach jam as well. In the future, I’m excited to branch out and try cherry jam, plum jam, blackberry jam — you name it!
Adapted from this recipe.
Makes 3 to 5 half-pint jars (depending on how long it takes to gel).
- 2 pounds (1kg) blueberries, fresh or frozen
- 1 pound (500g) honey, preferably local
- Add blueberries to inner pot of pressure cooker.
- Pour in honey.
- Put pressure cooker on low heat (Keep Warm function if using Instant Pot or other electric cooker) until honey melts. If using frozen berries, this part may take a while, but don't worry. It's worth it!
- Stir occasionally.
- When melted, turn pressure cooker to high heat (Saute function on Instant Pot) until honey boils. There will be white-pink bubbles all around the strawberries.
- When it boils, quickly put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
- If using an electric cooker, hit the Cancel button, then set to high for 2 minutes.
- If using a stovetop cooker, bring to high pressure and maintain pressure for a cook time of 2 minutes.
- When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and unplug.
- With a stovetop cooker, remove from heat.
- Let depressurize naturally.
- When depressurized, remove lid and turn pressure cooker back on to high heat (Saute function on Instant Pot).
- Let boil until some of the water has evaporated off, and the jam is nice and gelled when dripped off a spoon. Make sure to scrape the bottom frequently to ensure even gelling.
- Pour jam into clean half-pint jars.
- Store in the refrigerator.
*If freezing fruit to use for jam later on, make sure to freeze it ready-for-use, or else it'll be a hassle later on!
*If fruit has been frozen into bigger chunks (such as peaches), simply pressure cook for 3 minutes instead of 2, and then mash with a potato masher to get a smoother consistency.
*Also, feel free to play with the timing of the final boiling step. If your fruit is more watery (such as peaches), let the liquid reduce for longer.
*The beauty of this recipe is its versatility! Tweak the type of fruit, the size of your fruit chunks/slices, or how long you boil the jam at the end. Combine fruits for a unique jam combo. The possibilities are endless. Enjoy!
Have you made jam in the pressure cooker? What do you think of this Easy Instant Pot Blueberry Jam?
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