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!
This jam is a favorite on great-grandmother’s authentic English scones recipe with probiotic Devonshire cream!
Easy Instant Pot Blueberry Jam {just 2 ingredients!}
This Instant Pot Blueberry Jam may be the easiest thing I've ever pressure cooked! It requires only 2 ingredients (fruit of choice + honey), and 5 basic steps. And because the honey thickens up nicely when boiled, there's no pectin involved! Makes 3 half pint jars. Serving size 1 tablespoon.
Ingredients
- 2 pounds blueberries fresh or frozen
- 1 pound raw honey local
Instructions
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Add blueberries to inner pot of pressure cooker.
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Pour in honey.
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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!
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Stir occasionally.
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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 blueberries.
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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.
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If using an electric cooker, hit the Cancel button, then set to high for 2 minutes.
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If using a stovetop cooker, bring to high pressure and maintain pressure for a cook time of 2 minutes.
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When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and unplug.
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With a stovetop cooker, remove from heat.
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Let depressurize naturally.
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When depressurized, remove lid and turn pressure cooker back on to high heat (Saute function on Instant Pot).
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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.
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Pour jam into clean half-pint jars.
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Store in the refrigerator.
Recipe Notes
- If adapting this recipe to another fruit, keep in mind whether it will need to be cut into smaller pieces, de-stemmed, or peeled.
- 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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Looks yummy and so easy. How long does the jam stay good for in the fridge?
I made a batch of strawberry jam back in June, and it hasn’t gone bad yet! 😉
That’s great,Is it butter or cream cheese on the ? with the blueberry jam picture ? ? Thanks ! in advance ?
It’s butter with the blueberry jam! 🙂
How much water do we put in the instant pot?
This looks delicious and much simpler than I had feared. 🙂 A couple of questions – where do we remove the Instant Pot lid again and replace it again? Once it has depressurized, do we remove the lid before turning to Saute again so we can boil and stir the jam? Also, can we safely use one or two larger jars rather than the small half-pint ones? Thanks much!
Hi Sandra — Good questions! Once the pressure cooker has depressurized, you remove the lid and then turn to Saute. I’ve edited the post to note that step. 🙂
Larger jars should be fine. None of the jars actually go through the pressure cooking cycle, so the jars are just for storage purposes.
Can you freeze the extra half-pint jars? Can’t wait until blueberry and strawberry season next year.
Hi Danielle! So sorry for the late response. You should be able to freeze the extra jars, as long as you leave some room at the top for the jam to expand once frozen. 🙂
Once you have the jam in the jars you can process the jars in a boiling water bath, just like you would when making jam in the traditional way. When a vacuum is formed, the jam will keep for at least a year.
I was wondering this then u could keep it on shelf and not fridge too?
Would love to know thi s answer too.
Thanks, good to know. I’ll try that with my next batch.
How long? 10-15 minutes?
Can jam be lactofermented?
I just made this with raspberries and mango and there is a TON of juice; when you say to boil for a while, do you mean like 5 mins or 30 mins?
Hi Laura — it really depends on the fruit. I’ve let mine boil for probably 30 minutes before with peaches, because I wanted most of the water to evaporate away and leave me with a nice, thick jam. Blueberries and strawberries I don’t think took quite as long. Raspberry and mango sounds like a lovely combo! 🙂 But yes, simply let it reduce for longer.
Thank you so much! Yes, I did end up boiling it for about 30 mins!
I was wondering about converting the honey measurement into ounces. I know that 1 pound = 16 ounces, but since we’re dealing with a liquid (and all liquids have different densities), I’m not sure how many ounces to go with. Even a cup measurement would help, if you have that information available!
Thank you! I was wondering the same thing.
a pint’s a pound, the world around….
Plum are ripe TODAY, I’m off!!
Thank you Alton.
Hi Sarah! 1 lb of honey = 10.7 fluid ounces = 1.34 cups. 🙂
Does it have to be raw honey?
A pound of Honey will fill a measuring cup to the 12 oz line since honey is more dense than water (water is what the measuring cup is measured on).
can we use brown sugar instead of honey? or partial of each?
Hi Anne! The honey is necessary to thicken the jam, so while I haven’t tried this recipe with brown sugar instead, I recommend sticking with the honey. 🙂
I make blackberry jam on the stove this way, but will do in my Instant Pot next time. I add juice from half a lemon as well. This is my favorite jam of all time, probably until I do the blueberry! 🙂
On the stove it takes a good 35-40 minutes of standing there stirring. Whew. The IP will make this a lot easier!
Thanks!
I am going to do this with strawberries. Do you think I could add rhubarb to this and still safely just store it in the fridge?
I did not see a reply answer to this question of adding rhubarb with strawberries and what changes if any to the recipe?
Hi Jaime! Sorry for the late response. I haven’t tried this with rhubarb but I don’t think it would make any difference. 🙂 This recipe makes a small amount that’s supposed to be used up quickly, so I believe it would store just fine.
How can I make this without honey?
Thanks for asking – I cannot have honey and was wondering the same thing.
Hi Lorisa! I’m sorry, but the honey is necessary to thicken the jam, so I don’t think this particular recipe will work without it. 🙂
“My Oh My!” That’s my name for the preserves I made via your recipe! Thanks! Second year of fig harvest in our new home. So many figs. Gave them away last year, couldn’t eat them all. Then, I found this recipe.
I’ve never made jam, jellies, or preserves… ever. But I did today! I was so nervous that I forgot to take pic until it was done. Honey and Figs! Simple! Elegant! Delicious!
I’m gonna make more in a few days… lots more! I guess I’ll freeze the extra as I don’t eat much honey and NO sugar. But it’s great to have around. I’m planning to take a jar of it to the July 4 party tomorrow!
To quote others, “Food isn’t made of ingredients… it IS ingredients!” This is amazing food!
Gratitude and thanks!
Jim B!
Jim, always add some bottled lemon juice about 1 or 2 tablespoons per jar of fig jam being made. Figs are very acidic and can spoil. So always add some lemon juice.
I also have a fig tree and get way to many. I wash and flash freeze whole figs and place in freezer bag in the freezer to use for smoothies or later jam making.
I meant to say Figs are not very Acidic.
I don’t think you are supposed to put rhubarb in the instantpot as it foams too much…maybe if you add some oil
I do strawberry rhubarb in the InstaPot with no problem.
You can put rhubarb in the instant pot, just be sure you do a natural release.
Delicious. Only problem is that the extreme high heat kills all possible good nutrients of the honey and turning it to just basic sugar product.
So I was hoping to use this recipe for gooseberry jam but am not entirely sure how to convert…I’m assuming 2 lbs like the blueberries but I have no idea how much gooseberries cook down. Any ideas or recommendations would be great.
Also looking for how many cups would equate to the amount of honey mentioned?
Hi Melissa! Yes, 2 lbs of gooseberries, and how much liquid they contain would just affect the simmering time after the pressure cooking. 🙂
1 lb of honey = 1.34 cups 🙂
Thank you so much for this recipe! I am making my 2nd batch now. We have so many figs in the freezer from our tree and I really didn’t know what to do with them. I am putting it in 1/2 pint jars and giving for Christmas gifts to our neighbors and friends. It is really so good! For us, I am planning on putting over cream cheese with crackers for an appetizer. Thank you again!
Haniya, What an easy and simple recipe to follow. Amazing taste with lots of balanced nutrition for the good health.
Thanks for sharing.
Just starting my second year with this jam recipe! Figs are ripening on the tree. I get a quart or two a day for a couple weeks from my tree. This year I’ve got smaller jars to give samples as gifts to friends. I cut my figs into quarters and follow your recipe as written. Makes SUCCULENT, WONDERFUL jam from figs!!!
This year I’m thinking of “jamming” some myer lemons. I’m betting it’s wonderful! Will let y’all know!
You didn’t answer question after water bath and sealing jars can it then be kept on shelf instead of refrigerator?
I’d like to know the answer to the water bath/storage question too.
Yes, the jam should then be shelf-stable. 🙂
The above comments stated..”Once you have the jam in the jars you can process the jars in a boiling water bath, just like you would when making jam in the traditional way. When a vacuum is formed, the jam will keep for at least a year.” So he said a year for the shelf life after water bath processing jars sealed, so listen for that, “POP” when seal has been made.
Can you half the recipe?
Hi Dale! Yes, that shouldn’t be a problem. 🙂
If I don’t want to use blueberries I have to ise 2 lbs strawberries or keep same amount?
Hi Sasha! Yes, you can use 2 lbs of strawberries or another fruit like peaches, cherries, etc. 🙂
Would this work with grapes?
I don’t have a pressure cooker. Is stove top cooking in a saucepan much different?
It sounds so good.
Your recipe is my go to for making jam! It’s so simple. I’ve made blueberry, raspberry, strawberry and peach jam. I cut down on the amount of honey, our taste preference. Also, if the fruit doesn’t produce enough of it’s own pectin, I remove some of the hot liquid and mix with cornstarch and add back in and let it simmer for a few more minutes. When cooled, it’s a prefect thickness. Thank you so much!
Approximately how much cornstarch do you recommend?
DO YOU HAVE TO HAVE AN INSTANT POT TO MAKE THESE RECIPES?
Looks yummy 🙂 & simpler than i thought. Thanks for sharing 🙂
Has anyone tried making muscadine jam with this recipe?
Thanks for the practical information. Our Instant pot has earned a permanent place on the countertop. It’s great to learn new recipes for the Instant Pot.
Has anyone made apple jam with this recipe?
I have honey that isn’t raw. Can I use this?
Hi Mokie! Yes you can 🙂
I would be fine to waterbath can your jam if you boil those jars & lids first while you are cooking your jam down. It takes only 1 germ in a jar to give everybody a bad few days. It’s not that hard, or arduous either. Plus reducing sugar can cause trouble too. Sugar doesn’t just jell your jam it is part of the antibacterial process. Sugar in the correct proportion inhibits bacterial growth & honey is a weak antibiotic. Rhubarb is a problem, it’s very stringy, I think it would need a longer cooking time. On stove top until it’s softened , skim it often there. Sieve out any remaining strings. Then combine it just before you set the 2 minutes Pressure. How much time does it take to reach full pressure, & how long to vent before you crack the cover after? Also, that person who asked about subbing for honey, might be Vegan. The Vegan bloggers from England claim wondrous things for their Lyle’s Golden Syrup. Perhaps one of them could work on that. One last thing I suggest freezing the jam in plastic freezer cartons, regular glass jars can shatter in the cold. Or if you don’t do plastic, use Ball Widemouth Freezer jars. They are engineered to handle the cold & are reusable. Now your next challenges Apple Butter, Pumpkin Butter, & Peach Honey. Maybe a chutney. Regards, from MA in Boston,MA
I love blueberries, but for some reason I’ve never tried blueberry jam (sadly, I’m just a grape and strawberry person). That’s going to change thanks to this recipe. This is an interesting mixture as I never imagined using honey in a jelly recipe, but then again, I’ve never cooked jelly. I suspect the honey makes it sweet without being sickly sweet.
I can’t wait to try this but I have a question. Can you use honey that has crystalized?
Can maple syrop be used in place of honey? I’d like to make this for my daughter who will not eat honey…
Made this in instant pot using rhubarb, apple and strawberries, one pound total and 2 cups sugar because I didn’t have honey. Came out great! Cooked it down until it was nice and thick. Thanks for sharing your technique!
I made this recipe using blueberries we had just picked from a local farm. While I know blueberries are high in pectin, I still added 2 tablespoons of lemon juice (just because!). The jam turned out great, with superior sheeting once it was cooked. I poured into jars, left a 1/2-inch headspace and processed in water bath canner for 15 minutes.
The best-tasting blueberry jam ever, I put it on warm blueberry muffins the next morning.
Late to the Party~ I just tried this last night, used my normal blueberry jam spices and lemon juice. PERFECTION! Yummability Factor High Five! 6 cups frozen blueberries, 2 1/2 cups honey, zest of a Meyer lemon, Juice of a meyer lemon (used more because the aren’t as acid), 1/8th tsp allspice, 1/16th tsp fresh grated nutmeg, and followed the instructions. That made 5 1/2 half pint jars of perfectly set jam!
This recipe looks yummy, I am making this for my friends. How you came up with such an incredible recipe?
Printed off and eager to try. Now to find some organic blueberries.
I’m impatient so I found you can thicken with cornstarch & have extra jelly in the jam. I made mixed berry jam using frozen fruit. Added about 3/4 cup of sugar cause the berries were a little tart.
Can we add lemon zest to this recipe?
Can we add lemon zest to this recipe?
Has anyone tried this using pears?
Has anyone made muscadine jam or jelly with this recipe? If so, did you remove the skins and seeds or process whole?