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You are here: Home » Food Preparation » Easy Instant Pot Blueberry Jam {just 2 ingredients!}

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Easy Instant Pot Blueberry Jam {just 2 ingredients!}

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Jar of blueberry jam with text overlay, "Easy Instant Pot Blueberry Jam"

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.

  1. Combine fruit and honey.
  2. Melt honey.
  3. Boil honey.
  4. Pressure cook.
  5. 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!

Jar of blueberry jam
3.43 from 121 votes
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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.

Adapted from this recipe.

Course Dips & Spreads
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 112 tablespoons
Calories 17 kcal
Author Haniya Cherry

Ingredients

  • 2 pounds blueberries fresh or frozen
  • 1 pound raw honey local

Instructions

  1. Add blueberries to inner pot of pressure cooker.
  2. Pour in honey.
  3. 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!
  4. Stir occasionally.
  5. 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.
  6. 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.
  7. If using an electric cooker, hit the Cancel button, then set to high for 2 minutes.
  8. If using a stovetop cooker, bring to high pressure and maintain pressure for a cook time of 2 minutes.
  9. When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and unplug.
  10. With a stovetop cooker, remove from heat.
  11. Let depressurize naturally.
  12. When depressurized, remove lid and turn pressure cooker back on to high heat (Saute function on Instant Pot).
  13. 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.
  14. Pour jam into clean half-pint jars.
  15. 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!
Nutrition Facts
Easy Instant Pot Blueberry Jam {just 2 ingredients!}
Amount Per Serving
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 8mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Have you made jam in the pressure cooker? What do you think of this Easy Instant Pot Blueberry Jam?

This post featured in 60 Easy & Nourishing Picnic Recipes.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Food Preparation Low Vitamin A Recipes Pressure Cooking Recipes

About Haniya Cherry

Haniya is Wardee’s oldest daughter, a Traditional Cooking School child through and through! She enjoys reading history, science and adventure memoirs and long classic novels; adventuring outside; learning about the chemistry of food; and trying new recipes. Sourdough, kefir, ginger beer, and apple chutney are her favorite ferments! She and her husband have two little boys, both born at home.

Reader Interactions

Comments

  1. Gwenny says

    October 7, 2016 at 9:12 pm

    Looks yummy and so easy. How long does the jam stay good for in the fridge?

    Reply
    • Haniya Cherry says

      October 10, 2016 at 10:41 am

      I made a batch of strawberry jam back in June, and it hasn’t gone bad yet! 😉

      Reply
      • deborah giLes says

        August 13, 2017 at 4:27 pm

        That’s great,Is it butter or cream cheese on the ? with the blueberry jam picture ? ? Thanks ! in advance ?

        Reply
        • Haniya Cherry says

          August 14, 2017 at 11:41 am

          It’s butter with the blueberry jam! 🙂

          Reply
      • Lori says

        July 22, 2023 at 3:53 pm

        How much water do we put in the instant pot?

        Reply
  2. Sandra says

    October 8, 2016 at 1:37 pm

    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!

    Reply
    • Haniya Cherry says

      October 10, 2016 at 10:47 am

      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.

      Reply
  3. Danielle S says

    October 8, 2016 at 7:29 pm

    Can you freeze the extra half-pint jars? Can’t wait until blueberry and strawberry season next year.

    Reply
    • Haniya Cherry says

      August 16, 2018 at 2:09 pm

      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. 🙂

      Reply
  4. Michael Sulman says

    November 29, 2016 at 4:32 pm

    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.

    Reply
    • Amanda says

      January 2, 2017 at 2:41 pm

      I was wondering this then u could keep it on shelf and not fridge too?

      Reply
      • Lorraine says

        June 21, 2017 at 7:21 am

        Would love to know thi s answer too.

        Reply
    • Jim B says

      July 3, 2017 at 12:22 pm

      Thanks, good to know. I’ll try that with my next batch.

      Reply
    • Cookinmom says

      December 6, 2018 at 10:50 am

      How long? 10-15 minutes?

      Reply
  5. Arianna Temple says

    January 6, 2017 at 2:54 pm

    Can jam be lactofermented?

    Reply
  6. Laura says

    January 23, 2017 at 8:10 pm

    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?

    Reply
    • Haniya Cherry says

      January 24, 2017 at 7:58 am

      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.

      Reply
      • Laura says

        January 24, 2017 at 12:17 pm

        Thank you so much! Yes, I did end up boiling it for about 30 mins!

        Reply
  7. Sarah says

    January 27, 2017 at 2:45 pm

    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!

    Reply
    • Tammie says

      June 29, 2017 at 1:38 am

      Thank you! I was wondering the same thing.

      Reply
    • bikesquid says

      July 28, 2018 at 6:29 pm

      a pint’s a pound, the world around….

      Plum are ripe TODAY, I’m off!!

      Reply
      • Gail says

        April 25, 2020 at 12:53 pm

        Thank you Alton.

        Reply
    • Haniya Cherry says

      August 16, 2018 at 2:25 pm

      Hi Sarah! 1 lb of honey = 10.7 fluid ounces = 1.34 cups. 🙂

      Reply
      • Colleen says

        March 7, 2019 at 7:14 pm

        Does it have to be raw honey?

        Reply
    • Sandi says

      January 7, 2019 at 10:52 pm

      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).

      Reply
  8. Anne says

    March 1, 2017 at 4:07 pm

    can we use brown sugar instead of honey? or partial of each?

    Reply
    • Haniya Cherry says

      August 16, 2018 at 2:11 pm

      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. 🙂

      Reply
  9. Dave says

    April 23, 2017 at 3:59 pm

    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!

    Reply
  10. Jamie says

    April 29, 2017 at 10:00 pm

    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?

    Reply
    • Beth Criqui says

      May 22, 2017 at 1:16 pm

      I did not see a reply answer to this question of adding rhubarb with strawberries and what changes if any to the recipe?

      Reply
    • Haniya Cherry says

      August 16, 2018 at 2:15 pm

      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.

      Reply
  11. Lorisa says

    June 14, 2017 at 12:37 pm

    How can I make this without honey?

    Reply
    • Jill M says

      August 15, 2017 at 11:35 am

      Thanks for asking – I cannot have honey and was wondering the same thing.

      Reply
    • Haniya Cherry says

      August 16, 2018 at 2:16 pm

      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. 🙂

      Reply
  12. Jim B says

    July 3, 2017 at 12:21 pm

    “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!

    Reply
    • sylvia says

      July 28, 2018 at 7:48 pm

      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.

      Reply
      • sylvia says

        July 28, 2018 at 7:49 pm

        I meant to say Figs are not very Acidic.

        Reply
  13. Jay says

    July 31, 2017 at 10:09 pm

    I don’t think you are supposed to put rhubarb in the instantpot as it foams too much…maybe if you add some oil

    Reply
    • Angie says

      August 7, 2019 at 12:12 pm

      I do strawberry rhubarb in the InstaPot with no problem.

      Reply
    • Sallyjojo says

      August 8, 2019 at 7:45 pm

      You can put rhubarb in the instant pot, just be sure you do a natural release.

      Reply
  14. Ann says

    November 25, 2017 at 11:55 am

    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.

    Reply
  15. Melissa says

    November 29, 2017 at 11:58 am

    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?

    Reply
    • Haniya Cherry says

      August 16, 2018 at 2:21 pm

      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 🙂

      Reply
  16. Jana Ethridge says

    December 20, 2017 at 11:15 am

    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!

    Reply
  17. Paul @ 10Machines says

    April 20, 2018 at 2:17 pm

    Haniya, What an easy and simple recipe to follow. Amazing taste with lots of balanced nutrition for the good health.

    Thanks for sharing.

    Reply
  18. Jim Beerstecher says

    June 17, 2018 at 4:39 pm

    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!

    Reply
  19. Jan says

    July 11, 2018 at 1:13 pm

    You didn’t answer question after water bath and sealing jars can it then be kept on shelf instead of refrigerator?

    Reply
    • Brenda Bates says

      July 16, 2018 at 5:06 pm

      I’d like to know the answer to the water bath/storage question too.

      Reply
    • Haniya Cherry says

      July 17, 2018 at 11:50 am

      Yes, the jam should then be shelf-stable. 🙂

      Reply
    • Brenda Dodd says

      December 31, 2019 at 2:29 am

      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.

      Reply
  20. Dale Wheeldon says

    July 28, 2018 at 10:55 pm

    Can you half the recipe?

    Reply
    • Haniya Cherry says

      August 16, 2018 at 2:23 pm

      Hi Dale! Yes, that shouldn’t be a problem. 🙂

      Reply
  21. Sasha Jamison says

    August 10, 2018 at 4:02 am

    If I don’t want to use blueberries I have to ise 2 lbs strawberries or keep same amount?

    Reply
    • Haniya Cherry says

      August 16, 2018 at 2:23 pm

      Hi Sasha! Yes, you can use 2 lbs of strawberries or another fruit like peaches, cherries, etc. 🙂

      Reply
      • mia fam says

        August 21, 2019 at 12:54 pm

        Would this work with grapes?

        Reply
  22. Carol D'Anvers says

    August 18, 2018 at 9:39 pm

    I don’t have a pressure cooker. Is stove top cooking in a saucepan much different?
    It sounds so good.

    Reply
  23. Barbara says

    August 28, 2018 at 1:22 pm

    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!

    Reply
    • Deb Densmore says

      February 2, 2019 at 11:08 am

      Approximately how much cornstarch do you recommend?

      Reply
  24. mary golden says

    September 6, 2018 at 2:14 pm

    DO YOU HAVE TO HAVE AN INSTANT POT TO MAKE THESE RECIPES?

    Reply
  25. Hadi says

    October 1, 2018 at 4:29 am

    Looks yummy 🙂 & simpler than i thought. Thanks for sharing 🙂

    Reply
  26. Ann H. Deupree says

    October 2, 2018 at 7:03 pm

    Has anyone tried making muscadine jam with this recipe?

    Reply
  27. Kathleen says

    October 3, 2018 at 1:12 pm

    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.

    Reply
  28. Karen says

    November 1, 2018 at 3:35 pm

    Has anyone made apple jam with this recipe?

    Reply
  29. Mokie Pulver says

    November 3, 2018 at 9:05 pm

    I have honey that isn’t raw. Can I use this?

    Reply
    • Haniya Cherry says

      November 14, 2018 at 1:31 pm

      Hi Mokie! Yes you can 🙂

      Reply
  30. MaryAnn Coy says

    December 7, 2018 at 11:39 pm

    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

    Reply
  31. Simon Cooker says

    December 16, 2018 at 8:02 am

    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.

    Reply
  32. christa says

    January 2, 2019 at 12:58 am

    I can’t wait to try this but I have a question. Can you use honey that has crystalized?

    Reply
  33. Lana Fitzpatrick says

    January 17, 2019 at 8:44 am

    Can maple syrop be used in place of honey? I’d like to make this for my daughter who will not eat honey…

    Reply
  34. Sallyjojo says

    May 18, 2019 at 2:35 pm

    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!

    Reply
  35. Julie M says

    May 22, 2019 at 3:53 pm

    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.

    Reply
  36. Momma D Bidwell says

    June 2, 2019 at 8:32 am

    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!

    Reply
  37. Blake Glass says

    August 9, 2019 at 2:09 am

    This recipe looks yummy, I am making this for my friends. How you came up with such an incredible recipe?

    Reply
  38. Jacqui Pappas says

    April 9, 2020 at 5:33 pm

    Printed off and eager to try. Now to find some organic blueberries.

    Reply
  39. Gail says

    April 28, 2020 at 3:58 pm

    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.

    Reply
  40. Madeleine says

    July 22, 2020 at 10:12 am

    Can we add lemon zest to this recipe?

    Reply
  41. Gidget says

    September 13, 2020 at 6:47 pm

    Can we add lemon zest to this recipe?

    Reply
  42. Nancy says

    November 7, 2020 at 1:45 pm

    Has anyone tried this using pears?

    Reply
  43. Kat says

    October 1, 2022 at 5:54 pm

    Has anyone made muscadine jam or jelly with this recipe? If so, did you remove the skins and seeds or process whole?

    Reply
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