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Jar of blueberry jam

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.