Easy Instant Pot Blueberry Jam Recipe

Easy Instant Pot Blueberry Jam Recipe

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I told a friend that I was making my Instant Pot Blueberry Jam, and the first thing I heard was, “Can you can jelly in the Instant Pot?” My friend is perfectly normal as a frequently asked question around the internet is whether or not you can pressure-can in the Instant Pot — and the answer is simply no. Unless you have the Instant Pot Max, if you have a different model of the Instant Pot, you can, however, do boiling-water canning, which is great for pickles and jams. Your Instant Pot is ideal for making micro-batches of jams and jellies! You can indulge in the great taste of homemade treats without heating the entire house or making a whole day out of it. Micro-batches give you a small sampling of tasty treats when you want to capitalize on the fresh seasonal produce.

instant pot blueberry jam recipe

It would be best if you were water bath canning jams and jellies, not pressure canning. The high heat of the pressure canner and the long-time exposed to the heat is breaking down the pectin. Water bath canning helps kill the toxic spoors that will turn your hard work into a moldy mess that is unsafe to eat.

A lot of people remember mom or grandma taking the jars and turning them upside down while canning. While turning the jars upside down can produce a seal (because the heat of the product coming in contact with the lid causes the sealing compound to soften and then seal as the jars cool), the seal tends to be weaker than one produced by a short boiling water process. We always suggest sticking with the USDA guidelines for canning.

This particular recipe is a refrigerator jam. It makes a small enough batch that you can whip up one to two jars and then keep it in your fridge.

Easy Instant Pot Blueberry Jam Recipe     

You will need:

  • 3 C fresh blueberries
  • 3/4 C sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water


  • Add blueberries, sugar, and lemon juice to your Instant Pot; stir to combine.

Instant Pot Blueberry Jam ingredients in the pot

  • Lock the lid in place and select High Pressure along with 3 minutes cook time.
  • When beep sounds, turn off the pressure cooker and use the natural pressure release for 10 minutes.
  • After 10 minutes, release any remaining pressure with a quick pressure release.
  • In a small bowl, whisk together the cornstarch and water. Add to your cooked blueberry compote mix in your Instant Pot cooking pot.
  • Bring to a boil using the sauté function, stirring constantly.
  • Put in a storage container and cool to room temperature. I prefer to use Mason jars.
  • Refrigerate until ready to serve.

You can print off our Easy Instant Pot Blueberry Jam Recipe here:


Other Instant Pot Jam and Jelly recipes you may enjoy:

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