Make a simple homemade blueberry jam with this easy Instant Pot jam recipe. No pectin is needed to make this five ingredient blueberry jam that’s ready in about 10 minutes. 

Making homemade jam sounds pretty intimidating especially when you throw in words like “canning.” But making homemade fruit jam is actually very simple. You only need fruit, liquid, sugar, and a thickener.  Just add heat to cook and you’ve got jam!

The traditional way to thicken jam is to add pectin. But if you don’t want to buy pectin, or just want a pectin-free blueberry jam, there are other ways to thicken the jam. One way is to add juice from a fruit with a lot of pectin in it. That’s what the lemon juice is for in most jam recipes.

In this blueberry jam, you will also use a little bit of cornstarch to help thicken the jam. Note that without pectin it’s difficult to get a thick jelly like texture. This jam is more of a thick fruit compote and it’s absolutely perfect for toast, sandwiches, and bread.

Simple Homemade Blueberry Instant Pot Jam Recipe

Add blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine.

Lock the lid in place. Set the top valve to seal.

Select Manual and press the arrows for 3 minutes cook time. The pressure cooker will come to pressure first. Then it will cook for 3 minutes so this step takes more than just 3 minutes.

When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. A natural press is simply turning off the Instant Pot and allowing the steam to release naturally.

After 10 minutes, release any remaining pressure with a quick pressure release by turning the pressure valve to the right or left. Be careful because steam can vent and it’s hot! Use a wooden spoon to safely turn the valve to release the steam during a quick pressure release.

In a small bowl, whisk together cornstarch and water. Add to the blueberry jam mixture in pressure cooking pot. Bring the mixture to a boil using the sauté function, stirring constantly. Allow to thicken. Turn off the Instant Pot and allow to cool so you can handle the inside pot.

Put in a storage container and cool to room temperature. Refrigerate until ready to serve.

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