Instant Pot jam is fridge or freezer jam
An electric pressure cooker is a convenient way to soften and cook berries, and it keeps the mess off your stovetop. But a jam made this way is a refrigerator or freezer jam. It is not a recipe for shelf-stable canning. Pectin jams that are meant for pantry storage need a tested recipe and processing in a boiling water canner, and a multi-cooker is not a substitute for that. If you want shelf-stable jam, see our Ball-style raspberry jam for an example of a canned recipe, or our general jam guide.
Ingredients
This is a small batch based on a commonly published approach that uses chia seeds instead of commercial pectin and natural sweeteners.
- 3 cups frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup maple syrup or agave (or sugar to taste)
- 1/4 cup chia seeds
- 1/2 teaspoon vanilla extract (optional)
Method
- Add the frozen blueberries and lemon juice to the inner pot. Frozen berries release plenty of liquid as they heat, so you generally do not need to add water.
- Lock the lid, close the vent, and cook on high pressure for 3 minutes.
- Let the pressure release naturally for about 10 minutes, then release the rest by following your manual.
- Stir in the sweetener and chia seeds. Select the sauté function, bring to a boil and stir until the jam thickens, roughly 5 minutes.
- Stir in the vanilla if using.
- Pour into a clean container and let it cool to room temperature, then refrigerate. The jam thickens a lot as it cools, so do not reduce it to your final texture while hot.
Different models and brands behave slightly differently, so follow your appliance manual for pressure settings and safe fill levels. Blueberries can foam as they cook, so do not fill above the maximum line.
Fresh or frozen blueberries?
Both work. Frozen berries tend to release more liquid, which is why they suit the pressure cooker. With fresh berries you may need to add a little water to get started; begin with a small amount, about 1/4 cup, and add as little as you can so you do not have to cook the jam down for long.
Ways to thicken the jam
- Chia seeds. They absorb liquid and form a gel as they sit. Grinding them first in a clean coffee grinder gives a smoother result.
- Cornstarch. A slurry of 1 tablespoon cornstarch in 1 tablespoon cold water, stirred in on sauté, thickens quickly once it comes to a boil.
- Simmering longer. Using the sauté function with the lid off reduces excess liquid.
- Pectin. If you add pectin, follow the package instructions for that product, since the sugar needed varies by type. For a lower-sugar approach, see our guide to sugar-free and low-sugar jam.
Common blueberry jam mistakes
- Cooking too long before testing. Jam thickens as it cools. Test a spoonful on a cold plate before you keep reducing.
- Thin jam. Often too much liquid or too little thickener. Add chia or a cornstarch slurry and cook briefly.
- Skipping the acid. Lemon juice brightens flavor and supports a good set when pectin is involved.
- Overfilling the pot. Leave room for foaming.
- Assuming it can be canned. A low-sugar, chia-thickened jam has not been tested for canning. Keep it in the fridge or freezer.
- Letting fruit scorch on the bottom when sautéing. Stir constantly.
Raspberry, strawberry and slow cooker versions
Raspberries and strawberries can be cooked in the same way, but amounts and cook times vary by fruit and model, and I have not seen tested times for them, so treat any version as an experiment and keep it in the fridge. Strawberries are watery, so expect to simmer a little longer. A slow cooker version without pectin is generally cooked uncovered or with the lid ajar so moisture can escape, and it needs a long time; it is also a refrigerator-only jam.
Storage
- Refrigerator: one to two weeks is the figure given by the recipe developers who test this type of jam. Keep it in a covered container.
- Freezer: up to about 3 months. Leave about 1/2 inch of headspace for expansion. Thaw in the fridge.
- Discard if you see mold or smell anything off.
Ways to use it
Stir into oatmeal or yogurt, spread on toast or pancakes, or use as a filling for thumbprint cookies like jam drops. For more ideas, see the “what to do with jam” section of our beginner’s guide.