Instant Pot Blueberry Jam
Ingredients
-
1 ½ - 2
lbs
Fresh Blueberries
-
¾
cup
Sugar
-
2
Tablespoons
Fresh Lemon Juice
-
2 ½
Tablespoons
Corn Starch
-
2
Tablespoons
Water
Instructions
- Combine blueberries, sugar, and lemon juice in the Instant Pot.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook for 2 minutes on high pressure.
- After cooking, let the pot sit for 10 minutes for natural release, then release remaining pressure.
- Set the pot to Sauté on low.
- Mix corn starch and water until smooth and set aside.
- Once the mixture simmers, stir and cook for 5 minutes.
- Add the corn starch slurry and stir, cooking until thickened.
- Turn off the pot and transfer the jam to a cooling rack to cool.
- Once cooled, transfer to mason jars and refrigerate.
Nutrition Facts (estimated)
Servings
3 cups
Calories
43
Total fat
0g
Total carbohydrates
11g
Total protein
0g
Sodium
0mg
Cholesterol
0mg
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