Blueberry Jam in the Pressure Cooker

Serves 3 in about 32 minutes. A pressure cooker recipe built around blueberries and corn starch.

Ingredients

• 1 ½ - 2 lbs fresh blueberries
• ¾ cup sugar* (or ½ cup honey) or to taste
• 2 tablespoons fresh lemon juice (juice of half a lemon)
• 2 ½ tablespoons corn starch (3 tablespoons if using honey)
• 2 tablespoons water (1 ½ tablespoons if using honey)

Method

1. Put the blueberries, sugar, and lemon juice in the pressure cooker inner pot. Close lid and set the steam release knob to the Sealing position.
2. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 2 minutes. High pressure. It will take a few minutes for the pot to get to pressure.
3. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 instant Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
4. Turn the pot's Sauté setting on to the LOW temperature.
5. In a small cup, mix the corn starch and water together until smooth. keep it nearby.
6. When the contents starts to simmer, stir and cook for 5 minutes to reduce it a little.
7. Stir in the corn starch slurry into the jam and stir. Simmer a couple more minutes until thickened.
8. Turn off the pressure cooker and use silicone mitts, or a good set of pot holders to remove the inner pot to a cooling rack. Then give the jam another stir and leave it to cool.
9. When cooled, transfer to small mason jars with lids, and keep in the fridge for up to 2 weeks.

More instant pot ideas are in the instant pot collection.