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Wild Blueberry Jam in your Instapot

It’s a new year and I’m trying to start off on the right foot without refined sugar. Also I’ve really been suffering with eczema so I’m currently cutting sugar out altogether in an effort to heal. Recently, I read that wild blueberries are really good for eczema sufferers, and since I’m also sick of smoothies I decided to make a jam and use my blueberries in a new way. This recipe is super easy and with just a few ingredients and an Instapot you have delicious jam in less than an hour with minimal effort.

You don’t need to use wild blueberries -regular fresh blueberries would work great too, but for this recipe I used what I had which was frozen wild blueberries. So, if you have an Instapot sitting around collecting dust, use it to make jam…it’s so easy!


Instapot Wild Blueberry Lemon Jam

Put that Instapot to use to make this simple, refined sugar-free jam thickened with chia. Cooks quickly and is great as is on toast or pancakes or can be pureed for a smoother jam depending on your preference.

Cook Time20 mins

Course: condiment, jam

Keyword: Blueberry, blueberryjam, glutenfreecookies, jam, wild blueberry

Ingredients

  1. 2 1/2 cups Frozen Wild Blueberries

  2. zest of one lemon and 1 tsp of juice

  3. 1 tbsp chia seeds

  4. 2 tbsp honey (or maple syrup)

Instructions


Measure and place all ingredients into instapot. Set timer to pressure cook for 3 minutes. The full cycle will take about 20 minutes.


Let instapot run through it's cycle. When it's done turn on the saute function on your Instapot and sautee for 4 more minutes until thickened and jam coats spoon with a thicker liquid.


If you want a less chunky jam, you can use an immersion blender to puree or leave it as is.


If you plan to jar the jam, you should first prep mason jars by boiling jars and lids ahead of time. If you plan to eat immediately the jam will last in the refrigerator for 2 weeks. It's also delicious on pancakes!

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