Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • Nest Of Bowls
  • 2 Medium Mason Jars
  • 900 g Fresh Blueberries
  • 150 g White Sugar
  • ½ Large Lemon (juice only)
  • 125 ml Honey (optional)

Instruction

  • Remove any leftover stalks or soft blueberries and weigh out 900g of fresh blueberries and place them in the Instant Pot.
  • Place the Instant Pot on sauté and sauté the fresh blueberries with the white sugar and the juice of ½ a large lemon. Sauté until you see the colour from the blueberries staining the white sugar.
  • Turn off sauté, place the lid on the Instant Pot and set the valve to sealing.
  • Cook for 2 minutes on manual pressure.
  • Use NPR (natural pressure release) and remove the lid from the Instant Pot.
  • Drain the Instant Pot contents into a sieve and bowl. So that as you pour the blueberry jam into the sieve that any leftover liquid goes in the bowl beneath and you don’t lose the blueberry liquid.
  • Place the solids from the sieve back into the Instant Pot and place it back on sauté. Allow it to simmer for a couple of minutes and add in a little of the liquid back in a bit at a time.
  • Once it has simmered and you have a naturally thick blueberry jam, pour the jam into sterilised jam jars.
  • Place the lids on the blueberry jam jars once it is cool. Freeze once completely cold.