Small Batch Blueberry Jam

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Learn how to make the best healthy homemade blueberry jam recipe! This small batch blueberry jam is made with honey, and without pectin. Can be made with fresh or frozen blueberries.

I love how the smell of blueberries cooking can instantly take me back to my childhood kitchen.

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The kitchen where my family celebrated birthdays, where we foraged in the freezer for freezies, and where my little sister sat on a handmade wooden stool anxiously watching cookies bake.

blueberry jam swirled into a white dish with white yogurt.

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It’s funny though, you know, if you asked my mom, she’d always tell you she sucks at cookies. (It’s not a lie) She’s a great cook, but her cookies just are not good. Sorry, Mom!

More out of necessity than anything else, Mom turned to her trusty stack of cookbooks to find a dessert we’d like. I ended up falling in love with a recipe called Blueberry Grunt from one of her Company’s Coming cookbooks.

Now that I think of it, having a stack of Company’s Company cookbooks is a pretty distinctly Canadian thing. Everyone I know has a stack of Company’s Coming cookbooks.

Blueberry jam in a jar in the middle, a honey dripper to the right and halved yellow lemons in the bottom corner.

The smell of this small batch blueberry jam conjured up memories of that dish, of being led to the kitchen by my nose! And my awesome mom, who didn’t love making this dish but hated flopping cookies more.

This recipe is dedicated to Canadiana and my mom’s crappy cookies.

a stamped spoon that says "delish" stuck into a white bowl filled with yogurt swirled with blueberry jam.


COOKING in the Instant Pot makes this blueberry jam incredibly fast to make, and also incredibly easy!

THIS recipe was not developed to be safely preserved. It will safely keep in the fridge for up to 2 weeks or up to 3 months in the freezer.

MASH or don’t mash – that is up to you. I prefer the blueberries to be pretty mashed for spreading ease, but not mashed into a paste.

a honey dripper covered in creamy whitish honey spreading on a wood table.


TRUST me on the honey. It is my default sweetener. It adds a subtle floral note that is just amazing with the zesty lemon and bright blueberry flavour.

USE frozen blueberries, if you have them! I love to stock up on fresh produce when it’s on sale, freeze in a single layer on a baking sheet, then transfer to a freezer bag for long term storage.

PLAY with the berry in this recipe! This blueberry jam recipe would work with blackberry, strawberry, or raspberry.

PECTIN is not required in this recipe because we are using the starch and water slurry to thicken the jam. I prefer tapioca, but cornstarch works just as well and is a more common ingredient.

a pile of mixed sized blueberries on a wooden table.


stamped spoon that says "delish" scooping up white yogurt swirled with purple/ blue jam.

📖 Printable Recipe

Instant pot blueberry jam swirled into a white dish with white yogurt.

Small Batch Blueberry Jam

Allyson Letal
Learn how to make the best healthy homemade blueberry jam recipe at home in your Instant Pot! This small batch blueberry jam is made with honey, and without pectin. Can be made with fresh or frozen blueberries.
4.60 from 5 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dips, Spreads + Sauces
Cuisine clean eating
Servings 48
Calories 22 kcal


  • 5 cups blueberries fresh or frozen
  • ½ cup honey
  • 2 tablespoons lemon juice
  • 3 tablespoons cold water
  • 3 tablespoons cornstarch


  • Add 5 cups blueberries, ½ cup honey, and 2 tablespoons lemon juice to the inner pot of your Instant Pot. Stir to evenly distribute the berries and the honey.
  • Close lid, and set valve to sealing.
  • Cook on high pressure for 5 minutes, natural pressure release.
  • Once Instant Pot is done releasing steam, and it’s safe to open, make a slurry with your cold water and starch.
  • Open the Instant Pot, and mash gently with a potato masher.
  • Then whisk in the starch slurry. Move quick, cause once it gets hot it thickens fast!
  • Ladle into jam jars and LOVE IT!


This jam is meant to be a small batch jam that is stored in the fridge and eaten within 2 weeks, or stored in the freezer for up to 3 months.


Serving: 1tablespoonCalories: 22kcalCarbohydrates: 6gProtein: 0.1gFat: 0.1gSaturated Fat: 0.005gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 14mgFiber: 0.4gSugar: 4gVitamin A: 8IUVitamin C: 2mgCalcium: 1mgIron: 0.1mg
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  1. Okay, just made this- it is sooo good. It didn’t fully thicken until it was completely cooled. I used 3 cups raspberries and 2 cups blueberries. My raspberries were super watery so I ended up using the sauté setting on my IP and let it boil for about 15 min after pressure cooking to get a thicker consistency. It made the perfect amount of jam!! I kept some out and put some in the freezer for later.
    Thanks for another great recipe!

    1. That shouldn’t be a problem! It will definitely need longer on the high setting, but it’s definitely worth experimenting! 🙂