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Easy Blueberry Jam – Make it on the Stove Top or in Your Instant Pot

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This easy blueberry jam recipe is a flavorful way to use fresh blueberries while they’re in season. 

Easy blueberry jam recipe

This blueberry jam recipe makes a small batch that can be stored right in the refrigerator.

Whether you’ve lucked into some fresh blueberries at the market, or you’re harvesting plenty from your own blueberry bushes, this recipe is easy to make and results in a small batch of blueberry jam that doesn’t require you to learn about the canning process. You’ll gobble this up before it has a chance to go south.

Spread this blueberry jam on toast, use it to top waffles or pancakes, or use it in a peanut butter and jam sandwich.

blueberry jam recipe in a glass jar (from above) with wooden box of croissants in background

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Two ways to make this blueberry jam recipe

You can make this easy blueberry jam recipe on the stovetop or in your Instant Pot. There are directions below for both; choose the method that works best in your kitchen!

Blueberry jam ingredients

You’ll start with fresh blueberries, of course. You can sweeten the jam with either sugar (I prefer organic) or honey. If your blueberries are really sweet, feel free to reduce the amount of sweetener or skip it entirely for a sugar-free blueberry jam.

blueberries and sugar in a pot to make blueberry jam recipe

[This is similar to the Instant Pot I have.]

Since this is not a recipe for canning blueberry jam, you can be a bit experimental with the flavors. (It’s important not to alter recipes when preserving food for long-term pantry storage.)

This recipe calls for adding cornstarch as a thickener. If you’d prefer not to use it, you can simply eliminate that step and cook the blueberries over low heat for longer. As the liquid evaporates, the jam will naturally thicken.

blueberry jam in a canning jar with croissants in the background

★ Did you make this easy blueberry jam recipe? Don’t forget to give it a star rating below!

blueberry jam in a canning jar with croissants in the background

Easy Blueberry Jam Recipe

Yield: 16
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This easy two-ingredient blueberry jam recipe is perfect on toast or even ice cream!


  • 3 cups blueberries
  • 3/4 cup granulated organic cane sugar, or 1/2 cup of honey
  • 2 tablespoons lemon juice
  • 2 tablespoons organic cornstarch
  • 2 tablespoons water


Stove top instructions:

  1. Combine blueberries, sugar, and lemon juice in a large saucepan.
  2. Cook over medium heat, stirring often, for 20-25 minutes or until blueberries are soft.
  3. Whisk cornstarch and water together in a small bowl. Add to cooking blueberries, stirring constantly until mixture is thickened (about 5 minutes).
  4. Remove from heat and allow to cool.
  5. Ladle into a storage container. Refrigerate until ready to serve.

Instant Pot instructions:

  1. Combine blueberries, sugar, and lemon juice in pressure cooking pot.
  2. Lock the lid in place and select high pressure and 3 minutes cook time.
  3. When beep sounds, turn off pressure cooker and allow to sit, sealed, for 10 minutes.
  4. After 10 minutes, release any remaining pressure with a quick pressure release.
  5. Whisk cornstarch and water together in a small bowl. Add to blueberries in pressure cooking pot.
  6. Bring to a boil using the sauté function, stirring constantly until mixture is thickened (about 5 minutes). Remove from heat and allow to cool.
  7. Ladle into a storage container. Refrigerate until ready to serve.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 38Unsaturated Fat: 0gSodium: 3mgCarbohydrates: 9gSugar: 9g

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Meet the Author

Claudie Evert

Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will -- someday -- master the art of picking out a ripe watermelon.

15 comments… add one
  • Dorothea Sep 13, 2020, 7:04 am

    I’ve used your recipe a few times this summer, using various summer fruits. I eat it with yogurt or on a sandwich. It’s terrific! Thanks!

    • Kris Bordessa Sep 18, 2020, 11:03 am


  • Terri Phillips Aug 19, 2020, 10:01 am

    I just made your jam! It is delish!
    Thank you!

  • Joy Aug 9, 2020, 3:35 pm

    Can you make this recipe and the use a water bath to seal the jars?

    • Kris Bordessa Aug 11, 2020, 7:27 am

      This is not technically a canning recipe, so no.

  • Cassandra Jul 16, 2020, 10:05 am

    How long is the jam good for?

    • Kris Bordessa Jul 18, 2020, 2:18 pm

      It should keep in the fridge for 3-4 weeks.

  • Christina Aug 21, 2019, 9:54 am

    Thank you for this recipe. I had about 13 cups of blueberries from a recent sale.
    My questions are, can you freeze this and also how long is this good for in the fridge?

    • Kris Bordessa Aug 23, 2019, 2:35 pm

      It should last at least a month in the fridge. Freeze it, sure. Just be sure to leave enough headroom in the jar.

  • Bobbi Cowley Jul 22, 2019, 7:04 am

    Great way to use fruit on sale when you don’t want a huge amount. by

  • Betty Jul 15, 2019, 7:49 am

    I just made this recipe and it was the first time I used my instant pot mini. Thank you for clear directions! When I hit the quick release there was some blueberry juice spatter so be forewarned.

    I did use the cornstarch and because I also threw in most of the zest from the lemon, I added a tablespoon of honey. The jam seemed to need it after I added the zest. Really good and I am glad I made it! The finished recipe fit into a pint canning jar with the bale and glass lid.

  • Lynette Bryant Aug 17, 2018, 2:45 pm

    Could this blueberry jam be made with maple syrup rather than honey?
    Thank you,

    • Kris Bordessa Aug 22, 2018, 6:09 pm

      I don’t see why not!

  • Rhonda Macleod Aug 7, 2018, 10:45 am

    I have made similar jam with chia seeds as a thickener instead of cornstarch.

    • Kris Bordessa Aug 7, 2018, 5:53 pm

      I’ve seen chia in jams like this, but haven’t tried it.

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