Paleo Blueberry Honey Jam - Instant Pot

Ingredients

• 3 cups blueberries one pint container + a little extra
• ⅓ cup raw honey

¼ cup lemon juice

• 1 - 2 tsp lemon zest the zest of a whole lemon
• 3 tbsp arrowroot powder
• 3 tbsp water

Directions

1. First, wash your blueberries, then drain off any excess water
2. Add about ¼ cup of lemon juice (the juice of one lemon), the zest of one lemon, and honey. Mix this all together and let this mixture sit for 30 minutes. This will allow the blueberries to release some of their juices.
3. When 30 minutes have elapsed, give the mixture a stir and put it on the stove over medium-high heat.
4. Cook 5 - 15 minutes. I like to cook my blueberries longer than I would for a strawberry jam to break through the outer skin and soften them up so you don’t get chunks of chewy skin.
5. When done cooking, let the jam sit for about 15 minutes.
6. While 15 minutes is counting down, mix your arrowroot and water together to form a slurry.

After 15 minutes, turn the heat up to high.

1. When the mixture starts to bubble, mix in your arrowroot slurry. Let this all bubble together for a few minutes then turn off. Blueberry jam thickens up pretty quickly.
2. Blueberries don’t really need to be mashed as you would other fruit - they will be pretty soft after cooking and will mash up just from being stirred.
3. Let the jam cool, then serve or transfer to jars - it will be pretty sticky and will thicken as it cools.

Uses

1. We love to use blueberry jam on drop biscuits or mixed into homemade yogurt for breakfast. It is also DELICIOUS as filling in a pop tart, or heated up and drizzled on top of pancakes!

Storage

1. This recipe will last in the refrigerator for a little over a week. I like to make the whole batch, then freeze ⅔ of it, leaving one jar out. There are only two of us in our house so we can’t eat it that fast!
2. I like to freeze my jam in a small ziplock bag that is flattened or in a mason jar with some room for the jam to expand. Mix it well after defrosting - the jam can separate in the freezer!

Notes

This recipe makes about 2 pints of blueberry jam.

Use this jam as filling in homemade pop tarts or on homemade biscuits - it is super yummy and not too sweet.

Make double or triple the jam recipe, so that you can store some in the freezer for fall when blueberries are out of season!

If you don’t have arrowroot powder, you can use cornstarch.

If you don’t like honey, you can substitute ½ to 1 cup of sugar, though the taste will change significantly.

Nutrition

Calories: 29kcal Carbohydrates: 8g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 1mg Potassium: 19mg Fiber: 1g Sugar: 6g Vitamin A: 10IU Vitamin C: 3mg Calcium: 1mg Iron: 1mg