Servings: 32

2 pounds blueberries, fresh* 2 pounds blueberries, fresh*
1 lb raw honey, local** 1 lb raw honey, local**

Add blueberries to inner pot of your Instant Pot.
Put in honey.
Put IP on low heat (Keep Warm function) until honey melts. If using frozen berries, this part may take a little time.
Stir occasionally.
When melted, turn IP to high heat (Sauté function) until honey boils. There will be white-pink bubbles all around the blueberries.
When it boils, quickly put on the lid of your IP, checking that the seals and all components are in good shape, including being in the sealing position.
Hit the Cancel button, then set to pressure for 2 minutes.
When cooking time is complete, hit the Cancel button to turn off the heat.
Let depressurize naturally (Full NPR).
When depressurized, remove lid and turn IP on to high heat (Sauté function).
Let the jam boil until some of the water has evaporated off, and the it is nice and gelled when dripped off a spoon. Make sure to scrape the bottom frequently to ensure even gelling.
Pour jam into clean half-pint Mason jars.
Store in the refrigerator.

Fresh Local Blueberries: www.facebook.com/larrilandfarm/  Fresh Local Blueberries: www.facebook.com/larrilandfarm/
Local Honey: m.facebook.com/Maryland-Honey-Co-Inc-284163064992790/  Local Honey: m.facebook.com/Maryland-Honey-Co-Inc-284163064992790/