This small-batch instant pot peach jam uses only natural pectin from lemons and no cornstarch to thicken it! Can be stored either in the fridge or pantry.
Pressure cooker peach jam is definitely worth giving a go! It is perfect on breads, croissants, cakes and requires only 3 ingredients.
If you like this instant pot peach jam, you may also like Instant Pot Mixed Berry Jam. Another small-batch jam, made with blueberries, strawberries and raspberries.
Useful utensils when making jams
Jar funnel – I don’t have one as every time I decide to make jam, I forget to buy one but let me tell you, it makes your life way way easier!
Ladle – I usually try to pour the hot jam into jars but when making instant pot peach jam it’s almost impossible to do without making mess. The jam is not very liquid-y as it contains fruit chunks so it does not pour. Also, the pot has That is why the ladle is definitely a better option.
Kitchen tongs – for removing the sterilized jars and lids from water.
How to make peach jam in instant pot
Wash the peaches under running water. Remove the stones and dice them. There is no need to peel them because the skin will completely dissolve with cooking.
Place the diced peaches into your instant pot altogether with sugar and lemon juice. Give everything a good mix and let it sit for half an hour. This step is important and cannot be skipped! During this time, the peaches release their juices.
There should be about ¾ – 1 cup of juice which is now plenty. This means that the pot will be able to come to pressure so we can start cooking our instant pot peach jam.
Close the pot with a lid and lock it into its position. Turn the steam release valve to SEALING and press MANUAL or PRESSURE COOKING (this will depend on what model of instant pot you own). Set the timer to 1 minute.
When the cooking cycle is finished, make sure to wait until the pressure is released naturally. This is important. Do not do quick release!
At this stage the mixture will look like peach pieces in syrup but don’t worry. Turn on the SAUTE function (after you cancelled PRESSURE COOKING) and cook until it thickens.
For more information on how to store and where to keep this jam, have a look at the recipe card.
Tips for making instant pot peach jam:
- You might need more or less time for making instant pot peach jam. This will depend on the ripeness of peaches you used (the riper the fruit the longer the cooking process as they don’t contain much pectin), on the lemon juice – every lemon is different so if you feel that the jam takes ages to thicken, add more lemon juice.
- Always remember that every jam thickens more once cooled completely.
- Sterilizing your jars, lids and utensils is very important and this step should not be omitted! There are several ways to do it – oven, dishwasher or boiling them in a pot of water.
- To check if you like the jam’s consistency, pour some of the instant pot peach jam onto a chilled saucer and let it cool. Run your finger through and if the finger line stays clear, the jam is good to go. If not, cook more.
If you prefer making jam on a stove-top, here are some small-batch jam recipes for you:
Want to see how to make Instant Pot Peach Jam? Watch the video!
Instant Pot Peach Jam
- 18 ounces Fresh Peaches (500 grams)
- 1 cup Granulated Sugar (200 grams)
- 3 tablespoons Fresh Lemon Juice
- Wash the peaches under running water. Remove the stones and dice them. Transfer the diced fruit into the instant pot. Add sugar and lemon juice. Mix well and let them sit for 30 minutes so they have time to release their juices.
- When ready, cover with lid and lock it into its position. Turn the steam release valve to SEALING and set press MANUAL (or PRESSURE COOKING). Set the time to 1 minute.
- When the time is up, wait until the pressure drops naturally before removing the lid. Press CANCEL.
- Turn on the SAUTE function and cook for a further 10 minutes or until the jam reaches a consistency you like.
- To see if the jam is thick to your liking, pour some of it onto a chilled saucer (chill in the freezer beforehand) and let it cool completely. If you make a line through the jam with you finger and the line area is not filled with the remaining jam, your jam is ready and can be canned.
- For fridge: Pour the jam into warm jars, seal with lids and cool down on your kitchen counter. When cold, transfer to the fridge.
- For pantry: Pour the jam into warm jars, seal with lids tight and turn them upside down. Wait 15 minutes before turning them back up. To check if they are air-tight, press down the lid with your finger and let go. If you hear a popping sound, the jar is not air-tight and has to be kept in the fridge. If there is no movement whatsoever and no popping, the jars are ready for the pantry, after cooled completely.
- This recipe yields 2 small jars (5 ounces/210 grams each).
- You need to give the fruits time to release their juices. If you don’t, pressure cooker will not come to pressure. You can let it sit in the fridge overnight as well.
- This recipe was developed for a 6-quart/6-liter instant pot pressure cooker. The overall time does not include passive time - pressurizing (about 10 minutes) + natural pressure release (12-15 minutes).
- A properly sealed jar will keep for several months in the pantry. When stored in the fridge, best consumed within a week.
- Always sterilize your jars, lids and utensils first.
- This recipe was developed for a small batch. You can double the recipe, but you might need more time reducing the jam to the right consistency.
- If in doubt or need more information/tips, I recommend reading the whole post.