Instant Pot Peach Jam

How to Make Instant Pot Peach Jam

1. 1

   Step 1: Prep the peaches

   Score an X in the skin of each peach and briefly blanch in boiling water for 30–60 seconds, then plunge into an ice bath; the skins should slip off easily. Pit and chop the peaches into 1/2-inch pieces and measure out 4 cups for the recipe.

   For this step

   • 4 cupsRipe peaches, peeled, pitted and chopped
   
2. 2

   Step 2: Combine fruit and dry ingredients in the Instant Pot

   Add the chopped peaches to the Instant Pot insert, then sprinkle in the granulated sugar, powdered pectin, and salt. Pour in the lemon juice, stir to combine, then scatter the butter across the top to help control foaming during cooking. Let the mixture sit for 10–15 minutes to macerate and dissolve the sugar.

   For this step

   • 1 1/2 cupsGranulated sugar
   • 3 tablespoonsPowdered fruit pectin (low-sugar/Cert o-style)
   • 2 tablespoonsFresh lemon juice
   • 1 tablespoonUnsalted butter (to reduce foaming)
   • a pinchFine sea salt
   
3. 3

   Step 3: Pressure cook briefly

   Secure the lid and set the valve to sealing. Cook on High (Manual) pressure for 1 minute. When the cycle finishes, perform a quick release carefully and unlock the lid once pressure has fully released.
   
4. 4

   Step 4: Adjust texture and finish on sauté

   Use an immersion blender or potato masher to purée or lightly mash the peaches to your desired chunkiness. Select Sauté (medium) and cook, stirring frequently, for 3–6 minutes until the jam thickens slightly; skim any foam. Stir in the vanilla if using, then turn off the pot.

   For this step

   • 1 teaspoonPure vanilla extract (optional)
   
5. 5

   Step 5: Jar and process

   Ladle hot jam into warm sterile jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands. For shelf stability, process jars in a boiling water bath for 10 minutes (adjust for altitude). If you prefer quick storage, let jars cool and refrigerate; unopened, sealed jars keep for up to 1 year if water-bath processed.
   
6. 6

   Step 6: Cool and store

   Remove jars from the water bath and place on a towel to cool undisturbed for 12–24 hours; check that lids have sealed (center depressed). Label and store sealed jars in a cool, dark place; refrigerate after opening and use within a month.
   

1. Score an X in the skin of each peach and briefly blanch in boiling water for 30–60 seconds, then plunge into an ice bath; the skins should slip off easily. Pit and chop the peaches into 1/2-inch pieces and measure out 4 cups for the recipe.
2. Add the chopped peaches to the Instant Pot insert, then sprinkle in the granulated sugar, powdered pectin, and salt. Pour in the lemon juice, stir to combine, then scatter the butter across the top to help control foaming during cooking. Let the mixture sit for 10–15 minutes to macerate and dissolve the sugar.
3. Secure the lid and set the valve to sealing. Cook on High (Manual) pressure for 1 minute. When the cycle finishes, perform a quick release carefully and unlock the lid once pressure has fully released.
4. Use an immersion blender or potato masher to purée or lightly mash the peaches to your desired chunkiness. Select Sauté (medium) and cook, stirring frequently, for 3–6 minutes until the jam thickens slightly; skim any foam. Stir in the vanilla if using, then turn off the pot.
5. Ladle hot jam into warm sterile jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands. For shelf stability, process jars in a boiling water bath for 10 minutes (adjust for altitude). If you prefer quick storage, let jars cool and refrigerate; unopened, sealed jars keep for up to 1 year if water-bath processed.
6. Remove jars from the water bath and place on a towel to cool undisturbed for 12–24 hours; check that lids have sealed (center depressed). Label and store sealed jars in a cool, dark place; refrigerate after opening and use within a month.