Instant Pot Apricot Jam

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Preserve one of the summer’s best fruits by making a batch of this instant pot apricot jam! This instant pot recipe makes 6 delicious half-pint jars, ready for the fridge or freezer.

5 jars of instant pot apricot jam stacked up in front of an instant pot with a floral cover.

Apricot jam is my most favorite jam in the history of jams. I have always loved it, but it became my hands-down favorite after receiving a jar of homemade apricot jam from my husband’s aunt as a wedding gift.

A picture showing the cover images for all three cookbooks written by Aileen Clark.

She also made us a beautiful apron and oven mitts that we still use 8 years later. It was one of my favorite gifts and made me determined to figure out how to make my own jam. 

There was a time when I was making jam on my stove and canning it in a water bath canner. But then we moved to Fairfield and ended up with an electric stove.

This is our third summer here (with several fruit trees) and I have had so many jam-making fails on that darn stove that I have given up. 

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A hand holding a jar of instant pot apricot jam with a white label.

Lucky for me, I discovered that I can in-fact make jam in my instant pot. I don’t have to stand over a hot stove sweating and I don’t have to worry about jam boiling over on me. Either way, you might want to reward yourself with a large glass of this instant pot iced tea when you’re done.

There has still been some trial and error with jam making in the instant pot, but my jam is perfectly jelled and it tastes amazing! Make sure you check out my recipe for instant pot peach jam, too.

I have also experimented with other recipes using summer fruits, including plum crisp, instant pot peach cobbler, nectarine infused sun tea, classic peach cobbler, and Amish-style nectarine baked oatmeal

Three jars of apricot jam on a wooden platform.

How do I know if my instant pot apricot jam is ready?

Use the spoon trick! Before you start prepping your instant pot apricot jam, place a couple of spoons in the freezer. Once you finish cooking the jam, pull one of the spoons out and scoop up some jam.

Turn it sideways and if the jam starts to thicken and jell (as opposed to staying completely liquidy and immediately falling off the spoon), then you know it’s ready!

A hand holding an open jar of instant pot apricot jam.

What if my instant pot jam isn’t ready?

If for some reason your finish cooking your apricot jam in the instant pot and it’s not ready, turn it on saute. Let it boil for 1 minute and then test it using the spoon trick again. 

What if I get the burn notice?

As I mentioned in my video, I did actually get the burn notice while making this apricot jam. But it still turned out amazing! I do have a theory that it partially has something to do with the model of instant pot you have.

I made peach jam in my older instant pot last year and didn’t have any problems. This has been the case for a few recipes, and I read discussions in several instant pot groups saying the same thing. 

Here is what to do if you get the burn notice:

Turn your instant pot off and let the pressure naturally release. Do not Quick Release! You will end up with a huge mess! 

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A jar of peach jam next to Ball Dissolvable labels and an orange permanent marker.

Once the pressure has released, remove your instant pot lid and do the spoon trick (discussed above). If your apricot jam gels, than you are good to go. If it doesn’t, press the saute button. Bring it to a full rolling boil. Let it boil for 1 minute and then try the spoon trick again. Your jam should start to gel at this point. Let it cool and spoon it into jars. 

The good thing is, that the burn notice is not going to make or break this recipe. If it happens, your jam has probably already cooked enough to be ready. 

Three jars of instant pot peach jam in front of an Instant Pot.

Can this instant pot apricot jam recipe be canned?

No. This is a freezer jam recipe. If you want to make jam in the instant pot and then can it, I recommend you find a reputable source for a safe recipe (like this cookbook from Ball). You can still follow the same cooking directions listed below. 

A hand holding an open jar of instant pot apricot jam.

Instant Pot Apricot Jam

Aileen Clark
Preserve one of summer's best fruits by making a batch of this instant pot apricot jam! This instant pot recipe makes 6 delicious half pint jars, ready for the fridge or freezer.
4.11 from 19 votes
Prep Time 10 minutes
Cook Time 1 minute
Additional Time 20 minutes
Total Time 31 minutes
Course Breakfast
Cuisine American
Servings 6 half pints
Calories 44 kcal


  • 6 cups apricots halved and pitted
  • 4 cups sugar
  • 1 packet pectin
  • 1 tablespoon lemon juice


  • Mash the apricots with a potato masher.
  • Measure out 6 cups smashed apricots and put them in the inner pot of your instant pot.
  • Pour the sugar over the apricots and let sit 2-3 minutes, until the juices have been released.
  • Mix in the pectin and lemon juice.
  • Close the lid on your instant pot and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and set to 1 minute.
  • Natural Pressure Release.
  • Spoon into half pint canning jars, leaving 1 inch of space between the top of the jam and the lid.
  • Let cool and then refrigerate or freeze.


Check if your jam is ready by diping a frozen spoon into the jam. If the jam on the spoon gels, then it is done. If it stays thin and liquidy, then it needs to be cooked for additional time.
Set your Instant Pot to Saute, bring the jam to a boil and let it cook 1 minute. Test again with a frozen spoon.


Serving: 1tablespoonCalories: 44kcalCarbohydrates: 11gSodium: 1mgSugar: 11g
Tried this recipe?Let us know how it was!
A collage photo of jars of apricot jam with the words "instant pot apricot jam".

This recipe for instant pot apricot jam preserves the best flavors of summer so you can enjoy them year-round!

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    1. I have not tested this recipe without pectin. However, I know people do have success making jam without pectin. If you try it, please let me know how it turns out.

  1. 1 star
    My instant pot indicated that the bottom was burning before it got to full pressure. Black burnt sugar at the bottom.

  2. I just tried this recipe, and would NOT recommend it. My instant pot indicated that the jam was burning before it even got to full pressure. There was extremely burnt sugar at the bottom. I salvaged what I could from the top layers and had to toss the bottom burnt part out. The rest of the jam tasted like it had a bit of caramelized sugar in it, which could be good or bad depending on your preference. Oh well.

  3. I’m curious.
    Do you think we can use dried fruit for jam?
    I live in Denmark, and most fruits are imported and doesn’t have any ( or only little ) taste.
    Anyone got any recipes??

  4. Sounds great! I am going to try it today assuming I can find pectin! Do you peel the apricots or use the skins too? Thanks for a simple recipe.

  5. Hi, you say that this is only for freezer or fridge, but is there a reason why one can’t seal the jars in a hot water bath or a pressure cooker as one normally does with jam?

    1. Hi Ellen. You can, but make sure you follow an approved recipe with the right amounts of lemon juice.

  6. Hey, one question, what is a “packet” of pectin? Like, I can buy a packet of yeast, or a jar full… how much is a “packet”? Thanks!

  7. I am trying to make your apricot freezer jam for the first time and I am a little confused by the instructions. Do I halve and pit the apricots and then measure 6 cups or do I measure 6 cups after I mash them? Maybe Instruction 1 and 2 should be reversed?



    1. Hi Mary,

      I apologize for the confusion. Yes, you are supposed to measure 6 cups of mashed apricots. I updated the instructions to hopefully make it clearer. Thanks for bringing that to my attention.

      – Aileen

  8. Hi,
    I like you! I’m a dreadful cook except when I use my Instant Pot. I won’t go on Facebook anymore so thought I’d reach out to you. I have a million lemons on my old tree- can I use this recipe with lemons? If not, do you have a receipe you could share?
    Many thanks in advance,

    1. Hi Lauren. It depends on your pot size. I don’t think a 6 quart could do it, but an 8 quart (or larger if using a different brand) should hold it.