Make this instant pot peach jam and enjoy homemade jam for months! Learn how to quickly and easily make your own homemade freezer jam in the instant pot electric pressure cooker with this delicious instant pot recipe!
New to the instant pot? Check out our instant pot guide here.
A peach tree for our instant pot peach jam
In case you missed it, we moved our family into a new house last month. This new house came with mature fruit trees with fruit ripe for the picking. One of those trees (you guessed it) is a peach tree! We were loaded down with delicious freestone peaches, so I just knew I needed to make some jam (and some cobbler). Since then, we have also made instant pot apricot jam and it was so good!
I decided to try my hand at making peach jam in my Instant Pot electric pressure cooker. It did not disappoint!
HOW DO I KNOW IF MY INSTANT POT PEACH JAM IS READY?
Use the spoon trick! Before you start prepping your pressure cooker peach jam, place a couple of metal 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 peach jam starts to thicken and jell (as opposed to staying completely liquidy and immediately falling off the spoon), then you know it’s ready!
WHAT IF MY INSTANT POT JAM ISN’T READY?
If for some reason your finish cooking your peach 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?
This has happened to me! But it still turned out amazing! 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!
Once the pressure has released, remove your instant pot lid and do the spoon trick (discussed above). If your peach 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.
Water bath canning your instant pot peach jam instead of freezing
Now, this recipe is for peach freezer jam. The Instant Pot is not made for canning, but you can skip the hard work of water bath canning and just throw these babies in the freezer.
If you do want to water-bath-can peach jam, I recommend following the recipe from the Ball Canning Bible (my favorite canning book) and use my method (below) for making jam in the Instant Pot. Then, water-bath-can with a regular canning pot (this is the one I have).
Either way, this Instant Pot Peach Jam is a great way to preserve one of the summer’s best fruits.
Update: I have included the required ingredients and method for water bath canning as many of you have tried it that way!
Instant Pot Peach Jam (Freezer Jam)
Make this peach jam in your instant pot and enjoy homemade jam for months! Learn how to quickly and easily make your own homemade freezer jam in the instant pot electric pressure cooker with this instant pot peach jam recipe!
Ingredients
- 6 cups peaches, peeled and pitted
- 4 cups sugar
- 1 packet pectin
- 1 tablespoon lemon juice
Instructions
- Roughly chop your peaches and mash them with a potato masher.
- Measure out 6 cups peaches and put them in the bowl of your instant pot.
- Pour the sugar over the peaches 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 to sealing.
- Set to Manual - high pressure for 1 minute.
- Natural Pressure Release.
- Spoon into pint sized canning jars, leaving 1 inch head space (1 inch of space between the jam and the lid).
- Let cool and then refrigerate or freeze.
Notes
If planning to water bath can your instant pot peach jam, increase the lemon juice to 3 tablespoons, use traditional powdered pectin, and fill your jars to 1/4 inch headspace.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Sure-Jell 100% Natural Premium Fruit Pectin 1.75 oz -
The "I Love My Instant Pot" Affordable Meals Recipe Book -
Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12 -
Ball Dissolvable Canning Labels, 60 Count (Pack of 2) -
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Nutrition Information
Amount Per Serving Calories 30
Related Posts:
- Peach Cobbler
- Instant Pot Salsa Chicken Tacos
- Canning Strawberry Jam
- Amish-Style Nectarine Baked Oatmeal
- Nectarine Infused Sun Tea
- How I canned 40 Pounds of Tomatoes
- 55 Freezer Friendly Recipes
We love making instant pot peach jam because it keeps us away from the hot stove during those hot summer months. We hope you will, too!
Joyce V. Hansen says
August 21, 2017 at 7:30 amPOOP, It didn’t work. I have the IP LUX. It either is broke or it doesn’t allow me to increase the Temp on manual mode. So I set it to cook for 1 min. Filled my jars, let them cool and voila, syrup. Taste was great, but didn’t firm up. So back into the IP and I used the meat button and was able to set the temp on high. cooked it for a minute longer and refilled the jars. This AM I checked and it is thick syrup. good enough for me, but want to get it right the next time! very tasty!! I called Ball Mason jar help line and was told “You really should use a regular canning pot”! HA, what does she know? so, any suggestions?
Aileen says
August 21, 2017 at 8:04 amOh no!! Did you use pectin? Next time, do the cold spoon trick (freeze a spoon, dip it in the jam, if it turns into jam, your good). If that doesn’t work, turn it on sauté and allow to cook a little longer with the lid off. I’m so sorry it didn’t work for you. ☹️☹️☹️
Julie says
August 13, 2018 at 2:55 pmDo you make the pectin according to the box or just use the powder?
Megan Bennett says
September 7, 2017 at 8:47 amDo you peel the skin off the peaches first?
Aileen says
September 7, 2017 at 12:34 pmHi Megan! Yes, you peel the peaches first. You can leave the skin on but it will change he texture.
juliabondurant says
September 9, 2017 at 5:55 pm4 cups of sugar makes me nervous……has anyone tried it with less?
Aileen says
October 15, 2017 at 3:29 pmHi Julia! I have not personally tried it with less. I would love to have you join our Facebook Group for Instant Pot users. Someone in that group may have an answer for you! https://www.facebook.com/groups/312609505882384/
Lois says
September 14, 2019 at 4:15 pmSugar is essential for gel. You cannot change the sugar content and expect it to gel properly. Sorry.
Chrissy says
February 24, 2018 at 7:54 pmHas anyone ever tried making this with Splenda or other sugar sub? Thanks!
Aileen says
February 25, 2018 at 9:30 pmHi Chrissy! I have not tried it with a sugar substitute. I’m sorry I couldn’t be more help but would love to hear how it turns out for you!
Karen says
March 27, 2018 at 10:06 pmAnyone tried making this with frozen peaches? I have so many frozen free stone peaches already peeled from last season and would love to find an easy way to make the jam without standing over a hot stove all day. Then I would water bath seal them myself for easier storage. Previously I have had to use twice the pectin (powdered pectin) to get a god set when using frozen peaches.
Aileen says
March 28, 2018 at 3:25 pmHi Karen! I have not personally tried it with frozen peaches, but it should work the same. I would just add an extra minute to the cook time. If it isn’t gelling, just switch it to sautte and let it cook for another couple of minutes. It should save you a lot of time from in front of the stove!
kathy says
May 16, 2018 at 9:08 amIs there any reason that you can’t can these is the hot water bath and store in pantry
Aileen says
May 26, 2018 at 7:20 amHi Kathy. You can totally do that! That’s what I did with my last batch. Enjoy!
Aileen says
June 3, 2018 at 5:50 amUpdated to add: If planning to water bath can, you will need to increase lemon juice to 3 TBSP. I am so sorry for not mentioning this originally! I will also update the information in my recipe.
Patricia Ashley says
May 26, 2018 at 5:41 pmI bought pectin ina large container so exactly what is a packet measurement?
Aileen says
May 29, 2018 at 5:19 amHi Patricia! 6 tablespoons of regular powdered pectin is the equivalent to one package of powdered pectin. I hope this helps. Enjoy that jam!
Jodie says
August 11, 2018 at 4:06 pmI’ve been searching on how much is in a packet. Thank you for posting this!!
Brenda Bates says
May 30, 2018 at 7:15 amI’m confused – I thought in your original post, you said this recipe is for freezer jam.
If you do want to water-bath-can peach jam, I recommend following the recipe from the Ball Canning Bible (my favorite canning book) and use my method (below) for making jam in the Instant Pot. Then, water-bath-can with a regular canning pot (this is the one I have).
But someone asked “Is there any reason that you can’t can these is the hot water bath and store in pantry?”
And you responded – “Hi Kathy. You can totally do that! That’s what I did with my last batch. Enjoy!”
So can I use your recipe, cook it in the Instant Pot and then water bath can the jam?
Thanks much!
Aileen says
June 3, 2018 at 5:52 amHi Brenda,
Thank you so much for bringing this to my attention! I made a mistake in my response to Kathy – the lemon juice does need to be increased for water bath canning. The Ball recipe for peach jam calls for 2 tbsp lemon juice to 4 cups peaches, so 3 tbsp lemon juice should be used for this recipe if you plan to water bath can your jam.
Again, I am really sorry for the confusing information and am very grateful for your bringing it to my attention.
Take Care,
Aileen
Shirinah says
June 11, 2018 at 1:36 pmCan u use other fruits to not just peaches?
Aileen says
June 12, 2018 at 5:12 amI have not personally tried it with other fruits. Other stone fruit should work with the same cook time, as should strawberries.
Susie says
June 24, 2018 at 7:18 pmIf you are using the water bath method, you would fill the jars to 1/4 from the lid… not 1 inch. This is something you should note as well as the difference in the amount of lemon juice. I’m excited to try this in the instant pot. Will let you know how mine turns out!!
Aileen says
June 26, 2018 at 10:38 amHi Susie! Thank you for reminding me of that. I will update my post to reflect the headspace. How did your jam turn out?
Ellie Browning says
June 29, 2018 at 9:18 amThis recipe is great news for me, my peaches are coming ripe and I was wondering if I could use my Instant Pot to can them. This will make peach jam so much cooler, I hate the hot summer heat and trying to cook peach jam.
I will be using the water bath method as I do not have freezer space. Pantry storage I got !
Thanks again.
Aileen says
July 10, 2018 at 10:38 amYay! Enjoy that peach jam. Putting up jars of jam is totally my happy place in the summer. I’m glad I could help keep you away from that hot stove. <3
Jennifer Grover says
July 15, 2018 at 12:09 pmi have packets of the liquid pectin. 2 came in the box, would I use both for this recipe or just one?
Aileen says
July 15, 2018 at 3:35 pmHi Jennifer. I have not tried the liquid pectin, but I believe it should be one packet.
Jennifer says
July 18, 2018 at 4:26 pmHow long will a jar last in the freezer and refrigerator?
Aileen says
July 25, 2018 at 7:58 amHi Jennifer. So long as your jam is kept in the frozen state the entire time, it will be fine in your freezer for up to 12 months. It should last at least a few months in the refrigerator as well. Here is some additional information, so you can make an informed decision. I hope you enjoy that jam!
Jodie says
August 11, 2018 at 4:07 pmDo you have any other jam recipes for the instapot? I have apricots and Pluots I’d love to make jams from
Debbie says
August 14, 2018 at 9:42 amJust made this morning and mine didn’t firm up as well. I used 1 packet of liquid pectin. I followed the directions exactly. Tastes really good though! I guess I’ll just pour it over ice cream!
Angela Musick says
September 6, 2018 at 6:48 pmWhen you say to place it in the bowl, do you mean the metal pot or an actual bowl that’s an add on?
Aileen says
September 26, 2018 at 2:59 pmJust the actual inner pot of the instant pot.
Teresa says
September 9, 2018 at 5:52 pmI made 2 batches at a time in my Instant Pot with low/no-sugar pectin and 2 C. Swerve for the sweetener. Processed as directed, cooled, froze, and it was DELICIOUS! Made 2 more batches today, but added 2 c. of strawberries, since I didn’t have more peaches. Another triumph! Thank you!!
Aileen says
September 26, 2018 at 2:57 pmYay! I am so glad it worked for you. Thanks for sharing your substitutions. I know it will help others.
Pat says
July 27, 2019 at 8:56 amHas anyone tried freezing this in freezer bags instead of jars? I’m low on freezer storage space.
Aileen says
August 4, 2019 at 7:13 pmI haven’t. Maybe someone else can chime in?
My only thought is that some of it may get stuck inside the bag. Other than that, it should be fine.
N.r. says
August 6, 2019 at 12:39 pmMy grandmother always used to put them in Ziploc bags in the freezer, she would do that with applesauce, too. It always worked out fine as far as I could tell.
TD Yates says
September 7, 2019 at 1:53 pmThanks for the recipe and technique. Thinking I got the proportions wrong making this today. Used 12 large peaches (each measured 7 ounces on a kitchen scale before peeling, chopping), 3 cups sugar, 3 TBS lemon juice and 6 TBS regular pectin. Pressure cooked 2 minutes high pressure, let steam release on it’s own, tried frozen spoon test then and after another 2 minute saute with the lid off – very runny. Used half pint jars, did 6 after that 4 minute cook time and then another 5 after cooking for another 7 minutes. Noticed after I was done that you used pint jars rather than half pint. How many pint jars do you end up with using 6 cups prepped peaches? Hoping that they set up while cooling on the counter. I’m also at about 5,000 feet (Colorado), maybe the altitude/water boiling at a lower temp here = longer cooking time?
Mallory Blunk says
August 20, 2019 at 9:28 pmThe first time I made it I don’t know or not sure if I used to many peaches but it said burn then did a quick release and it went everywhere. Do I need staute peaches, sugar with lemon juice??
Aileen says
August 21, 2019 at 8:49 amHi Mallory. I’m so sorry you ended up with a mess! The jam is likely still good. Did you try the spoon test?
Mallory Blunk says
August 21, 2019 at 3:12 pmWhat’s the spoon test?? Do you know what I could’ve done wrong?
Aileen says
August 31, 2019 at 1:39 pmThe spoon test is where you dip a frozen spoon into the jam. If it gels and doesn’t slide right off the spoon, it has been cooked long enough and is done.
Mallory says
August 31, 2019 at 7:07 pmOh, it set pretty good. But I think I did quick release instead of natural release. Is 9 peaches still okay
Aileen says
September 2, 2019 at 2:21 pmYes, I think so.