Instant Pot Peach Jam
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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 instant pot peach cobbler). Since then, we have also made instant pot apricot jam and iced peach tea – both were 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)
Equipment
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
Nutrition
Related Posts:
- Peach Cobbler
- Instant Pot Salsa Chicken Tacos
- Amish-Style Nectarine Baked Oatmeal
- Nectarine Infused Sun Tea
- 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!
I did all the things you told me to do about the frozen spoon it was watery so I put my inta pot on saute and boiled it for another minute. It still did not pass the frozen spoon test. The jam had gotten so dark I decided to take a chance and can it for the freezer. It is still watery. Do you think I could add moe pectin to it and boil and cold pack.
The 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??
Hi Mallory. I’m so sorry you ended up with a mess! The jam is likely still good. Did you try the spoon test?
What’s the spoon test?? Do you know what I could’ve done wrong?
The 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.
Oh, it set pretty good. But I think I did quick release instead of natural release. Is 9 peaches still okay
Yes, I think so.
Has anyone tried freezing this in freezer bags instead of jars? I’m low on freezer storage space.
I 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.
My 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.
Thanks 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?
This 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.
Just 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!
Do you have any other jam recipes for the instapot? I have apricots and Pluots I’d love to make jams from
I’ve been searching on how much is in a packet. Thank you for posting this!!
I 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!!
Yay! I am so glad it worked for you. Thanks for sharing your substitutions. I know it will help others.
When you say to place it in the bowl, do you mean the metal pot or an actual bowl that’s an add on?
Just the actual inner pot of the instant pot.