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!

Make this peach jam in your instant pot and enjoy homemade jam from fresh peaches for months!

New to the instant pot? Check out our instant pot guide here.

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

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!

Make this peach jam in your instant pot and enjoy homemade jam from fresh peaches for months!

I decided to try my hand at making peach jam in my Instant Pot electric pressure cooker. It did not disappoint!

Make this peach jam in your instant pot and enjoy homemade jam from fresh peaches for months!

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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!


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. 


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!

Make this peach jam in your instant pot and enjoy homemade jam from fresh peaches for months!
Make this peach jam in your instant pot and enjoy homemade jam from fresh peaches for months!

Instant Pot Peach Jam (Freezer Jam)

Aileen Clark
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!
4.49 from 31 votes
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Breakfast
Cuisine American
Servings 2 tablespoons
Calories 30 kcal


  • 6 cups peaches peeled and pitted
  • 4 cups sugar
  • 1 packet pectin
  • 1 tablespoon lemon juice


  • 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.


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.


Calories: 30kcal
Tried this recipe?Let us know how it was!

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!

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  1. 3 stars
    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.

  2. 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??

    1. Hi Mallory. I’m so sorry you ended up with a mess! The jam is likely still good. Did you try the spoon test?

        1. 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.

          1. Oh, it set pretty good. But I think I did quick release instead of natural release. Is 9 peaches still okay

    1. 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.

    2. 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.

    3. 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?

  3. 5 stars
    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.

  4. 3 stars
    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!

  5. 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!!