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!
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
How long will a jar last in the freezer and refrigerator?
Hi 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!
i have packets of the liquid pectin. 2 came in the box, would I use both for this recipe or just one?
Hi Jennifer. I have not tried the liquid pectin, but I believe it should be one packet.
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.
Yay! 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
If 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!!
Hi Susie! Thank you for reminding me of that. I will update my post to reflect the headspace. How did your jam turn out?
Can u use other fruits to not just peaches?
I have not personally tried it with other fruits. Other stone fruit should work with the same cook time, as should strawberries.
I’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!
Hi 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
I bought pectin ina large container so exactly what is a packet measurement?
Hi Patricia! 6 tablespoons of regular powdered pectin is the equivalent to one package of powdered pectin. I hope this helps. Enjoy that jam!
I’ve been searching on how much is in a packet. Thank you for posting this!!
Is there any reason that you can’t can these is the hot water bath and store in pantry
Hi Kathy. You can totally do that! That’s what I did with my last batch. Enjoy!
Updated 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.
Anyone 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.
Hi 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!
Has anyone ever tried making this with Splenda or other sugar sub? Thanks!
Hi 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!
4 cups of sugar makes me nervous……has anyone tried it with less?
Hi 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/
Sugar is essential for gel. You cannot change the sugar content and expect it to gel properly. Sorry.
Do you peel the skin off the peaches first?
Hi Megan! Yes, you peel the peaches first. You can leave the skin on but it will change he texture.
POOP, 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?
Oh 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. ☹️☹️☹️
Do you make the pectin according to the box or just use the powder?