Instant Pot Apricot Jam
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.
Servings: 6 half pints
Calories: 44kcal
Equipment
Ingredients
- 6 cups apricots halved and pitted
- 4 cups sugar
- 1 packet pectin
- 1 tablespoon lemon juice
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 11g | Sodium: 1mg | Sugar: 11g