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This easy peach jam is cooked in the Instant Pot, with no added pectin needed!

If you’re looking for an easy Instant Pot peach jam recipe, this is the perfect way to put summer into a jar!

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Peaches are one of my very favorite summer fruits. Biting into a rosy ripe peach while the juices drip down my wrists in rivulets is one of life’s simple pleasures.

Here in Nashville, where I live, it can be a little difficult to find juicy, ripe peaches during the summer. Too often the peaches from the grocery store are mealy and underwhelming.

My favorite peaches come from The Peach Truck, which brings peaches from a family farm in Georgia to be sold at local stands and farmers’ markets (they also ship and travel to out-of-state locations, too!).

I love to use the perfectly ripe peaches for peach sorbet, deep dish peach pie, topped with a honey lime dressing for fruit, and in this easy Instant Pot peach jam!

It’s the perfect small batch peach jam recipe, which you can double if you’d like! I also follow this method to make strawberry jam in the Instant Pot!

Making Peach Jam without Pectin

The first type of jam I ever learned to make was peach jam. It was just three simple ingredients–peaches, sugar, and lemon juice.

Many jam recipes call for pectin, which is what gives the jam a gel-like consistency.

I don’t always have pectin on hand, but that’s no problem, because lemons are actually naturally high in pectin! Adding the lemon juice not only helps to brighten the flavor of the peaches, but it also helps the consistency.

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How to Make Peach Jam in the Instant Pot

It’s really easy to make your peach jam in the pressure cooker! There’s no need for store-bought pectin and no need to even peel the peaches!

Ingredients You’ll Need:

• Peaches
• Sugar
• Lemon Juice
• Vanilla extract (optional)

How to Make It:

(Full printable recipe is available below)

Prepare the peaches. First, you’ll chop up the peaches, discarding the peach pits (no need to peel them–the peels just melt right into the jam!).

Add the slices to a food processor and pulse a few times, just to get them finely chopped up. You don’t want to puree them! The sizes of the pieces won’t be totally uniform–some chunks will be large, while other pieces will be tiny. That variation is what we’re going for.

If you don’t have a food processor, you can simply chop them up finely by hand or use a potato masher to mash them up a bit.

Put the peaches into the insert pot of the Instant Pot.

Add sugar and lemon juice. Next, you’ll add the sugar and lemon juice and give everything a good stir to combine.

Pressure cook. Set a cook time of one minute at high pressure. After the cook time is complete, allow a 15-minute natural release of pressure, followed by a quick release of remaining pressure.

Simmer. When you first open the pressure cooker, the ingredients will be kind of soupy. That’s okay! Go ahead and add the vanilla extract at this point, if using.

Use the Saute function to simmer the contents, stirring often, until the mixture thickens and passes a spoon test (see below for instructions). This usually takes about 10-15 minutes.

Just be sure you are stirring frequently while simmering, otherwise your peaches will scorch at the bottom of the insert pot!

Ladle into jars and cool. Transfer the jam into clean jars and allow it to cool to room temperature before putting them in the fridge or freezer.

I love to serve this on homemade dinner rolls or biscuits, or over a stack of homemade fluffy pancakes! You could also swirl it into some homemade Instant Pot yogurt or single-serve oatmeal.

How to Do a Spoon Test for Peach Jam

Jam thickens and gels more as it cools, so it can be a little tricky to know how long to simmer it, since it’s going to thicken more after we stop simmering it.

This is where the spoon test can be helpful!

While the jam is simmering, put a couple of spoons in the freezer to get nice and cold.

As the jam starts to thicken, quickly dip a cold spoon into the jam and pull it back out, watching to see if the jam starts to gel up on the spoon. If so, it’s done! If the jam is still pretty runny and doesn’t gel, it needs to cook a bit more.

Notes and Adaptations:

• This recipe is for jam suitable for refrigerating or freezing. If you want to properly and safely can your jam to be shelf stable, you should follow instructions for proper preservation.
• I have not tested this recipe with frozen peaches. If you want to try using frozen peaches, I’d recommend thawing them first and draining off extra liquid.
• Jam foams while cooking, which is why we use a 15 minute natural release to allow the foam to subside before opening the vent. However, if when you open the vent you still have foam spewing out, quickly close the vent and wait a couple of minutes before attempting to open the vent again.

Yield: Approx. 2 cups jam

Easy Instant Pot Peach Jam

Print

This deliciously sweet peach jam cooks in the Instant Pot, preserving summer in the best way!

Prep Time 5 minutes

Cook Time 1 minute

Additional Time 35 minutes

Total Time 41 minutes

Ingredients

• 2.5 lbs fresh ripe peaches (approx. 8 small-medium peaches)
• 1 3/4 cup sugar
• 2 Tbsp lemon juice
• 1 tsp vanilla extract (optional)

Instructions

1. Pit and chop the peaches (no need to peel!).
2. Add them to a food processor and pulse 3-5 times to coarsely chop them--do not puree. If you don't have a food processor, you can mash them with a potato masher or finely chop by hand.
3. Add peaches to the insert pot of the Instant Pot. Stir in sugar and lemon juice until combined.
4. Close lid and set vent to the sealed position. Select a cook time of 1 minute at high pressure. After the cook time is complete, allow a 15 minute natural release followed by a quick release of remaining pressure. Press Cancel to turn off the Instant Pot.
5. After pressure has released and valve has dropped, carefully remove lid. Use the Saute button to simmer the contents, stirring often, allowing the jam to thicken until it passes the spoon test (see text above for details on performing a spoon test).

Notes

• This jam is for refrigeration or freezing. If you desire to can the jam for shelf-stable preservation, see guidelines for doing so safely.
• I have not tested this recipe with frozen peaches. If you want to try using frozen peaches, I'd recommend thawing them first and draining off extra liquid.
• Jam foams while cooking, which is why we use a 15 minute natural release to allow the foam to subside before opening the vent. However, if when you open the vent you still have foam spewing out, quickly close the vent and wait a couple of minutes before attempting to open the vent again.

Nutrition Information:

Yield:

16

Serving Size:

2 Tbsp
Amount Per Serving: Calories: 113Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 29gFiber: 1gSugar: 28gProtein: 1g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

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