Instant Pot Peach Jam

This small-batch instant pot peach jam uses only natural pectin from lemons and no cornstarch to thicken it! Can be stored either in the fridge or pantry.

Ingredients

• 18 ounces Fresh Peaches (500g)
• 1 cup Granulated Sugar (200g)
• 3 tbsp Fresh Lemon Juice

Equipment

• Instant Pot
• Jar Funnel
• Ladle
• Kitchen Tongs

Instructions

1. Wash the peaches under running water. Remove the stones and dice them. Transfer the diced fruit into the instant pot. Add sugar and lemon juice. Mix well and let them sit for 30 minutes so they have time to release their juices.
2. When ready, cover with lid and lock it into its position. Turn the steam release valve to SEALING and set press MANUAL (or PRESSURE COOKING). Set the time to 1 minute.
3. When the time is up, wait until the pressure drops naturally before removing the lid. Press CANCEL.
4. Turn on the SAUTE function and cook for a further 10 minutes or until the jam reaches a consistency you like.
5. To see if the jam is thick to your liking, pour some of it onto a chilled saucer (chill in the freezer beforehand) and let it cool completely. If you make a line through the jam with you finger and the line area is not filled with the remaining jam, your jam is ready and can be canned.
6. For fridge: Pour the jam into warm jars, seal with lids and cool down on your kitchen counter. When cold, transfer to the fridge.
7. For pantry: Pour the jam into warm jars, seal with lids tight and turn them upside down. Wait 15 minutes before turning them back up. To check if they are air-tight, press down the lid with your finger and let go. If you hear a popping sound, the jar is not air-tight and has to be kept in the fridge. If there is no movement whatsoever and no popping, the jars are ready for the pantry, after cooled completely.

Notes

• This recipe yields 2 small jars (5 ounces/210g each).
• You need to give the fruits time to release their juices. If you don’t, pressure cooker will not come to pressure. You can let it sit in the fridge overnight as well.
• This recipe was developed for a 6-quart/6-liter instant pot pressure cooker. The overall time does not include passive time – pressurizing (about 10 minutes) + natural pressure release (12-15 minutes).
• A properly sealed jar will keep for several months in the pantry. When stored in the fridge, best consumed within a week.
• Always sterilize your jars, lids and utensils first.
• This recipe was developed for a small batch. You can double the recipe, but you might need more time reducing the jam to the right consistency.
• If in doubt or need more information/tips, I recommend reading the whole post.

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