Ready in under 20 minutes, this Instant Pot peach jam is an easy, flavorful way to preserve the bright sweetness of summer peaches. Spread it on scones, swirl over vanilla ice cream, or use it as a topping for yogurt or toast.
What Ingredients Will You Need?
At the peak of peach season, fresh fruit makes this jam especially bright and fragrant. This Instant Pot method is simple and fast — no pectin required. If you prefer other flavors, the same method works well with strawberries or blueberries.
Peaches – About 2 pounds of peaches for every 1 cup of sugar. That’s roughly 6 medium peaches, depending on size. Use ripe, fragrant fruit for the best flavor.
Sugar – A mix of brown and granulated sugar adds balance and depth; brown sugar gives a subtle caramel note. If you prefer, honey can be substituted, or a monk fruit sweetener used at a reduced amount (monk fruit is sweeter, so use about 2/3 cup equivalent).
Cornstarch – Acts as the thickening agent in this recipe. Since no pectin is used, the cornstarch must be cooked briefly after pressure-cooking to activate its thickening power.
Lemon – Fresh lemon juice brightens the jam and balances the sweetness. If you don’t have lemon on hand, the jam will still be fine but may taste a touch sweeter.
Step By Step Instructions
- Pressure Cook: Close the Instant Pot lid and set it to high pressure for 1 minute. The pot will take about 10 minutes to come to pressure, and then it will cook at high pressure for the single minute.
- Natural Release: Allow a 15-minute natural pressure release. After 15 minutes, carefully open the lid. The peach mixture will be quite runny at this stage — this is expected.
- Thicken: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Add the slurry to the peach mixture and switch the Instant Pot to the sauté setting. Cook for about 5 minutes, stirring constantly, until the jam thickens. Stay attentive and keep stirring so it does not scorch.
- Cool and Store: Remove the pot from heat, let the jam cool slightly, then spoon it into clean jars. This batch yields about 2 pint jars. Refrigerate for up to one week or freeze for longer storage (see storage notes below).
Recipe FAQs
Can I double or triple this recipe?
Yes. Follow the same 2 pounds of fruit to 1 cup of sugar ratio and make sure your Instant Pot is large enough. The pressure-cooking time stays the same.
What recipe variations work well?
Try other stone fruits such as nectarines or plums for a different flavor profile. Frozen fruit also works well — frozen peaches are picked and frozen at peak ripeness, making them a convenient option when fresh fruit is not available.
How should I store this jam?
Store in the refrigerator for up to one week. This recipe is not formulated for water-bath canning. For longer storage, freeze the jam for up to three months; allow it to cool completely and transfer to freezer-safe containers (avoid freezing in glass jars to prevent breakage).
Other Recipes to Try!
If you try this Instant Pot peach jam, I’d love to hear how it turned out. Here are a few other recipes you might enjoy:
- 10 Minute Four Bean Salad
- Lemon and Blueberry Zucchini Bread with Lemon Icing
- Dairy Free Cherry Vanilla Sorbet
- Garden Vegetable and Herb Pasta Salad
📖 Recipe
Instant Pot Peach Jam
Ready in under 20 minutes, this Instant Pot peach jam is an easy, delicious way to preserve summer fruit. Makes approximately 2 pint jars.
Yield: About 2 pints (12 servings)
Prep time: 5 minutes
Cook time: 20 minutes (includes pressurizing and sauté)
Equipment
- Instant Pot or similar electric pressure cooker
- Wooden spoon or heat-safe spatula
- Small bowl for cornstarch slurry
Ingredients
- 2 pounds peaches (about 6 medium)
- ½ cup packed brown sugar
- ½ cup granulated sugar
- Juice of ½ lemon
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
Instructions
- Wash peaches, remove pits, and chop into small pieces. For a smoother jam, pulse peach flesh in a food processor until pieces are about the size of peas.
- Place peaches, brown sugar, granulated sugar, and lemon juice in the Instant Pot. Stir to combine.
- Close the lid and set to High pressure for 1 minute. Allow the pot to come to pressure; it will cook at pressure for 1 minute.
- After cooking, allow a 15-minute natural release. Carefully open the lid; the mixture will be thin.
- Whisk cornstarch with cold water to make a slurry. Add the slurry to the peach mixture and select the Sauté setting. Stir constantly for about 5 minutes, until the jam thickens. Watch carefully to prevent burning.
- Remove from heat, let cool slightly, then transfer to clean jars. Chill in the refrigerator or proceed to freeze for long-term storage.
Notes
- No need to peel peaches — skins soften during pressure cooking and blend into the jam.
- If using frozen peaches, do not thaw first; add them frozen and follow the same method.
- This recipe is intended for refrigerator or freezer storage, not traditional canning.
Nutrition (approximate): 105 kcal per serving. Nutrition estimates are provided as a guideline and are not guaranteed.