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You only need three ingredients and a few minutes to make this honey vanilla peach jam in the Instant Pot. Sweetened with honey and a splash of vanilla, this easy pressure cooker recipe is ready in less than 30 minutes!
Vanilla Peach Jam in the Instant Pot. My new favorite thing.
I took a canning class several years ago. That summer, I made peach jam and blueberry jam and enjoyed them throughout the year. I spent hours in the kitchen cooking fruit, making sure that the jam had the proper headspace, sterilizing jars and making sure that I got a good seal on the jars. I sourced pectins, bought cases of canning jars and a little canning kit to lift said jars out of big pots of boiling water. Sound scary? To me too. I was especially afraid that I’d spend all of that time creating jam then I’d end up in the hospital with botulism poisoning. Real talk.
But many jars of homemade peach jam later, I’m still here. Botulism free. And today, I’m excited to now have a shorter, faster process to make this Honey Vanilla Peach Jam!
This month’s Recipe Redux challenge has us making a summer recipe in the slow cooker. The idea is to beat the heat by cooking without heating up the kitchen. And as I write this from Austin, TX where it’s currently 101 degrees… it’s certainly a fitting theme. This was a fun challenge for a couple reasons. One: I never use the slow cooker in the summer. I’ve always associated it with cold weather meals. And two…
It finally pushed me to pull out my Instant Pot. I got my Instant Pot last year during Amazon’s Black Friday sale. It was half price. I justified the purchase because I could get rid of my slow cooker – maybe sell it and save some shelf space. It arrived that Sunday. I was ready to “IP” all the foods. Then I saw all of the parts, the awkward instruction manual and “cookbook” and realized I needed to watch a few YouTube videos to figure out how to use the thing. I became overwhelmed and it collected dust. That is, until this week.How to Make Peach Jam in the Instant PotClick To Tweet
To make this recipe, I simply combined fresh peaches with honey and a splash of vanilla in the Instant Pot and used the pressure cooker and saute functions. It saved a ton of time on clean up and the peaches cooked quickly once all loaded in. This one is not shelf stable. As I explain in the recipe, it will keep in the fridge for a couple weeks and can also be frozen for at least six months.
I will admit that my first pass took a little longer than I expected. But that may be due to the fact that I was afraid to open it and spent several minutes googling “how to open the Instant Pot” for fear of injury.
Notice that I did not remove the skins. I like the extra body and rosy color they give the jam. And they literally melt right in. Plus that speeds up the prep process and adds a little extra fiber to the mix!
See how the skins just melt right in? It’s really like magic!
If you’re wondering about the definition of jams and jelly versus preserves, because I was too, check out this piece from Cooking Light.
Don’t know about the Instant Pot yet? Bless your heart for getting this far in the post! But it’s basically a multicooker with (verified) claims to cook rice, make yogurt, saute, slow cook and pressure cook among other tasks.
Be sure to tag me on instagram @marisamoore when you make this recipe! And be sure to check out the other summer slow cooker creations by clicking the recipe redux link below.
You only need three ingredients and a few minutes to make this easy peach jam in the Instant Pot. With no refined sugar or pectin, this recipe comes together in less than 30 minutes.
- 2.5 pounds fresh (very ripe) peaches (6.5 cups, pitted and chopped)
- ½ cup honey (more up to 1 cup, if desired)
- 1 lemon, juiced (about 1/4 cup juice)
- 1 tbsp vanilla extract
Pit the peaches. Chop into chunks (about 1 inch each). Add peaches, lemon juice and honey to the Instant Pot. Set the valve to "sealing." Start the IP in manual mode for 1 minute at high pressure. Let it work and release the pressure naturally. Carefully open the IP using an oven mitt or pot holder.
Switch the IP to sauté mode and set to “less.” Stirring occasionally, saute about 15 minutes or until most of the liquid has evaporated and the jam has thickened.
Turn off the IP. Stir in the vanilla extract. At this point you can use an immersion blende for a smoother consistency or leave it chunky for a more rustic feel.
Store the jam in jars (see size note below) and refrigerate for a week or two OR freeze for an easy freezer jam that will keep for at least 6 months. Just thaw it about 15 minutes before you’re ready to eat it.
This recipe yields 5 - 4 ounce jars OR 2-8 ounce + 1-4 ounce jars.
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