This small-batch instant pot peach jam requires no pectin and no refined sugar! Sweetened with honey and a splash of vanilla, this easy pressure cooker jam is ready in less than 30 minutes and can be stored in the fridge or freezer.
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This pressure cooker peach jam can be eaten on biscuits, toast, or stirred into oatmeal or yogurt.
Instant Pot Peach Jam. My new favorite thing.
Easy Homemade Peach Jam
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 of 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 Pot #InstantPot #EasyRecipes
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.
How to Make Peach Jam in the Instant Pot
- Start with fresh, pitted peaches. You don’t have to peel the peaches for this recipe! That makes this peach jam so easy.
- Add the peaches, lemon juice, and honey to the inner liner of your electric pressure cooker and cook on manual for 1 minute allowing the pressure to release naturally.
- Once the pressure is released, put the pressure cooker on saute mode. Cook the peaches down to thicken to a jam-like consistency.
- Turn off the Instant Pot and add in the vanilla extract. Let it cool and store in jars in the refrigerator.
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.
Since this post has been live, I’ve received a few questions so I wanted to take a few beats to answer those.
Can I use frozen peaches for jam?
Yes. You can use frozen peaches for this jam. Because frozen fruit contains more water, you may need to increase the saute time by 3-5 minutes.
Is this jam shelf stable?
No. This peach jam must be refrigerated or frozen for safety. I didn’t test this recipe to be shelf stable. It may or may not have the right amount of acid or sugar to keep it safe at room temperature.
How long does refrigerator jam last?
When stored in a sealed container in the refrigerator, this jam will last about one week. You can freeze this jam for much longer. And I prefer that method.
Make a huge batch of jam and freeze into small individual jars. Thaw one jar in the fridge the night before you want to eat it. And yes. You can freeze jam in glass jars. Just make sure to leave some space at the top as the jam will expand as it freezes.
Ready to cook some jam? Grab the easy recipe below!
Be sure to tag me on Instagram @marisamoore when you make this recipe. And be sure to check out other healthy summer slow cooker recipes here.
How to Make Instant Pot Peach Jam
- 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 ¼ cup juice)
- 1 tablespoon vanilla extract
- Add peaches (about 1-inch chunks), lemon juice, and honey to the Instant Pot. Set the valve to "sealing." Start the pressure cooker in manual mode for 1 minute at high pressure. Release pressure naturally. Carefully open the lid using an oven mitt or pot holder.
- Switch 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. Now you can use an immersion blender 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.