2.5poundsfresh (very ripe) peaches(6.5 cups, pitted and chopped)
½cuphoney(more up to 1 cup, if desired)
1lemon, juiced (about 1/4 cup juice)
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.
This recipe yields 5 - 4 ounce jars OR 2-8 ounce + 1-4 ounce jars. You can also freeze the cooled peach jam. This easy freezer jam will keep for at least 6 months. Thaw it overnight or at least 15 minutes before you’re ready to eat it.
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.