This Instant Pot Jam can be made with fresh or frozen fruit, like strawberries, blueberries, peaches, apricots and others. No pectin needed!
Enjoy this delicious jam on a toasted bagel or Buttermilk Biscuits! It can be also used in desserts, like Angel Food cake, as a filling for crepes or swirled in cheesecake.
Jump to:
Why This Method Works
Homemade jam is very easy to make, especially if you have an Instant Pot. You only need fruit, water, sugar, and lemon juice to make it. No high fructose corn syrup or pectin is needed! You can use virtually any fruit, fresh or frozen. It takes only 3 minutes to pressure cook it and can be stored in the fridge for up to 2 weeks. We love it on toasted bagels or toast but also as fillings in desserts.
I always enjoy making basic staple ingredients from scratch. This homemade jam is my favorite. I always made it on the stove but since I got the Instant Pot, the process is much easier for me. I hope you try it!
Ingredients needed:
- fruit: fresh or frozen; at least 1 pound; I used blueberries, strawberries and peaches;
- water: necessary to build pressure in the Instant Pot;
- granulated sugar: necessary for the texture and setting of the jam; don't skip it or the jam will be runny;
- lemon juice: every jam needs acid so don't skip this ingredient;
- cornstarch: needed to thicken the jam;
- vanilla extract: adds flavor; optional.
How to make jam in the Instant Pot?
This jam can be made with pretty much any fruit. I made blueberry, strawberry, and peach jam.
Blueberry
- Place berries (I used frozen) in the Instant Pot, and add water, lemon juice, and sugar.
- Close the lid and set the timer to 3 minutes.
- Once done, let the IP release pressure naturally.
- Stir in a cornstarch slurry (mix cornstarch with water) and stir until the jam thickens.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Strawberry
- Hull, wash and chop strawberries.
- Place them in the Instant Pot, with water, lemon juice, and sugar.
- Pressure cook for 3 minutes.
- Let the Instant Pot release pressure naturally.
- Stir in cornstarch slurry until thickened.
Peach
- Wash peaches. Slice in half, and remove the pit. Remove skin if desired.
- Chop and place in the Instant Pot.
- Add water, sugar, and lemon juice.
- Pressure cook for 4 minutes.
- Let the pressure release naturally.
- Stir in the cornstarch slurry until the jam thickens.
Recipe FAQs:
Yes! You can use honey instead of sugar. Add ½ cup of honey or maple syrup to the fruit. Do not stir. You can also add ½ cup of chia seeds to thicken and skip the cornstarch slurry.
I made it with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
This jam will easily last for up to 2 weeks in a fridge, in a jar with a lid.
This recipe makes one 16-ounce jar and one 8-ounce jar of jam.
More Instant Pot recipes:
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Jam
Ingredients
- 1 lb blueberries fresh or frozen, see note
- ¼ cup water
- 2 teaspoons lemon juice
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract optional
Instructions
- Make sure the insert is in your Instant Pot.
- Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!1 lb blueberries, ¼ cup water, 2 teaspoons lemon juice, ¾ cup granulated sugar
- Close the lid and set the pressure valve to sealing position.
- Press "manual" setting and set timer to 3 minutes.
- Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
- Mix cornstarch with water in a small bowl.2 tablespoons cornstarch, 2 tablespoons water
- Add cornstarch slurry into jam and stir until the thickens. Stir in vanilla.1 teaspoon vanilla extract
- Cool until safe to handle, then pour into a jar.
- Cool completely before storing in the fridge.
Notes
- You can use fresh of frozen fruit. If you use frozen fruit, the Instant Pot will take longer to come to pressure. The cooking time stays the same.
- I made this recipe with blueberries, strawberries, peaches, with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
- Berries only need 3 minutes of cooking time. For larger fruit, use 4 to 5 minutes.
- This recipe makes one 16oz jar and one 8 oz jar of jam.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Donna W. says
Wow, this jam turned out so delicious. I will definitely make it again.
sandra Adelston says
the grapefruit marmalaide recipe uses a thermometor how long by time instead?
Annee says
I have made berry jam in the ip.....so easy. I use agar agar for my thickening...works perfect!
Anna says
Thank you for sharing, Annee!
Angie says
I did the blueberry before and it was too runny,this time I did Strawberry and it was runny but I added 3 more table spoons of the cornstarch (I did a double batch) it came out great I just wish I knew why I had to add so much more cornstarch
Anna says
Hi Angie! If the jam is too runny, press saute setting and cook off the excess moisture. I hope this helps!
Tonia says
Hi this sounds amazing. I want to know that when you say don't touch the pressure release how do you release the pressure? I'm new with instapots and this will be the 1st receipt I wanna try
Anna says
Hi Tonia! The Instant Pot will slowly release the pressure on its own. Also, I have a guide for beginner Instant Pot users: https://www.crunchycreamysweet.com/instant-pot-guide/ I hope this helps!
Michelle says
I made both blueberry and raspberry jam. They both came out great. It was a quick and easy recipe!
Elaine Williams says
Just made my first batch. It was still a bit runny after adding the cornstarch and water so I set the Pressure Cooker to High sear for 5 minutes. It tastes good just hope it’s still not too runny when it cools
Liz says
I made pear jam. I love the idea of using my pressure cooker. Very simple recipe and tastes wonderful. Thank you for putting this on line.
Beth says
I just made some and although your recipe sounded amazing, we are TRYING to behave and watch our sugar. (I stress trying. Lol!) So, I used about a 1/4 cup of honey in my fresh peaches. I also put a dash of cinnamon, clove, and nutmeg in it. I also used my emersion blender and just made it into butter. It's just easier for us to use that way. I know it sounds like I'm critiquing your method but I'm really not. In fact, I may make it exactly like yours sometime. Anyway, it turned out amazing and I can't wait to make more.
Emily says
Always a wonderful gift!
KATHY SKONIER says
if doubled or tripled, can this be frozen in jars or canned?
Kris says
Because this is thickened with corn starch like pudding instead of pectin it will not work to freeze. You could freeze the base and after thawing thicken.
Tess says
Can this recipe be doubled?
Anna says
Hi Tess! Yes, it can. Happy cooking!
Przyprawione Sercem says
Thank you for this recipe for such a quick preparation of natural fruit preserves. cool