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Instant Pot Jam

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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 filling for crepes or swirled in cheesecake.

Instant Pot Jam A1 Instant Pot Jam

Homemade jam is very easy to make, especially if you have the Instant Pot. You only need fruit, water, sugar and lemon juice to make it. No high fructose corn syrup or pectin 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.

Ingredients needed:

  • fruit (fresh or frozen; at least 1 pound)
  • water
  • granulated sugar
  • lemon juice
  • cornstarch
  • vanilla extract (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, add water, lemon juice and sugar.
  • Close the lid and set timer to 3 minutes.
  • Once done, let the IP release pressure naturally.
  • Stir in cornstarch slurry (mix cornstarch with water) and stir until the jam thickens.

Instant Pot Jam step 1 Instant Pot Jam

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.

Instant Pot Jam step 2 Instant Pot Jam

Peach

  • Wash peaches. Slice in half, 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.

Instant Pot Jam B1 Instant Pot Jam

Can I make this jam sugar-free?

Yes! You can use honey instead of sugar. Add 1/2 cup of honey or maple syrup to fruit. Do not stir. You can also add 1/2 cup of chia seeds to thicken and skip the cornstarch slurry.

What other fruit can I use?

I made it with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.

How long does it last?

This jam will easily last for up to 2 weeks in a fridge, in a jar with a lid.

How much does this recipe make?

This recipe makes one 16 ounce jar and one 8 ounce jar of jam.

More Instant Pot recipes:

For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category.

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.

pin it button Instant Pot Jam

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 8 votes
Instant Pot Jam B1 150x150 Instant Pot Jam
Print
Instant Pot Jam
Prep Time
5 mins
Cook Time
3 mins
natural pressure release
10 mins
Total Time
18 mins
 

This Instant Pot Jam can be made with fresh or frozen fruit, like strawberries, blueberries, peaches, apricots and others. No pectin needed! 

Course: Breakfast
Cuisine: American
Keyword: Instant Pot jam
Servings: 1 pint jar
Calories: 914 kcal
Author: Anna
Ingredients
  • 1 lb blueberries fresh or frozen, see note
  • 1/4 cup water
  • 2 teaspoons lemon juice
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract optional
US Customary - Metric
Instructions
  1. Make sure the insert is in your Instant Pot.
  2. Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
  3. Close the lid and set the pressure valve to sealing position.
  4. Press "manual" setting and set timer to 3 minutes.
  5. Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
  6. Mix cornstarch with water in a small bowl.
  7. Add cornstarch slurry into jam and stir until the thickens.
  8. Cool until safe to handle, then pour into a jar.
  9. Cool completely before storing in the fridge.
Recipe Notes
  1. 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.
  2. I made this recipe with blueberries, strawberries, peaches, with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
  3. Berries only need 3 minutes of cooking time. For larger fruit, use 4 to 5 minutes.
  4. This recipe makes one 16oz jar and one 8 oz jar of jam.
Nutrition Facts
Instant Pot Jam
Amount Per Serving
Calories 914 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 349mg10%
Carbohydrates 231g77%
Fiber 11g46%
Sugar 196g218%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 48mg58%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  3. CJ says

    I’ve now made this several times, and it’s a huge hit. I usually just use up fruit I have in the house but use half rhubarb with it. For some reason the rhubarb makes it taste exceptional. Our favorite so far is a combo of blueberries and rhubarb (1/2 an1/2). I double the batch and freeze extras in jars. Thanks so much for this simple and fast recipe.

    Reply

    • Anna says

      Hi CJ! Yay! That’s fantastic! I am so glad you are enjoying the jam! I absolutely love the blueberries and rhubarb combo idea. Wow! I can’t wait to try it!

      Reply

  6. Weed says

    Amazing recipe! I’ve made just about every concoction I can come up with! I have to say the cherry grape concord is the best! I gave my jam away for Christmas ! Everyone is asking for refills!
    Thank you for posting this!

    Reply

    • Heidi says

      I am new to making jams and canning but I think the lemon juice is to take the place of the pectin. So, I *think* if you omit the lemon juice you would have to use pectin.

      Reply

    • Weed says

      You can also use Apple peels that has natural pectin in the skin of apples! Cornstarch has a tendency to take flavor away!

      Reply

    • Wayne McRae says

      I made this recipe tonight. I had some pears leftover from the holidays and I did not want them to waste. I was really surprised at the taste. My wife wants pancakes tomorrow with the pear topping. Thanks so much for the recipe.

      Reply

  13. Glenda says

    Would I be able to do a water bath seal on this after they are in jars or do you think that I would need pectin to seal properly. I know the jars and lids would need to be boiled beforehand.
    Thank you

    Reply

      • Weed says

        Yes! I made a apple Carmel jam, and a pineapple peach! Both were phenomenal! You can use just about any fruit. Experiment !! If it fails adjust your recipe, and try again!

        Reply

  18. Cindy Diamond says

    So excited to try your recipe!
    Please, one question?
    I have a 16 oz bag of frozen strawberries. Do I need to chop them up first? Or do they break down during the cooking process?
    I don’t want whole strawberries in my jam.
    Thank you so much!

    Reply

    • Anna says

      Hi Cindy! I always chop them, especially if they are large. They will break down but they will be chunky if you leave them whole. You can also blend it with a stick blender or regular blender after cooking to make a smooth jam. I hope this helps! I am excited for you to try this recipe.

      Reply

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