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    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Jam

    Instant Pot Jam

    Published: Feb 20, 2020 · Modified: Mar 2, 2020 by Anna 57 Comments · This post may contain affiliate links.

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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.

    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.
    Blueberries with sugar in the Instant Pot.

    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.
    Chopped strawberries with sugar in pressure cooker.

    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.
    Jams in jars next to Instant Pot.

    Can I make this jam sugar-free?

    Yes! You can use honey instead of sugar. Add ½ cup of honey or maple syrup to fruit. Do not stir. You can also add ½ 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:

    • Instant Pot Yogurt
    • Instant Pot Cranberry Sauce
    • Instant Pot Yogurt
    • Instant Pot Oatmeal

    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.

    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! 😀

    Instant Pot jam in jars.

    Instant Pot Jam

    Author: Anna
    This Instant Pot Jam can be made with fresh or frozen fruit, like strawberries, blueberries, peaches, apricots and others. No pectin needed! 
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 3 mins
    natural pressure release 10 mins
    Total Time 18 mins
    Course Breakfast
    Cuisine American
    Servings 1 pint jar
    Calories 914 kcal

    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!
    • 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.
    • Add cornstarch slurry into jam and stir until the thickens.
    • Cool until safe to handle, then pour into a jar.
    • Cool completely before storing in the fridge.

    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

    Calories: 914kcal | Carbohydrates: 231g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 349mg | Fiber: 11g | Sugar: 196g | Vitamin A: 245IU | Vitamin C: 48mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jaime says

      March 10, 2023 at 11:35 am

      How would I make it with oranges - just chop them up? Do I still add Lemon juice? Can I put orange zest in it to make it more like marmalade?

      Reply
    2. Janae says

      June 27, 2022 at 12:16 am

      What are the times for the other fruits you have made? I’m going to try this with guava and mango

      Reply
      • Anna says

        July 08, 2022 at 4:30 pm

        Hi Janae! I've never tried guava or mango. Sorry!

        Reply
    3. Jolene says

      May 22, 2022 at 3:02 pm

      5 stars
      I just made this with mulberries and it was very easy and turned out great! Thanks for such an easy to follow recipe.

      Reply
    4. Darlene D. says

      May 06, 2022 at 1:15 am

      Looking forward to trying this! Do you sterilize the jars and lids before you add the jam?

      Reply
    5. Bre Sallee says

      December 07, 2021 at 11:37 pm

      So excited to make this!
      Do you know if I can double the recipe in one batch?

      Reply
      • Bre Sallee says

        December 07, 2021 at 11:41 pm

        Also, when do you add the vanilla?

        Reply
    6. Ashley says

      October 31, 2021 at 8:01 am

      Is there a way to do this with Concord grapes?
      I wasn’t sure because of the skins and seeds?

      Reply
    7. Peaches says

      September 04, 2021 at 1:08 pm

      5 stars
      First attempt at making jam in instant pot- this is so easy and good ! Thanks for sharing this recipe.

      Reply
    8. Anna says

      July 22, 2021 at 7:27 am

      How do I make marmalade with oranges? Do I cut the whole orange including skin ?

      Reply
    9. CJ says

      July 20, 2021 at 5:09 pm

      5 stars
      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

        July 21, 2021 at 12:01 am

        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
    10. GIna says

      July 15, 2021 at 9:40 am

      Do you put the Chia seeds in the same time you would put the cornstarch in?

      Reply
    11. Meg says

      March 23, 2021 at 4:28 pm

      5 stars
      I love this recipe! If I wanted to do a bigger batch would I increase the cook time?

      Reply
      • Anna says

        March 24, 2021 at 10:57 am

        Hi Meg! I don't increase the time. It may take longer to come to pressure since there will be a bigger batch. I hope this helps!

        Reply
        • Meg says

          March 26, 2021 at 10:53 am

          It does, thank you! I’m new to pressure cooking and my boyfriend and I fell in love with this jam. I appreciate the tip. I want to make it for all my friends. ☺️

          Reply
          • Anna says

            March 26, 2021 at 10:36 pm

            You are very welcome, Meg! Enjoy!

            Reply
            • Cindy says

              April 24, 2021 at 10:29 am

              Would this recipe work with Splenda instead of sugar? Thanks!

            • Anna says

              April 30, 2021 at 9:39 pm

              Hi Cindy! I did not test it with Splenda. So sorry!

            • Debbie Gilbert says

              November 12, 2021 at 11:01 pm

              Did you try with Splenda or other sugar substitute?

    12. Weed says

      January 24, 2021 at 6:57 pm

      5 stars
      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
      • Anna says

        February 05, 2021 at 10:46 pm

        Thank you so much! I am so glad you are enjoying the jam!

        Reply
      • Kelly L Hughes says

        August 25, 2021 at 2:13 pm

        Did you take the seeds out of the concord grapes first?

        Reply
      • Ashley Marie Hopkins says

        October 31, 2021 at 7:59 am

        How are you doing it with Concord grapes? I really want to do this but skins & seeds lol

        Reply
    13. Laura says

      January 10, 2021 at 3:16 pm

      Can you leave out the lemon? Allergy issues. Thanks!

      Reply
      • Heidi says

        January 23, 2021 at 5:15 pm

        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
    14. Rudi Pittman says

      December 16, 2020 at 12:17 am

      Chia seeds (around a tablespoon or so) would probably work just as well as the cornstarch.

      Reply
      • Weed says

        January 24, 2021 at 7:00 pm

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

        Reply
    15. Jenny says

      November 18, 2020 at 6:57 am

      Anyone tried this with splenda instead of sugar?

      Reply
    16. Kendra says

      November 17, 2020 at 7:03 pm

      Is there a way to make it last longer? Can it be frozen

      Reply
      • Wayne McRae says

        December 26, 2020 at 10:38 pm

        5 stars
        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
        • Anna says

          January 01, 2021 at 5:24 pm

          Hi Wayne! That's wonderful! I love that you used pears. That sounds delicious! Thank you for trying my recipe!

          Reply
    17. Lasaundra Neale says

      September 30, 2020 at 5:17 pm

      Can I use this recipe to make 6lbs of fruit at the same time? Do I need to change the cook time?

      Reply
    18. Jan LaBrenz says

      August 27, 2020 at 7:32 am

      Could you use agave instead is sugar?

      Reply
      • Anna says

        August 31, 2020 at 9:56 pm

        I did not test this recipe with agave so I can't guarantee the results.

        Reply
      • Weed says

        January 24, 2021 at 6:46 pm

        Yes you can! It will help thicken the jam, so use 1 tbsp of cornstarch. Cornstarch works best in ice cold water.

        Reply
    19. Glenda says

      July 26, 2020 at 7:13 am

      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
    20. Amanda says

      July 24, 2020 at 3:05 pm

      What about grapes? Fresh red grapes?

      Reply
    21. Marlene says

      July 14, 2020 at 9:45 am

      Can the jam be stored longer? Can’t possibly eat it all within that time period.

      Reply
    22. Astra says

      May 31, 2020 at 11:41 am

      Can i use mango instead??? And crock pot to cook? Will i do changes in the recipe? Thanks

      Reply
      • Anna says

        May 31, 2020 at 2:02 pm

        Hi Astra! This recipe was not tested with mango or in a crock pot. So sorry!

        Reply
        • Weed says

          January 24, 2021 at 6:54 pm

          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
          • Amanda says

            February 19, 2022 at 2:56 pm

            Those combinations sound amazing. Would you mind sharing your recipe?

            Reply
    23. Mary Kelly says

      May 19, 2020 at 9:00 pm

      Can this jam recipe be water bath canned

      Reply
    24. Cindy Diamond says

      February 25, 2020 at 11:31 am

      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

        February 25, 2020 at 11:51 am

        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
    25. Mada says

      February 23, 2020 at 2:48 pm

      The calories in the nutrition facts refer to the whole amount of prepared jam or just one serving?

      Reply
      • Anna says

        February 24, 2020 at 10:42 pm

        Hi Mada, the calorie amount is for a whole jar. Hope this helps!

        Reply
    26. Jo Ann says

      February 23, 2020 at 6:09 am

      Great ideas. Thanks

      Reply
      • Anna says

        February 24, 2020 at 10:43 pm

        You are very welcome, Jo Ann!

        Reply
    27. Katie says

      February 20, 2020 at 11:49 am

      5 stars
      Okay, this is genius! So trying this!

      Reply
      • Anna says

        February 22, 2020 at 11:48 pm

        Thanks, Katie!

        Reply
    28. Laura Reese says

      February 20, 2020 at 11:06 am

      5 stars
      I can't believe you can make this in the instant pot! What a great recipe. Love homemade jam.

      Reply
      • Anna says

        February 22, 2020 at 11:48 pm

        Right? This magical pot can do almost everything!

        Reply
    29. Toni says

      February 20, 2020 at 11:04 am

      5 stars
      I loved it! So easy to make in my instant pot!

      Reply
      • Anna says

        February 22, 2020 at 11:48 pm

        Thanks, Toni!

        Reply
      • Geraldine Sias says

        June 04, 2020 at 9:25 am

        Hi Anna.i bouht a whole bunch of fresh red apples.Can I ue tr recipe to make apple jam?Thanks.
        Regards
        Geraldine

        Reply

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