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.
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, 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.
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.
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
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
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
- 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.
Janae says
What are the times for the other fruits you have made? I’m going to try this with guava and mango
Jolene says
I just made this with mulberries and it was very easy and turned out great! Thanks for such an easy to follow recipe.
Darlene D. says
Looking forward to trying this! Do you sterilize the jars and lids before you add the jam?
Bre Sallee says
So excited to make this!
Do you know if I can double the recipe in one batch?
Bre Sallee says
Also, when do you add the vanilla?
Ashley says
Is there a way to do this with Concord grapes?
I wasn’t sure because of the skins and seeds?
Peaches says
First attempt at making jam in instant pot- this is so easy and good ! Thanks for sharing this recipe.
Anna says
How do I make marmalade with oranges? Do I cut the whole orange including skin ?
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.
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!
GIna says
Do you put the Chia seeds in the same time you would put the cornstarch in?
Meg says
I love this recipe! If I wanted to do a bigger batch would I increase the cook time?
Anna says
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!
Meg says
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. ☺️
Anna says
You are very welcome, Meg! Enjoy!
Cindy says
Would this recipe work with Splenda instead of sugar? Thanks!
Anna says
Hi Cindy! I did not test it with Splenda. So sorry!
Debbie Gilbert says
Did you try with Splenda or other sugar substitute?
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!
Anna says
Thank you so much! I am so glad you are enjoying the jam!
Kelly L Hughes says
Did you take the seeds out of the concord grapes first?
Ashley Marie Hopkins says
How are you doing it with Concord grapes? I really want to do this but skins & seeds lol
Laura says
Can you leave out the lemon? Allergy issues. Thanks!
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.
Rudi Pittman says
Chia seeds (around a tablespoon or so) would probably work just as well as the cornstarch.
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!
Jenny says
Anyone tried this with splenda instead of sugar?
Kendra says
Is there a way to make it last longer? Can it be frozen
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.
Anna says
Hi Wayne! That’s wonderful! I love that you used pears. That sounds delicious! Thank you for trying my recipe!
Lasaundra Neale says
Can I use this recipe to make 6lbs of fruit at the same time? Do I need to change the cook time?
Jan LaBrenz says
Could you use agave instead is sugar?
Anna says
I did not test this recipe with agave so I can’t guarantee the results.
Weed says
Yes you can! It will help thicken the jam, so use 1 tbsp of cornstarch. Cornstarch works best in ice cold water.
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
Amanda says
What about grapes? Fresh red grapes?
Marlene says
Can the jam be stored longer? Can’t possibly eat it all within that time period.
Astra says
Can i use mango instead??? And crock pot to cook? Will i do changes in the recipe? Thanks
Anna says
Hi Astra! This recipe was not tested with mango or in a crock pot. So sorry!
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!
Amanda says
Those combinations sound amazing. Would you mind sharing your recipe?
Mary Kelly says
Can this jam recipe be water bath canned
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!
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.
Mada says
The calories in the nutrition facts refer to the whole amount of prepared jam or just one serving?
Anna says
Hi Mada, the calorie amount is for a whole jar. Hope this helps!
Jo Ann says
Great ideas. Thanks
Anna says
You are very welcome, Jo Ann!
Katie says
Okay, this is genius! So trying this!
Anna says
Thanks, Katie!
Laura Reese says
I can’t believe you can make this in the instant pot! What a great recipe. Love homemade jam.
Anna says
Right? This magical pot can do almost everything!
Toni says
I loved it! So easy to make in my instant pot!
Anna says
Thanks, Toni!
Geraldine Sias says
Hi Anna.i bouht a whole bunch of fresh red apples.Can I ue tr recipe to make apple jam?Thanks.
Regards
Geraldine