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.

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:

• 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! 😀

5 from 3 votes

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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.