Pressure Cooker Peach Jam

Instant Pot Peach Jam Recipe With Pectin

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Prep Time2

Cook Time2

Total Time4

Servings:

Calories: 871kcal

Author: Sam & Dom

Equipment

Electric Pressure Cooker
Hand Blender
Mason Jars

Ingredients

900 g /2lb Fresh Peaches
800 g /4 Cups Granulated Sugar
1 Medium Lemon
1 Tbsp Vanilla Extract
2 Tsp Honey
1 Packet Peach Jelly Powder

Instructions

Slice your fresh peaches, removing the stones as you go. Remove the rind and the juice from a medium lemon.
Dump into your Instant Pot the peaches, lemon, caster sugar, honey and vanilla essence. Place the lid on the Instant Pot, set the valve to sealing and cook for 2 minutes on manual pressure. Allow natural pressure release for 10 minutes.
Manually release pressure after 10 minutes and stir the contents of your Instant Pot. Add in your pectin/thickener and stir.
Using a hand blender, blend the contents of the Instant Pot until nearly smooth. Pour into mason jars and place in the fridge. Leave to chill for 12 hours and then freeze or eat!

Notes

NPR. Its important that you allow natural pressure release. Otherwise the syrup from the peaches will cause an Instant Pot explosion.

Sterilise. Before using your mason jars for your jam making, do sterilise them.

Thickener. A pectin option is jelly powder. Use a little packet (approximately 85g/3oz) and pour into your pressure cooker after the cooking process ends. It works as an excellent jam setter.

No Pectin. If you don’t want to use a pectin or other thickener, then drain and remove the excess liquid and blend the peaches and you have peach jam without pectin

Weight. The weight of peaches mentioned above, is based on the weight after you have removed the stones.

Skin. When making peach jam in the pressure cooker, it is assumed that you will cook the skin too. It tastes good when made into peach jam and nobody will know that you didn’t peel them.

Nutrition