Instapot Peach Vanilla Jam
Recipe type: Jam, Instapot, Pressure Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 1 1/2 cups
Small batch peach jam made in the Instapot. No canning necessary, keep in the refrigerator. Perfect for a couple people.
  • 2 1/2 lbs. ripe peaches
  • juice of 1 lemon
  • 1/2 cup sugar
  • 1 vanilla bean or 1 teaspoon real vanilla
  1. Put a pan of water on stove big enough to hold the peaches. Bring to a boil. Add peaches and blanch for 2 - 3 minutes. Run under cold water. Remove peels with a knife, they should slip right off.
  2. Cut peaches in half and remove pit. Cut into pieces and put in the Instapot.
  3. Stir in sugar, lemon juice and add the vanilla bean if using.
  4. Put on low pressure for 5 minutes. Let steam release naturally.
  5. Remove vanilla bean to cool. Put on Saute and cook peaches until thick. about 10 minutes. If you want a smaller texture mash with a potato masher after about 5 minutes. I checked mine with a thermometer and my jam was at 220 degrees when I turned it off.
  6. Cut vanilla bean down center and scrape out seeds. Add back to jam. If using vanilla add it now.
  7. Put jam in a container that can go in the refrigerator.
  8. Store for up to 2 weeks.
You can also substitute honey for the sugar.
Recipe by Recipes Food and Cooking at