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Peachy Lemon Instant Pot Jam

This easy-to-make small-batch Peachy Lemon Instant Pot Jam transforms fresh peaches into a delightful spread with a touch of honey sweetness and the tanginess of fresh lemon juice. Perfect for toast, biscuits, or even just straight from the jar!
4
15 min
TOTAL TIME
477
CALORIES
$2.17
PER SERVING
Peachy Lemon Instant Pot Jam
Ingredients
4 INGREDIENTS
2 SERVINGS
Peaches
18 oz peaches
Honey
1 cup honey
Fresh Lemon Juice
3 tbsp fresh lemon juice
Cinnamon
1 pinch cinnamon
optional
Directions
10 STEPS
4 min
PREP TIME
11 min
COOK TIME
15 min
TOTAL TIME
1
Wash the peaches under running water and remove the stones. Dice the peaches.
2
Transfer the diced peaches into the instant pot and add honey, lemon juice, and a pinch of cinnamon if you like.
3
Mix the ingredients well and let them sit for 30 minutes to release their juices.
4
Cover the instant pot with the lid, lock it into position, and turn the steam release valve to SEALING.
5
Select MANUAL or PRESSURE COOKING, and set the timer for 1 minute.
6
Once the timer goes off, allow the pressure to release naturally before removing the lid. Press CANCEL.
7
Turn on the SAUTE function and cook for an additional 10 minutes, or until the jam reaches your desired consistency.
8
To test the jam's thickness, pour some onto a chilled saucer and let it cool completely. If the jam holds a line when drawn through it with your finger, it's ready to be stored.
9
Pour the jam into warm jars and seal with lids. Allow it to cool down on your kitchen counter.
10
Once cooled, store the jars in the fridge.
Health Info
Macros
125g
CARBS
0g
FAT
2g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
PALEO
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Frequently Asked Questions
What does peach jam tastes like?
How can I thicken my peach jam?
Can I use frozen peaches to make peach jam?
Why is my peach jam runny?
Is peach jam the same as peach preserves?
What can I use peach jam for?
How can I reduce the sweetness of my peach jam?
How to get a brighter flavor in peach jam?
Can I use peach jam in cooking and baking?
Why is there foam on my peach jam and how can I prevent it?