instant pot peach jam recipe without pectin

Instant pot Peach Jam Recipe Without Pectin

Instant pot peach jam is easy to make using fresh, ripe, sweet and juicy peach, lemon juice and sugar at home without using pectin! This recipe works for making instant pot nectarine jam without pectin as well. If you want to make nectarine jam, just replace the peaches with ripe nectarines in the recipe.
Course Side Dish
Cuisine American
Keyword how to make peach jam, instant pot peach jam, peach jam, peach jam recipe, peach jam without pectin
Prep Time 5 minutes
Cook Time 20 minutes
pressure build up and release time 20 minutes
Total Time 45 minutes
Servings 36 tablespoons
Calories 41kcal
Author Recipe Garden


  • 5 medium sized peaches fresh, ripe, sweet and juicy
  • 1/4 cup lemon juice filtered, from one medium sized lemon
  • 1.5 cups sugar may use up to 2 cups


  • Wash the peaches very well and peel them. Slice the peaches in medium or small sized pieces, discard the pits.
  • Transfer the sliced peaches to the inner pot of the instant pot.
  • Add the filtered lemon juice (make sure there are no seeds) and sugar to the pot, mix everything well.
  • Close the instant pot with lid in sealing position, press manual and cook in high pressure for 12 minutes. Cooking for ten to twelve minutes in high pressure will help you to cook the peaches soft so you can easily mash them to make the jam.¬†Once the cooking is done, the pot will beep so you will have to wait until then.
  • When the cooking is done and the pot beeps, press the keep warm/cancel button and wait for a natural pressure release for about 10 to 12 minutes.
  • Once the pressure is released naturally, carefully open the lid by turning the lid slowly to the venting position.
  • Stir the contents and mash the contents carefully (it will be very hot at this point) using a potato masher or a good ladle.
  • Press the saute function, simmer the contents in high while you continue to mash the contents and stir the contents as needed.
  • Simmer for about 8 minutes or until almost all extra water is evaporated, make sure to stir as needed so the contents won't burn at the bottom of the pot. Also do not overcook, as the jam will thicken as it cools down so its ideal to stop the cooking once its slightly thickened and the extra water is evaporated, but its still of a slightly runny consistency.
  • Once done enough simmering, press the keep warm/cancel button to stop the saute function and immediately transfer the pot (carefully as its hot so it won't get cooked further). This step is very important as we do not want to overcook the contents.
  • Once the jam is slightly cooled, you can transfer the jam to air tight glass jars and store refrigerated for about a week.



As I already mentioned in the blog post and recipe card, this instant pot peach jam recipe can be used to make instant pot nectarine jam as well using ripe nectarines. I have tried both peaches and nectarines (I didn't peel the nectarines and it worked as well) in this same recipe and both fruits worked well.
Why the fruits are cooked for ten to twelve minutes in this instant pot peach jam recipe?
Though peaches and nectarines usually cook fast, cooking for more time as called in this jam recipe (10 to 12 minutes) will make them very soft, easy to mash and also the time you need to simmer the jam will significantly reduce.