Go Back
+ servings
watermelon jam instant pot

Watermelon Jam In Instant Pot Without Pectin

Watermelon jam using fresh watermelon pieces is so delicious and colorful and tastes almost like candy with jelly like texture.
Enjoy this watermelon jam on toast, pancakes, waffles etc as a unique, special summer treat which can be made using any leftover watermelon fruit slices during the summer season when watermelon is available in plenty!
This is a simple small batch fruit jam without which you can easily prepare in your instant pot (not meant for canning).
Recipe updated recently to reduce the amount of sugar needed.
Course Side Dish
Cuisine American
Keyword how to make jam in instant pot, how to make jam without pectin, instant pot jam, instant pot watermelon, watermelon jam, watermelon recipes
Prep Time 5 minutes
Cook Time 30 minutes
pressure build up and release time estimate 20 minutes
Total Time 55 minutes
Servings 32 tablespoons
Calories 33kcal


  • 4 cups watermelon fruit chopped
  • 1 cup sugar
  • 4 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract


  • Add the fresh watermelon pieces to the instant pot.
  • Also add the sugar and lemon juice.
  • Stir the contents.
    If any seeds are inside the fruits, many of those will float to the top once you stir the contents and you may remove them with a spoon as much as you can.
  • Close the instant pot with lid in sealing position and cook in high pressure for 15 minutes.
    Wait for a natural pressure release.
    Once the pressure is all released, carefully open the lid.
    Stir and mash the contents using a potato masher. Also add the vanilla extract, stir in.
  • Simmer the contents (using saute function) while you keep stirring and mashing in between for about 10 to 12 minutes. Any seeds that may float to the surface, can easily be removed using a long spoon. A few seeds, here and there are fine!
  • At this stage, the watermelon pieces will almost look like jelly like in texture but since its watermelon, there will still be little liquid left in the pot. Continue to simmer, may need to adjust the heat as needed.
  • To thicken the liquid, we wil make a cornstarch mixture and add it to the simmering contents to easily make the jam.
    To make the cornstarch mixture, carefully take about ¾ cup of liquid content from the instant pot (may slightly adjust the amount of liquid as needed) and make a cornstarch slurry by mixing the cornstarch with the liquid.
    Make sure to mix well so there are no lumps in the cornstarch mixture.
    Add this prepared cornstarch mixture to the instant pot, quickly stir well with the contents so the cornstarch will evely mix with the contents in the pot.
  • Continue to simmer (and mash if needed) for another few more minutes (about 4 to 5 minutes or as needed) until the watermelon jam begins to thicken to jam consistency.
  • Press cancel button to stop further cooking and transfer the pot to a cool place so it won't cook further.
    Once the jam is slightly cooled, transfer the jam to air tight dry, clean glass jars. This is a small batch jam prepared in the instant pot and not meant for canning.
    You can store the glass jars with the jam in refrigerator for about two weeks time and in the freezer for few more days.


We have used seedless watermelon in this recipe to make the jam.
If you are using watermelon with seeds, make sure to remove the seeds before adding to the pot.
There could be some tiny seeds in seedless watermelon too, they are fine and as I explained in the instructions, you can remove many of those seeds while they are floating to the top during the process using a long spon.
A few tiny seeds that may remain in the jam looked fine to me.


Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg