Go Back
–+ servings

Instant Pot Peach Pepper Jam

Angela Milnes
This Instant Pot Peach Pepper Jam is the perfect balance of sweet and spicy! Fresh peaches and peppers come together for a jam that’s bursting with flavor, and the Instant Pot makes it so easy to whip up. Whether you’re spreading it on toast, adding it to a cheese board, or using it as a glaze, this jam is a must-try for any jam lover!.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Condiments
Cuisine American
Servings 5 Servings
Calories 743 kcal

Ingredients
  

  • 5 Jalapeno Peppers seeded and chopped
  • 8-9 cups Peach Slices
  • 2 cups Apple Cider Vinegar
  • 4 cups Granulated Sugar
  • 1 pkt Fruit Pectin

Instructions
 

  • Cut and dice the peaches and set to the side. Then, cut and dice the jalapeños, seeds and stem removed.
  • Mix the peaches, and jalapeños with sugar in the instant pot. Let them sit for 30 minutes Then add the Apple cider to the fruit mixture and stir to combine. Close the lid on the instant pot and close the valve to the sealed position. Set the Instant Pot to manual for 1 minute.
  • Release pressure naturally for 15 minutes. Carefully release the valve and remove the lid.
  • Using a hand blender blend / mash mixture until well mixed. Drain excess juice if needed.
  • Turn Instant Pot to "sauté" function and allow the peach hot pepper jam to come to a boil. Add your pectin to the Instant Pot and mix to combine. Allow to simmer for 2-3 minutes or until slightly thickened.
  • Turn the Instant Pot off. Allow mixture to cool to room temperature. Once cooled then pour into jars, and seal.

Notes

  • Use Ripe Peaches: The sweeter the peaches, the better the flavor of your jam. Make sure to use fully ripe peaches for the best taste and natural sweetness
  • Adjust the Spice Level: If you prefer a milder jam, remove the seeds from the peppers. For extra heat, leave the seeds in or add a few more peppers to the mix.
  • Sterilize Your Jars: For long-term storage, make sure to sterilize your jars and lids before filling them with jam to prevent spoilage.
  • Cool Before Storing: Let the jam cool completely before storing it in jars to allow it to thicken properly and set into the right texture.

Nutrition

Calories: 743kcalCarbohydrates: 186gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 40mgPotassium: 399mgFiber: 4gSugar: 181gVitamin A: 837IUVitamin C: 18mgCalcium: 20mgIron: 1mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!