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Instant Pot Peach Jalapeño Jam

Sarah Pyle



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Capture the delicious flavors of summer in this Peach Jalapeño Jam. It’s the perfect balance of sweet and spicy, and it couldn’t be easier by making it in the Instant Pot.

jar of peach jalapeño jam with instant pot in background

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We are right in the thick of peach season, and I can’t think of a better way to savor the delicious flavor than canning it to enjoy all year. Make this Peach Jalapeño jam in your Instant Pot for super quick cooking, and then store in the fridge or freezer or use the canning instructions included to safely can your jam to store for up to a year. Not only is it a unique jam that can be used in sweet and savory dishes, it is a wonderful gift for the foodie in your life.


Peaches: Try to use ripe peaches. If your peaches are hard and do not smell like peaches, let them ripen on your counter for a couple days. You can use any variety of peaches in this recipe.

Jalapeños: This is where you have some wiggle room. I say to remove the seeds and ribs because it makes for a more mild jam. If you want it spicier, feel free to leave all the seeds and ribs or just remove the seeds from one jalapeño.

Apple Cider Vinegar: The vinegar provides a bit of tang to balance the sweet and spicy. You can use lemon juice if you don’t have apple cider vinegar.

Sugar: You’ll want to use regular granulated sugar here in this recipe, and you don’t want to skimp. I know it seems like a lot, but we need it in order for the pectin to thicken the jam.

Fruit Pectin: I call for 1 (1.75 ounce) box of powdered fruit pectin. I have used Sure-Jell and Certo in this recipe, but you can use the equivalent of any brand or even liquid pectin. Follow the directions on the package, though, and adjust to the amount of sugar we use in this recipe.

sliced peaches and jalapeños in Instant Pot with sugar


*If you’re new to canning, Marisa at Food in Jars has a great resource for Canning 101.

horizontal image of jar of peach jalapeno jam with spreader and slices of white bread

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How to Serve Peach Jalapeño Jam

This peach jalapeño jam is a wonderful balance of sweet from the peaches, spicy from the peppers, and a bit of tart from the apple cider vinegar. It definitely lends itself more toward savory dishes.

I love to pour it over cream cheese or Brie and eat it with crackers. You can also use it for out of this world grilled cheese sandwiches. Spread the jam on your bread and top with Gouda cheese for a delicious take.

Peach Jalapeño Jam Recipe

Yield: 2 1/2 pints

Instant Pot Peach Jalapeño Jam

jar of peach jalapeno jam on green and white cloth napkin

Peach Jalapeño Jam is the perfect balance of sweet and spicy, and it couldn't be easier in this no-peel, Instant Pot method.

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 40 minutes
Total Time 51 minutes


  • 3 pounds Peaches, pits removed and sliced
  • 4 cups Sugar
  • 1/4 cup Apple cider vinegar
  • 3 Jalapeños, chopped (seeds and ribs removed for less spicy)
  • 1 (1.75 ounce box) Fruit Pectin


  1. Combine sliced peaches, chopped jalapeños and sugar in the inner pot of your Instant Pot.
  2. Let sit for 30 minutes so that peaches will release their juices, then add apple cider vinegar.
  3. Secure lid and close vent. Cook on high pressure for 1 minute. Allow pressure to release naturally for 15 minutes.
  4. Remove lid and sprinkle in fruit pectin.
  5. Blend with immersion blender until pectin is well combined and peaches and jalapeños are finely chopped.
  6. Press "Saute" on Instant Pot and allow jam to return to a boil. Stirring often, continue to boil for 5 minutes.
  7. At this point, you can transfer your jam to jars and store in the fridge for up to a month.
  8. If canning, prepare 3 pint size jars or 6 half-pint jars by sterilizing in boiling water or your dish washer. Ladle hot jam into jars leaving 1/2 inch headspace. Top with lids and screw on rings until finger-tight. Process in a water bath for 10 minutes by covering with at least an inch of water and bring to a boil before starting the timer. Once time has lapsed, turn off heat and allow jars to sit in water for 5 minutes. Remove jars from water and allow to cool on a kitchen towel for 18-24 hours until fully cooled. Check to make sure jars are sealed. Jars will keep in pantry for up to a year.


You can also freeze this jam if you would rather not can. It can be frozen for up to 3 months.

For High Elevation, increase water-bath canning time to 15 minutes.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 60Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g

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By on August 17th, 2020

About Sarah Pyle

Hi, I'm Sarah. The voice behind Feast for a Fraction. I've been a penny-pincher all my life, but still have a taste for nice things. I'm here to show you that you can eat (and live) well on a budget. From recipes and DIY tips to ways to make extra money, we'll be in control of our budgets together!

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1 thought on “Instant Pot Peach Jalapeño Jam”

  1. I made this recipe and the flavor was very good and it cooked/set up well. It does not appear you take your peach skin off – is that true? I peeled mine 1st as I do not like the texture of the skin. When I vented my Instant Pot it “spit” thick sticky liquid which I have never had happen before, did I do something wrong or is that normal for jam? This was the 1st time I have made jam in my Instant Pot. I made 2 batches and will probably get more peaches and jalapeño’s and make a 2rd batch while peaches are in season.


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