Instant Pot Apricot Jam
User Reviews
5
Instant Pot Apricot Jam
Description
The Instant Pot Apricot Jam recipe focuses on fresh apricots combined with sugar and lemon juice to capture the fruit’s natural flavor. The apricots are rinsed, pitted, and cut into pieces before being combined with sugar and lemon juice in the Instant Pot, where they sit to soften and release juices. Pressure cooking quickly softens the fruit, after which mashing or blending achieves either a preserve consistency or a smooth jam.
This method leverages the Instant Pot’s pressure and sauté functions to thicken the jam by evaporating excess liquid, creating a thicker texture typical of jam while preserving the bright essence of apricot. The balance of sugar and lemon juice adds sweetness with a subtle tang that complements the soft fruit body.
You can store the apricot jam refrigerated for up to three weeks, or freeze portions for longer preservation. This recipe yields about 16 ounces of jam, sized well for use at home on breads, in yogurt, or as a glaze. It was crafted for a 6-quart Instant Pot pressure cooker.
Ingredients
- 2 pound apricots rinsed
- 1 cup granulated sugar
- 2 tablespoon lemon juice
Instructions
- Rinse the apricots and dry them with a kitchen towel. Slice them in half and remove the seed. If the apricots are large, quarter or cut into even smaller pieces. I had about 6 cups of apricots after pitting and cutting.
- Place the apricots in the instant pot. Add the sugar and lemon juice to the instant pot. Stir well.
- Close lid and let them sit for about 30 minutes. This helps to release the juices from the apricots.
- Open lid and stir the apricots. Close lid again with vent in sealing position and pressure cook for 2 minute at high pressure.
- When the pressure cooking time is done, let the pressure release naturally for 15 minutes. Then manually release the pressure.
- When you open the lid, there will be a lot of liquid, but don't worry we will sauté and this will change completely.
- Use a potato masher to mash the apricots if making a preserve. You can use a hand blender to make it completely smooth to make jam. We did the later and made jam.
- Put instant pot on sauté mode. Let it cook for about 5 minutes while stirring frequently and the jam will thicken. Remember that jam also thickens as it cools. Press Cancel and turn off the instant pot.
- Let the jam cool before you transfer to a jar to store it. Refrigerate and enjoy!
Stovetop Method:
- Follow the same steps as above using a heavy bottom pot to make the jam. In place of pressure cooking, cook on medium heat for about 12-15 minutes until the apricots have softened. Then follow the steps to mash the apricots, thicken and store the jam.
Notes
- This recipe makes approximately 16 ounces of apricot jam, suitable for small household use.
- Store the jam in the refrigerator for up to three weeks to maintain quality.
- For longer storage, transfer jam to small jars and freeze.
- The recipe was developed using a 6-quart Instant Pot pressure cooker, which affects cooking times and volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 162-tbsp servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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