This is an simple way to enjoy the fresh peaches that are around during the summer. Please note that this recipe uses a 3 quart Mini Instant Pot. You can double the recipe and cook it in a 6-quart electric pressure cooker.
Prep Time15 minutesmins
Cook Time10 minutesmins
estimated time to come up to pressure15 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Keyword: chia jam, instant pot jam, jam, peach jam
Servings: 12servings
Calories: 29kcal
Author: Kathy Hester
Ingredients
2cupsmashed ripe peacheswith skin and pit removed
2tablespoonsmaple syrup, you can leave out if fruit is sweet enough without it
Add the peaches, maple syrup (if using), lemon juice, and vanilla to your 3 quart Instant Pot liner.Note: You can double and use a 6 or 8 quart Instant Pot.
Cook on manual/pressure cook for 2 minutes. Let pressure release naturally. Turn off the Instant Pot.Note: If you are in a big hurry let the pressure release naturally for at least 10 minutes then manually release the rest of the way. This is juicy so it could spray when the pressure is release, so be cautious.
Leave it chunky as it is or use an immersion blender to make it smooth.
Add the chia seeds and turn the Instant Pot to saute. Leave the lid off and stir occasionally until the jam is as thick as you'd like it, about 3 to 5 minutes depending on how juicy the fruit it.
Store in the refrigerator or freeze in 1/2 to 1 cup amounts to enjoy all year long!