The peach jam with instant pot in slow cooker mode will give you a perfect recipe. This recipe is taken from my book Multicooker (Gribaudo ed) and, since this is the right season, I decided to give it to you. The multicooker is rich in functions, so many that it would be a shame not to take advantage of them all. Among these is the slow cooking (translation of slow cooker) with which I made the ribs in slow cooker, and soon, I will offer you many other recipes to exploit the instant pot at 360°. Going back to the recipe, there are many advantages to deciding to cook jams and marmalades with the slow cooker: no need to monitor the cooking, the fruit cooks at a low temperature, and the result is creamy with an amplified taste.
I chose peaches because as a child it was my favorite jam, yes, I know, it is called jam, but how can you get out of the habit of calling it peach marmalade? Obviously, depending on the season, you can choose other types of fruit, from plums to strawberries, passing through figs and, why not, citrus marmalades in general. If you choose to make citrus marmalades in the slow cooker, let them cook for 8 hours instead of 7.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make jam in slow cooker
- 2.64 lbs peaches (ripe)
- 1 1/4 cups sugar
What you need
- 1 multicooker
- 4 Jars about 10 oz each
- 1 Knife
- 1 Wooden spoon
How to make jam with instant pot
Wash and peel the peaches, remove the pits, set aside a couple, and cut all the peaches into regular pieces.
Distribute the fruit in the inner pot of the instant pot and add the pits* and sugar. Mix well with the spoon and then put the pressure cooking lid on, leaving the valve open.
Program the multicooker with the slow cooker function (low heat) setting it on low at 194°F and start cooking for 7 hours.
Once cooking is complete, open the pot, stir the peach jam, remove the pits and pour it into the jars, while it is still very hot. Immediately screw on the lids and let them cool completely. The peach jam is ready to be stored in the pantry or in a cool, dark place.
Additional Tips for Jam Cooked with Instant Pot
Fruit pits, like the peel, are rich in pectin and this favors conservation and density. Consider that during cooling, jams thicken.
Sugar-Free Jam with Instant Pot
Do you want to make a jam with a low glycemic index? Replace the sugar with an equal weight of erythritol and add 100 g of long-chain inulin.
