Step 1

Add peaches (about 1-inch chunks), lemon juice, and honey to the Instant Pot. Set the valve to "sealing." Start the pressure cooker in manual mode for 1 minute at high pressure. Release pressure naturally. Carefully open the lid using an oven mitt or pot holder.

Step 2

Switch to sauté mode and set to “less.” Stirring occasionally, saute about 15 minutes or until most of the liquid has evaporated and the jam has thickened.

Step 3

Turn off the IP. Stir in the vanilla extract. Now you can use an immersion blender for a smoother consistency or leave it chunky for a more rustic feel.

Step 4

Store the jam in jars (see size note below) and refrigerate for a week.