This post may contain affiliate links. Please see my full Disclosure Policy for details.
Making jam in the Crockpot Express is so easy, and this delicious Crockpot Express Peach Jam is sure to be a summer favorite!
Strawberry jam reigns supreme in my house. If there’s a peanut butter and jelly sandwich to be made, it’s going to be made with strawberry jam. I, however, have a more adventurous palate. 😉 I’m an equal opportunity jam lover. Which is probably why I figured it was time to try making Crockpot Express Peach Jam.
Living in southern California, we’re spoiled with year long access to fresh fruits and vegetables. When the seasonal fruit goes on sale, I like to stock up and make jam. Making it in the Crockpot Express has been a game changer!
So far, my favorites have been strawberry jam and blueberry jam. Both of them I prefer to make in the pressure cooker because it cuts the time down and keeps the mess in one pot. As we head toward the end of the summer months, it was time to try Crockpot Express Peach Jam!
For storage, I like to use canning jars with plastic reusable lids. It’s much cheaper than buying rings and sealing lids, which you don’t need since this isn’t for canning and shelf storage. This Crockpot Express Peach Jam recipe will fit in one quart jar, or you can store it in several small jars.
Why make Crockpot Express Peach Jam?
I grew up with homemade jam. There’s simply nothing like it. Smuckers is good, but it doesn’t have anything on homemade jam. You can read my post about How to Make Strawberry Jam if you want to actually make a large batch and can it for later. This recipe, however, is for when you want to make a small batch of quick jam that will go straight to the fridge and get used up in a couple weeks. Oh, and bonus: NO PECTIN NEEDED!
The other benefit of making peach jam in the CPE is the easy cleanup! When we make jam as a family, the kitchen is a DISASTER afterwards. There are pots full of sticky jam residue, sugar all over the counter, and canning supplies spread on every surface. The results are worth it, but it’s an all day kind of thing. Making it in the Crockpot Express keeps the mess in one pot, and it wipes out so easily thanks to the nonstick surface!
Crockpot Express Peach Jam
- 3 cups peach chunks skin can be removed or left on
- 1/2 lemon
- 1 cup sugar
- Peel (if you want to) the peaches and remove the pits. Cut into 1/2"-1" chunks and place in the pot.
- Squeeze the juice from 1/2 of a lemon over the peaches and stir.
- Sprinkle the sugar over the top of the peaches. Do not stir.
- Close and lock the lid, turning the steam release valve to closed. Press Steam and adjust time down to 2 minutes (or manual setting.) If Steam setting only goes down to 3 minutes, then watch closely and simply turn off after 2 minutes of cook time has elapsed.
- When the cooking cycle has ended, allow a natural pressure release for 5 minutes. Then turn the steam release valve to open to release any remaining pressure.
- Using a potato masher or something similar, break down any large chunks of fruit. Mashing it up helps to thicken the jam as well. Depending on how juicy the peaches were, you may have liquid to cook off or thicken.
- Simmer on Brown/Saute for 5-7 minutes to cook off some of the liquid and thicken. It will thicken and gel more after cooling. If you want to, you may also use a corn starch slurry (1 tbsp cold water mixed with 1 tbsp corn starch) to simmer with it and thicken that way.
- Remove from pot and add to jars to cool and thicken. Makes 1 pint of jam.
- Keep refrigerated
- Can be frozen for longer storage
- Works with no sugar added fruit cups as well
This peach jam is perfect on toast, English muffins, sandwiches and even cheesecake!
- Crockpot Express Apricot Chicken - May 15, 2023
- Sweet and Spicy Carrots - May 4, 2023
- Biscoff Cake Recipe - May 2, 2023
Just venturing into preserving with Crockpot Express
Can I use sweetener instead of the sugar or a ratio there of
Nicole Burkholder says
Yes, you can use whatever sweetener you prefer for simple jams like this. Remember, however, these are refrigerator jams-you can freeze them if you like, but you aren’t canning them in the traditional way. They aren’t shelf safe (unless you make the jam and then follow safe canning procedures with sanitized jars, sealing lids, etc.) 🙂
Terry Roscoe says
If your jam is not thick enough..I would try up to a tablespoon of pectin instead of adding cornstarch slurry while on Brown/Sauté stage.
Nicole Burkholder says
Most people don’t have pectin in their pantry unless they are avid canners, so I typically opt for cornstarch if needed. However, I typically don’t need it for peaches. They thicken up really nicely after cooling. But if you prefer more of a gelled finish, then yes, try adding some pectin. However, it needs to wait until after the fruit is cooked down (the pressure setting) so it doesn’t thicken too much while cooking and give you the E6 error.