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!
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.
How much? This recipe makes about 16oz of jam. Storing: You can store apricot jam in the refrigerator for up to 3 weeks. To store for longer, transfer to small jars and freeze the jam. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.