Combine all ingredients in the Instant Pot. Stir well to mix the pectin evenly.
Close the lid and set the pot to manual high pressure for 1 minute. After the time is up, let it naturally release pressure for 15 minutes, then do a quick release.
Open the lid and set the pot to sauté. Cook, stirring frequently, until the jam reduces to your desired thickness, about 30-40 minutes.
Pour the jam into sterilized jars, leaving some space at the top. Seal and let cool to room temperature, then refrigerate.