Prepare the Tomatoes- Core the ripe tomatoes and chop them into small pieces. Remove any green stems or tough parts. The tomatoes should be juicy and flavorful for the best results.
Saute the Tomatoes- Set your Instant Pot to "Saute" mode and heat a little oil. Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they release their juices and start to break down.
Add the Remaining Ingredients- Stir in the sugar, lemon juice, grated ginger, red pepper flakes, cumin, and salt. Mix well to combine all the ingredients.
Pressure Cook- Secure the lid on your Instant Pot and set it to "Pressure Cook" mode on high pressure. Adjust the cooking time to 5 minutes. Make sure the pressure valve is set to the sealing position.
Natural Pressure Release- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully switch the pressure valve to the venting position to release any remaining pressure.
Blend it up. Once the jam cools to room temperature, use an immersion blender to blend to your desired consistency.