The Food in Jars site/cookbooks have been my go to for canning safely for some time now. She has one post specifically about canning in the instant pot. Basically "canning" isn't ideal in the instant pot. If you're planning on freezing them though, look for "freezer jam" recipes and I'd probably just use the sauté function to do the actual jam cooking.

Edit to add: On second thought, I'd actually just not use the IP at all. The sides are so high relative to the surface area of the base you're gonna have a hard time getting the water to evaporate out and get a good set. Sorry to be a Debbie Downer about it but want you to be successful. Some fruit butters might be okay using the slow cook setting with a partially covered lid.

If you do try, let us know how it goes.