Easy Instant Pot Apple Pepper Jelly
Easy Instant Pot Apple Pepper Jelly. We can find a great variety of peppers in the grocery store year ’round, but peak pepper season will be here before you know it and we will be looking for great recipes to use with all of these peppers. This Instant Pot Apple Pepper Jelly recipe is a favorite around our house.
Are you a fan of pepper jelly like we are? This pepper jelly keeps for months and is a great to put out when company is over. You can pour it over cream cheese and serve with crackers for a beautiful snack or appetizer. The heat in this recipe will really depend on the type of pepper you use. This recipe calls for Jalapeno and bell peppers, but you can really use any type of pepper you like.
With summer around the corner, peppers will be everywhere! You can make some of this pepper jelly and put it up for the winter. Pepper Jelly makes great holiday gifts and tastes even better over cream cheese with crackers. I make this recipe and take it to every function I go to. It is always a hit and people are always impressed that I made it myself. It also gives me the opportunity to talk about my Instant Pot, which is one of my favorite topics.
The easiest way we use pepper jelly most often is to just pour it over cream cheese and serve it on a tray with our favorite crackers. Mixing the pepper jelly in cream cheese and serving it as a dip is also delish. You can also glaze meat with it! I have served it over fried shrimp with rice on the side and it tastes amazing! Glazing chicken wings with it is another way my husband loves eating pepper jelly. The possibilities are endless and, I’m sure, you’ll find your own favorite way to use this super easy and delicious recipe.
Make this recipe your own! Find your own way to enjoy pepper jelly. Let me know how you like it and how you use it. I love hearing from all of you!
Easy Instant Pot Apple Pepper Jelly
Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.
-
1
Large
Red Bell Pepper
seeded and finely chopped
-
1
Large
Green Bell Pepper
seeded and finely chopped
-
4
whole
Jalapeno Peppers
seeded and chopped
-
3/4
cup
Apple Cider
-
1/2
cup
Apple Cider Vinegar
-
3
cups
Granulated Sugar
-
1/2
tsp
salt
-
1
pkg
Certo Fruit Pectin
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Mix the red pepper, green pepper, and jalapeños with sugar and salt in the instant pot and let them sit for 30 minutes.
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Add the Apple cider and vinegar.
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Close instant pot and press pressure valve to the sealed position and set on manual for 2 minutes.
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Release pressure naturally for at 10-15 minutes then quick release and remove the top.
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Using a hand mixer or a potato masher, mix/mash mixture until desired consistency. I leave the pieces of pepper in my pepper jelly. The peppers are soft and don't need to be mashed.
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Turn Instant Pot to 'saute' function and allow the pepper jam to come to a simmer/boil.
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Add your pectin and stir to combine.
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Simmer for 2-3 minutes or until slightly thickened.
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Turn pot off and allow mixture to cool and then pour into jars. ENJOY!
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I’m getting ready to make this but just have a question. After putting the pepper jelly in the jars, do you need to process them in the insta pot. And by shelf life of 1 year I’m assuming it doesn’t need to be refrigerated. Thanks 😊