Easy Instant Pot Apple Pepper Jelly





Easy Instant Pot Apple Pepper Jelly
Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.
Ingredients
- 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
Instructions
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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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