Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.
Mix the red pepper, green pepper, and jalapeños with sugar and salt in the instant pot and let them sit for 30 minutes.
Add the Apple cider and vinegar.
Close instant pot and press pressure valve to the sealed position and set on manual for 2 minutes.
Release pressure naturally for at 10-15 minutes then quick release and remove the top.
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.
Turn Instant Pot to 'saute' function and allow the pepper jam to come to a simmer/boil.
Add your pectin and stir to combine.
Simmer for 2-3 minutes or until slightly thickened.
Turn pot off and allow mixture to cool and then pour into jars. ENJOY!