Instant Pot Apple Pepper Jelly Recipes

INSTANT POT APPLE JELLY RECIPE

Steps:

• Put the diced apples in the Instant Pot
• Add sugar, honey, and lemon juice to apples, and let the mixture sit for 30 minutes
• Stir the mixture, and close the lid on the Instant Pot until it beeps and locks.
• Make sure the pressure valve is on 'VENTING' and press the Manual button, and set the time for 1 minute
• Manually Release Pressure after cooking is done.
• Open the lid and stir the Jelly
• Remove from the Instant Pot and strain the apples with a cheesecloth and collect the apple juice
• Don't press the apples too much because that can cloud the apple juice. We want the jelly to look clear
• Place the apple juice back into the Instant pot
• In a separate bowl, Mix the cornstarch with the water until completely blended, and pour into the Jelly and stir
• Turn the Instant Pot to 'SAUTE' and boil the Jelly, stirring constantly.
• When the Jelly begins to boil, turn off the Instant Pot, and continue to stir until Jelly begins to thicken
• Allow Jelly to cool
• When Jelly begins to cool, pour into desired containers
• Place in the refrigerator for up to 3 weeks, or freeze for up to 12 months
• Remove from the freezer 15 minutes before using, and immediately return any unused portion to the freezer
• Enjoy

INSTANT POT JAM

Steps:

• Make sure the insert is in your Instant Pot.
• Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
• Close the lid and set the pressure valve to sealing position.
• Press "manual" setting and set timer to 3 minutes.
• Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
• Mix cornstarch with water in a small bowl.
• Add cornstarch slurry into jam and stir until the thickens.
• Cool until safe to handle, then pour into a jar.
• Cool completely before storing in the fridge.

APPLE PEPPER JELLY RECIPE

Steps:

• n a large pot, add your red pepper and hot pepper.
• Add white vinegar
• Add Apple Juice
• Stir well and let sit for about 20 minutes.
• Add Sugar.
• Stir until well blended.
• Bring mixture to a rolling boil on high.
• Continue to boil for one minute.
• Reduce heat to medium.
• Stir in Pectin.
• Continue to stir constantly and cook for 7 minutes.
• Immediately ladle jelly into sterilized jars.
• Wipe rims and add seals
• Put rings on loosely and let cool until sealed.

APPLE PEPPER JELLY

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes.
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Puree green peppers and chilies with 2 cups sugar in processor or blender.
• Add to apples.
• Mix in remaining 3 cups sugar and vinegar.
• Boil over medium heat 10 minutes to blend flavors.
• Add pectin and boil exactly 2 minutes.
• Stir in red pepper.
• Pour into sterilized jars and seal.
• Shake jars occasionally as jelly cools to distribute peppers evenly.
• Store in cool dry place.

MARY WYNNE'S CRABAPPLE JELLY

Steps:

• Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
• Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.