Homemade Apple Jelly In The Instant Pot Food

INSTANT POT APPLE PEPPER JELLY RECIPE

Steps:

• Mix the red pepper, green pepper, and jalapeños with sugar in the instant pot.
• Let them sit for 30 minutes.
• Add the Apple cider.
• Close instant pot and press pressure valve to the sealed position.
• Set on manual for 1 minute.
• Release pressure naturally for at 15 minutes.
• Carefully release the pressure valve and remove the top.
• Using a hand blender or a potato masher, blend/mash mixture until desired consistency.
• Turn Instant Pot to 'saute' function and allow the pepper jam to come to a simmer/boil.
• Add your pectin.
• Stir to combine.
• Simmer for 2-3 minutes or until slightly thickened.
• Turn pot off.
• Allow mixture to cool and then pour into jars.
• ENJOY

APPLE JELLY

Steps:

• Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
• Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
• Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

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 EASY APPLE JELLY

Steps:

• Put the Apple juice in the Instant pot and add the sugar and the pectin.
• Select saute and bring the mixture to a boil.
• Boil one minute.
• Place the lid and seal the vent.
• Cook on high pressure using the manual setting for 3 minutes.
• Once done, let the pressure naturally release.
• Pour hot liquid into hot, sterilized jars, leaving 1/4 inch head space.
• Leave the lid off until it cools to room temperature.
• Once cool, put on the lid and store in the refrigerator.
• ENJOY!

APPLE JELLY

Steps:

• Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
• Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
• Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
• Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
• Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.

CANDY APPLE JELLY

Steps:

• Wash apples and place in a large pot. If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.
• Add 5 cups of water to the pot and bring to boil over high heat.
• Reduce heat to simmer for 20 minutes until apples are soft. Mash the apples with a potato masher once they are soft enough.
• Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes). Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.
• I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.
• In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired) and pectin. Bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.
• Remove from heat; skim off foam with a metal spoon.
• Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Jars must be hot so that the hot jelly doesn't break the glass.
• Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don't over tighten.
• Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
• Remove jars and cool. Jelly may take up to 3 days to set so don't panic if it doesn't set right away. .