Instant Pot Apple Pepper Jelly Food

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 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

PEPPER JELLY

Steps:

• In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
• Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
• Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

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.