INSTANT POT APPLE PEPPER JELLY RECIPE
Looking for a pepper jelly recipe? This is the perfect jalapeno pepper jelly recipe. If you love the taste of Apple Pepper Jelly, you are going to love how easy it is to make at home.
Provided by Laura
Categories Appetizers
Time 21m
Number Of Ingredients 6
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
INSTANT POT APPLE JELLY RECIPE
Do you want to enjoy a new and improved jelly recipe to put on your morning toast or even try with a peanut butter and jelly sandwich? This Instant Pot Apple Jelly is a wonderful choice to share with your friends and family.
Provided by Jill
Categories jelly
Number Of Ingredients 6
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
APPLE JELLY
Traditional and delicious homemade jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 100
Number Of Ingredients 5
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.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g
MARY WYNNE'S CRABAPPLE JELLY
This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.
Provided by DDPD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g
INSTANT POT EASY APPLE JELLY
Are you a fan of the apple? Well now you can prepare a delicious jelly with this recipe for Instant Pot Easy Apple Jelly.
Provided by laura
Categories Instant Pot Recipes
Time 15m
Number Of Ingredients 4
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!
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