Instant Pot Apple Jam Recipes

INSTANT POT APPLE JAM

Steps:

• Press "saute" and add apples and honey to the Instant Pot.
• Stir continuously until honey is liquefied.
• Boil until foamy bubbles are formed around apples.
• Close with the lid and cook on high pressure for 3 minutes.
• When cooking time is complete, wait for a natural pressure release (or for at least for 20 minutes).
• Open the lid, and press "saute".
• Cook until the mixture reaches the gelling point.
• Place in jars and refrigerate.

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.

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

CARAMEL APPLE JAM

Steps:

• In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., 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.