Instant Pot Apple Jelly Recipes

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

HOMEMADE APPLE JELLY IN THE INSTANT POT

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

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!

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

APPLE JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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.