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Apple Pepper Jelly Instant Pot Recipe

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This recipe for Apple Pepper Jelly Instant Pot is from Joan & Donna's Favourites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 Large Red Bell Pepper seeded and finely chopped
1 Large Green Bell Pepper seeded and finely chopped
4 whole Jalapeno Peppers seeded and chopped
1 cup Apple Cider
1/2 cup Apple Cider Vinegar
4 cups Granulated Sugar
1 pkg Certo Fruit Pectin

Mix the red pepper, green pepper, and jalapeņos with sugar in the instant pot and let them sit for 30 minutes.
Add the Apple cider. Close instant pot and press pressure valve to the sealed position and set on manual for 1 minute.
Release pressure naturally for at 10-15 minutes then quick release and remove the top. Using a hand mixer or a potato masher, mix/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 and stir to combine. Simmer for 2-3 minutes or until slightly thickened.
Turn pot off and allow mixture to cool and then pour into jars.

Recipe should make 6 - 8 oz canning jars that be stored up to one year.

Personal Notes:
Personal Notes:
Good with cream cheese and crackers, glaze chicken wings, over fried shrimp or with any meat.




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