Delicious Instant pot Hot pepper jelly made with red bell pepper and Red jalapenos.
If you are looking for a simple hot pepper jelly which is very versatile to use, then this is the recipe. This my favorite I have made it a few times. This instant pot hot red pepper jelly is made with red bell pepper, red jalapenos, sugar, apple cider vinegar, pectin and pinch of salt. With 6 ingredients you can make this hot pepper jelly at home. Best part is the it doesn’t have tons of preservative, homemade so you know what ingredients are in there.
Little bit about Hot pepper Jelly
Jalapeno pepper jelly originated in Lake Jackson, Texas and was first marketed commercially in 1978. It has become a southern tradition to use it during holidays as appetizer or as glaze or sauce or even put it in cheesecake. The pepper jellies its fame during 80’s and 90’s. You can make hot pepper jelly with either green jalapenos or red jalapenos or habanero pepper. I used red jalapenos pepper in my recipe.
What is difference between red jalapenos and green jalapenos pepper?
The big difference between these two peppers is simply age. They are the same pepper, just a green jalapeño is picked early in the ripening process, while a red jalapeño is left on the vine to mature. During the ripening, jalapeños, like other chilies, turn red. The process takes time and some of the jalapeños end up multi-hued, various shades of green and red during the aging process. The additional ripening on the vine means more capsaicin in the pepper itself. Capsaicin is what gives hot peppers their spiciness. The red jalapenos have more vitamins, and antioxidants, is going to have some added health benefits compared to the green versions.
How I made Hot Red pepper jelly?
Most the recipes used red bell pepper as well green bell pepper or combo or both. That is fine, but I like to use sweet red bell pepper and red jalapenos in my hot pepper jelly. with just a “hint” of heat and the right balance of vinegar “tang”. Slathered on top of a cream cheese cracker, I could eat this all day long.
Since pepper doesn’t have any pectin, you need to add pectin to make jelly set. I used only 2 tsp pectin. You need only 1 min to cook the peppers in instant pot. I used immersion blender to puree the peppers, you can use blender too if you want. This recipe will yield slightly thick jelly if you want watery one stop 2-3 minutes ahead.
Store pepper jelly in a cool, dark space such as a pantry and will have an 18 month to 2-year shelf life. Once opened the bottle needs to be stored in refrigerator. It should last 6 months to a year in the refrigerator.
You can add pineapple to make Pineapple red pepper jelly
Pear to make it Pear red pepper jelly
Instead red jalapenos use ancho chili pepper to make it Red bell pepper Ancho chili jam
You can enjoy this hot red pepper jelly with various dishes from crackers to cheesecake or savory thump print cookies.
Instant Pot Hot Pepper Jelly
- 3 cups Red bell pepper 2-3 red bell pepper
- ½ cup red jalapenos seeded, deveined, about 3-4
- 1 1/4 cup sugar
- ½ cup apple cider Vinegar
- 2 tsp pectin you can increase pectin to 1 more tsp want more thickness in less time.
- Pinch of salt
- In instant pot add both chopped red bell pepper, red jalapenos and sugar and set aside for 20 minutes or until sugar melts.
- Then add apple cider vinegar and pressure cook for 1 minutes (as it takes 10 minutes to reach the pressure). Then natural release the pressure after 15 minutes.
- Using an immersion blender puree the red bell pepper and jalapenos-sugar mixture. If you don’t have immersion blender, you can use blender.
- Then heat it sauté mode and add pectin and heat it for 5-7 minutes until choohot pepper jelly reaches desired consistency.
- Transfer to two ½ pint bottles.
- Prepare the bottles for canning.
- Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, you can sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
- Alternatively place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Remove warm jars from the pot and bring water back to a boil. Ladle hot jam into jars just up to the base of the neck, leaving 1/2 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars and lower jars back into the pot of boiling water. The water should cover the jars; if not, add more. Boil jars for 10 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.