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4.34 from 6 votes

Instant Pot Hot Pepper Jelly

Delicious Instant pot hot pepper jelly made with red bell pepper and red jalapenos.

Prep Time5 minutes
Cook Time3 minutes
20 minutes
Total Time28 minutes
Course: Jam and Jellies
Cuisine: American
Keyword: Hot Pepper Jelly
Servings: 12
Calories: 97kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 3 cups Red bell pepper 2-3 red bell pepper
  • ½ cup red jalapenos seeded, deveined, about 3-4
  • 1 ¼ cup sugar
  • ½ cup apple cider Vinegar
  • 2 teaspoon pectin you can increase pectin to 1 more teaspoon want more thickness in less time.
  • Pinch of salt

Instructions

  • 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 ⅔ 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 ½ 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.

Video

Nutrition

Calories: 97kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1172IU | Vitamin C: 48mg | Calcium: 3mg | Iron: 1mg
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