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Instant Pot Jalapeno Jelly Recipe for Canning (with Video)

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Jalapeno Jelly is one of our favorites in this family. This Instant Pot Jalapeno jam recipe speeds up the process, then I used the classic stovetop canning to prepare my jars to preserve this jalapeno jelly recipe.

jalapeno pepper jelly in a jar with fresh jalapeno peppers

Jalapeno Jelly

So, what is jalapeno jelly you ask? Jalapeno jelly brings you a sweet and spiced up jelly that you can spread on crackers, or pair with cream cheese!

This hot pepper jelly is a popular appetizer come the holidays. Layout a block of cream cheese, spread the jalapeno pepper jelly on top, and serve with crackers.

Try my Strawberry Rhubarb Jam as well made in Instant Pot. 

Is Jalapeno Pepper Jelly Spicy

This jelly can be as hot or as tame as you prefer. I left some seeds and membranes from the peppers to add a little heat.

But it isn’t so hot it takes your breath away, like biting into a fresh jalapeno.

jalapenos in sugar in instant pot

Why Make Jalapeno Jelly In Instant Pot

So I made the base to my jelly in the Instant Pot. I only cooked for 1 minute and then allowed it to natural release for 15 minutes.

No hovering over the stove, stirring constantly, etc were required. Once it was done pressure cooking, I grabbed my hand blender, worked over the peppers and juice. Then turn to the saute feature on and poured in the liquid pectin.

Ingredients For Jalapeno Jam

pepper jam in instant pot

How To Make Pepper Jelly

Start by cooking your peppers, sugar, and vinegar in your pressure cooker for 1 minute. Then do a natural release for 15 minutes.

Now puree your mixture, stir in pectin and turn to saute to thicken up. Pour into jars, place seal, and then can as directed in the recipe card.

The full directions are in the printable recipe card below.

How To Remove Heat From Jalapenos

When working with jalapenos you will want to slice out the membrane and then remove the seeds from your peppers. Then you can rinse them off and dice and toss in the Instant Pot.

This is a sweet and spicy recipe for sure, but I always make my pepper jelly milder. You could even replace some of the jalapenos with red bell pepper or even green bell pepper to mellow it out even more.

instant pot jelly with crackers and cream cheese smothered crackers on side

How Many Cups are In 12 Ounces Of Jalapeno Peppers

For this recipe, I will use around 12 ounces of peppers which converts to about 12-13 medium sized peppers. That is a great gauge to know how many peppers to buy when shopping to make jelly.

easy pepper jelly in a jar with crackers in front

Can I Use Powder Pectin Instead Of Liquid

When I was learning to can, I read and have always followed the recipe to only follow the recipe as directed.

I can’t say if you use a powder that it will work the same. This is something I have not tried when it comes to canning. I stick to what the recipe calls for.

canning jelly

Can I Use Powder Pectin Instead Of Liquid

When I was learning to can, I read and have always followed the recipe to only follow the recipe as directed.

I can’t say if you use a powder that it will work the same. This is something I have not tried when it comes to canning. I stick to what the recipe calls for.

Canning Essentials That Are Handy

If you are looking for essentials in canning, here are some great ideas for you below. I used all of these and found them pretty handy when canning our jelly.

  • Magnet Wand | This is great for pulling the seals and lids from the water on the pot. It just attaches easily, shakes off excess water and attach to jar.
  • Wide Mouth Canning Funnel | My mother in law gave me her canning funnel as well to use, and it fit perfectly in these jars as I filled them up. No mess which was nice.
  • Canning Jar Lifter | Here is one essential tool to have. It lifts the jars in and out of the water, to protect yourself from getting burned.
  • Immersion Blender | A hand blender worked great in mashing up the cooked jalapenos in this recipe. Now you could use a potato masher or even a regular blender if you have those.

Interested in More Jalapeno Recipes

jalapeno jelly with fresh jalapenos by it

Instant Pot Jalapeno Jelly

Yield: 6 - 8 oz jars
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Jalapeno Jelly is one of our favorites in this family. This Instant Pot Jalapeno jam recipe speeds up the process, then I used the classic stovetop canning to prepare my jars to preserve this jalapeno jelly recipe.

Ingredients

  • 3 cups of diced jalapeno peppers, clean membrane and de-seed for a mild jelly
  • 2 cups apple cider vinegar
  • 2 packs liquid pectin
  • 6 cups granulated sugar

Instructions

  1. The first thing I do is prep my jalapeno peppers. I washed and then sliced peppers in half. Use a knife or spoon and remove seeds and white membrane. Or if you want hotter peppers leave some seeds in.
  2. Put cut up peppers in the instant pot, and then pour in the 6 cups of granulated sugar. Let it sit for 20 minutes (OFF) to marinate the peppers and sugar.
  3. Now pour in your apple cider vinegar, stir really well, to ensure no sugar is stuck to bottom or you will get burn notice.
  4. Put lid on and seal, and cook for 1 minute, and natural release for 15 minutes.
  5. At this time I started heating my jars with lids and seals in one pot with water. And then I filled up my canning pan as well so it was nice and hot.
  6. Release any leftover pressure and open lid on the instant pot once you hit 15 minutes natural release. Use your hand blender to chop up all the peppers in the pot.
  7. Now turn Instant Pot to saute and then add in your two packets of pectin. Stir constantly for 5-8 minutes. I stick a spoon in and then if I let it sit for a minute and see it begins to gel up you know your jelly is ready to pour into jars.
  8. Now use your canning funnel and spoon your jelly mix into jars. I had my jars boiling in water along with seals and lids for 10 minutes. If you plan to can jelly you will need to do the same.
  9. Fill your canning jars till about 1/4 inch from the top. Place seal and tighten the lid till it is hand tight. Then place your jars in the water one by one.
  10. I lowered the rack down in the water and boiled the jars for 10 minutes. Now depending on your altitude you will need to adjust the time.
  11. Remove jars carefully, and set on a towel. Let them sit overnight, and you should find the seals pop down and don't make noise when you press in the center. Having a tight seal means your jars are properly canned.
  12. Then store and serve up this Instant Pot Jalapeno Jelly whenever you want!

Notes

You can make this Instant Pot Jalapeno Jelly without canning it. Just make jelly as directed then pour in the jars and place in the fridge. You will need to refrigerate your jelly and use it within a week of making if you don't can it.

If you can with sealed tops, you can store your jelly for up to 12 months in your pantry or a cool dry place.

Nutrition Information:
Yield: 96 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 0g

This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading.

instant pot jalapeno jelly

Are you going to try making Instant Pot Jalapeno Jelly?

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Jeffery W Quade

Sunday 16th of August 2020

Cooking the pectin for 5-8 minutes will cook off the pectin and the jelly won't set. I tried your IP recipe hoping it would save me time. Nope, didn't get thick or set. Going back to boiling for 1 minute, then adding pectin and proceed to boil 1 more minute

Kelsey

Tuesday 18th of August 2020

It worked just fine for me, and I have made this recipe over and over again. Thanks for your input but for me the recipe works great.

Deb

Sunday 16th of August 2020

can you use sure gel instead of pectin, if so how much to a batch

Kelsey

Tuesday 18th of August 2020

I have not tried that method, so I can't really tell you if it will work or not.

Neal

Friday 24th of July 2020

Hi Kelsey...we are looking forward to trying. Would a half batch be as straightforward as halving everything? or should we adjust the pectin differently:

1.5 cups of diced jalapeno peppers 1 cup apple cider vinegar 1 pack liquid pectin 3 cups granulated sugar

Kelsey

Friday 24th of July 2020

Yes, if you are going to make half, just half every single ingredient and then it should work just fine!

Rachel

Thursday 18th of June 2020

I finished my jelly about 12 hours ago, sealed my jars, and let sit overnight. It's syrup. Can I re-can it? Any suggestions to thicken it?

Kelsey

Friday 19th of June 2020

Did you use the liquid pectin? It sounds like you didn't heat it long enough with the pectin mixed in to help it thicken up. You pour into jars when it is thicker. I would try to reheat it and see if you can get it to thicken.

Scott Charter

Wednesday 17th of June 2020

In the past, when I attempted to make Jalapeño Jelly on the stove top, I filled the house with fumes that made it tough to breathe. Does the instant eliminate that issue? Or do you take it outside to release?

Kelsey

Friday 19th of June 2020

I found that the Instant Pot method helps to eliminate a lot of the strong odor. But when you quick release that steam will have a stronger aroma. I just turned on my oven vent to capture the steam to help eliminate some of the odor.

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