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.
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! Try out my pickled jalapenos as well.
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. Or give this dandelion jelly a try. Another jam is this strawberry jam. Or learn how to make pickles!Â
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.
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
- Jalapenos
- Apple Cider Vinegar
- Liquid Pectin
- Granulated Sugar
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.
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.
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.
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
Instant Pot Jalapeno Jelly
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
- 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.
- 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.
- Now pour in your apple cider vinegar, stir really well, to ensure no sugar is stuck to bottom or you will get burn notice.
- Put lid on and seal, and cook for 1 minute, and natural release for 15 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then store and serve up this Instant Pot Jalapeno Jelly whenever you want!
Video
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Comments & Reviews
Scott Charter says
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 says
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.
Rachel says
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 says
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.
Neal says
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 says
Yes, if you are going to make half, just half every single ingredient and then it should work just fine!
Deb says
can you use sure gel instead of pectin, if so how much to a batch
Kelsey says
I have not tried that method, so I can’t really tell you if it will work or not.
Jeffery W Quade says
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 says
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.
Ray S. says
Like so many of the other comments, we were worried it wouldn’t set since it still looked VERY liquid after putting in the jars, boiling, and putting them aside to cool. However, after leaving over night, it was indeed set. (Recipe says to sautee 5 to 8 min. Thats a big range. FYI, We did the saute part for about 6 minutes after starting to boil. It was still very thin when we poured into the jars to be lidded and boiled.)
Kelsey says
With cooking in the Instant Pot I find that cook time varies, as depending what brand of pectin you use will alter the recipe a bit. That is why the cook time varies for readers. I don’t want to say it cooks in 5 minutes, when you might need to cook it a bit longer, to allow it to thicken a bit before pouring in jars.
Jane says
Turned out perfectly.
Kelsey says
So happy to hear!