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!