Instant Pot Jalapeno Jelly for Canning

Jalapeno Jelly is one of our favorites in this family. This Instant Pot Jalapeno jam recipe speeds up the process, then we used the classic stovetop canning to prepare our 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 our 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 our 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!

Is Jalapeno Pepper Jelly Spicy

This jelly can be as hot or as tame as you prefer. We 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 we made the base to our jelly in the Instant Pot. We 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, we grabbed our 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 we always make our 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, we 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 we Use Powder Pectin Instead Of Liquid

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

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

Can we Use Powder Pectin Instead Of Liquid

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

We can’t say if you use a powder that it will work the same. This is something we have not tried when it comes to canning. We 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. We 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 | our mother in law gave us her canning funnel as well to use, and it fit perfectly in these jars as we 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

• Bacon Wrapped Jalapeonos
• Jalapeno Cheddar Cornbread
• Air Fryer Stuffed Jalapenos
• Corn Fritters

Ingredients

Makes 6 – 8 oz jars

• 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

Method

1. The first thing we do is prep our jalapeno peppers. We 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 we started heating our jars with lids and seals in one pot with water. And then we filled up our 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. We stick a spoon in and then if we 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. We had our 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. We 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!

Kitchen 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.