Instant Pot Raspberry Chipotle Jam
If you are a fan of fruits, and you want to prepare your own jelly, here we bring you the best recipe for Instant Pot Raspberry Chipotle Jam.
Ingredients
- 1 1/2 pounds Raspberries
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 3 cups sugar
- 3 individual chipotle peppers in canned adobo minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup Apple cider
- 1 package of Pectin
Instructions
- Cut and dice the chipotle peppers.
- Set to the side.
- Mix the chipotle peppers, and raspberries, salt, pepper, lemon zest,and the sugar in the instant pot
- Let them sit for 30 minutes.
- Add the Apple cider to the fruit mixture and stir to combine.
- Close the lid on the instant pot and close the valve to the sealed position.
- Set the Instant Pot to manual for 1 minute.
- Release pressure naturally for 15 minutes.
- Carefully release the valve and remove the lid.
- Using a hand blender blend / mash mixture until well mixed.
- Drain excess juice if needed.
- Turn Instant Pot to ‘saute’ function and allow the raspberry chipotlejam to come to a boil.
- Add your pectin to the Instant Pot and mix to combine.
- Allow to simmer for 2-3 minutes or until slightly thickened.
- Turn the Instant Pot off.
- Allow mixture to cool to room temperature.
- Once cooled then pour into jars, and seal. ENJOY.