Spicy Red Pepper Jelly Recipe – Jalapeño & Instant Pot Guide

Last Updated on 2 months by Neha Deshmukh

Spicy Red Pepper Jelly Recipe – Jalapeño & Instant Pot Guide

Hey everyone! If you’re anything like me, you love a good sweet-spicy kick. I stumbled upon this red pepper jelly recipe a few years ago, and it’s been a hit ever since. It’s surprisingly easy to make, especially with the Instant Pot, and adds a fantastic zing to everything from cheese and crackers to grilled meats. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This spicy red pepper jelly isn’t your grandma’s jelly (unless your grandma is really cool!). It’s a vibrant, flavourful spread that balances sweetness with a delightful heat from the jalapeños. The Instant Pot makes the whole process so much faster and simpler than traditional methods. Plus, it’s a fantastic way to preserve the flavours of summer peppers. It’s perfect for gifting, adding to your charcuterie board, or just enjoying a little something special with your morning toast.

Ingredients

Here’s what you’ll need to whip up a batch of this fiery goodness:

• 3 cups Red bell pepper (approx. 300g)
• 0.5 cup red jalapenos, seeded or unseeded depending on your spice preference (approx. 60g)
• 1.25 cups sugar (approx. 250g)
• 0.5 cup apple cider vinegar (120ml)
• 2 teaspoon pectin (approx. 8g)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Red Jalapeños: These are the stars when it comes to heat! They have a lovely fruity flavour alongside the spice. You can adjust the amount to control the intensity – more for a real kick, less for a milder jelly.
• Apple Cider Vinegar: This adds a lovely tanginess that balances the sweetness and heat. Don’t substitute with white vinegar, as it won’t have the same depth of flavour.
• Pectin: This is what helps the jelly set. I use powdered pectin, but you can also find liquid pectin. Just make sure to follow the instructions on the package if using a different type.
• Pepper Variations: While I love red bell peppers and jalapeños, feel free to experiment! Poblano peppers offer a milder heat, while serrano peppers will bring the fire. Different regions in India use various chili peppers – you could even try a small amount of finely chopped Kashmiri chili for colour and a gentle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roughly chop your red bell peppers and jalapeños. Don’t worry about being too precise – it’s all getting blended anyway!
2. Add the chopped peppers, sugar, and a pinch of salt to your Instant Pot. Give it a good stir.
3. Now, let this mixture sit for about 20 minutes. This allows the sugar to dissolve and start breaking down the peppers.
4. Pour in the apple cider vinegar.
5. Seal the Instant Pot and pressure cook on high for just 1 minute. Yes, just one minute!
6. After the cooking time is up, let the pressure release naturally for 15 minutes. This is important for the jelly to set properly.
7. Once the pressure has released, carefully open the Instant Pot. Using an immersion blender, blend the mixture until it’s completely smooth.
8. Switch the Instant Pot to the sauté mode. Add the pectin and stir constantly for 5-7 minutes, until the jelly thickens to your desired consistency. It should coat the back of a spoon.
9. Carefully pour the hot jelly into sterilized jars, leaving about ¼ inch of headspace.
10. Process the jars in a boiling water bath for 10 minutes to create a proper seal.

Expert Tips

• Spice Control: Taste the peppers before you start! Jalapeños can vary in heat. Remove the seeds and membranes for a milder jelly.
• Immersion Blender is Key: It makes achieving a super smooth texture so much easier. If you don’t have one, you can carefully transfer the mixture to a regular blender.
• Sterilizing Jars: Don’t skip this step! It’s crucial for safe canning and preventing spoilage.

Variations

This recipe is super versatile! Here are a few ideas to spice things up (pun intended!):

• Vegan Adaptation: Double-check your pectin source to ensure it’s vegan-friendly. Some pectins use animal-derived processing aids.
• Spice Level Adjustments: My friend, Priya, loves things really hot, so she adds a habanero pepper along with the jalapeños. Feel free to experiment!
• Festival Adaptations: This jelly makes a beautiful and thoughtful gift during Diwali or Christmas. Tie a ribbon around the jar and add a handwritten tag.
• Sugar-Free Option: You can try using a sugar substitute like erythritol or stevia, but be aware that it might affect the texture and setting of the jelly. You may need to adjust the amount of pectin.

Serving Suggestions

Oh, the possibilities! Here are a few of my favourite ways to enjoy this spicy red pepper jelly:

• Spread it on cream cheese and crackers.
• Serve it with grilled chicken or pork.
• Add a dollop to a cheese board.
• Use it as a glaze for roasted vegetables.
• Even a little swirl in your scrambled eggs adds a surprising kick!

Storage Instructions

Once the jars are sealed, store them in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

FAQs

Let’s answer some common questions:

• What is the Scoville heat unit of red jalapeños used in this recipe? Red jalapeños typically range from 2,500 to 8,000 Scoville heat units.
• Can I use other types of vinegar besides apple cider vinegar? While you can use white vinegar, apple cider vinegar provides a much more complex and balanced flavour.
• How do I sterilize jars for canning? Wash jars, lids, and bands in hot, soapy water. Place jars in a boiling water bath for 10 minutes. Keep them hot until ready to fill.
• What does ‘natural pressure release’ mean in Instant Pot cooking? It means letting the pressure release on its own, without manually releasing the steam valve.
• Can this jelly be made without an Instant Pot? Yes! You’ll need to simmer the pepper mixture on the stovetop for about 30-40 minutes, or until the peppers are softened.