Delicious Instant Pot Raspberry Chipotle Jam
If you’re a fan of sweet and spicy flavors, then raspberry chipotle jam is the perfect recipe for you! Even better: you can easily make it in your Instant Pot with minimal effort.
This jam is a delightful mix of sweet, juicy raspberries and smoky, spicy chipotle peppers, creating a flavor explosion that will delight your tastebuds. This recipe will show you step-by-step how to make Raspberry Chipotle Jam in your Instant Pot in no time.
How to make Instant Pot Raspberry Chipotle Jam
Serves: 2 6oz Jam jars
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 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider
- 1 package of pectin
Directions:
- Cut and dice the chipotle peppers. Set aside.
- 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 chipotle jam 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.
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 teaspoon salt
- 1/4 teaspoon 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 chipotle
jam 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.
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- Stunning Instant Pot Fruit Loops rainbow Bundt cake
- How to make pork tamales in your Instant Pot
- Instant Pot Heart Cake for Valentine’s Day
