apple jelly

Homemade jelly in the instant pot

Making homemade apple jelly has always been wonderful to have when the fall and winter months hit. But now you can do it even easier with your instant pot. If you aren’t one to enjoy apple jelly you could always make some up and give them as gifts for the holiday season. It is prime apple time right now in New York state so we are all about the apples right now.

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What Do I Need to Make this Apple Jelly?

You will need the following ingredients to make this delicious jelly for yourself. Use either Gala Jazz or Granny Smith apples. Make sure to skin, wash, dice, and remove the seeds. White sugar, honey, lemon juice, cornstarch, and water will complete your recipe list of ingredients. Don’t worry about the measurements as I have included them in the recipe card below.

What is the Difference Between Jelly, Jam, and Preserves?

In 1913, before the at-home refrigerator. It was a rarity to find a strawberry in the winter or an apple in the spring—unless it had been kept as a preserve. Jellies, jams as well as preserves were found by diligent fruit-eaters of days gone by. They used this as a method of making sure the fruits kept fresh when not in season. Once the option to freeze and refrigerate came about, fresh food that was in season in warmer climates was able to make a trip to another location for others to enjoy.

This helped with getting rid of the need for the preservation of the olden times. Although there was no longer a need for the older methods of food storage these became traditional elegance. Fruit jellies, jams, and preserves have lasted beyond becoming outdated and are popular delicious spreads for slices of bread, sandwiches, and many other foods. What are the differences in preserving these three very similar approaches when it comes to preserving fruit?

The most significant difference between jelly, jam, and preserves is how much of the original fruit is needed to make them. Jelly has the smoothest consistency and is made by crushing fruit and discarding the solid chunky leftovers. This method leaves only the fruit juice, which is then mixed with pectin and heated to form the gelatinous spread. Jam is made similarly by crushing fruit, but this combination leaves in most of the whole pieces of the fruit’s makeup and seeds (if they’re small enough and ok to eat) to give it an easy to spread consistency. Out of the three types, preserves use the most of the fruit and are littler pieces of fruit mixed with sugar to keep them fresh and combined with syrup or jam to contain them.

apple jelly

Homemade Apple Jelly in the Instant Pot

Yield: 6 8oz Jars
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Making homemade apple jelly has always been wonderful to have when the fall and winter months hit. But now you can do it even easier with your instant pot. If you aren't one to enjoy apple jelly you could always make some up and give them as gifts for the holiday season. It is prime apple time right now in New York state so we are all about the apples right now.

Ingredients

  • 12 Gala Jazz or Granny Smith apples, skinned, washed, diced, seeds removed
  • 1 1/2 cups sugar
  • 1 Tbsp. honey
  • 1 Tbsp. lemon juice
  • 3 Tbsp. cornstarch
  • 1 Tablespoon water, up to 2 if corn starch slurry is too thick to add to jelly

Instructions

    1. Put the diced apples in the Instant Pot
    2. Add sugar, honey, and lemon juice to apples, and let the mixture sit for 30 minutes
    3. Stir the mixture, and close the lid on the Instant Pot until it beeps and locks.
    4. Make sure the pressure valve is on 'VENTING' and press the Manual button, and set the time for 1 minute.
    5. Manually Release Pressure after cooking is done.
    6. Open the lid and stir the Jelly
    7. Remove from the Instant Pot and strain the apples with a cheesecloth and collect the apple juice.
    8. Don’t press the apples too much because that can cloud the apple juice. We want the jelly to look clear.
    9. Place the apple juice back into the Instant pot
    10. In a separate bowl, Mix the cornstarch with the water until completely blended, and pour into the Jelly and stir.
    11. Turn the Instant Pot to 'SAUTE' and boil the Jelly, stirring constantly.
    12. When the Jelly begins to boil, turn off the Instant Pot, and continue to stir until Jelly begins to thicken.
    13. Allow Jelly to cool
    14. When Jelly begins to cool, pour into desired containers

Notes

  • Place in the refrigerator for up to 3 weeks, or freeze for up to 12 months
  • Remove from the freezer 15 minutes before using, and immediately return any unused portion to the freezer.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 148gFiber: 9gSugar: 92gProtein: 1g

This data was provided and calculated by Nutritionix on 9/29/2020

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