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