Cut and dice the chipotle peppers.
Set aside.
Mix the chipotle peppers, 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 the mixture until well mixed.
Drain excess juice if needed.
Turn Instant Pot to the 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.
