Instant Pot Apple Butter

🧂 Ingredients

• 4 pounds apples
• 1/4 cup water
• 1/4 cup molasses
• 1/2 cup cane sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions

• 1 Before starting anything, it's important to wash your apples. I always soak mine
  in a vinegar/water bath for at least 10 minutes, then rinse.
• 2 Core, peel, and slice the apples; again, an apple peeler for apple butter
  [https://amzn.to/3h4GUVR] makes this step so easy. Cut out any worm holes or bad
  spots, as well.
• 3 Put the sliced apples in your Instant Pot.
• 4 Add water, molasses, pure cane sugar, brown sugar, spices, lemon juice, and
  vanilla extract to the Instant Pot. If you want to mix everything together, you
  can; but there's no need to until after it all cooks.
• 5 Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15
  minutes; when it's finished cooking, allow the pressure cooker to do a natural
  release. 
• 6 Purée the mixture with an immersion blenderhttps://amzn.to/2Pzys2S, standing
  blenderhttps://rstyle.me/+hxXXCibmibcfGUVHEZJN7A, or food
  millhttps://amzn.to/2YaTwGp; or if you want a chunky applesauce, you can mash
  the apples with a potato masherhttps://amzn.to/2fzuZEP. It’s up to you how you
  prefer the texture and consistency.
• 7 When your apple butter has cooked, allow it to cool to room temperature.
• 8 Then just ladle or pour it into freezer safe
  containershttps://amzn.to/3kTPE4r that seal; leave 1/2 inch headroom at the top,
  to allow for expansion as it freezes.
• 9 Label the containers, and place them in the freezer.
• 10 While your apple butter is cooking, wash half-pint jars (jelly jars) or pint
  jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking
  sheet in a lower temp oven to stay hot.
• 11 Once you've mashed up the apples, promptly ladle or pour the resulting apple
  butter mixture into the hot jars you prepared ahead of time. This is where
  a funnel pitcher [https://amzn.to/2Y6jhob] comes in super handy. Be sure to
  leave about a 1/2-inch gap at the top of each jar.
• 12 Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten
  the band.
• 13 Then place the hot jars down in a boiling hot water bath canner with 1-2 inches
  of water over the jars, and process those jars in the hot water bath for about
  20 minutes.
• 14 Allow your jars to rest for at least 24 hours, but be sure to check every lid to
  make sure it's sealed shortly after canning.
• 15 Before moving to the pantry, write what it is and the year on the lid, so you
  know when you made it.

Nutrition Info