Apple butter made in the Instant Pot? Yes, please! Made from scratch to slather on toast, this No-Peel Instant Pot Cherry Apple Butter is quick and easy to make, requires no peeling of apples, and just 6 ingredients. #applebutter #InstantPot
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No-Peel Instant Pot Cherry Apple Butter
Apple butter made in the Instant Pot? Yes, please! Made from scratch to slather on toast, this No-Peel Instant Pot Cherry Apple Butter is quick and easy to make, requires no peeling of apples, and just 6 ingredients. #applebutter #InstantPot #InstaPot
- 4 cups cherry or cranberry juice
- 3 lbs. Jonathon or Granny Smith apples (or a combination of both) skin-on, cored, and quartered
- 2 cups granulated sugar
- 1 1/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- good pinch of kosher salt
- 1 tsp. vanilla extract
Place 2 cups of juice and the unpeeled apples into the Instant Pot. Securely lock the lid into place, then use the manual button to choose the high pressure setting for 10 minutes, bringing the Instant Pot to full pressure. (It will take the Instant Pot approximately 5 minutes to pressurize when making this recipe.)
When timer sounds, use a quick release to remove all pressure from the Instant Pot. Carefully remove the lid, then use an immersion blender (or a food mill or food processor) to purée the hot apple mixture until it's nicely smooth in texture.
Using the medium saute setting on the Instant Pot, add the remaining 2 cups of juice, along with the sugar, spices, and salt, bringing mixture to a boil. Simmer apple butter, stirring frequently until mixture cooks down and thickens up, 30-35 minutes. Keep in mind that once the apple butter cools it will thicken up even further.
While the apple butter is simmering, prepare your canning jars and lids. Sterilize the jars by placing them into a pot boiling water for a few minutes, then remove and invert them on a kitchen towel.
Place the canning lids and rings into a small saucepan of simmering water. This sterilizes them, as well as helps to soften the rubber edge around the canning lids so they really seal around the edges well.
When the apple butter has simmered for 30-45 minutes and is cooked down a bit and thickened, place a funnel into each jar, ladling the apple butter into each one, leaving a 1/4" head gap.
Place the warm lids onto each jar, then add the sealing ring, screwing it tightly onto each jar.
Meanwhile, to prepare the water bath, bring a pot of water to a boil, placing a trivet into the bottom of the pot. Place the jars of apple butter on to the trivet, working in batches if needed, making sure that the boiling water covers each jar, coming up to the bottom of each lid ring.
Water bath the apple butter in the boiling water, reducing the boil to a high simmer, letting the jars process in the water bath for 10 minutes. Remove the pot from the heat, then let the apple butter rest in the hot water for 5 more minutes.
Using tongs, remove each jar of apple butter from the hot water, placing them onto a thick kitchen towel to rest.
After the apple butter has cooled, check each jar by using your finger to press down on the center of each lid, making sure it is well sealed. (If the lid flexes up and down when you press on it, this is an indicator that the jar hasn't sealed well. Any jars of apple butter that are not sealed well need to be stored in the fridge.)
**Please note: If you are using peeled apples when making this apple butter recipe, you can reduce the amount of time that the apples are under pressure to 5 minutes.