Here’s the recipe, including the steps, for how I utilized R2D2 (my pressure cooker) to make this an easy and speedy process. I will never do it any other way now! Please note: I don’t actually do the CANNING in the Instant Pot, but the initial making of the apple butter is a breeze in my Electric Pressure Cooker.Cherry Apple Butter
4 cups cherry juice (I often substitute cranberry juice since it’s more readily available)
3 lbs. apples, skin-on, cored, quartered (I use Jonathon apples when I can)
2 cups granulated sugar
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Pinch of kosher salt
Place 2 cups of cherry juice and apples into electric pressure cooker (EPC) pot. Lock EPC lid into place and choose HIGH setting for 5 minutes. When timer sounds, use a quick release to remove all pressure from the EPC. Remove EPC lid, then use an immersion blender (or a food mill or food processor) to purée apple mixture until it’s smooth in texture.
Add remaining 2 cups of cherry juice to EPC, along with sugar, spices, and salt, bringing mixture to a boil. Keeping EPC uncovered, continue to simmer apple butter, stirring frequently until mixture cooks down and thickens. (Apple butter is ready when it begins to hold its shape on a spoon.)
Place five 8 oz. jars, along with lids and bands, into a pot of simmering water (this sterilizes your jars and softens the rubber edge of the lids for better sealing).
In a separate, very large pot, prepare your water bath by bringing water to a simmer.
Meanwhile, ladle hot apple butter into the sterilized jars, leaving 1/4-inch of head space at the top of each jar, removing any air bubbles. Wipe each jar rim, then center hot lids onto jars and screw bands down until good resistance is met, then tighten each ring just a bit more.
Place jars into prepared water bath, ensuring jars are completely covered with simmering water. Bring water to a boil, then process jars for a full 10 minutes, covered. Turn off heat and let jars rest for 5 minutes in the hot water. Gently remove jars to a thick towel on the cupboard to cool.
As the apple butter cools, listen for jars to make their “clicks”, telling you they are sealed. Once the apple butter is completely cooled, check each jar by pressing down on the center of each lid to be sure it’s securely sucked down and sealed.
**Please Note: If you press down on the center of a lid and it moves up and down, this signals that the jar didn’t seal properly and will need to be stored in the refrigerator.