This recipe for Instant Pot Apple Butter is from Taste Buds with Stephanie, Season 2, episode 2, with Bradley Traynor. He has adapted the recipe from “Ball’s Blue Canning Book.”
More From Taste Buds Season 2
You can find every episode of Taste Buds season 2 here, and check out more recipes from this episode:
Easy Instant Pot Apple Butter
This easy apple butter cups out perfectly in your Instant Pot and is a wonderful fall spread.
Ingredients
- 4 pounds apples
- 2 cups sugar
- 2 cups water
- ¼ cup apple cider vinegar
Instructions
- PREP THE APPLES
- Wash, core and peel the apples. Cut into slices or chunks.
- PRESSURE COOK THE APPLES
- Add apples, water and apple cider vinegar to Instant Pot. Close the lid and set the vent to ‘Seal.’ Select ‘Pressure Cook’ and set for 15 minutes. When finished, allow for a natural release.
- COOK APPLE BUTTER
- You can continue this recipe in the Instant Pot, using the sautee function or you can transfer the apple mixture to a thick-bottomed saucepan or pot and continue on the stovetop. Using an immersion blender, blend the apple mixture into a puree. Add sugar and stir until it dissolves. Cook at a gentle boil over medium heat until the mixture is thick enough to mound on a spoon. Look for a consistency thicker than applesauce. Stir frequently to avoid burning.
- FILL THE JARS
- Ladle the apple butter into hot jars, leaving ¼-inch headspace. Remove any air bubbles by running a non-metallic utensil around the inside of each jar. Wipe jar rims with a clean, damp cloth. Apply lids and adjust bands until fingertip-tight.
- PROCESS THE JARS
- Place jars in a boiling water canner and process for 10 minutes (adjusting for altitude, as necessary). Remove the jars and let cool undisturbed for 12-24 hours. Check seals.
- STORE YOUR APPLE BUTTER!
- Store in a cool, dark place. Refrigerate after opening.
