Ingredients for Pressure Cooker Apple Butter
- 6 pounds of apples (about 10-12 medium apples)
- Cider Vinegar
- 1 cup packed light brown sugar
- Cinnamon
- Ground Cloves
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How to Make Pressure Cooker Apple Butter
- Core and slice 6 pounds of apples (about 10-12 medium apples).
- Place the sliced apples in a 4-quart electric pressure cooker.
- Add 1/2 cup apple cider or water to prevent burning.
- Secure the lid and cook on high pressure for 75 minutes.
- Allow the pressure to release naturally for 20 minutes, then manually release any remaining pressure.
- Carefully transfer the cooked apples to a blender or food processor. For a chunkier version, skip this step and proceed to step 8.
- Blend or process until smooth (or leave chunky).
- Return the apples (blended or chunky) to the pressure cooker.
- Stir in 1 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and a pinch of salt.
- Cook on high pressure for an additional 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Stir well and taste; add more sugar or spices to taste, if desired.
- Transfer the hot apple butter into sterilized 2-quart jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath according to canning guidelines for 10 minutes (or longer, depending on your altitude).
- Alternatively, refrigerate or freeze the apple butter in airtight containers for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
0g
Carbs
3g
