How to Make Homemade Apple Butter
Share
Apple butter can be made at any time of year, but it's most delicious when apples are picked at the peak of their flavor. This recipe works beautifully for both canning and refrigerator storage, and using an Instant Pot for the first stage cuts your cooking time nearly in half.
Use any mixture of apples you love. We prefer equal parts Honey Crisp, Jonagold, and Golden Delicious for a balance of tart, sweet, and floral notes.
Ingredients
-12 lbs equal parts of Honey Crisp, Jonagold & Golden Delicious apples, peeled, cored and sliced
-1/2 cup Apple cider vinegar
-2 cups White sugar
-1 cup Brown sugar
-½ cup Maple syrup
-1 tbsp Ground cinnamon
-¼ tsp Ground cloves
-1 tsp Ground allspice
Instructions
1. Peel and core the apples, then slice into quarters or sixths.
2. Add apple slices and all remaining ingredients to the Instant Pot.
3. Set the vent to sealing, then cook on high pressure for 10 minutes.
4. Allow pressure to release naturally for 5 minutes, then manually vent remaining steam and remove the lid carefully.
5. Let the mixture cool slightly, then blend until completely smooth. Use caution; the mixture will be very hot.
6. Transfer blended mixture to a slow cooker and cook on low for 4 to 5 hours to caramelize and deepen the flavor.
If canning
1. Ladle the hot apple butter into sterilized half-pint or pint Mason jars, leaving ¼ inch of headspace. Wipe jar rims to remove any residue.
2. Place filled jars into a canning pot, ensuring they are covered by at least one inch of water. Cover and bring to a boil. Process for 10 minutes at altitudes up to 1,000 ft.
3. Remove jars and cool upright, undisturbed, for 24 hours. Do not retighten the bands.
