Ingredients

The following ingredients have 28 Servings
  • 5.5 pounds apples (Fuji, Gala, Honey Crisp)
  • 2 cinnamon sticks (or 2 teaspoons of ground cinnamon)
  • 1 teaspoon pure vanilla extract
  • .5 teaspoon allspice
  • .5 teaspoon freshly grated nutmeg
  • .25 teaspoon fine sea salt
  • .25 cup water

Instruction

  • Place the apple wedges into the liner of your pressure cooker. Pour the water over the top, then sprinkle with allspice, nutmeg, sea salt, vanilla and add the cinnamon sticks.
  • Secure the lid and cook on Manual/Pressure Cook at High pressure for 10 minutes.
  • When the pot beeps, allow the pressure to release manually for 20 minutes. Carefully remove the lid.
  • Remove the cinnamon sticks and puree with an immersion blender until smooth. Taste the mixture to determine if you need to add a sweetener or not.
  • To thicken the apple butter press the Cancel button. Next you will press the Sauté button, then press the Adjust button TWICE for “Sauté Less”. If you only press the ADJUST button once, you will see the red light under the More setting and not under Less.
  • Place a splatter screen or loose fitting lid over the top of the apple butter to keep it from splattering everywhere.
  • Simmer and stir until mixture reaches your desired consistency. This can take anywhere from 30 to 90 minutes depending on how thick you like your apple butter. The longer you simmer, the thicker and darker your mixture will become. It will thicken even more once chilled as well, so keep that in mind.
  • Let it cool then transfer into jars and store in the refrigerator for a week, or place in freezer containers and freeze for up to 3 months.