Apple Butter (3-Ways!)
Yield: 32 servings
Calories: 60kcal
Learn how to make apple butter 3 ways! --stovetop, slow cooker, and instant pot. Enjoy this spreadable condiment on your favorite foods.
Ingredients
- 2 pounds fuji apples, cut into 1-inch pieces
- 1 pound honeycrisp apples, cut into 1-inch pieces
- 1 pound Granny Smith apples, cut into 1-inch pieces
- ½ cup (99 g) granulated sugar
- ½ cup (89 g) golden brown sugar, packed, or light brown
- ½ teaspoon lemon zest
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (1 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- 1 ½ cups (240 ml) apple cider, (¼ cup for Instant Pot method)
Special Equipment
Instructions
Stovetop Method
- In a large dutch oven, add diced apples, granulated sugar, brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, salt, and cloves. Pour in 1 ½ cups apple cider, stir to combine.
- Cook the apple mixture over medium-high heat until the liquid begins to boil. Cover, reduce the heat to medium-low. Simmer and stir occasionally until the apples are tender and thoroughly soft, about 35 to 40 minutes.
- Working in batches, place the apples in a strainer or food mill, set over a bowl. Stir and pass the apples through the strainer to remove any lumps, there should only be flesh in the bowl, about 4 cups. The consistency will be like applesauce.
- Add the apple butter back to the dutch oven. There will be juices in the pan. Simmer, uncovered, over low heat, occasionally stirring until dark brown in color and reduce to about 4 cups, 60 to 75 minutes.
- Use a handheld immersion blender or countertop blender to process the puree until very smooth and thick. Season to taste.
- The apple butter will thicken slightly as it cools.
Slow Cooker Method
- In a 6-quart slow cooker, add diced apples, granulated sugar, brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, salt, and cloves. Pour in 1 ½ cups apple cider, stir to combine.
- Cover and heat on the high setting until the apples completely soften, about 2 to 3 hours. Stir each hour.
- Set the lid slightly ajar. Continue to cook the mixture on the low setting until the apples are extremely soft, dark brown in color, and the juice has reduced and thickened, about 4 cups, 9 to 10 hours.
- Working in batches, place the apples in a strainer or food mill, set over a bowl. Stir and pass the fruit through the strainer to remove any lumps. There should only be flesh in the bowl. The consistency will be like applesauce.
- Add the apple butter back to the slow cooker. Use a handheld immersion blender or countertop blender to process the puree until smooth and thick. If needed for a thicker consistency, cook on high setting in the slow cooker, uncovered, and occasionally stirring until the desired thickness is reached. Season to taste.
- The apple butter will thicken slightly as it cools.
Instant Pot Method
- In a 6-quart Instant Pot add the diced apples, granulated sugar, brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, salt, and cloves. Pour in ¼ cup apple cider, stir to combine.
- Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
- Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 10-minutes using the "+" or "-" controls. It will take about 25-minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once the cooking time is complete, allow the pressure to naturally release for 15-minutes.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot so be careful. Remove the lid, opening the top away from you as steam will release.
- Working in batches, place the apples in a strainer or food mill, set over a bowl. Stir and pass the fruit through the strainer to remove any lumps. There should only be flesh in the bowl. The consistency will be like applesauce. Transfer back to the Instant Pot.
- Use a hand immersion blender to puree the apple butter until very smooth. The mixture will be a thick soup-like consistency. Continue to cook and reduce the apple butter using the quick or slow cooking method (see directions below).
- For Quick Cooking: Press the “saute” function on the Instant Pot. Place the lid slightly ajar to allow steam to escape. Be careful, it will splatter. Stir every 10-minutes, cook until the apple butter thickens to 4 cups, about 30 to 60 minutes. Season to taste.
- For Slow Cooking: Press the “slow cook” function on the Instant Pot. Press the “adjust” button until “more” is selected for the highest heat. Stirring occasionally, cook until the apple butter is dark brown and thickens, about 4 to 6 hours. The apple butter should reduce to 4 cups in volume. Season to taste.
Notes
- Recipe Yield: About 4 cups apple butter
- Serving Size: 2 tablespoons
- For a finer consistency: Strain apple butter one last time after reducing to 4 cups.
- For thicker consistency: Skip the straining step and use a potato masher to breakdown the flesh in the pot. The skin will be pureed later.
- Omit sugar: For a less sweet taste, omit the granulated sugar and brown sugar. The color will not be as dark and the caramel-notes will be less intense.
- Cooling and storing: Allow the apple butter to cool completely at room temperature. Place into an airtight container or resealable jars, and refrigerate for up to 2-3 weeks or one month in sterilized jars. Canned apple butter can last in the refrigerator for up to 1 year.
Nutrition
Calories: 60kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 76mg | Fiber: 1g | Sugar: 13g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
Recipe Link