Thick and creamy apple butter in under an hour? Yes, it’s absolutely possible!
Just look at how thick and creamy this apple butter is! There’s no butter in this of course – but oh my goodness is it buttery! You know how when you leave (read: forget) a stick of butter on the countertop and it becomes all soft and perfectly spreadable? THAT is the consistency of this apple butter.
Do you know what apple butter is? And how it’s different from applesauce? I’ll tell you. Apple butter is the overachieving sibling to apple sauce. So basically, my brother is apple butter and I am apple sauce.
Okay that’s a silly answer. The real answer: apple butter is just concentrated apple sauce. You cook apple sauce until the sugar in the apples caramelize – that’s what gives apple butter it’s beautiful caramel-like color.
How do you use apple butter? Tell me, I want to know!
And even though you didn’t ask… I’ll tell ya how I use it:
- Eat it with pancakes (here’s my paleo pancake recipe & oatmeal pancake recipe)
- Spread it on my 3-ingredient flatbread along with a slice of melty brie or cheddar.
- Make apple butter pumpkin pie!
I also recently put this on a fall cheese tray (along with a jar of homemade apple chutney) and it was a huge hit! If you’re looking to make a fall cheeseboard this season, let me tell you mine was fan-apple-tastic. Yes, I realize that I just made up that word. And yes, I realize it’s a fab-apple-ulous word. And yes, I realize that adding the word apple to an already existing word is NOT a thing. Except for here on my blog, where whatever I say is a thing. And yes, I’ll stop now…
I can’t believe that I used to spend HOURS making apple butter in my slow cooker. Forget low and slow you guys. In a world where instant gratification is everything, the pressure cooker is king. No need to wait for apple butter, put the king to work and pressure cook those apples!
No need to peel the apples either. In the past, I used to peel apples before making apple butter (ugh, why?) so that I’d have a smooth sauce. But now, I keep the peels on because they help thicken the apple butter and if you have a high-speed blender, you can still achieve a super smooth apple butter.
I always add spices (cinnamon, nutmeg and cloves) to my apple butter – you can spice yours however you’d like or leave the seasonings out altogether.
Sugar helps thicken the apple butter and so if you’re like me and skipping the sweetener, then you’ll probably need to cook it a little longer to get a thick, spreadable sauce. If you’re using tart apples, you can add sugar but if your apples are already sweet then there’s no need because the sauce is concentrated and naturally sweet.
The thing with apple butter is that it’ll continue to thicken as long as you cook it. I like my apple butter to be pretty thick, so after pressure cooking the apples, I hit the sauté button and adjust the heat to low to boil off extra liquid. You can sauté using high heat too but you’ll need to stir it more frequently.
This would be the perfect fall hostess gift or give this to a foodie friend for the holidays! This makes a fairly large batch – about 3-4 cups or so, depending on how concentrated you make it. I froze a good amount of it so that we can enjoy it later on in the year (maybe I’ll defrost it soon and make a pie!).
Ingredients
- 5 1/2 pounds apples cored and quartered
- 1/4 cup water or apple juice
- 1/2 teaspoon cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground cloves
- Sugar optional
Instructions
- Core the apples and then cut them into quarters (leave the peels on).
- Add the apples and the water to the Instant Pot.
- Cover and cook for 20 minutes at high pressure.
- Naturally release pressure.
- Puree the contents of the pot with an immersion blender (or put everything into a blender and then put the puree back into the pot).
- Add the spices and sugar to the pot.
- Press sauté and adjust to low. Cook uncovered for 15-45 minutes, stirring occasionally, until the apple butter is as thick as you’d like it to be.
- Store in an airtight jar in the refrigerator for up to 1 week or keep in the freezer for up to 1 mont
Notes
- If you are not adding sugar, then the apple butter will take longer to thicken.
Nutrition
Harish Desai says
Hi, why is it called apple butter when there is no butter.
Maneesha says
Ashley! I’m such a fan of your blog, and I was so surprised I had not yet tried this recipe, but goodness I’m so glad I stumbled upon it! DEELICIOUS! I paired it with toast, and it was da bomb! Thanks so much for a super tasty and easy to make recipe!
My Heart Beets says
Maneesha, I’m so glad you tried and liked the apple butter! Thanks for letting me know how it turned out for you 🙂
Kimberly Hunt says
This is awesome. So easy and delicious! I will be making it all the time.
My Heart Beets says
Kimberly, that’s so great to hear 🙂 Thanks for letting me know how the apple butter turned out for you!
Abha says
Ashley, instead of sugar, can jaggery be used? Would it alter the taste too much?
My Heart Beets says
Hi Abha, I haven’t tried but I’m sure you can use jaggery! It’ll affect the flavor but if you like the flavor of jaggery then I’m sure you’ll like the taste 🙂
Ron D. says
Yes, you can can this recipe. Any acidic ingredients will do well in a water bath type of canning. I made several of these for gift baskets. Fruits do well in water bath canning. You should do your own investigating. Because if you are at a very high altitude you will need to adjust the time in the water bath. All of these answers can be found on the internet. Just Google your questions. I added a reduction of apple cider to my apples rather than the usual apple juice or water. It gives it a deeper flavor of apples. Also I cooked the second cooking part on my stove, with brown sugar. and adjusted the taste to my liking. the brown sugar gave it that rich color and I like having control over my cooking. Good luck.
My Heart Beets says
Thanks Ron!
Lakshmi Subramanian says
Hello,
Can I add honey instead of Sugar? Trying to make this for my 13 mo baby, so trying to avoid sugar.
lisa says
I made this recipe and there is a white film over the top of the inside of the jars.. It is about the side of a dime in diameter. All my jars sealed when I canned them. Have you ever heard of this? I made a crazy amount of apple butter and don’t want to throw it out if it isn’t bad….but I don’t want to eat it if it is. ;/ thank you in advance!
My Heart Beets says
Lisa, I’m sorry I’m not familiar with canning – I freeze my apple in ziplock bags! I hope another reader can help you!
Tammy Hoppe says
If you use a little bit of butter you won’t get the foam.
Jessica says
What do you freeze the apple butter in, glass? Does it get watery when you thaw it? Do you thaw it on the counter?
My Heart Beets says
I freeze it in ziplock bags or small glass containers – it doesn’t get watery 🙂 I thaw it in the fridge.
Karen says
Has anyone canned this? I can the applesauce i make..I never use sugar when I make sauce or butter.
This is going in the pot today.
Leena says
What kind of apples will work best for this recipe?
My Heart Beets says
any apples work! 🙂
Amaris says
How much apple butter does this recipe yield? I need to know what size jars to get. Thanks! This looks delicious!
Annette says
This is delicious. Goofed up by putting all the ingredients into the insta pot; however, it turned out just fine. I did add brown sugar because my apples were mostly Granny Smiths & it was perfect! Great recipe. Just curious if anyone has tried doing something similar to this but using fresh strawberries??? Just a thought!
My Heart Beets says
Annette, I’m so glad you liked it! 🙂
Brittany says
Annette, how much brown sugar did you put in? I’m looking to make this for a bake sale! Someone donated tart apples and I know I’ll need some brown sugar! Thanks!!! 😊
Helen says
20 minutes is not at all long enough to be able to purée apples. Putting them back in for another 20.
Stephanie Harris says
How do you sauté on low??? My IP only has one setting for sauté and it’s quite high. After a couple burns from splattered Apple butter I’ve given up on finishing it in the IP. I’ll just have to reduce it on the stove. Am I the only one with this problem? Am I missing something?
Stephanie Harris says
Oh I figured it out finally. Sorry! 🙂
My Heart Beets says
No worries, glad you figured it out 🙂
Mathilde Noordzy says
Sorry, I don’t have an instant pot and don’t intend to buy one…. How long would it take to cook in the slow cooker? would you use the high or the low setting? I’m so keen to try!
My Heart Beets says
Mathilde, here is my slow cooker apple butter recipe: https://myheartbeets.com/apple-butter/
Kathy says
So I Just got my instant pot- 8 qt. And I notice it says “certain foods, such as Applesauce, etc…can foam, froth, sputter, and clog the steam release. These foods should not be cooked under pressure cooking setting unless as directed in Instabt Pot cooker recipes.” I really want to try your recipe but am now wondering if it’s okay after reading that. Obviously it’s worjed for you…
Amanda says
How many apples do it’s for one person and what are the best apples to use for this recipe.
Amanda says
How many apples do I. We’d for just one person and what are the best apples to use for this recipe.
Onica says
Thank U for this fun and simple recipe! It will save me so much time tomorrow. I love the fact that u don’t have to peel the apples , more nuturianal value. Great idea, I love it!
My Heart Beets says
Thank you! Hope you love it!
T says
If you want to make a smaller batch, do you adjust the time proportionately or does it stay the same?
Tracy W says
What quart size is your Instant Pot? Thank you.
My Heart Beets says
I have a 6 quart 🙂
Tegan Beyer says
I just reread this in detail and am making this now! No peeling necessary. This recipe seems so easy. I can’t wait for the results.
My Heart Beets says
Let me know how it turns out for you 🙂
Tegan Beyer says
Do you peel the apples? It’s says core and quartered by nothing about peeling. Please lmk a small I would love to make this.
My Heart Beets says
Hi Tegan, I left the peels on. Let me know how it turns out for you!
Rochelle says
How’s much does this recipe yield?
Teresa says
im having more luck putting this on slow cook and leaving the top off…it’s lightly bubbling not lava like exploding all over the place like it was on saute.
J mckinstry says
Can I can this in small jars
My Heart Beets says
Yes 🙂
Irene says
Can this recipe be water-bath canned?
Jeri Burbage says
I would like to know if it can be canned, too. There are only two of us and we can only eat so much in a short period of time. 🙂
My Heart Beets says
Hi Jeri, I’m sure it can but I just froze my extra apple butter.
Tammy Hoppe says
Yes you can. Use water bath canner, make sure there is an inch of water covering the lids, put jars in Cannes and bring to boil, process for 10 mins, remove lid and let stand for 5 mins. Remove jars and place somewhere they wont be disturbed for 12-24 hrs. Check to make sure they sealed. Sealed hars can be stored for months, unsealed ones put in refridgerator for weeks.
Marypixie says
I usually buy my apple butter at a local orchard. It is much darker than what yours looks like. Yours looks amazing and smooth but I’m wondering why the color difference? Maybe they added sugar and it carmelized more? Theirs is not nearly as creamy delicious looking as yours by the way.
My Heart Beets says
Hi Mary! I made mine without sugar so I’m guessing theirs is darker for that reason – or it could be that their apples had a darker peel than mine. If you make this, I’d love to know what you think of it!
Kimberly says
Could be they used brown sugar, maybe??
My Heart Beets says
You can use brown sugar if you’d like!
Holly SMITH says
Its because the apple oxidizes. The instant pot seals and doesn’t allow the air to get in. It also cooks so much faster. So of you want the dark brown take the lid off and stir. Then cook uncovered for a little while. This will also let any extra liquid evaporate out.
Barbara says
It’s because apple butter cooked down slowly on a stove or a slow cooker will darken. In an Instant Pot, it isn’t cooked that long.
Michelle says
Recipe looks great! Print button does not work — getting a 404 error.
My Heart Beets says
Sorry about that Michelle – I’m looking into it! Thanks for letting me know!
Sharon says
Still not working on the print button 9/21/17
Not found, error 404
The page you are looking for no longer exists. Perhaps you can return back to the site’s homepage and see if you can find what you are looking for. Or, you can try finding it by using the search form below.
My Heart Beets says
Hi Sharon, I’ve fixed the issue and it should work for you now 🙂
Rickijayne says
If I do want to add sugar because I have some tart apples, howner much would you recommend I add?
Thanks!
My Heart Beets says
Hi, I suggest adding the sugar to taste. Let me know how it turns out!
beccah Larsen says
hello I can’t seem to find the recipe? Thanks
My Heart Beets says
Sorry about that – everything is working now! 🙂