No peel apple butter

No Peel Apple Butter Instant Pot Recipe

If you love Apples, Delicious Instant Pot Apple Butter Recipe is one you should certainly make this fall. This recipe is the epitome of fall to me and it couldn’t get easier, made in the Instant pot . This Instant Pot apple sauce / apple butter recipe does not require peeling, has no added sugar and can be made in under 30 minutes! You have an amazing spread for waffles, bagels, muffins, pancakes. So skip the store-bought stuff and make your own sweet, tart butter in just a few easy steps. Check out the video recipe.

[avatar user=»soniyasaluja» size=»thumbnail» align=»right» link=»https://thebellyrulesthemind.net/about-us/» target=»_blank»]Soniya Saluja[/avatar]

This recipe was originally published in November 2015 and has been updated with instructions for instant pot and new pictures.

Why do they call it apple butter?

How to Make Sugar Free Apple Butter

If you haven’t had apple butter before, it is sort of like super-concentrated applesauce. Nothing could be better than homemade apple butter / applesauce and your house smelling of sweetness and spice all day long. Apples are cooked in a pressure cooker with warm spices and then caramelized to make this sweet thick dark apple preserve (like a spreadable apple pie). Its great on toast, stirred into your Instant pot Steel Cut Oat, Greek yogurt or cottage cheese, served over pancakes or biscuits, graham crackers, etc.

When to make an Apple Butter Instant Pot Recipe

Though Apples are available all year around, they are at their flavor best from September through November in the US. I can’t believe summer is almost at its last leg and soon Apple picking season will be among us. Apple picking is definitely a popular activity during the fall. Whether it’s with family, friends or your significant other, it’s easy to spend a full day at the orchard.

Both my boys love the produces that are sold in the apple farmers market. These range from delicious juices to apple cider donuts, compotes, purees, and apple cider vinegar, all of which are organic, naturally. However, what we love the most is to fill our bag with our favorite apples and take them home to make this delicious apple butter, our air fryer apple chips, eat them raw and other delicacies.

What kind of apples are best for apple butter?

Since the apples are going to be cooked, hence you should use soft apples, like McIntosh/ Golden Delicious, to make homemade apple butter. Because they break down quicker than hard apples when cooked and hence easier to prepare.

How to buy: Look for firm fruits and avoid those with bruises, wrinkles, or cuts in the peel.

How to store: It is recommended to keep apples refrigerated to help increase life. Although they look lovely arranged in a bowl on the table, they’ll become soft if left out at room temperature for longer duration.

What’s the difference between apple butter and applesauce?

While both apple sauce and apple butter are made by cooking apples with water and spices until soft and saucy. Apple butter is cooked for a longer duration to reduce it to a creamy butter like spread. The butter is thick glossy and can be preserved for a longer duration than applesauce.

How long is instant pot apple butter good?

This lasts a long time in the refrigerator, at least 4 weeks if not longer. One more way is to smell and look at the apple butter if the butter develops an off odor, flavor or appearance, or if mold appears, it should be discarded.

Kitchen tools you need .

• Apple Slicer – I’m telling you, this is so worth every penny we spent
• Immersion Blender – This will allow you to get the texture or consistency that you want.
• Instant Pot – We used our 6-quart Instant Pot.

Can you freeze sugar free apple butter?

This recipe makes roughly an 8 oz jar of apple butter. You can just double the recipe if you would like more. It makes for a really a lovely gift. Hence for that reason you might as well make a big batch. Add a bit of twine around the jar, a little note tag and grab a fresh baguette and you are done with a personalized return gift.

Pressure Cooker Apple Butter Video Recipe

Easy Homemade Instant Pot Apple Butter

If you love Apples, Delicious & Sugar Free Instant Pot Homemade Apple Butter Recipe is one you should certainly make this fall. This recipe is the epitome of fall to me and it couldn’t get easier, made in the instant pot or slow cooker. This Instant Pot applesauce / apple butter recipe has no added sugar and can be made in under 30 minutes! You have an amazing spread for waffles, bagels, muffins, pancakes. So skip the store-bought stuff and make your own sweet, tart butter in just a few easy steps. Check out the video recipe.

Ingredients

• Apples — 4 pounds (12 -15 apples)
• Water or apple juice — 1/2 cup
• Dash of vanilla extract — 1 tablespoon
• Cinnamon — 1 tablespoon
• Allspice — 1/4 teaspoon
• Nutmeg — 1/8 teaspoon
• Juice of 1 lemon

Instructions

1. Wash and slice apples with a apple slicer .
2. Add apple slices ,spices ,lemon juice and water to the inner pot of your Instant Pot.
3. Put the lid on the Instant Pot, set vent to sealing, pressure cook it for 15 minutes.
4. When done , quick release the pressure.
5. Remove the lid and puree the cooked apples and spices with an immersion blender .
6. Blend it till everything is smooth and lump-free.
7. Press the SAUTE button.
8. Place a glass cover and keep stirring the apple butter frequently ,it will take for 10- 20minutes until it thickens.
9. Be careful with this step, as the mixture is HOT and splashes up.
10. Keep boiling until the desired consistency is achieved. Use the spoon to draw a line through the apple butter on the bottom of the pot if the line holds for 5 seconds before the apple butter merges back together, it’s finished cooking.
11. After the apple butter reaches the desired consistency , let it cool.
12. Transfer it into jars and store in the fridge for a week, or you can also freeze it in freezer jars or can it

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Follow us for more delicious Recipes !

Did you make recipe? don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind

Posted on Published: July 26, 2019 — Last updated: August 15, 2021

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Wednesday 10th of November 2021

Very tasty! The hardest part was cooking it down and trying to avoid the splashes lol. I used a splatter screen on top for this rather than a lid to help reduce it more quickly. I love that you don’t need to peel the apples and there’s no sign of peels after it’s puréed.

Sunday 7th of November 2021

My 1st Instant Pot recipe. I just bought this thing & this was the 1st recipe that I thought I might give it a try. It tuned out great. I did use 2 equal substitutions due to what was in my cabinet, I used pumpkin pie and black pepper spices for the allspice and a teeny bit of maple syrup in place of the vanilla. Love how this turned out. Thanks for making my Insta Debut a success. PS I did use an old manual blender that my mom used many many years ago, which worked perfect and made me wish she was still here. ♡

Thursday 4th of November 2021

This recipe would not be safe for canning. The peels need to be removed for safety because of the bacterial load on the peels.

Wednesday 3rd of November 2021

Do you think a vitamin would give similar results if we don’t have an immersion blender?

Thursday 4th of November 2021

Hi stac. Yes you can use any blender.

Tuesday 5th of October 2021

This was absolutely delicious! I halved the recipe (made about 2 cups), used all fuji apples from our local farmers market and instead of vanilla extract I threw in a vanilla bean that had been soaking in my homemade vanilla then removed it before pureeing.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Team TBRTM

Hi! Welcome to The Belly Rules The Mind. A vegetarian & vegan food blog where we (Anvita & Soniya) share photos, of healthy everyday recipes, products, & ingredients we use and even-you-can-do-this ideas.

Источник

Instant Pot Apple Butter [No Peeling]

Published: Sep 2, 2021 · Modified: Sep 2, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

Thick, sweet and delicious Instant Pot apple butter, without any peeling and with no added sugar required! This foolproof method will have you ditching your stove top recipe forever.

Apples are a staple in all grocery stores and this dish is one you can make all year long. But if it’s apple season, that really makes for the absolute best flavour.

It’s made in your pressure cooker for a faster and simpler method and pairs beautifully with my amazing apple bread!

You’re going to LOVE this homemade apple butter.

Jump to:

• Ingredients
• How to make it
• Storage
• How to use it
• Substitutions
• Variations
• Equipment
• Expert Tips
• More spreads you’ll love
• Instant Pot Apple Butter [No Peeling]

Ingredients

All you need is apples, vinegar and some seasoning to make delicious Instant Pot apple butter!

Use naturally sweet apples to avoid adding sugar later. I like Fuji, but Ambrosia, Gala and Honeycrisp are also great choices.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Begin by adding your apple cider vinegar, vanilla and all the spices to your Instant Pot. Then give it a good whisk. (photos 1-2)

Then thoroughly wash your apples, cut them into quarters and remove the core. Place them inside your pot and pressure cook for 5 minutes, followed by a 20 minute natural release. (photos 3-4)

Use an immersion blender (or carefully transfer to a stand blender, in batches) to puree your apples. (photo 5)

Then choose one of the two cooking methods (sauté or slow cook, details in the recipe card below) to thicken your apple puree into butter. (photo 6)

How do you know when it’s ready?

Depending on your final cook method (slow cook or sauté) your apple butter will be ready between 30 minutes to 3 hours, once pureed.

To test the thickness of your apple butter, try this method.

Grab a spoonful of the butter and place on a flat dish. Wait 30-60 seconds to give it a chance to slightly cool.

If the butter runs a little around the edges, it’s not quite ready. If it holds together without running, it’s ready!

Storage

Allow the apple butter to cool slightly and then transfer to CLEAN and DRY jars. Store in your refrigerator for immediate use within 1-2 weeks.

Since this makes about 6 cups, I recommend only keeping 1 jar in the fridge at a time. For the remainder of your batch, you may freeze or can to keep the jars for up to one year.

How to can apple butter

1. Prepare your water bath canner OR a large stock pot. Add enough water so that there will be 1 inch of water over the tops of your jars. Bring to a boil.
2. Using jars that have been thoroughly washed, fill them with the warm apple butter, leaving about ¼ inch of space between the top of the jar and the butter.
3. Wipe the rim of the jars with a CLEAN damp rag.
4. Place a NEW (don’t reuse lids to ensure proper sealing, but you may reuse rings) lid and clean ring on your jar and tighten.
5. Carefully place the jars into the boiling water, using tongs to prevent burns. Then place the lid on top. Process for 20 minutes, then remove the lid and let sit for 5 minutes.
6. Now, carefully transfer to a cutting board or towels on your counter and leave them undisturbed until cool. (Hot glass cracks easier when handled.)
7. Once completely cooled, make sure the jars have fully sealed by pushing down on the middle of the lid. If it doesn’t give way, it’s sealed. But if it does, place that jar in the fridge and consume within 2 weeks.
8. Store sealed jars in a cool dark place for up to 12 months.

How to use it

• Stir some into oatmeal, chia pudding, or smoothies.
• Spread it on toast, bagels or English muffins.
• Top your pancakes or waffles.
• Use it to top desserts like banana bread or almond flour muffins.

Substitutions

• For the apples: I like Fuji apples, but any sweet variety is great. Honeycrisp, Ambrosia and Gala are all great options.
• For the sweetener: If your apples are sweet enough, you won’t need anything else to sweeten. But if you have a sweet tooth, you may use ANY sweetener you like. I like a combo of molasses and maple syrup for their rich flavours. You may also use granulated sugar, if preferred.
• For the spices: I’ve kept this one on the mild side for picky eaters with just cinnamon and a touch of nutmeg. If you prefer a stronger spiced apple butter, double up on the nutmeg and add ¼-1/2 teaspoon of ground ginger, allspice, and/or ground cloves.
• For the acid: I like apple cider vinegar here since it doesn’t have a strong flavour. But you CAN sub for water, if preferred, and make sure to squeeze some lemon juice in after cooking, to prevent the apples from getting too dark.

Variations

Want to take your apple butter to another level?

• Make it spicy – add some red pepper flakes or a dash of cayenne to turn up the heat.
• Make it citrusy– add some orange zest from 1-2 large oranges.

Equipment

For cooking: You’ll need a pressure cooker, I use a 6qt Instant Pot, but other pressure cookers also work.

If you have a multi function pressure cooker that also sautés and/or slow cooks, you’ll only need one cooking appliance. Otherwise, you’ll need to transfer the pureed apples to stove top or a slow cooker.

For blending: An immersion blender is easiest, as you can blend the entire pot of apples in one batch.

However, if you’re not getting a smooth consistency, you may wish to transfer to a stand blender. Do so in batches and use extreme caution when blending hot liquids. Do not overfill!

Expert Tips

• The level of sweetness will depend on the apples you’re using. Use sweet apples for naturally sweet apple butter, and to avoid adding sugar. I like Fuji apples but Honeycrisp or Ambrosia also work well.
• If using tart apples, or a mixture of varieties, you may want to add some sweetener once cooked. Taste and adjust to your level of desired sweetness AFTER cooking so you don’t add any more than needed.
• If you have a good quality blender, there’s no need to peel the apples. They will puree smoothly and add additional fiber and flavour.

More spreads you’ll love

• 

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Источник