How to make Apple Butter in the Pressure Cooker

Apple butter is a seasonal favorite around here.
Nice caramelized apples and spicing make a great topping for all sorts of other foods.
I really like it on oatmeal, or in place of applesauce on pork chops.
5 lbs apples
1/2 cup brown sugar
2 tbsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1tbsp vanilla extract
2 tbsp Apple cider vinegar or lemon juice
1-2 cups water depending on variety of apples

[@bigal25938]

I cook it in a slow cooker on high setting for about 20 hours. Dont put anything in it until it darkens. Just put white sugar and cook it a couple more hours and it will darken further. Put cinnamon oil in it and another hour. Makes a very thick apple butter. Great stuff. We used to make it in copper kettles until everyone got too old to do it anymore.

[@xbluebells]

Nice Job! You are my go to recipe. I cook apple butter with sweet potatoes and apples both with skins on. I use molasses for part of the sugar. Hand blender makes the skins completely disappear but keeps the really good vitamins. I then just put in sealing plastic bags about a quart size and bring them out of the freezer when ready to eat and put in a jar. The taste got a thumbs up from the hubby.

[@BMaysStock]

Hello Matt,
I have made Apple Butter the old fashioned way for about 30 years. I love my IP and am always looking for ways to improve timing with foods. Apple butter, in particular takes so much time to make the old way.
Well, after a not so good start with another idea, I found your video. I used my own recipe and used the IP for one hour on high pressure. That was great. Then, I used the sauté function to make the apple butter more thick, which took about an hour. My apple butter is in the canner right now and it came out great! Thanks for the tip!

[@MJ-em_jay]

I've never had apple butter before. I imagine it's like apple sauce, but more concentrated and thick. Thanks for the instruction!

[@MattintheKitchen]

Pretty much, the long cook time also shifts the flavor a bit as well.

[@ReginaAndersonHoward]

I havent seen in the comments. Did you do a quick release or a manual release? Thanks for the awesome video.

[@craftlover9702]

I like using a foley food mill which takes care of separating the skins... I will definitely try the recipe! Thanks for sharing!

[@kimberlyrock673]

I did that and did this recipe and it was good and it was done In like a hour and a 1/2 by the time year pressure cooker got warm and then let it cool down it was great

[@ocbengtson]

How do you process? Do you water bath or just throw it in the freezer?

[@shatterstar913]

The way that this was made could be updated.

[@dowhacky1]

I peel and core mine then use the peelings and cores to make delicious apple jelly. The peelings have the natural pectin

[@kimberlyrock673]

Can you put out the recipe for your Apple jelly using the Apple peelings and core

[@melboify]

I am going to cut the recipe in half. Do I still cook it for an hour? What setting or temp do you use in pressure cooker? Thanks melissa

[@MattintheKitchen]

I'd cook it for about the same time, you want time to break down the apples. I (almost) always use high pressure.

[@PVflying]

Would this work without any water added? Just wondering if I could make it a bit thicker that way

[@MattintheKitchen]

You need a bit of liquid to get the steaming. I found it was super stiff and pasty if I didn't add anything. If you try "low water" let us know how it works out.

[@fadetoblack1026]

I'm sure it would. I'd be willing to bet the apples would give off enough liquid to get it up to pressure. It would probably just take longer.

[@MattintheKitchen]

If it doesn't burn first.

[@chefdan87]

After cooking it in the pressure cooker, transfer it to a pot on the stove and reduce it uncovered until it is the thickness you want.

[@billm6343]

After it was blended,to me it looked like applesauce and not thick like it should be...I will try on the stove,hopefully that will thicken it...thanks