Ingredients
Units
Scale
- 8 to 10 large apples
- 1/2 cup of apple cider (or apple juice)
- 1/4 cup maple syrup
- 1 cup brown sugar
- 1/2 teaspoon ground clove
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice in water to keep apples from turning brown drain before mixing
Instructions
- Wash the apples first
- peel, cut, and core the apples, I use the Kitchenaid Spiral attachment but you can just use a paring knife.
- As you are preparing your apples put them in a large bowl of water with the lemon juice to keep the apples from turning brown. This is just air changing the color of the apple, this step can be skipped but I like to keep my apple looking fresh.
- Drain the water off of the apples and put the apples in the inner pot of the Instant Pot.
- Add to the apples, the apple cider, maple syrup, brown sugar, clove, nutmeg, allspice cinnamon, Stir.
- Set the lid on the Instant Pot, lock and set the top to seal.
- Set to low pressure for 25 minutes.
- When the 25 minutes are done do a slow release for 10 minutes.
- If the apple butter is too thin, with the lid off, set to saute and boil for 5 to 10 minutes releasing some of the water and allowing the apple butter to thicken.
- When done remove the inner pot and set on a heat-safe surface to cool.
- When cool you can store in glass jars, glass or plastic storage containers.
- Keeps in the refrigerator for 3 weeks.
Notes
- This is not a recipe for canning apple butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
