josh susserI can't seem to find apple butter in the stores anymore, so I learned how to make it myself. It took a few tries to tweak the recipe to my taste, but it was worth the effort. (I still see Eden Organic brand apple butter around sometimes, but I will never buy anything from them again after they did a Hobby Lobby copycat lawsuit and made abortion harder to access.)
## Apple Butter ##
Ingredients:
- 3 lbs apples, not peeled
- 1/3 C apple juice
- 1/2 C sugar
- 1 Tbsp molasses
- 1 Tbsp vanilla extract
- 2 tsp cinnamon
- 1 tsp Primal Palate Apple Pie Spice (cinnamon, ginger, allspice, cardamom, nutmeg)
Process:
Chop and core apples, but DO NOT PEEL. The peel is where the pectin is and you want that to thicken the consistency. Protip: A melon baller works great for scooping out the apple's core after cutting in half.
You can use water if you don't have apple juice handy. The apples will release liquid as they cook, but you need some liquid to start things off or the bottom will burn. I use only a small amount because any liquid added has to be cooked down later.
Put everything in InstantPot. Cook for 20 mins, followed by natural release for 20 mins.
Blend with immersion blender, then cook down to desired consistency.
My InstantPot can't simmer at a low temp, so I transfer everything to a big pot (I use a large wok) to avoid splashing and burning as it cooks down over a low flame. Takes 30-60 mins, depending. Stir & scrape bottom regularly to avoid burning or sticking. Note, it will be a bit thicker after it cools.
The apple butter will keep in the fridge for a week or two. Put the rest in jars and freeze for later (but don't fill the jars to the top, leave a little space for expansion).
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