Easy Homemade Apple Butter

Thick, cinnamon-spiced homemade apple butter made in the pressure cooker or slow cooker. No peeling needed.

By Manny Michael

1 hour 15 minutes

Sauce & Seasoning

Ingredients

• 10 to 12 apples, washed, cored, and cut
• 1/2 cup apple cider or apple juice
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg, or a dash if you prefer less
• 1/8 teaspoon ground cloves, or a dash
• Pinch of salt
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon lemon juice

Instructions

1. Wash the apples.
2. Cut and core the apples, removing the seeds from the middle. You can leave the peels on.
3. Add the apples to the pressure cooker.
4. Pour in the apple cider or apple juice.
5. Add the brown sugar, white sugar, cinnamon, nutmeg, cloves, salt, vanilla bean paste or vanilla extract, and lemon juice.
6. Gently stir everything together.
7. Put the lid on the pressure cooker.
8. Pressure cook on high for 15 minutes.
9. Let it naturally release for 15 minutes.
10. Release any remaining pressure according to your pressure cooker’s instructions.
11. Carefully remove the lid.
12. Transfer the cooked apples and all of the liquid to a blender.
13. Since the mixture is hot, do not seal the blender completely with the small center cap. Cover the top with a towel instead so steam can escape safely.
14. Blend until smooth and creamy. You can also use an immersion blender if you have one.
15. Pour the blended apple mixture back into the pressure cooker.
16. Turn the pressure cooker to sauté.
17. Cook for 20 to 40 minutes, stirring often, until the apple butter gets darker and thicker.
18. Once it reaches your desired thickness, carefully pour it into a bowl or container with a lid.
19. Let it cool, then refrigerate for a few hours. It will thicken more as it chills.
20. Serve and enjoy.
21. Wash, core, and cut the apples.
22. Add the apples to the slow cooker.
23. Add the apple cider or apple juice, brown sugar, white sugar, cinnamon, nutmeg, cloves, salt, vanilla, and lemon juice.
24. Stir everything together.
25. Cook on low for 7 to 8 hours or on high for 4 to 6 hours, until the apples are very soft.
26. Blend the apples and liquid until smooth using an immersion blender, or carefully transfer to a blender.
27. Pour the blended mixture into a pan on the stove.
28. Bring it to a simmer.
29. Cook for 20 to 40 minutes, stirring often, until darker and thicker.
30. Transfer to a container with a lid.
31. Let cool, then refrigerate until chilled and thickened.