Using your Instant Pot to make apple butter is game changing. No baby sitting it for hours, no stirring, and it is done in a short time. You can water bath can it right away, and enjoy it for a long time.
I prepped this in an 8 quart Instant Pot. A 6 quart is not big enough, in case you are wondering. It needs room, or the hot sauce can bubble up into the steam vent.
This time around I used molasses added with the sugar, and the flavor is so good. Far better than using brown sugar as I have done in the past.
Instant Pot Molasses Apple Butter
Ingredients:
- 6 pounds apples
- ½ cup water
- 2 cups granulated sugar
- 2 Tbsp molasses
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp fine sea salt
Directions:
Wash, dry off and peel, then quarter and core apples, and then chop up.
Add the apples and water to the Instant Pot. Put on cover and seal according to directions. Set “manual” (or “pressure cook”) for 8 minutes.
Once done, let pressure release naturally for 20 to 30 minutes. If your Instant Pot has the “keep warm” setting on, hit “cancel” to turn off.
Place a clean kitchen towel over the steam valve and hit release to let any leftover steam out (the pot must release naturally or the applesauce will bubble up into the valve).
Take off the lid, turn onto “saute”.
Using a potato masher, mash up the apple butter. Add in the sugar, molasses, and spices, stir in.
Let cook down for a few minutes, until it is bubbling and mounds on a spoon. Stir often while doing this to avoid scorching.
To water bath can:
Add 5 pint mason jars to a canning pot, fill jars with water, then the pot about half full. Bring to a boil while apple butter is in the steam release period.
Place the lids and rings into a small saucepan, cover with water and bring to a simmer.
When apple butter is ready, drain jars and place on a clean kitchen towel.
Sterilize a ladle, canning funnel and air bubble remover in the boiling water.
Fill with hot apple butter, leaving a ¼” headspace.
Run the bubble popper in each jar.
Wipe the rims with a new damp paper towel.
Place a drained lid on each jar, then finger tighten the rings.
Place the jars into the kettle, lower the rack in. Make sure the jars are covered with water.
Bring to a boil, process for 10 minutes.
Remove the jars, let cool on a towel covered rack.
Remove rings, check that each lid is flat and sealed.
Mark contents on lid, use within a year. If any do not seal, refrigerate and use up within a week or so.
Makes about 5 pints.
~Sarah