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How to Make Apple Butter (Vegan, Paleo)

I love making this slightly sweet, slightly tart, spiced apple butter with seasonal Jonathan apples. It's so easy in the Instant Pot, whether slow- or pressure-cooked. Here I share how to make apple butter!
Course Side Dish, spread
Cuisine American
Keyword apple butter, apples, easy recipe, fruit butter, fruit spread, Instant Pot, low-added-sugar, slow cooker
Prep Time 20 minutes
Cook Time 3 hours
Servings 7 cups
Author Beth of A Meal In Mind

Ingredients

  • 7 pounds washed unpeeled apples (3.5kg, about 24 small to medium); pare out any bruises or spots, remove cores
  • 5 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • ¼ teaspoon cloves
  • cup water
  • ¼ cup coconut sugar optional, for very sour apples (I do not use any with Jonathans)
  • 1 tablespoon lemon juice more for very sweet apples

Instructions

  • Core and cut the apples into chunks.

Place the apples, spices, water and lemon juice into your Instant Pot. Then follow one of these two methods:

  • Instant Pot Pressure-Cook Method: Cover and cook on the Pressure-cook or Manual setting for 15 minutes. When timer is finished, turn off power and let pressure in pot release naturally for about 15 minutes. After 15 minutes, turn the dial to the Vent position and let remaining steam release, if any remains. 

OR:

  • Instant Pot Slow-Cook Method: Cover and slow-cook on high heat for 3 hours.
  • 3. Remove the lid, and using a potato masher or something similar, smash the apples as much as possible. Stir well. 
  • 4. Puree with an immersion or stick blender. If you don’t have a hand-held blender, allow the apple butter to cool for about 30 minutes, then transfer it in batches to a standing blender. Puree until lumps are gone. 
  • 5. If you want it a little thicker, and it’s still in the IP, let the Instant Pot sit open on medium heat for another 30 minutes or more, stirring every 10 minutes or so. If not, pour it back in. 
  • 6. When the apple butter is thick enough, it should mound up when you dip a spoon into it. Or, when you drag a fingertip through it on the spoon, the apple butter should not fill in the space. Careful - wait until the spoonful is cool enough to touch before you try this! 
  • 7. When the apple butter has cooled, pour it into containers and refrigerate for up for 5 days. Freeze any apple butter that you won’t use within 5 days; or use safe canning practices, as this is a very low-sugar product. Makes about 7 cups. See note. 

Notes

If you plan to freeze your apple butter, use straight-sided canning jars like the ones shown in the photos. That way if the food freezes and expands, it is less likely to crack the jar.