No Peel Instant Pot Apple Butter is so easy to make you will never, ever buy apple butter at the store again! The Instant Pot cooks apples in a fraction of the time of the slow cooker and is perfect for making homemade apple butter in less than an hour.
A few years ago, my friend Melanie gave me a jar of homemade apple butter she had cooked up in the slow cooker. It was SO GOOD. As in, I wanted to ask for another jar, but you know how that goes. Homemade canned goods are like GOLD.
One of the reasons I’m not a huge fan of canning is it takes so much time. The Instant Pot has revolutionized this process. Recipes that once took hours, now take less than an hour! Minutes, my friends, minutes. When the Instant Pot entered my life, I knew I had to try to duplicate Mel’s yummy apple butter.
After a few experiments and I had the perfect blend of sweet, without using too much sugar. I knew if I didn’t add a lot of sugar, adjustments needed to be made. This is where my trusty hand immersion blender (aka favorite kitchen tool) became a key player in making the apple butter thick.
Leaving the apple peel on is essential to Instant Pot Apple Butter. Once the peel is soft and blended into the apples, it serves as a natural thickener, similar to my favorite One Pot Butternut Squash Soup!
Five easy steps to make Instant Pot Apple Butter at home!
- Wash and cut the apples.
- Throw apples and a few other ingredients into the Instant Pot.
- Cook
- Blend the cooked apples.
- Place in jars and enjoy!
Still not convinced? A few reasons you want to make this at home:
I promise, you’re not going to find anything that tastes like homemade in the grocery store!
You’ll know exactly what ingredients are in your apple butter.
It’s easy to freeze and take a jar out when needed, which is Monday, Tuesday, Wednesday, Thursday, Friday.
If you have boxes of apples sitting around and you need to use them up, this is your ticket!
Instant Pot Apple Butter is perfect on pancakes, waffles, toast, bagels, as a dip, and in recipes that call for applesauce or apple butter.
If you don’t have an Instant Pot, you can also make this in a slow cooker, place all ingredients into a slow cooker and turn on low for about 6-8 hours (notes on recipe as well)!
Instant Pot Apple Butter
Ingredients
- 4 pounds apples, any type of sweet apple – do not remove peel
- 1/2 cup water, * see recipe notes about this amount of water
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- dash salt
- 2 tablespoons lemon juice
- For a family-sized batch, or to share with friends:
- 8-10 apples, or about 5 pounds apples (before cutting)
- 1/3 cup water
- 1 tablespoon pumpkin pie spice
- 1/2 cup brown sugar
- 2 dashes salt
- 2 tablespoons lemon juice, same as small batch
Instructions
- Wash apples, remove any stickers.
- Place apple on a cutting board and cut each side (4 cuts) until just the core is left in the middle (see photo). Discard core.
- Place the apples into the Instant Pot and add water, spice, brown sugar and salt.
- Make sure rubber seal is in place inside the Instant Pot lid. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL.
- Push MANUAL setting, and set the timer for 15 minutes, adjusting time using the up or down arrow. START or push MANUAL again to begin cooking.
- When timer is finished, let pressure in pot release naturally for about 15 minutes. After 15 minutes, turn the dial to the VENT position and let any remaining steam release.
- Let the apples cook on the Sauté setting or Slow Cooker setting while stirring in lemon juice. Place the immersion blender into the Instant Pot and pulse until smooth, moving the blender around the pan as you blend up bits of apple until completely smooth. If you don't have an immersion blender, let the apples cool for about 30 minutes, then place the apple mixture in a blender, blending small batches until smooth.
- Spoon apple butter into jars or other containers. Use with in 10 days. Store in refrigerator or freeze until ready to use.
- Makes about 3-4 pints for large batch, depending on how much you sample before placing in jars 🙂
Notes
- Initially, the recipe called for 2 tablespoons of water added to the apples. A few readers have said their Instant Pot has given an error message “burn”. To eliminate this issue, we have amended the recipe from 2 tablespoons of water to 1/2 cup to ensure there is enough water in the pot to bring it to proper pressure and not trigger a “burn” message. I have made this recipe using 2 tablespoons of water, but want to avoid any problems for readers! I suspect the juiciness of the apples has something to do with how they cook up and if they do or do not produce a burn message.
- If the apple butter is cooked and blended but still seems not quite thick enough, you may cook with the lid off in the Instant Pot for additional time on Sauté setting. Make sure to stir apples to prevent scorching!
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Susie
Just delicious. I used honey crisp apples. After cooking in the iPot on a friend’s advice I poured the apple butter on to a cookie sheet and spread it out evenly. Baked at 325F oven checking about every 15 minutes until thickened. Yield was 3 cups. Will definitely make again.
Si Foster
I’m so glad to hear that, Susie! Thank you so much for sharing and for reading ABK,
xo
Si
Janet C
I want to make apple butter this afternoon and love to try your recipe…but I needed to let you know that your “Subscribe and receive our Instant Pot eBook” pop up will not close. (The “X” will not close it.) It is taking up 1/4 of my screen on Chrome. I tried on IE and it took up even more. This doesn’t make me want to stay on your website and browse…
Si Foster
Thank you for letting me know Janet, I will look into this issue!
xo
Si
Teresa Carter
Excellent! You had me at did not need to peel apples. I have had a bag of apples to use and finally sat them on the counter in my eyes and today I decided to get serious. I am so glad I found your recipe first in my search.
Turned out fantastic. I did blend in Vitamix, and then add back to cook down. Husband gave it thumbs up.
Glad I found your blog. Looking forward to more recipes to try.
Nita
Thank you for sharing your recipe. I followed it for cook time, but changed several measurements / ingredients based on what I had on hand.
I started with approx. 5 lbs of apples, unpeeled. I used 1/2 C water (I’ll use only 1/3 C next time). I didn’t have pumpkin pie spice, so I used a rounded TBSP of ground cinnamon & a rounded tsp. of nutmeg. I started with 1/2 C brown sugar, but after it pressure cooked, I tasted it & added another half cup of brown sugar before turning it on saute. I sauteed approx 15 min. in low, but next time I will saute 20 min on high.
I dumped the apple butter into my Instant Pot Ace blender & pureed it. It was perfectly smooth & delicious.
Connie A kesterson
JUST GOT MY INSTANT POT! OTHER THAN POTATOE SALAD THIS IS MY SECOND ADVENTURE. tURNED OUT GREAT HOWEVER A LITTLE RUNNY. COULD NOT COOK IT LONG ENOUGH TO THICKEN SO I’LL WAIT UNTIL IT COOLS THEN SEE HOW THICK IT IS! tHANKS FOR AN EASY RECIPE!
George
I used 5 lbs of Honeycrisp apples and 1/4 cup of water plus the other ingredients. After pressure cooking I removed the apples from the Instant Pot with a slotted spoon and put them in a Vitamix blender and blended them smooth. There was 28oz of liquid remining in the Instant Pot after removing the apples which I put aside. I then put the blended apples back in the Instant Pot on Slow Cook medium to reduce the apple butter further and I anticipate this will take a few hours.
I’d just like to know if all that liquid generated by cooking the apples is normal since it would take days to reduce it to apple butter consistency if I had left the liquid in.
Si Foster
Hi George,
I’m glad you gave this recipe a try. Unfortunately, the juiciness of the apples makes a big difference in the liquid left in the pot after the apples are cooked. If you have too much liquid, you have the option of cooking on low on stovetop for a while until the liquid evaporates and the mixture thickens or spreading on a baking sheet and baking in oven for a while. Hope this helps!
Si
JAN OTTO
Oh Mama! This is a good recipe. I had a few apples needing to be used and a desire for some yummy apple butter, so I searched and found this recipe.
I am a little bit of a rogue cook meaning if I dont have the correct items to make the recipe, I go with what I have that will get it close! I ended up using 4 small red delicious apples and 2 honey crisps. Less than 2 lbs total. Having read the comments about addding lemon juice too early, I ended up doing the same thing myself! I dont think it makes much difference in flavor, but there may be some chemical balance reason to add when told to so next time I will. As far as the stringy bits go, I see them too, but maybe they are just fiber that doesnt disappear. Not sure, but not afraid to eat them either. I had to estimate on the liquid to add and I did use a little too much. I used apple juice instead of water and it held up just fine. Thanks for this easy and fast way to satisfy that old fashion apple butter craving!
Sharon
I don’t have an immersion blender
Will my vitaprep work?
Si Foster
Hi Sharon, you’re vitaprep will work, just make sure to let the apple butter cool for 30 minutes after you cook it in the instant pot before you blend it. Thanks for asking and for reading ABK!
xo
Si
Sue Ellen
I just made 4 batches of the family size apple butter. Followed the the basic recipe using 10 apples each with the addition of 1 t vanilla when the lemon juice is added. I used Gala apples and used a little more than 1/4 cup of sugar instead of 1/2 cup. I have the Power XL pressure cooker and 15 min. was not enough. 26 min. was perfect. For those of you who said you had hard bits in it I believe you need to core the apple a bit more. Using 10 apples, the consistency was great, did not need to cook it longer. Will definitely make this apple butter again.
Si Foster
Thank you for sharing Sue Ellen! I’m glad you were able to alter the recipe to work for you.
xo
Si
Karen
It’s been over two hours, and I’m still sauteing the apple butter because it was so unbelievably watery. I even drained all of the water off before using the immersion blender. I won’t be using this recipe again.
Si Foster
I’m sorry to hear that, Karen, if you used 1/2 cup of water or more, it might have made the butter too watery for you. If you decide to make it again, I would try it with 2-4 tablespoons instead!
Si
harsimrit Kaur Khalsa
I must admit I thought the recipe sounded too good to be true.
It turned out amazingly well!!
I plan on making apple butter for holiday gifts 🙂
Thank you
Elaine
Very good recipe. I did however, add a little more spice to mine. Now it looks, smells and tastes like my mother’s apple butter.
Si Foster
I’m so glad you added your own variations to this recipe to make it more like your mother’s, Elaine! Thanks for sharing and for reading ABK,
xo
Si
Liz
Love this super simple recipe! I made the larger size and added a bit of extra spice. Also as mentioned if the butter is too runny you can use sauté to cook off some of it and make it thicker.
Kelly
I made regular apple sauce and canned it. It was wonderful.
Then I repeated the process. Instead of having apple sauce I went for the apple butter.
I put a splatter guard over my instant pot and set to sear for two minutes. Then left it on warm until it stopped boiling, I stirred it. I continued this multiple times until it was the thickness I wanted it. I strongly suggest using a splash guard like you would when cooking bacon so there is no mess.
I then canned the apple butter as well.
Thank you for the recipe.
Ava Chapman
Wondering if anyone has tried this with Bartlett pears to make pear butter?
Kelly
I really appreciate the guidance here for cooking in the instant pot. Worked great.
I used crab apple from a public tree (haha free!)
6lbs crab apple meat (sans cores)
2c maple syrup
1/2tsp all spice
1tsp cinnamon
1/2 lemon juice
2c maple syrup made for pretty sweet but the can came in a 2c batch 🤷♀️
Will def use your instructions as a guide again! (Sorry for not following your recipe. I’m a wing it kind of gal)
Eric M
If your IP has a “keep warm” feature and it’s in use while natural releasing the pressure, don’t bother with the sauté method afterwords while blending. Mine started to boil and I got lucky with a single drop on my arm, but it was basically lava. Either turn the keep warm function off or skip the sauté entirely.
Si Foster
Great point, Eric, that’s definitely something to keep in mind! Thanks for sharing,
Si
Foodiewife
I want to make apple cider doughnuts and my recipe wants apple butter. I couldn’t find it at the grocery store so I googled, and voila! I landed here. What a lovely post! I love my IP and use it almost every day. I read the fibrous problem, but I’m going to trust you and not peel my apples. I have an immersion blender AND a Vitamix so I’ll use one (or both of those). What a lovely post and thank you!
Cheryl
I can’t do lemon can I omit this and used within 1-3 days instead?
Si Foster
Hi Cheryl,
Yes, I believe you can omit the lemon. The flavor will be a bit different and the appearance may be a little darker without the lemon juice to keep the apple mixture from turning brown. Hope this helps!
xo
Si
Tori
Mine is runny and didn’t stiffen up once cooled. How come??
abountifulkitchen
Hi Tory,
Sometimes, the apple butter turns out a little runny. This will depend on the juiciness of the apples. If yours is on the runny side, just turn the IP to Saute mode and continue to cook the mixture until it thickens up a bit. Make sure to stir the mixture so it doesn’t scorch. And of course, this needs to be done with the lid off! Hope this helps,
Si
VM
I made this today with our own Gravenstein apples 🍎 and I did get the white “threads” in my sauce which other posters mentioned getting. They have the consistency of fish bone, and will not all blend into the mix. Based on the texture, I think they are from slicing the apples too close to the core. Will likely sieve them out. *if you use gravenstein apples the result is bright and lemony- so I’d suggest only using 1tbsp of lemon.
Si Foster
Thanks for sharing!
Si
Joy
How long do you water bath the pints to make it shelf stable?
Thanks
Lacey
Do NOT! I repeat do NOT sauté this after it’s done venting. It’s just too hot. It ended up exploding hot lava apple butter all over my hands and counter while I was immersion blending. Have my hand wrapped in ice and my kitchen destroyed. This is a bland version of apple sauce. Don’t bother
Tammy Cooper
There is such a difference in the sizes of these pots, mine is the Ultra Mini 3 QT. But the pots go up to 8 QT’s! Can you tell me how big your pot is so I can gauge my prep? Or can I just gauge it by your photos and keep track of how many apples it takes to fill my little pot? The folks with the white stringy fibers left after blending in the issues above,, I plan on using my Ninja but if I see those I also have my colander with stand and the wooden pin we used to can tomato juice and other fruit canning with. I will pour it out of the Ninja and run it through the colander with the pin. It has served that very purpose for myself and my Mother for over 50 years. Thanks for all these Instant Pot recipes.
abountifulkitchen
Hi Tammy,
I have a 6 and an 8 quart, but test all of my recipes using the 6 quart. I should update the recipes to say so! Thanks for pointing this out. I also live at about 4600ft in altitude at the present time. I believe the altitude also effects time on the Instant Pot! Thanks for reading Abk and for your review!
xo
Si
cheryl olson
Can i can this recipe as in a boiling water bath? Anbd if so, how long in the water before i can take them out of the water? Thanks for any help.
abountifulkitchen
Hi Cheryl,
I have not used a water bath to process the apple butter. Im guessing if you look up how to process apple butter, you will be able to find information to direct on this process safely. I think you’ll love this IP recipe!
xo
Si
Heidi
Thanks for the guidance on apple sauce in the Instant Pot. I had the same issue as others with the white stringy things. They do mess up the texture (I’ll still eat it, but strained the rest of the sauce I had). Guess I’ll have to get back to peeling. Still, having apple sauce in 30 min is awesome. I added a big cinnamon stick and a vanilla pod to mine and omitted the sugar. So good.
Si Foster
Heidi, I’m sorry to hear your having issues with the stringy stuff. I’m still trying to figure that one out. Great variation to using sugar! Thanks for sharing,
xo
Si
Donna Falco
Thanks so much for the recipe! I found a great deal on organizer gala apples and bought 12 lbs. just to make organic apple butter. I’ve made apple butter in a slow cooker and in a turkey roaster, but now I have an instant pot, so I needed these directions. Yay! Off to put apples in the pot!
Si Foster
I’m glad you found this recipe, Donna. I know you’ll love it! Thanks for sharing,
xo
Si
Caroline Zuhlke
I wonder if the people that had tiny bits in their butter are cutting out the cores. This would do it, I think. My mother used to make an apple butter and stirred in a box of Jello in the batch before putting in containers. What ever flavor fits your taste. Delicious. I am going to try this with some apricot Jello, but leave out the spices if you don’t like that taste with the other flavors of the Jello.
Si Foster
Thanks for sharing, Caroline. I like that idea of adding Jello to add some more flavor. Sounds yummy!
xo
Si
Tiffany
I just made this and it is delicious! I didn’t have the stringy problem that I read about but I used an immersion blender so I’m wondering if that is why. But absolutely recommend this recipe!
Si Foster
Hi Tiffany, I’m glad you enjoyed this recipe. I haven’t had any issues when using the immersion blender as well, so that may be the problem for some. Thanks so much for sharing!
xo
Si
Jess
Hey there, I also had the fibrous issues, I think its all in how you cut up the apples. I was lazy and had plenty of times where it got cut too close to the core, i’m guessing thats where the fibers are coming from as I used am immersion blender and still have fibers. Just tell people to be cautious of how they slice up the apples and all should be fine.
Sondra
I made this tonight with apples from an apple tree. This recipe is very simple and delicious. I am glad I found this.
Mary Surrena
Dang it! I added the lemon juice to the apples and seasonings in the crockpot. Will it ruin my batch? Do I need to add more lemon juice now?
abountifulkitchen
Sorry Mary, just seeing your message. Hope this was a success for you.The recipe should have worked even if adding the juice early!
thanks,
Si
Erika V
Thought this would be a great idea to can and give as gifts at holidays. Got everything measured and in the pot, but is having a hard time coming up to pressure and keeps saying “burn”. I don’t think the 2 Tbs of water in enough and that’s why it keeps saying it. Any suggestions?
Si Foster
Hi Erika, try using 1/2 cup of water, I’m going to make that adjustment on the recipe as well. I didn’t have this problem, but a few others have. It may require a little sauté time at the end after the apple butter is cooked to thicken it. Thanks for asking!
xo
Si
San Diego Cathy
I just blended the whole thing in my osterizer and it is so smooth I would call it creamy… that may be an easy answer to the fiber problem with some apples. I was concerned because my tree makes pretty small apples which mean a lot of skin and way too difficult to peel.
Stefan
Hi – I am yet another person who experienced these small white fibrous filaments in the pureed mixture (after cooking). I used 11 apples (Gala), skin on, and had to use a fine mesh strainer to press the puree through to remove it (I removed a 1/3 of a cup, at least, if not more). Keeping this fibrous mass would have made the final mixture inedible/unpleasant. I used a hand blender as opposed to my Vitamix to puree. I am wondering if this is the issue. I have to say, I wasn’t pleased to have to go through the extra long tedious step, especially since I used 11 apples and had a huge amount to sieve :-/
I also used more water (like 1.5 c!) to be on the safe side as I have the 6QT IP Duo which tends to give ‘burn’ notice if there is too little liquid. This worked fine especially as I had reached the max line with the amount of apples I added.
I let the strained pureed mixture reduce on low saute setting for about 2.5 hrs, stirring a lot near the end the get the right consistency. Definitely use a splatter guard if you have it to avoid having it fly everywhere.
The end result came out great. Thanks for the recipe.
Si Foster
Hi Stefan, that’s so strange how you had those white bits, I haven’t had that experience with this recipe. But I’m so glad you found a way that worked for you. Thanks for sharing, it’s really helpful for readers who had a similar problem. And thanks for reading ABK!
Si
Emily
Taste is delicious but the texture is a little gritty—really fine grit. Has anyone dealt with that? It’s just not as smooth/buttery as I want it!
Si Foster
Hi Emily, what did you use to blend the apples?
xo
Si
Sherry
How long do you water bath or pressure seal?
Si Foster
Hi Sherry, you should pressure cook the apples for about 15 minutes and then let them vent for at least 15 more minutes or until all of the steam is released. Hope this helps and thanks for reading ABK!
xo
Si
Terri Landon
Would this recipe work for canning? I have 5 apple trees that are loaded and need to utilize them.
Si Foster
Hi Terri, for this apple butter recipe, it’s best to use it up within 10 days of making. You can also pressure seal or freeze it if you’d like to keep it for a while longer. Hope this helps and thanks for reading ABK!
xo,
Si
Eric
Just to let folks know, you don’t need to use any sugar in this or any applesauce/butter recipe. You might have to cook it down longer to get the same result, but it’s worth it. In fact, I don’t even use spices. Just apples and a 1/4 cup water in the IP and you’re good to go. People always assume my applesauce/butter has sugar and cinnamon in it. That’s how good and complex the flavor profile is.
Kristi
Excellent! I use a bit of fresh pressed cider from a local orchard in mine instead of water and that has a similar effect of making it cooked down sweet, but with no added sugar.
Leslie Hurwitz
Can you do this recipe without the skin on the apples.
Si Foster
Leslie,
Yes, you can make this recipe without the skin on, but I love this fact that I don’t have to peel the apples! Huge time saver! If the recipe isn’t as thick as you would like, you can leave the pot on simmer with the lid off and cook some of the water out. Delicious!
xo,
Si
Keri
Thank you for this yummy recipe! I gathered up my last 12 small Fugi apples and made a batch. I had no idea it was that easy with the Instant Pot! Instead of using an immersion blender, I dumped the cooked apples and sauce into my Ninja and it made a wonderful puree, although the flavor tasted a bit weak and the color wasn’t that rich, dark brown we love. So, I added more cloves and cinnamon and adjusted the sweetness by adding a wee bit more brown sugar. Then I dumped the puree back into the Instant Pot to saute on medium for about 15-20 minutes. That’s the trick to the deep color! I stirred non-stop while it was boiling until it darkened and thickened. Thanks again. I only wish I made this when my Daddy was alive. It’s his favorite.
abountifulkitchen
Thanks for your feedback Keri! I’m guessing the color of the apple peel will also effect the finished product. And yes, boiling (or sautéing in the IP) will thicken the sauce up nicely. Thanks so much!
xo
Si
Kat
Hi, using this small amount of water my Instant Pot Duo Plus would not come to pressure and instead displayed “burn”. I added more water (like..a lot more, sorry didn’t measure) and scraped up the caramelized bits and tried again. I then just used the sauté function for longer to evaporate the addl water and thicken the apple butter. I also had thin stringy bits throughout (used organic honey crisp), I don’t think it will affect the mouthfeel though. I’m thinking this is due to leaving the skins on.
Si Foster
Kat,
Thank you for explaining how you managed your Instant Pot situation. I haven’t had issues with the “burn” mode or stringy bits. How did the Apple Butter taste? Thank you for reading ABK!
xo,
Si
Awilda Caberto
Hi,
I made this last night and it’s so yummy. For thickness, my preference, I added Chia Seeds to the blender. I have a Vitamix so it pulverized the seeds.
Turned out very nice.
Thank you
Awilda Caberto
Si Foster
Awilda,
What a great idea! Thank you for sharing. How much chia did you add to the recipe?
Thanks for reading ABK
xo,
Si
Mary
I also want to know if I can pressure seal or water bath jars of this apple butter to be shelf safe after I make it?
Si Foster
Mary,
Yes, you can pressure seal this Apple Butter recipe if you’d like to keep it for a while longer- or freeze it!
Thanks for reading ABK
xo,
Si
Kimberly Lusk
I’m making this for the second time, today. My husband and I love it and we gave it as gifts to friends and family for Christmas. Thank you for sharing your recipe.
Si Foster
Kimberly,
I bet your neighbors loved getting something delicious and home-made for Christmas. I’m glad you like this recipe.
And no peeling!
xo,
Si
Xina M Uhl
Thank you for this recipe – I’ve made it twice now and it is delicious. Fiber, too, with the apple peels in it – but tastes so good you don’t even know it is there!
Si Foster
Xina,
Thank you for your positive feedback. I love the simplicity and healthy benefits of not peeling the apples – love that Instant Pot!
Thanks for reading ABK!
xo,
Si
MELISSA
15 minutes manual, but is that high or low pressure?
Si Foster
Melissa,
Manual is the same as high pressure. I know it’s a bit confusing but they changed the name in the newer model.
Let me know how you like this recipe!
Thanks for reading ABK!
xo,
Si
Nancy
Just an FYI. LUX model has only high pressure. DUO has high/low and a yogurt function.
Si Foster
Nancy,
Thanks for the info!
Heather
I made the apple butter in the IP and the end result is quite runny but so tasty. Will it thicken up after it cools I hope. I canned the apple butter so we shall see.
Michelle Y
Did it thickened up? I have the same issue.
Holly Dowell
I made this before but can’t find that recipe but it said to cook 3 hours on the sauté setting but I put it on slow cooker for the last 2 hours. It needs that long slow cook to evaporate that liquid & thicken up. My first one turned out GREAT. This recipe is glitchy.
Shannon
What would you think about actually water processing these cans? Would you not recommend it? I want to give away as gifts and I want to make it as shelf stable as possible/seal the jars.
TL
Was wondering the same thing. Hope that it is possible to can the butter! Would be an amazing holiday gift
Erin Murillo
You can definitely can the apple butter – I’ve done it for years and it makes an awesome gift!
Leslie
How long should you water bath can these?
Carol Flowers
I just made this and the taste is wonderful … but there are little white stringy things throughout … about a quarter inch long … not pleasant in the mouth. They were organic apples with no wax coating. Are they just fibers from the skin? Have you experienced this?
abountifulkitchen
Carol,
No, I did not have that issue any of the times I have made this recipe! What type of apples did you use?
Al
Same thing happened with me. I used a bag of Macintosh. I’m guessing it has something to do with the skin
Si Foster
I think you’re right, Al. I’m sorry to hear that, thanks for sharing!
xo
Si
Linda
Just had same thing happen!! Did you ever solve this issue?
peter and mitchell
I made apple butter in a slow cooker before and had no problem with pieces of skin as you described. This time I used the instant pot with Granny Smith and I have the stringy fibre as well. The apple butter is fairly thin at this point so I strained it through a sieve to get rid of the little strands and returned it to the instant pot to thicken. We’ll see how it turns out in about 6 hrs.
San Diego Cathy
I just blended the whole thing in my osterizer and it is so smooth I would call it creamy… that may be an easy answer to the fiber problem with some apples. I was concerned because my tree makes pretty small apples which mean a lot of skin and way too difficult to peel.
Jorjann
4 apples?? I think the recipe should say 4lbs of apples??
abountifulkitchen
Thanks for the heads up! I sometimes make typos and am grateful for readers who let me know.
thanks again!
Si
Diane Stewart
Thank you for posting ideas to use in the Instant Pot. Do you have a recommendation for a cookbook that utilizes this wonderful appliance? I am having a difficult time locating good recipes and savvy instructions how to use it.
Veronica rowley
I google all recipes, print them and put them in a dollar store binder with page protectors.
Jessica Pulsipher
I have been looking for a recipe that seemed easy, this looks perfect! Can’t wait to make this next week!
MRS GWENA D TERRY
How did your apple butter come out/taste?
Gwena
Regina
Awesome
Jackie
I accidentally added the lemon juice to everything else. Will this ruin the butter?
Amanda
I just did the same thing, yours turn out ok?