Ingredients
Scale
- 5 pounds apples (mix of sweet + tart, such as Honeycrisp, Fuji, and Granny Smith)
- 3/4 cup water
- 1 1/4 cups cane sugar or brown sugar (adjust to taste — start with less if you prefer it less sweet)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 1 tablespoon freshly squeezed lemon juice (plus more to taste at the end)
- 2 teaspoons vanilla extract
Instructions
- Prep the apples. Core and chop the apples (no need to peel).
- Combine ingredients. Add the apples, water, sugar, cinnamon, nutmeg, cloves, salt, and 1 tablespoon lemon juice to your pot of choice. Stir well to combine.
- Cook the apples. Choose your preferred method:
- Instant Pot: Lock the lid and set to Manual / Pressure Cook (high pressure) for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining steam.
- Crock-Pot: Cover and cook on Low for 8–10 hours, or High for 4–5 hours, until the apples are completely tender.
- Stovetop: Bring the mixture to a simmer over medium heat, then reduce to low. Cover partially and cook, stirring occasionally, for 1½ to 2 hours, until the apples are very soft and fragrant.
- Blend until smooth. Use an immersion blender right in the pot (or carefully transfer to a blender in batches) and purée until smooth.
- Thicken.
- Instant Pot: Switch to Sauté (low) and cook uncovered for 10–20 minutes, stirring often, until thick and glossy.
- Crock-Pot or Stovetop: Continue cooking uncovered, stirring occasionally, for 30–60 minutes, until the apple butter darkens and thickens to your desired consistency.
- Finish. Stir in vanilla (if using). Taste and adjust with more lemon juice or sugar if needed. Let cool slightly, then transfer to jars for storage.
