My kids *love* PB&J. Now heading into high school ,they still request it for their school lunches. Talk about dedication…
Thank you for reading this post, don't forget to subscribe!I have always liked making jellies and jams. In Alaska, we would go berry picking (wild raspberries, cranberries, and crowberries, mostly). I would make jam for the kids’ daily peanut butter fix. We had a ton of apples recently as the kids decided that they preferred oranges instead of apples as the fruit de jour. I wanted to use them before they went bad…or turned mealy and gross. Because….yuck…
And on a cold, snowy winter day, who doesn’t love the smell of cooking apples and cinnamon drifting through the house.
Keeping on the peal and sweetening with a a little stevia, keep this in the “fell good giving it to the kids”- category.
Win-win 🙂
Yum…… apple butter!
- 4 pounds apples, washed and cut into fourths, core removed and discarded
- 2 Tablespoons water
- 1 Tablespoon cinnamon
- 1/2 Teaspoon salt
- Stevia to taste
- Add all ingredients except the stevia to the Instant Pot
- Set Instant Pot to “Manual” and set for 15 minutes and push “Start”
- When the timer is finished, wait 15 additional minutes before turning the vent to release the remaining steam.
- When depressurize, remove lid from the Instant Pot, push “Saute” and mash the apples (or pure with an immersion blender) while sauteing them in the Instant Pot for 2- 5 minutes.
- Turn off the Instant Pot and let the mixture cool.
- Add stevia to taste.
- Spoon cooled apple butter into containers.
- Apple butter will keep for 10 days in the refrigerator. It can also be frozen until ready to use.
