By Misty I.
August 21, 2019
What do you do when you have a lot of leftover apples at school? Make apple butter! There isn’t any actual butter in this recipe but it sure is tasty and definitely “only easy!” I used the apples to reintroduce a small group of students to knife skills and how to use an Instant Pot. No Instant Pot? No worry, beef curry! Just dump everything in a slow cooker and let it go on low for 8 hours. Next week I’ll share a dessert students made with the apple butter.
IP Apple Butter
4-5 lbs. apples (we used red delicious)
⅓-½ C. water (mostly insurance so you don’t get a “burn” sign on IP)
½ C. brown sugar
½ tsp. salt
1 Tbsp. pumpkin pie spice (or 1 tsp. cinnamon)
- Rinse, cut, core and cube the apples. Peeling is optional, we didn’t.
- Add apples, water, brown sugar, salt and pumpkin pie spice to IP.
- Check vent and make sure it’s on SEAL.
- Push MANUAL setting and set timer for 15 minutes. START or push MANUAL again to start cooking process.
- When the timer is done, let pressure release naturally (NPR) from the IP for 15 minutes. After 15 minutes turn the dial to VENT and let remaining steam release, if any.
- Open the IP and render the mixture on SAUTE for 15-30 minutes until its the consistency of thick and chunky applesauce, watch it carefully!
- Spoon apple butter into jars and keep refrigerated. Use within 10 days, no preservatives. Apple butter is yummy on toast in the morning or as a condiment with pork. That’s it, only easy!