Quick Instant Pot Apple Butter Recipe - Adventures of Mel (2024)

FAQs

Why did my apple butter not thicken? ›

Apple butter will thicken as it cools, so don't worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.

Average shelf life unopened is 11 months. But after you open a jar, it is very important it is re-capped and refrigerated. It will last about a month in the refrigerator, but we usually finish out a jar in a couple of days. The same goes for any baked goods or cooked items made with apple butter.

But it makes all the difference. Applesauce is a fairly quick process, cooked apples run through a food mill. Apple butter is basically concentrated apple sauce, cooked down even more until it's thicker, silkier, and more intensely apple flavored. Like the difference between tomato sauce and tomato paste, essentially.

However, apple jam is thinner in consistency, lighter in color, and often includes bits of fruit, whereas apple butter is thicker, darker in color (thanks to caramelization) and blended until smooth. Apple jam sometimes includes seasonings, but apple butter always includes warming spices such as cinnamon or nutmeg.

While apple butter is undeniably delicious, it also offers some health benefits. Made from fresh, organic apples, it contains essential nutrients like dietary fiber, vitamins, and antioxidants. These components contribute to a healthy digestive system, support immune function, and promote overall well-being.

Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Fill a large stockpot or canning pot with water.

The only thing apple butter has in common with regular butter is its spreadability. But it's actually more comparable to preserves or jam than it is butter; it's really just concentrated fruit, maybe a bit of sugar, with no dairy in sight.

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

Sometimes seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter may also be used on sandwiches to add an interesting flavor, but is not as commonly used as in historical times.

*You can also preserve your apple butter via the water-bath canning method, which uses a canning pot. The recommending processing time is 10 minutes for pints and 15 minutes for quarts. Home-canned apple butter has a shelf life of about two years. Store in a cool, dark place.

Is apple butter a southern thing? ›

Historians do know that apple butter can be traced back to Germany and Belgium during the Middle Ages. The practice was likely brought to Appalachia by the Pennsylvania Dutch, who migrated to Western North Carolina after the American Revolutionary War.

The color of apple butter is due to oxidation, the less oxidation the lighter the color and the more oxidation the darker. Color control therefore may be exercised at this time by stirring the apples with steam, air, or mechanical stirrers.

Apple butter is typically sweeter, richer, and thicker (more of a buttery/spreadable consistency). It's often much darker in color than applesauce, largely because of the added ingredients (in this instance, brown sugar, cinnamon, vanilla, etc) and the caramelization that occurs from the longer cook time.

Mix up a few different varieties for the best flavor; Fuji and Golden Delicious are popular softer varietals for apple butter that taste great together. Braeburn, Corland and Idared are great choices too.

Add the sugars and spices to the apple puree and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. Stir frequently to avoid sticking or burning. The apple butter is done when thick enough to hold its shape on the back of a spoon.

Apple butter and peanut butter were destined to be together, don't you think? Add a healthy dose of cinnamon with a touch of vanilla and maple syrup and you have one of my favourite butters of all time. It's a little sweet and ultra creamy, with a hint of tart apple to round it all out.

Apples provide a source of whole-food carbs and fiber, while peanut butter offers additional fiber plus a hefty dose of healthy fats and protein. Furthermore, both contain a variety of vitamins, minerals, and health-promoting plant compounds.

When it comes to crafting up your own treat recipes, it's important to keep track of what ingredients are included. One ingredient is apple butter, which your dog should not eat. Apple butter is filled with added sugars that your dog's system can not handle.

The average American eats around two snacks per day. Apples with peanut butter are an ideal snack because they provide a good mix of protein, healthy fats, and fiber.

Can you freeze apple butter? ›

Once the apple butter has cooled and been placed into jars or airtight containers, store using the following guidelines: Refrigerator Storage – You can store the apple butter in the fridge for up to 1 month. Freezer Storage – You can store the apple butter in the freezer for up to 1 year.

Here, we want the fruit to fall apart. Chop, but don't peel or core them, since the skins amp up the apple flavor and the core adds pectin, which helps the apple butter set.

The best varieties for canning apples are crisp, not mealy, types. Some of the best apples for canning include Fuji, Braeburn, Jonagold, Granny Smith, Golden Delicious, Pink Lady, Jazz, Honeycrisp, and Cortland.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Strain your puree, if necessary, to remove seeds, bits of peel, or any lumps. Put the smooth puree back into a clean pan, add lemon juice, and continue to cook, stirring often, until the mixture is thick enough to coat the back of a spoon. Cool and then refrigerate. It will thicken further as it chills.

Ice, ice, butter

Butter needs to be chilled rapidly to turn solid — so all you need to do is mix a few ice cubes into a bowl of melted butter and stir. In less than a minute, the butter should turn into the soft yet solid state that's perfect for your baking needs.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.