No-Peel Apple Butter for Canning (Instant Pot or Crockpot)
This ridiculously easy Spiced Apple Butter recipe is made in an Instant Pot or Crock Pot and - my favorite part - doesn't require peeling the apples before cooking. Adapted from Sugar Spun Run.
Equipment
- Instant Pot or Slow Cooker/Crockpot
- Sterilized Mason Jars or delitainers/airtight container if not canning
Ingredients
- 3 pounds Apples peel on, cored and diced
- ½ C brown sugar
- ½ C granulated sugar
- 1 Orange juiced
- 2 teaspoon Ground Cinnamon*
- 1 teaspoon Ground Ginger*
- ½ teaspoon Nutmeg*
- ¼ teaspoon Ground Cloves*
- ¼ teaspoon Allspice*
- 1 teaspoon Vanilla Extract
Instructions
- Prep Ingredients. Wash & chop apples. Add all ingredients (except for vanilla extract) to the Instant Pot or Crock Pot.3 pounds Apples, ½ C brown sugar, ½ C granulated sugar, 1 Orange, 2 teaspoon Ground Cinnamon*, 1 teaspoon Ground Ginger*, ½ teaspoon Nutmeg*, ¼ teaspoon Ground Cloves*, ¼ teaspoon Allspice*
- Cook, Covered. Cook for 10 hours on low heat.
- Blend the contents of the pot using an immersion blender.
- Thicken by continuing to cook another 2 hours on low, uncovered. Add vanilla extract and stir to combine. Spoon into clean jars and refrigerate or can for pantry storage.1 teaspoon Vanilla Extract
How to Can Apple Butter**
- Sterilize. While the apple butter is in the last 20 minutes of cooking, sterilize your mason jars and lids by boiling in a large water bath (large pot filled with water) for 10 minutes over medium-high heat. Carefully remove the sterilized hot jars and lids to a clean kitchen towel to dry.
- Fill. Spoon the hot apple butter into your sterilized jars, leaving ½ inch headspace at the top of the jar. Place the lids on and tighten.
- Process. Lower the cans into the water bath, bring to a full rolling boil, and process for 15-25 minutes. (Shorter times are appropriate for locations closer to sea level. Longer times are appropriate for larger jars or at altitude. You'll know if they processed long enough if the jar snaps shut during cooling.) Remove the water bath from heat and allow the cans to rest in the water for 5 more minutes.
- Cool & Label. Remove the jars from the water to a clean kitchen towel, lid sides up. Using another clean kitchen towel, test to make sure the lids are fully tightened. Allow to rest undisturbed at room temperature for 8-12 hours. When the jars are dry and cool, label with the date and contents before storing.
- Important Canning Safety Note: The mason jar lids should suck in and create a vacuum seal during the cooling process—you’ll start hearing loud snaps in the kitchen after about an hour or two. (It’s alarming if you’re not expecting it!) If any don't pop in, unscrew the ring top and lightly press the lid to see if it will stick. If not, you can either process in the water bath again (this time increase how long you leave them in), or keep them in the fridge or freezer.
Notes
*The spices listed above are used to make pumpkin pie spice and apple pie spice; feel free to swap in an equal amount of either of these blends to cut down on the number of bottles you get out of the cabinet.
**These canning instructions are in line with the University of Georgia's National Center for Home Food Preservation. If this is your first time canning, I recommend reading their home canning primer and water bath canning guide.
Best apples. This recipe will work using any variety (or mixture) of apples that you like! Feel free to use apples that are a little on the mealy side (e.g. Red Delicious or Gala apples) that you wouldn't necessarily want to eat out of hand. It's also fine if they're a little wrinkly or bruised.
CANNING NOTE: If you plan on canning apple butter for pantry storage, I recommend throwing in a couple of Granny Smith Apples ~or~ adding 2 tablespoons of apple cider vinegar to the mix to increase the acidity.
Expert Tips
- Equipment Smarts. While not technically necessary, investing in a canning funnel, canning tongs, canning basket, and a lid rack, will make your life easier.
- Safety First. Sterilization is perhaps the most important thing for canning fruit preserves. Make sure the jars and lids are brought to a full boil and left for a minimum of 10 minutes to kill any bacteria.
- New Lids should be used each time you can for food safety, but feel free to use the same *sterilized* jar over and over!
- Waste not, want not. Instead of tossing the apple cores and spent orange halves, use them to:
- Make an infused simple syrup. Add equal parts sugar and water to a heavy-bottomed saucepan (or 2 parts sugar and 1 part water if you like a rich syrup, which will keep for up to 6 months in the fridge). Heat until the sugar is dissolved. Add the apple cores, spent orange halves, plus a stick or two of cinnamon and a few whole cloves if you like, and let steep for 40 minutes. Strain, pour into a squeeze bottle and store in the fridge for up to 2 weeks or more. Use as a syrup for waffles or pancakes, stir into oatmeal, or use as cocktail flavoring.
- Make a holiday simmer pot. Toss the spent orange rinds, apple cores, and 1-2 cinnamon sticks, 1-2 sprigs of rosemary, and/or a couple of whole cloves in a pot of water. Set it over medium-low heat to simmer gently. It’ll make your kitchen smell delightful!
- Get an apple corer/slicer. I'm not usually a proponent of what Alton Brown calls "uni-taskers," but if you like to eat a lot of apples in the fall, an apple corer is well worth the expense and space in your drawers.
- Since there is a decent amount of sugar (which acts as a preservative), this crockpot apple butter should be just fine in an airtight container in the fridge for up to 3 months, or in the freezer for up to a year!
- If canned properly, it should last for 12-18 months in the pantry—though the flavor and texture is always best within the first year. If you can it AND freeze it, it can last for several years. Once opened, use within a few weeks for the best flavor.
Nutrition
Calories: 64kcalCarbohydrates: 17gProtein: 0.2gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 76mgFiber: 2gSugar: 14gVitamin A: 42IUVitamin C: 5mgCalcium: 11mgIron: 0.1mg
Tried this recipe?Let us know how it was!