Easy Applebutter

6 qt instant pot

5 1/2 lbs apples (use different varieties for better taste)

Slice and chop apples into small pieces add to pot.

1 15oz can pumpkin puree

1 cup pure maple syrup

1/2 cup bourbon (optional)

1/4 cup water

1/2 cup brown sugar

2 tablespoons pumpkin pie spice

2 tablespoons lemon juice

1/4 tsp salt

Add all ingredients to instant pot, close lid.

Set cooker to high pressure for 1 hour 20 minutes, let it release naturally. Remove lid after pressure valve has released. Use immersion blender to mix apples once it is all blended. Set instant pot on sauté mode and cook until mixture is thick stirring continuously. (Or set instant pot on slow cook use the high setting for 3 hours and stir occasionally) mixture should be able to coat a spoon.

Refrigerate up to two weeks.

Freeze up to one year in freezer bag or plastic containers.

Canning Method: Hot Water Bath

Use clean sanitized mason jars, funnel apple butter mixture in to jars up to the fill line. Clean rim with paper towel. Boil small pot of water add lids, boil for a few minutes and remove lids with a magnet add to jars. Place ring around jars (not to tight). Place jars into a tall pot and fill with water until lids are covered. Bring to a rolling boil. Once water is rolling set timer for 15 minutes. Remove jars. To make sure all were properly processed check lids to make sure none are popped up. Let sit for 24 hours and remove rings to prevent rust. Store in a cool dark place for up to 2 years. 🫙

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