Apple Butter

5 lbs apples

1 C apple cider

2 t pumpkin pie spice (or other spices as seem fit, adjust measurements accordingly)

¼ c brown sugar (optional)

Canning - if canning put in desired size canning jars with lids and rings. Boil 20 min in water bath and remove to let seal (“pop”).

1. Slice/peel/core apples (peeling optional if organic)

2. Add Apple slices, apple cider, and spices to instant pot

3. Pressure cook high for 5 min, 20 min slow release

4. Release rest of pressure and blend apples with immersion blender

5. Slow cook in instant pot until thickened to desired constancy, stirring occasionally and adjust taste as desired (spices/sweetness/½ t or less cider vinegar if too sweet)

Canning - if canning put in desired size canning jars with lids and rings. Boil 20 min in water bath and remove to let seal (“pop”).

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