Yields about 2 cups
- 1 Cup Apple Juice or Cider
- 12 Medium Apples (about 3 pounds)
- 1-1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Allspice
- 1/8 Teaspoon Ground Cloves
- 1-1/2Cups Sugar
- Optional: 1 or 2 Drops Oil of Cinnamon
1-) Add the apple juice or cider to the pressure cooker. Wash, peel, core, and dice the apples. Lock the lid into place, bring to high pressure, and immediately remove from heat; let the pressure release naturally for about 10 minutes. Quick-release any remaining pressure.
2-) Press cooled apples through a fine sieve or food mill, or process in a food processor or blender. Return apples and liquids to pressure cooker, add the cinnamon, allspice, cloves, sugar, and oil of cinnamon, if using.
3-) Return the pan to medium heat and bring to a simmer. Simmer uncovered and stir until the sugar is dissolved. Reduce heat, simmer, and stir for about 1 hour. Note that it’s important that you frequently stir the apple butter from the bottom of the pan to prevent it from burning.