Instructions

• Wash, peel, core, and quarter the apples.
• Place the quartered apples into a large pot, the Instant Pot insert, or the slow cooker. Add 1 cup (250 ml) water, ½ cup (100 g) maple syrup or sugar, ¼ teaspoon salt, and the optional spices (1 teaspoon ground cinnamon and ¼ teaspoon ground cloves) if using. Do not add the vanilla yet.
• Stovetop method (choose this if using a pot): Cover the pot, cook over low–medium heat, and stir occasionally until the apples are very soft, about 45–60 minutes. Use an immersion blender to puree the mixture until smooth. Continue to cook uncovered over low–medium heat, stirring frequently and scraping the bottom to prevent scorching, until the apple butter is thick, velvety, and darkened in color, about another 45–60 minutes.
• Instant Pot method (choose this if using an electric pressure cooker): Put the apple mixture (with the 1 cup water and other listed ingredients) into the Instant Pot insert. Cover and set the vent to sealing. Select “Manual” or “Pressure Cook” on high for 10 minutes. When the cook cycle finishes, allow a natural pressure release for about 15–20 minutes, then carefully open the lid. Puree the contents with an immersion blender. If the apple butter is too thin, use the “Sauté” setting and simmer, stirring constantly and scraping the bottom, until it reaches the desired thickness (this may take up to 15 minutes).
• Slow cooker method (choose this if using a slow cooker): Cover and cook on low for about 8 hours, stirring occasionally. When the apples are very soft, puree the mixture in the slow cooker with an immersion blender. If the apple butter is still too thin, continue cooking on low or high until it reduces to your preferred thickness, stirring to prevent sticking.
• After pureeing and reducing (all methods): Stir in 1 teaspoon pure vanilla extract if using. Taste and ensure seasoning is balanced (do not add additional ingredients beyond the listed amounts).
• Cool slightly, then transfer the apple butter to clean jars. Allow to cool to room temperature before refrigerating or processing according to safe canning guidelines if you plan to store long term.