the evolution of apple-pear butter

I love Apple Butter and Pear Butter. Snd I like to make a hybrid cross mix of both in the fall. I always have. Maybe it’s my Pennsylvania German heritage shining through – my maternal grandmother was Pennsylvania German and I learned how to make a lot of things from her.

I have been reading various recipes on the Internet and decided to try making my apple pear butter in the Instant Pot.

I have an 8 quart Instant Pot. I cored apples and pears. I cut them into chunks of a fairly even size, and filled my Instant Pot to just below the “max” line.

I know, I know that isn’t very exact for some of you home cooks but apple butter consists of apples cooked down….

I did not peel either the apples or the pears because when you make everything all fine with an immersion blender after the fruit is cooked it all is very smooth and lovely.

But let me back up. After the fruit was loaded into my electric pressure cooker, I added a quarter cup of orange juice, maybe closer to a third of a cup I wasn’t measuring too precisely.

To that I added half a cup of brown sugar, four cinnamon sticks, 1 teaspoon ground mace, 1/2 teaspoon ground allspice, 1 teaspoon ground ginger, 3 teaspoons ground cinnamon, a healthy dash of salt, and 1 teaspoon of vanilla.

The vanilla is a quirky thing I read about it in a recipe when I was researching this and I thought I would try it and it ended up working out well.

Anyway give everything a toss within your Instant Pot to make sure the apples and pears are kind of coated.

Set your Instant Pot to the manual high pressure setting for 9 minutes. The valve should be at the top sealed position. When time is up, turn off the machine and allow the natural pressure release to occur. That will probably take a good half hour or so. I didn’t time it exactly.

Meanwhile make sure your canning jars are properly prepared and sterilized and get your big pot ready for water if you are doing a canning bath.

When your pressure cooker is de-pressurized and it is safe to remove the lid, take off the lid and remove the four cinnamon sticks. Using your immersion blender, blend the fruit until it is smooth and seamless.

But wait, it’s not ready yet here’s the next step.

Turn your Instant Pot back on to the sauté setting and adjust the sauté setting to LESS. Simmer the apple pear butter for 30 to 40 minutes until the apple pear butter is thickened and at your desired consistency. Most recipes I studied suggested 15 to 30 minutes but I actually did 40 minutes today to get it where I wanted.

I will caution you to stick around in your kitchen with a silicone spoon or spatula. You will need to stir it occasionally while it’s continuing to cook down or it will stick to the bottom of the Instant Pot.

When you think it is thick enough and cooked down enough, turn off your machine and allow the apple pear butter to cool down. I basically ignored it for a good hour.

At that point you can jar it up and either do your canning bath or store in the refrigerator. I did the canning bath because now that I have gotten the hang of it it really is my preferred way of dealing with preserves and chutneys and things like this.

I will leave my jars sitting on a wooden cutting board on the kitchen table until they’re completely cool and then I will add the labels and the date I made the apple pear butter. I made six jars. Not big jars – small jars and two taller skinny ones – see the photo at top of the post.

Making apple pear butter is one of those fall things. It’s definitely something that fills your kitchen full of false spice smells. And I do tend to combine both fruits when I make it.

You can serve apple pear butter on toast, bagels, English muffins, cheese and crackers, pork roast, all sorts of things.

I will note doing it in a pressure cooker reduced the time spent canning considerably. I think I am going to research other kinds of preserves and even chutneys to see what else I can make and can via the Instant Pot.

Try it!

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