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Apple Butter
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NDSU Extension

Apple Butter


Try apple butter on toast or pancakes.



  • 5 pounds unpeeled apples, washed
  • ¼ cup water
  • ½ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 tablespoon brown sugar (optional)


Cut four sides off apple core and place in electric pressure cooker. Add water to apples and cook 15 minutes on high pressure. Let pressure release on its own. Use immersion blender or blender to purée apples. In pressure cooker, blend sugar and spices with apple purée. Press sauté function on electric pressure cooker, low setting, and cook down to desired thickness. Store up to a week in refrigerator or frozen in sterilized containers.

Makes about 2 quarts

Dietary and Nutrition


One medium apple (3 inches in diameter) has 95 calories, 0 grams (g) fat, 0.4 g protein, 25 g carbohydrate and 4 g fiber, plus several vitamins and minerals. Eat the peeling for the maximum health benefits because most of the fiber and many disease-fighting antioxidants are in the peel.

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Field to Fork Apples! (FN1792, Reviewed Jan. 2020)

Apples are members of the rose family, and more than 7,500 varieties are grown throughout the world. Apples can be eaten fresh, frozen, canned or dried.

Food Preservation: Jellies, Jams and Spreads (FN172, Revised March 2024)

Sweet spreads are foods with many textures, flavors and colors. They are thickened or jellied to varying degrees. The traditional jellies and jams are preserved primarily by sugar.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.