Easy Homemade Apple Butter Recipe 🍎 So Creamy and Smooth!

Look! Ingredients! If you were here last week, you probably know what we're making. And, as always, best kitchen helper ever! Of course, right in the middle of the kitchen instead of off to the side, because, you know, gotta catch all the stuffs. Welcome back to Snow Dogs Cooking, where we can cook it so can you! If you guys were here last week, you saw that we made apple butter pie, and it was amazing! And I wanted to make it again for Thanksgiving, which was just a few days ago, to take out to my parents house. But, I couldn't find an apple butter that I actually liked, that wasn't like packed full of cloves. So, we're gonna make apple butter right now. And if you didn't figure it out, I'm filming this before Thanksgiving, but you guys are seeing it after Thanksgiving, because I gotta take this pie to Thanksgiving and have everybody try it. So, we're gonna show you today how to make easy instant pot apple butter. What is this? Second best kitchen helper ever, and third best kitchen helper ever, apparently have no ideas that apples are happening in here. You'll figure it out shortly. So, this recipe is going to make just about two cups, maybe a little bit more of apple butter, which is exactly what you need to make the pie. If you would like to make more apple butter, double the recipe. You're going to need four pounds of apples. What kind? We're using random apples. You can pretty much use whatever kind you would like. It's gonna make a different flavor profile. Pick whatever you want. Pick some apples. So, you're gonna need four pounds of apples. Hi Memphis! You're gonna need about a half a cup of apple cider. Now, the reason I'm using this is because we are making this in the instant pot and I don't want it to burn, so we got to have a little bit of liquid in there. So, we're using apple cider. You're gonna need three tablespoons of lemon juice. You're gonna need a tablespoon of cinnamon. You can also use allspice, cloves, different things. We're only putting cinnamon in ours. You're gonna need a cup and a half of light brown sugar. You're also gonna need a quarter of a teaspoon of salt and then two teaspoons of vanilla extract. First thing we're gonna do, you don't have to peel your apples, but I'm gonna peel these apples. So, we're gonna peel the apples, core them and cut them up. That's what we're gonna do right now. We have our epic apple peeler and we're not gonna use this to core it. This would core the apples as well. You don't have to be, you know, precise in getting all the skin off, but we'll get most of it off. And then, we're gonna use this thing here to core the apple and cut it into pieces. You don't have to cut it into small pieces. That's about how many pieces you want it in. You have fun, hun! Yeah! And then, the core is done and then we're gonna take all the rest of those pieces and put them in this pot. We're just gonna put them right in this pot and we're gonna do this fast enough. We don't have to worry about them browning. It's gonna turn brown anyway because we're cooking them. Would you like a little mini apple noodle? Oh, you didn't have to get up. I would have got up. Ready? Catch! Oh, you missed it! Nobody else is coming here for an apple noodle? Oh, maybe Memphis gets them all. Oh, there she is! Wait a minute! Apples are happening! Oh gosh! That's too long of a noodle. Hold on! Yeah, thank you! Too long of a noodle. Hey, catch! I don't think I got you catching that on camera, but you did catch it. Are you getting more apple noodles? I need one for Miss Kira, please. Alright, deliver it to the princess. Look at you with your little crossy paws. You're so fancy! Would you like an apple noodle? Thank you! Want an apple noodle? See, you know how to eat it. I'll bring you an apple piece later, too. You're adorable! Slowly filling up the Instapot. If you don't have an Instapot, you can actually do this on the stove. So, you can cook it on the stove and basically you just do all the same things we're doing and then you simmer it on the stove at a really low temperature for what feels like forever and eventually it just thickens. You could also do this in a slow cooker. I believe in a slow cooker you have to do it for like 12 hours. Same kind of thing. You're basically just simmering all the excess moisture and making it really thick to the thickness that you like. So, if you don't have an Instapot, you can still make this. See, like I said, they don't have to be perfect. She's like, dad, maybe one more apple noodle? You could! Watch your fingers! Eleanor's like, me too, please dad! Hey Kira, you want an apple noodle? Think she'll come in here? I doubt it. Come in here with your beautiful little crossy paws. Apple noodle. You're the cutest! I said we're using a variety of apples. These ones are super tart. Yes. And some of ours are a little softer, some of them are a little hard. This reminds me of like a green apple. Yes, yeah. I don't know what kind of apple this is, but it's delicious. But, like I said, lots of variety of apples. Oh, also, these are all apples that were backyard ground apples. Not really. Backyard tree apples, I guess. Yeah. And we turned them into dog treats for the dogs. So many apples! I mean, you could make a pie out of that. You could make a pie out of that. Those are very good apples. Alright, let's keep on trucking. Would you like a piece of apple? This is not the sour one. That's a good one. Did you even chew it? My goodness. Would you like a piece of apple? That's how it's done. You're supposed to chew it. Alright. To the princess. Hey princess. No more crossy paws? Would you like an apple? That's a good crunch. Look it! Kira figured out there is apples. It only took apple noodles, apple noodles, apple pieces for her to go, whoa, wait. There is. Yes. Yes. Yes. She's like, don't forget me. I'm the only one. Eleanor shark, doo, doo, doo, doo, doo, doo. Eleanor shark, doo, doo, doo, doo, doo, doo. Happiest puppers ever. Alright, so we're almost done cutting up apples. Okay, we have all of our apples. Think I should do this on my own or you want to try to do this? Uh, you got it. Okay, so this is the brown sugar. We're adding everything that I showed you in the beginning to this. So we have brown sugar. We have the lemon juice. We have the vanilla. We have the apple cider. That's honey crisp apple cider, by the way. So this is going to be really, really interesting. We have the salmon. And then I need a quarter of a tissue of salt. We are going to stir this up just a little bit. We're kind of just moving it all around. Get everything a little coated and then we're gonna run the Instant Pot for a really long time. Not really, just for an hour. Stir it up a little bit. Lid on. Can I do this one handed? There we go. Make sure your seal is on. I put this on without the seal on. Lock it closed. Make sure you close your vent. Come down here. Pressure cook. You want high pressure for one hour. We're just gonna let this do its thing. I have a feeling it's gonna smell amazing in here. Okay, so once it goes for about an hour, you want to let this naturally vent for 10 to 15 minutes. This has already been naturally venting. You can see it says nine minutes. I'm actually gonna hit that. We're gonna let it naturally vent for a few more minutes and then I'm gonna turn that and let all that stuff out and then we're on to the next step. All right, here we go. I'm gonna vent it. See how much... This is gonna smell amazing. Ready? Three, two, one, go! It already does. Memphis is like, I'm in here smelling it right now. Lift off. Whoa! Oh my goodness! This smells amazing. Next step, we're gonna immersion blender this. I'm gonna take this in there and immersion blender it. And just immersion blender it all up and yes, it's going to look kind of like applesauce. We're not done with it after immersion blendering it. We have one more step. It says, I don't know about your steps, but drop some food this way, please. Best kitchen helper ever. Yes, you are. You sure are. Just try a little bit of it. You can't eat it all because we need it for the pie. Try it. I need your opinion. I mean, it's not done yet. I still have another step, but you can try it now. Yeah. Oh, better than the stuff we bought from the store that tastes like you opened a jar of cloves. Yeah, better than that, but uh, that's really close to the stuff we got from the apple bar. That's what I was hoping for. That's what I wanted. Did you try it? No, but I'll try it after I simmer it. So, no, I'm gonna try it after I simmer it. I gotta simmer it. Jamie's shoving food in my mouth. Apparently, I have to try. It's not done now. It needs to be thicker. Okay, it could very well be thicker, but flavor is totally no good. Why didn't we make double of this? Yeah, we're gonna have to make more. Okay, now on to the next step. That's so good. Tell you the next step. Did you know some people do this and they put like apple pie spice and different all kinds of different spices in it to make it taste all different ways? You could, absolutely. You may have to try that. So, anyway, next step. This is where this becomes a lot of work. Great on toast. Great on toast. You hit sauté. We are actually going to sauté this. I don't know why it says 30, but we're gonna sauté this on high. So, I have to move this to, I have to remember how to work my machine. Got it. We're gonna sauté this on the more. So, we're gonna sauté it on high for 20 to 40 minutes, stirring frequently. You don't want to let it burn. Thank you for letting me know that you're ready. So, basically what we're gonna do is this is gonna heat up and we're gonna get more of this moisture out. That's what we're doing. It's gonna be all bubbly like this. So, about every two minutes I'm stirring it. So, hopefully make it so that it doesn't burn and it's just thickening it up. Well, that cooked down quite a bit. You can see it's pretty thick. The real way to test to see if it's done is to put it on like a spoon, let it cool completely and then see if it actually like drips off, but this is definitely thick enough. I'm gonna leave it sit right here because the heating element of this is still warm. I'm gonna leave it sit here for probably another 30 minutes just kind of cool off and then I'll cool it more than that. That looks and smells amazing. Okay, so now that we have let this cool down considerably, I have put it into another container because now it's actually safe for me to put in the fridge. I'm gonna show you guys. It's not completely cold yet, but it's safe enough to go in the fridge. See how when I put the spoon in it, you know, it doesn't just like drip right off. That's how you can tell that it's done. You want it to be pretty thick. We'll check this again in the morning because like I said, I am gonna put it in the fridge overnight. This is really, really, really good. This recipe should make between four and six cups, I guess is what it said. So, I think that's what we got. I'm gonna put it in the fridge. We'll check back in the morning, but for you guys, it's right now. And now that it has cooled overnight, check this out. We made delicious apple butter. Now, look at that. It's the perfect thickness. That's how you know it's perfect. Now it's time to try it. I put some on toast. It smells amazing. I also have a spoon in case you do want to try some on a spoon as well. I might do that first. Wait, before you try it on a spoon, check this out. That's how you know we made it right. It's not hot anymore. It's the right texture. It's the right everything, I think. Do you want to compare it to one of the store-bought ones? No, because I remember the store-bought ones. Okay, good. All right. Okay, now, oh yeah, that's definitely, that's for toast. Yeah, yeah, so there's some toast. That's some simple toast. I didn't put butter on it before because it's apple butter. Yeah, I think it's gonna make a good pie. It'll make a great pie. Yes, I'm excited. We have to make that later today, too. I can see why the clove and other spices is good on it because it blends better with toast. Yes, yeah, but I don't like the clove and the other spices, but maybe we'll make another variation soon. That's a win? Good, good. It smells so good. That is amazing. Super easy to do. It's gonna be perfect for the pie, which actually I'm making later today because the day I'm filming this tomorrow is actually Thanksgiving. So we're gonna try this out in the pie and I think it's gonna be amazing. And again, if you want to see the pie that we used the apple butter for, that went up last week. I'll put a link to it up in the sky here and down in the video description below. All right, you guys, we hope you enjoyed today's video. As always, thanks so much for watching. Thanks for subscribing. Stay positive. Dream big. And we will see you again soon. Goodbye, Gladiators!