Cherry Apple Butter


Here’s the recipe, including the steps for how I utilized R2D2 (my pressure cooker) to make this an easy and speedy process. I will never do it any other way now!

Cherry Apple Butter

4 cups cherry juice (or substitute cranberry juice)
3 lbs. apples, skin-on, cored, quartered (I use Jonathon apples)
2 cups granulated sugar
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Pinch of kosher salt

Place 2 cups of cherry juice and apples, skin on into pressure cooker pot. Lock pressure cooker lid into place and choose HIGH setting for 5 minutes. When timer goes off, use a quick release to remove all the pressure from pressure cooker.

Remove pressure cooker lid and use an immersion blender (or a food mill or food processor) to purée until apple mixture is smooth.

Add remaining 2 cups of cherry juice to pressure cooker pot, along with sugar spices and salt; bring to a boil. Boil, keeping pressure cooker uncovered, stirring frequently until mixture cooks down and thickens, and begins to hold its shape on a spoon (no pressure is used from this point forward in the recipe).

Place 5 8 oz. jars, along with lids and bands into a pot of simmering water.

Prepare water bath in a large pot on the cooktop, by bringing water to a simmer.

Ladle hot butter into hot jars, leaving 1/4-inch of head space in each jar, removing any air bubbles. Wipe each jar rim, then center lids on jars and screw bands down until resistance is met, then increase to fingertip tight.

Place jars into water bath, ensuring jars are completely covered with water. Bring water to a boil and process jars for a full 10 minutes, covered. Turn off heat and let jars rest for 5 minutes in the hot water. Gently remove jars to cool, listening for jars to make their “clicks” that tell they are sealed. Once butter is completely cooked, check each jar by pressing down in the center of each lid to be sure it’s securely sealed.

Note: If lid moves at center when you press down with your finger, this likely means the jar didn’t seal properly and will need to be refrigerated to store.

Now You’re Cookin’,
Chef Alli



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