What the title SHOULD have been: No-Peel, Instant Pot Nectarine Apple Butter. That’s right. The easiest apple butter ever! However, with great convenience comes great responsibility. You should be warned: Nectarine Apple Butter is highly addictive. I spent three days baking muffins, scones and bread just to have something to eat the apple butter on. I also just ate it with a spoon because it’s that good.
I wanted to create a “transition” apple butter. It’s still technically summer even though it is starting to feel a lot like the beginning of fall and this apple butter reflects just that. Plus, the nectarines have been incredible this year and I figured it would be a delicious pairing. I was right! I love the tanginess the nectarines bring to the apples.
What if I don’t have a pressure cooker?
You can place the apples and nectarines into a slow cooker without the water and cook on low for 8-10 hours instead. You’ll then need to cook for an additional two hours uncovered on low. You’ll then use your emersion blender as directed below, but instead of transferring the mixture to a pan, you’ll add the remaining ingredients after you blend. Last, you’ll just stir to combine and place into mason jars.
How should I serve it?
I made this dutch-oven bread initially and then I made drop scones as well as spiced apple muffins for the sole purpose of serving the nectarine apple butter (those recipes to come!) When I ran out of those options, I spread a thick layer on toasted Ezekiel Bread. Also, SO GOOD. So basically, the best answer is pretty much anything; especially if it’s carb-y.
What if I don’t have nectarines?
Obviously the flavor won’t be quite the same but you could substitute peaches or apricots. You could even use frozen! You wouldn’t need to defrost and I would recommend using 4-5 cups of the frozen stone fruit of your choice.
Nectarine Apple Butter
- Instant Pot (or similar)
- 2 Honey Crisp Apples cored and sliced
- 2 Nectarines cored and sliced
- ¼ cup water
- ¼ – ½ cup granulated sugar to taste
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Using an apple slicer, core and slice apples. Using a knife, cut the nectarines into 8 slices per nectarine, removing the pit.
- Place the apples and nectarines in your Instant Pot and add the water. Close the lid.
- Set your IP to high pressure and cook for 20 minutes. After 20 minutes, you can quick release the steam.
- Carefully pour your apples and nectarines with the liquid into a large bowl. Using an emersion blender, blend until smooth. You could also place the mixture in a high speed blender if you prefer.
- Pour the mixture into a large sauce or saute pan over medium heat. Add the sugar, cinnamon and vanilla extract. Bring to a bowl. Once the mixture has reached a boil, you’ll want to stir the mixture frequently – several stirs a few times per minute, scraping down the sides of the pan. Let boil for about 10 minutes or until mixture has thickened.
- Remove heat and let cool in the pan. Once it has cooled, separate the nectarine apple butter into two small mason jars.