Comments on: Pressure Cooker Spiced Pumpkin Apple Butter

By: Barbara Schieving

Barbara Schieving — Thu, 22 Sep 2022 02:27:58 +0000

In reply to Sigrid.

Hi Sigrid – you’d just cook our applesauce3 https://www.pressurecookingtoday.com/pressure-cooker-applesauce/ and then saute it stirring constantly until it’s smooth and thick.

By: Sigrid

Sigrid — Wed, 21 Sep 2022 18:53:16 +0000

How about a recipe for plain apple butter not pumpkin apple butter?
Thanks.

By: Barbara Schieving

Barbara Schieving — Sat, 19 Dec 2020 19:22:53 +0000

In reply to Shelley. Hi Shelley - I haven't tried it, but assume it would work well. Let us know if you do.

By: Shelley

Shelley — Sat, 19 Dec 2020 17:56:54 +0000

Has anyone tried using less sugar? We are trying to keep our sugar consumption low. Thanks,

By: Barbara Schieving

Barbara Schieving — Wed, 25 Nov 2020 20:44:31 +0000

In reply to Cristy. Hi Cristy - no, I would not use apple cider vinegar. Apple juice would work well without any other substitutions.

By: Cristy

Cristy — Wed, 25 Nov 2020 20:36:19 +0000

Hi! I have a couple of questions, I only have apple cider vinegar, would that be a good substitute? And if so, what would would be the ratio?
If I use apple juice, should I add lemon juice or ground citric acid? If so, how much would you suggest? Thank you!

By: Barbara Schieving

Barbara Schieving — Mon, 04 Nov 2019 16:05:41 +0000

In reply to Cynthia.

Hi Cynthia – yes, you make it in a slow cooker, but I would follow a slow cooker recipe instead https://butterwithasideofbread.com/pumpkin-apple-butter/

By: Cynthia

Cynthia — Mon, 04 Nov 2019 15:51:35 +0000

I don’t have a pressure cooker. Do you think cooking in a crock pot would work as well?

By: Barbara Schieving

Barbara Schieving — Thu, 15 Nov 2018 05:07:56 +0000

In reply to Debbie. Great - thanks for sharing Debbie! A perfect gift.

By: Debbie

Debbie — Wed, 14 Nov 2018 16:55:32 +0000

I made this yesterday and had some this morning on a toasted chibatta roll. Delicious! When I made it I followed the directions exactly and used braeburn apples. My Instant Pot never pressure sealed in the 10 minute cook time, but I just went with what it was doing and did the 15 natural pressure release. I took the pot out and set it on a pot holder to cool for a bit, then scooped it up using a glass 1 cup measure and put into 8 oz canning jars. I was concerned with the comments that it was too runny, but I thought I’d see how it was the next morning. It thickened up nicely in the refrigerator overnight. I spooned it on my buttered roll and thoroughly enjoyed it with my coffee. I did not use a blender because I liked the texture of the cooked apple mixed with the smoothness of the pumpkin. This was my test run and I will be giving this as gifts this year. Thanks for an easy and delicious recipe!