Search Results for: instant pot applesauce

Instant pot applesauce with sweet and fresh Fuji apples, cinnamon, pumpkin spice and nutmeg to make a no sugar spiced applesauce perfect for fall & Thanksgiving holidays and for Christmas dinner or breakfast, side dish or healthy snack. You may easily skip the spices to make a plain applesauce or adjust the spices to your preference and it is still delicious with no sugar added in it! This homemade applessauce from scratch is made using fresh Fuji apples and I have a super easy, simple, delicious sugar free 2 ingredient applesauce using pink lady apples on stove top if you like to try!

Also do try this easy homemade apple cobbler from scratch using fresh gala apples, this moist fresh apple cake, apple milkshake without ice cream, cinnamon applesauce muffins, apple cinnamon oatmeal and apple nut cake if you love apple recipes for autumn or any season!

I made this instant pot applesauce without lemon juice, lime juice or sugar or any sweetener but you may add little lemon juice if you want it slightly tangy or add sugar or brown sugar if you wish to sweeten it further.

The combination of apples and pumpkin spice is perfect for fall season and Thanksgiving dinners as well!

This instant pot applesauce is homemade from scratch and I used Fuji apples to make this applesauce because that was what I had at home.

You can use any of your favorite apples like pink lady, gala, honey crisp, granny smith or any kind of apples you like or you can use a mix of different varieties of apples which will make the applesauce taste even more delicious.

This homemade instant pot applesauce is free or refined sugar and any other sweetener and the only sweetness come from the apples.

If your apples are tart, you may also add sugar or brown sugar if you desire to sweeten it up a bit more!

The pumpkin spice already contains allspice, nutmeg, cinnamon and clove as well, however I added cinnamon and nutmeg separately as well for the extra flavor.

You can adjust the flavors as you like and you may skip the nutmeg if you just want to add the pumpkin spice which have them both.

However, I recommend adding the additional cinnamon for this applesauce as the cinnamon flavor in apples is so lovely and perfect for the fall time!

I also added bay leaves and cinnamon sticks while cooking the applesauce (and removed from the pot once the cooking is done), which makes the applesauce even more flavorful and fragrant as well!

When I was making this applesauce with all these spices and flavors in the instant pot, it was so fragrant and refreshing as well!

So here is how you can make this easy and delicious homemade instant pot applesauce from scratch following this easy instant pot applesauce no sugar recipe.

How To Make Instant Pot Applesauce With Cinnamon & Spices?

We use the following ingredients to make spiced applesauce in the instant pot.

As I mentioned earlier, if you do not want to add the spices you can just skip the spices to make plain applesauce.

Ingredients to make instant pot applesauce

6 apples (I used fuji apples)

½ cup water

1 cinnamon stick

2 bay leaves optional

¼ teaspoon cinnamon powder

⅛ teaspoon nutmeg powder optional

⅛ teaspoon pumpkin spice powder

Steps To Follow (The Process)

Prepare the apples by washing, peeling and coring the apples and then slice the appes in wedges or similar.

Add the sliced apples to the instant pot.

Add the water, cinnamon stick and bay leaves also to the instant pot (if you wish to add sugar or brown sugar you can also add that and stir well).

Close the instant pot with lid in sealing position and cook for seven minutes in high pressure. Wait for a natural pressure release afterwards.

Once the cooking is done and the pressure is all released naturally, open the pot very carefully (the contents will be really hot now).

You can remove the bay leaves and cinnamon stick from the instant pot using tongs.

Gently mash the contents in the instant pot using a potato masher.

The apples will easily break down at this time as they are very soft now.

Add all the spice powders (you may adjust the spices based on your preference) - cinnamon, nutmeg and pumpkin spice powder, mix well and simmer for another one minute, also stir and mash as needed.

You may also use an immersion blender if you want a very smooth consistency for the applesauce (if using a blender, allow the contents to cool down first).

Once the applesauce is cooled enough, transfer the prepared applesauce to clean and dry glass jars.

I stored this aplesauce in refrigerator for about one week.

This is a small batch applesauce and its not meant for caning but you can easily store in the refrigerator (in clean jars) for a couple of weeks easily.

Do you need to peel the apples to make the applesauce?

In this instant pot applesauce recipe, we peel the apples before we core and slice them.

This is because it helps with having a smooth consistency and has a better texture even when we do not blend the applesauce (we just mash the contents using a potato masher).

However, sometimes you do not want to remove the peels of the apples because of its nutrients and also its a bit more work.

If you do not want to peel the apples, it is ok you can still make the applesauce the same way, but make sure to run the applesauce through a blender (once its cooled enough) so the applesauce will have a smooth texture!

So in brief, it is really not necessary to peel the apples if you wish to keep the skins on (it is just a personal preference) but process the prepared applesauce (once cooled) through a blender for the best, smooth texture.

Can You Add Sugar To This Unsweetened Instant Pot Applesauce?

Yes, you can add sugar to this applesauce if you wish!

This applesauce is naturally sweetened from the apples but if you wish to sweeten it further, you can always add sugar or brown sugar to add more sweetness.

I suggest brown sugar for the best flavor if you want to add a sweetner. You can add it along with the apples before cooking, just make sure to stir the sugar well with the apples.

What Kind Of Apples Is Best For Making Applesauce?

I have always used a variety of apples to make homemade applesauce.

Mostly just using apples and water and sometimes using spices like cinnamon and nutmeg to add more flavor.

In this applesauce recipe, I used Fuji apples which is really good to make applesauce.

The fuji apples were sweet and they really helped my applesauce to be naturally sweet even without any additional sugar.

I have also used other kind of apples like pink lady apples, golden delicious apples, gala, honeycrisp etc to make easy, delicious homemade applesauce from scratch.

However, I think you can use pretty much any kind of apples that you have or you like to make applesauce.

The flavor will greatly depend of the kind of apples that you choose to make applesauce and some varieties will take a little longer to cook.

If you choose apples like fuji or golden delicious or any other sweet and soft variety of apples, the applesauce will be mostly naturally sweet and it will be easy to cook with too.

If you use tart apples, the applesauce may be a little tart or tangy in taste but its still delicious in my opinion.

You can also use a variety of apples to make applesauce! Make sure to use good quality, fresh apples to make the best applesauce.

Spices To Make Spiced Applesauce

In this applesauce recipe, I have used spices like cinnamon powder, nutmeg and also pumpkin spice to add flavor to the applesauce.

Also I have used cinnamon sticks and bay leaves to add even more fragrance and flavor.

However, keep in mind that they are really not necessary ingredients to make applesauce.

You just need water and apples to make plain applesauce, which is very delicious as well.

Adding spices like cinnamon and nutmeg take the flavors of the unsweetened applesauce to the next level, but as I told they are not very necessary but they really add more flavor to the applesauce.

If you have never tried adding spices to the applesauce, maybe you can try adding a little cinnamon and nutmeg and see how you like it!

What Do You Serve Applesauce With?

Applesauce is really good as a snack on its own and you can use it as a topping for cereals, oatmeal, pancakes, waffles etc or as a side dish with your lunch or dinner.

Applesauce is even good choice to mix with puddings, yogurt, ice creams etc and its a healthy choice when you compare it with other sweetened artificial syrups.

More over applesauce is a great substitute for eggs in baking and you can use applesauce as an ingredient in many cake recipes, muffin recipes, pancake recipes, cookie recipes etc to make homemade baked good or treats.

How Long Can You Keep This Homemade Applesauce?

This homemade instant pot applesauce is not meant for canning as this is a small batch of applesauce made in the instant pot.

As I mentioned early, you can store this applesauce in dry and clean glass jars or containers and store in the refrigerator for about a week.

I have successfully stored this in the refrigerator for a maximum of two weeks.

Easy Instant Pot Fruit Recipes:

instant pot peach jam

instant pot blueberry jam

instant pot strawberry honey jam

instant pot plum jam

instant pot mango jam

instant pot cranberry sauce

instant pot spiced peach butter

instant pot strawberry apple butter

instant pot banana butter

Below you can read the instant pot applesauce no sugar recipe in detail.

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Instant Pot Applesauce With Cinnamon No Sugar Recipe

This easy, delicious instant pot applesauce is sugar free (other than the natural sugars from the apples used) and its flavored with cinnamon and pumpkin spice!

Course Side Dish, Snack

Cuisine American

Keyword instant pot applesauce, instant pot applesauce no sugar recipe

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

pressure build up and release time 20 minutes minutes

Total Time 33 minutes minutes

Servings 2 Cups

Calories 290kcal

Author Parvathy

Ingredients

• 6 apples
• ½ cup water
• 1 cinnamon stick
• 2 bay leaves optional
• ¼ teaspoon cinnamon powder
• ⅛ teaspoon nutmeg powder optional
• ⅛ teaspoon pumpkin spice powder

Instructions

• Wash, peel and core the apples. Slice the apples in wedges or slightly thick pieces.
• Transfer the sliced apples to the instant pot.
• Also add the water, cinnamon stick and bay leaves to the instant pot.
• Close the instant pot with lid in sealing position and cook for 7 minutes in high pressure. Wait for a natural pressure release once the cooking is finished.
• Once the cooking is done and the pressure is all released naturally, open the pot carefully.
• Remove the bay leaves and cinnamon stick from the instant pot using tongs.
• Using a potato masher, gently mash the contents, the cooked apples will easily mash up as they are very soft at this time.
• Add all the spice powders - cinnamon, nutmeg and pumpkin spice powder, mix well and simmer for another 1 minute so the spices will blend with the applesauce. Stir and mash the applesauce as needed.
• Allow the applesauce to cool down and transfer to clean and dry glass jars. I stored this in refrigerator for one week.

Video

Notes

If you do not have cinnamon stick, add the cinnamon powder before you cook the apples. Also, you may add little more cinnamon at the end if needed.

If you prefer a very smooth consistency, you can use a hand immersion blender or once the contents are cooled, you can run it through a blender if desired.

Also, the flavors and spices may be adjusted but adding more amount of spices may leave a very strong flavor.

 

Nutrition

Calories: 290kcal | Carbohydrates: 77g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 584mg | Fiber: 14g | Sugar: 57g | Vitamin A: 295IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg

Instant pot cranberry sauce without orange juice using just 3 main ingredients is so simple, quick and easy to prepare, delicious and makes the perfect condiment for Thanksgiving dinner or Christmas holidays.

You can also prepare easy cranberry sauce on stove top (recipe here) but if you have instant pot, preparing cranberry sauce is way more easier than preparing it on the stove top! The taste of cranberry sauce is tart and sweet and it goes great as a sidie dish especially if you love the sour, tangy and bittersweet taste of cranberries!

cranberry sauce (without orange juice) making video:

You can just dump the ingredients (only 3 main ingredients used in this recipe which includes a little water and also an optional ingredient of apple juice for more flavor and taste) to the instant pot, cook it and its done! No need to stand over the stove and wait until the sauce is done which reduces the work so much.

As I mentioned, we only use 3 main ingredients other than apple juice in this easy instant pot cranberry sauce recipe, which includes the cranberries, sugar and water.

I didn't use orange juice or anything else other than apple juice for flavor and this was delicious!

Sauces, fruit jams and condiments are super easy to make in the instant pot and this easy instant pot applesauce no sugar recipe is another easy sauce recipe I tried in the instant pot. I have also made instant pot mango jam, instant pot peach jam, instant pot plum jam, instant pot strawberry honey jam and instant pot blueberry jam which were all so easy to make. I have made fruit butters too in the instant pot, like this instant pot spiced peach butter, instant pot strawberry apple butter etc and they all turned out so delicious and very easy to make!

So here is how you can make this easy instant pot cranberry sauce.

how to make instant pot cranberry sauce without orange juice?

We need the following ingredients to make the cranberry sauce in the instant pot.

step by step instructions with photos to make cranberry sauce without orange juice

Step 1 - Transfer the cranberries (washed very well) to the instant pot.

Step 2 - Add the sugar and water, mix everything until well combined.

Step 3 - Close the instant pot with lid in sealing position and cook for four minutes in high pressure.

Step 4 - Once the cooking is done, wait for a natural pressure release.

Step 5 - Once the pressure is all released, carefully and slowly open the lid and stir the content.

Step 6 - Add more sugar if needed (maybe taste and decide, be careful as the contents will be very hot at this time).

Step 7 - Also you may simmer the contents for about a minute for the desired consistency. Remember that the cranberry sauce thickens as it cools down so you shouldn't simmer for more time.

Step 8 - Finally, stir in the apple juice (if using) which will help greatly with balancing the tart taste of cranberry sauce!

how to store cranberry sauce?

Once the cranberry sauce is prepared in the instant pot, transfer the homemade cranberry sauce to clean, dry and airtight glass jars and store in the refrigerator which can last for about 2 weeks of time or you may freeze this for few more days use.

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Instant Pot Cranberry Sauce Without Orange Juice

Instant pot cranberry sauce recipe uses just three ingredients including fresh cranberries, sugar and water.

This easy 3 ingredient cranberry sauce is made without orange juice but very delicious even without any additional flavors.

Course Side Dish

Cuisine American

Keyword cranberry recipes, cranberry sauce without orange juice, easy cranberry sauce recipe, instant pot cranberry sauce

Prep Time 2 minutes minutes

Cook Time 4 minutes minutes

pressure build up and release time 22 minutes minutes

Total Time 28 minutes minutes

Servings 36 tablespoons

Calories 24kcal

Author Parvathy

Ingredients

• 1.5 cups cranberries (12 oz)
• 1 cup sugar may use more if needed
• ¼ cup water
• 2 tablespoons apple juice (optional, adjust to taste as needed)

Instructions

• Wash the cranberries very well and add it to the instant pot.
• Add the sugar also to the instant pot.
• Finally add the water and mix well with the cranberries and sugar.
• Close the instant pot with lid in sealing position and cook in high pressure for 4 minutes.

  Once the cooking is done, the pot will beep and you can press the 'keep warm/cancel' button and wait for a natural pressure release.

  Once the pressure is all released, carefully and slowly open the lid (it may appear a little foamy but when you stir it will be fine).
• Stir the contents and you may add more sugar if needed (you can taste and decide if you need more sugar to add sweetness since it will all depend on the tartness of the cranberries that you use).
• Also you may simmer the contents for about a minute for the desired consistency.

  Keep in mind that the cranberry sauce thickens as it cools down so you shouldn't simmer for more time.
• Finally, stir in the apple juice (if using) which will help greatly with balancing the tart taste of cranberry sauce!
• Transfer the prepared cranberry sauce to clean, dry and airtight glass jars and store in the refrigerator for about 2 weeks of time or you may freeze this for few more days use.

Video

Notes

is this cranberry sauce vegan?

Yes, this cranberry sauce is vegan since we only use vegan ingredients. So if you are on a vegan diet also, you can enjoy this cranberry sauce. Also this cranberry sauce makes an easy, delicious condiment in any vegetarian or vegan Thanksgiving dinner menu.

tips to make the best instant pot cranberry sauce

Always make sure to use good quality cranberries to prepare the cranberry sauce. Sometimes the package of cranberries that we buy from the stores may have a few cranberries that are not so good, so make sure to check and discard the ones which are about to go bad.

Only use the good quality cranberries to make the sauce. The sweetness of the cranberries will depend on the amount of sugar that you add and also the tartness of the cranberries that you use.

So in this recipe, we have used just 1 cup of sugar, but depending on how tart the cranberries are, you may need to add more sugar to balance the sweetness. You can taste the sauce and add more sugar if needed, towards the end of the preparation. As you can see, we only used 3 main ingredients in this instant pot cranberry sauce.

The main ingredients that we used are cranberries, sugar and water but we also use apple juice as an optional ingredient at the end of preparation, which greatly help with balancing the tart flavor. We made this instant pot cranberry sauce without orange juice (which is a popular ingredient in cranberry sauce recipes) but if you wish to add orange juice to it, you may replace the ¼ cup of water with fresh orange juice, though I haven't tried this myself so I can't say how the flavors will be.

Instead of orange juice, you may also use lemon juice but I think that would make the cranberry sauce too tart so you may need more sugar to balance the sweetness. Also you may try adding flavors like vanilla essence if you wish.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.01mg

can you use frozen cranberries to make cranberry Sauce?

Yes, you can use frozen cranberries. I used fresh cranberries to make this instant pot cranberry sauce, but if the cranberries that you have is frozen, you can use them.

The only difference will be that since they are frozen, the instant pot will probably take more time to come to pressure, everything else will probably remain the same I think. Also, if you are using frozen cranberries, I do not recommend storing the sauce for more than couple of days (even when refrigerated) to make sure it stays fresh.

what does cranberry sauce taste like?

Cranberries are delicious fruits which are usually very sour or strongly tart in flavor.

They do have a bitter taste too in them so when you make homemade cranberry sauce, it is possible that the cranberry sauce may taste slightly bitter and tart in flavor in addition to the sweetness owing to the sugar that we add.

Canned cranberry sauces that we get in market are usually very sweet because of the sugar, but when we make the fresh cranberry sauce at home using fresh or frozen cranberries, the tartness and slight bitterness of the cranberries may be retained irrespective of the sugar or sweetener that we use to make the cranberry sauce. However the bitterness will depend on the cranberries that we use to make the sauce, so we cannot really say how tart or bitter flavor the sauce will retain despite the amount of sugar that we use in the recipe.

In brief, the homemade cranberry sauce has very strong flavors and will be sweet and tart and slightly bitter too depending on the cranberries used. We also use apple juice which will help balance the taste of cranberry sauce, so make sure to add the apple juice (even though this is optional) if you are concerned about the taste of cranberry sauce without orange juice! If your homemade cranberry sauce has too  bitter aftertaste, then you might add more powdered sugar or honey or maple syrup just before serving.

If you add powered sugar, stir well to combine with the sauce so the sugar will dissolve and blend well with the sauce. If you use granulated sugar, it will be difficult to dissolve the sugar unless you heat the sauce again, so I recommend using powdered sugar to adjust the sweetness once the sauce is ready and if you want to add more sweetness.

If you love fresh cranberries, you may enjoy a few raw or cooked as well, blended with spices for flavor. Also, the addition of apple juice in this recipe will make it taste much better and in fact great, as it helps great with balancing the natural sour or tart flavor of cranberries.

Instead of sugar, you can enjoy cranberries spicy or with other mild flavors. See here how to eat cranberries without sugar for more ideas to enjoy cranberries.

easy cranberry recipes for thanksgiving & Christmas holidays:

• Cranberry Ice Cream Recipe Without Ice Cream Maker
• Cranberry Sauce Stove Top Recipe
• Cornbread Muffins With Cranberry Sauce Topping
• leftover cranberry sauce muffins
• cranberry juice cocktail in instant pot
• moist cranberry banana bread eggless

Instant pot spiced peach butter is homemade from scratch, delicious, buttery and full of flavor from ripe peaches, cinnamon, vanilla and nutmeg and this is an easy to make small batch peach butter recipe perfect for anyone. Also try this instant pot peach jam without pectin if you have ripe peaches at home!

We can easily make peach butter in the instant pot without standing near the stove for a long time and while the simmering time is slightly greater than the easy, delicious peach compote(peach sauce) or peach jam, it's still much less considering the time you need to make the peach butter in the traditional way on stove top or slow cooker. And the peach butter is so much delicious and buttery too. Just make sure to use fresh, good quality, ripe peaches to make peach butter.

more easy Peach Recipes:

• peach juice
• peach yogurt smoothie
• easy peach cobbler
• peach strawberry cobbler
• peach ice cream milkshake

I have also made strawberry apple butter and banana apple butter in the instant pot, and they too turned out too delicious fruit butters as well! I have also tried fruit jams like mango jam, blueberry jam, strawberry honey jam, plum jam, cinnamon applesauce etc in the instant pot and as I mentioned above I have also made instant pot peach jam & instant pot peach compote (peach sauce for cheesecakes, pancakes)!

If you wonder what is the difference between jams and fruit butters, it is mostly in the texture. The fruit butters mostly have a very buttery, thick spreadable texture than jams and they more often require more longer cooking time than fruit jams to achieve the smooth consistency of butter. However, the process of making fruit butter is much easier with instant pot pressure cookers! You can read more about the difference in jams, jellies and fruit butters here. If you have got peaches, do try the peach jam or peach butter in the instant, which are homemade from scratch, delicious and easy to make!

Make sure to use the best quality cinnamon powder, vanilla extract and nutmeg for the best flavors for this spiced peach jam, though you may also add more flavors like ginger powder if you want it a bit spicy as well. Peach butter is perfectly blended with the fall spices like cinnamon and nutmeg which you can enjoy during fall season, winter or summer or any time of the year as long as peaches are available.

So here is how you can make instant pot peach butter following this easy recipe.

How To Make Spiced Peach Butter In Instant Pot?

We need the following ingredients to make the spiced peach butter.

ingredients used to make spiced peach butter:

• ripe peaches (peeled and sliced)
• brown sugar
• butter (optional)
• cinnamon powder
• vanilla extract
• nutmeg
• lemon juice

Step by step instructions to make peach butter

Step 1 - Start by washing the peaches very well, then let's peel and slice the peaches (discard the pit).

Step 2 - Also squeeze out the juice from half of a medium sized lemon (we need two tablespoons of lemon juice), discard the seeds of the lemon if there is any in the juice.

Step 3 - Now add the sliced peaches, brown sugar and lemon juice to the instant pot, mix everything well.

Step 4 - Close the instant pot with lid in sealing position and cook for 15 minutes.

Step 5 - Wait for a natural pressure release once the cooking is finished.Once the pressure is all released, carefully open the lid.

Step 6 - Mash the contents using a potato masher and add cinnamon powder, vanilla extract and nutmeg powder, mix well.

Step 7 - Simmer the contents for about 20 minutes as you continue to stir and mash. Once the butter consistency is almost reached, also add the real dairy butter (optional, this is just for flavor), mix well and simmer for another couple of minutes.

Step 8 - Once the prepared peach butter is cooled enough, then transfer it to clean, dry and air tight glass jars and store in refrigerator for a couple of weeks time!

Below you can get the recipe for peach butter in detail which you can quickly make using the instant pot pressure cooker!

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Spiced Peach Butter In Instant Pot - Easy, Small Batch Recipe

Instant pot spiced peach butter is delicious, easy to make from scratch and you can spread this on your toast, stir into yogurt or ice creams or enjoy with pancakes or waffles as you like.

Course Side Dish

Cuisine American

Keyword instant pot peach butter, instant pot peach recipes, instant pot spiced peach butter, peach butter, peach recipes

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

pressure buildup and release time 22 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 18 tablespoons

Calories 84kcal

Author Parvathy

Equipment

• instant pot

Ingredients

• 2 cups ripe peaches peeled and sliced
• 1.5 cups brown sugar
• 1 tablespoon butter optional

Spices Used:

• 1 teaspoon cinnamon powder
• ⅛ teaspoon nutmeg powder
• 4 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

• Add the sliced peaches to the instant pot.
• Also add brown sugar and lemon juice, mix everything well.
• Close the instant pot with lid in sealing position and cook in high pressure for 15 minutes.
• Once the cooking is done, the pot will beep and wait for a natural pressure release.
• Once the pressure is all released, carefully and slowly open the lid.
• Mash the contents using a potato masher (if you want a very smooth consistency for the peach butter you may also use an immersion blender to puree the contents now or you can wait until the contents are cooled enough so you can run it through a blender).
• Add the vanilla extract, cinnamon powder and nutmeg powder also, mix well.
• Simmer the contents (using saute function) for about 20 minutes, while you continue to stir and mash (its important to stir the contents so it won;t burn at the bottom of the pot).
• Once the butter consistency is almost reached, also add the real dairy butter (optional, this is just for flavor), mix well and simmer for another couple of minutes.
• Allow the peach butter to cool down, then transfer it to clean, dry and air tight glass jars and store in refrigerator for a couple of weeks time. You can easily spread this on your toast or enjoy with waffles, pancakes etc or you may stir this into yogurt, ice creams etc as you wish.

Nutrition

Calories: 84kcal | Carbohydrates: 20g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.2mg

Instant pot plum jam without pectin or cornstarch is a small batch freezer friendly fruit jam (not meant for canning) which is very delicious and can be easily prepared with just 4 ingredients including ripe plums (with peels on), sugar, lemon juice and water.

more instant pot jam recipes:

• Instant Pot Peach Jam
• instant pot watermelon jam
• Instant Pot Mango Jam
• Instant Pot Strawberry Honey Jam
• instant pot blueberry jam

plum jam making video

ingredients used to make plum jam without pectin

Main Ingredient To Make Plum Jam - Ripe Plums

Make sure to use fresh, good quality, ripe sweet plums for the best plum jam in the instant pot!

How To Make Instant Pot Plum Jam?

Once you have gathered the ingredients, you can start making the plum jam in your instant pot.

step by step instructions to make plum jam in instant pot

Step 1 - Wash the plums and chop the plums, add this to the instant pot.

Step 2 - Also add sugar, lemon juice and water, mix everything well so the juice of the plums will release and the sugar will dissolve.

Step 3 - Close the instant pot with lid in sealing position and cook for 15 minutes. Do a natural pressure release. Once done, carefully open the lid. Stir and mash the contents using a potato masher.

Step 4 - Simmer the contents for about 12 to 15 minutes or until the cooked plums have almost reached a spread consistency. Keep stirring and mashing in between which will help you to get a smooth consistency. Make sure to stop cooking when the contents have reached spread consistency, because the plum jam will thicken further as it cools down.

Step 5 - Allow the jam to cool down slightly and transfer to dry, clean glass jars and keep refrigerated for about a couple of weeks!

The plum jam I prepared in the instant pot had a spread consistency and it thickened further as it cooled down in the refrigerator.

If you wonder what to do with lots of leftover ripe plums (if you have a plum tree this is possible or if one of your friends or family members have gifted you with plums also this can happen), go ahead and make the delicious plum jam to enjoy with toast, waffles, pancakes etc for breakfast or add to ice cream, yogurt etc. Just chop the washed plums roughly along with the peels (discard the seeds) and add the sliced plums to the pot along with the rest of the ingredients to make this delicious plum jam. You can also prepare refreshing, fresh plum juice in a blender if you have got ripe plums at home!

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Instant Pot Plum Jam Without Pectin

Instant pot plum jam without pectin or cornstarch is an easy, quick recipe to make small batch plum jam in the instant pot (not meant for canning) which you can store in the refrigerator or freezer for a couple of weeks.

Plum jam made using ripe, juicy red plums, sugar and lemon juice is so delicious, colorful and easy to make in the instant pot. And its a simple recipe with just 4 ingredients one of that being water!

Course Side Dish

Cuisine American

Keyword instant pot plum jam, plum jam recipe, small batch plum jam

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

average pressure build up and release time 20 minutes minutes

Total Time 55 minutes minutes

Servings 36 tablespoons

Calories 49kcal

Author Parvathy

Equipment

• instant pot 6 quart duo or lux

Ingredients

• 1 lbs plums ripe
• 2 cups sugar
• 2 tablespoons lemon juice taken from half of a medium sized lemon, seeds removed
• 2 tablespoons water

Instructions

• Chop the plums roughly, discard the seeds and add the sliced plums to the instant pot.
• Add the sugar, lemon juice and water, mix everything well.
• Close the instant pot with lid in sealing position and cook for 15 minutes in high pressure. This helps the plums cook really soft and the peels will also get dissolved into the jam as we further prepare the jam.
• Do a natural pressure release.
• Once the pressure is all released, carefully and slowly open the lid and stir the contents. Also gently mash the contents using a potato masher.
• Press the saute button and simmer the contents for about 12 to 15 minutes or until the cooked plums have almost reached a spread consistency. Keep stirring in between to avoid the contents burning at the bottom of the pot, and also mash the contents in between as they are simmering, which will help you to get a smooth consistency. Plum jam will further thicken as it cools down, so make sure to stop the cooking once it reached the spread consistency.
• Allow the jam to cool down slightly and transfer to dry, clean glass jars and keep refrigerated for about a week!

Video

Notes

As I already mentioned earlier in the blog post, if you want to further reduce the simmering time for this jam, you may use a cornstarch mixture prepared using about 2 tablespoons of cornstarch (mixed with the hot liquid from the contents in the instant pot), and mix it with the contents, which will help to thicken the jam much faster.

I have explained this method in the strawberry honey jam recipe in this blog (link given above in blog post).

Can you double the recipe?

Yes, you may double the recipe for plum jam if you wish.

Just double the ingredients accordingly if you want to double the recipe.

The process and cooking time will remain the same.

But since you use more ingredients, the pot will take more time to come to pressure and also it will take more time for pressure release.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

frequently asked questions

Plum Season

Plum season in the United States run from May through October though this can vary from state to state. Mostly plums are available in plenty in markets during the months of July and August.

So if you have picked up any plums lately from the market or from the plum tree, its the right time to try this plum jam before they are completely gone before the next season starts!

more fruit recipes in instant pot:

• instant pot peach butter
• instant pot peach compote (peach sauce)
• instant pot applesauce (no sugar)
• instant pot banana apple butter

Blueberry compote or blueberry sauce for cheesecakes, pancakes, ice cream or french toast can be quickly and easily made in the instant pot using fresh blueberries or frozen bluberries. You can also use this easy blueberry sauce for topping ice creams, pancakes, oatmeal porridge, waffles, toast etc and you can also use it as a blueberry filling for cakes.

In this blueberry sauce recipe for cheesecakes, pancakes etc, I used fresh blueberries but you may replace the fresh blueberries with frozen berries as well. Homemade instant pot blueberry sauce from scratch is super easy to make and it is very delicious as well.

Blueberry sauce on stove top using a pan is also very easy to make, but making it in the instant pot is even more easier!

On the stove top recipe for blueberry sauce, I have also used lemon juice to flavor the sauce, but in this recipe I am keeping things even more simple & easy by skipping the lemon juice and still the blueberry sauce turned out very delicious.

If you wish, you may add lemon juice too to this recipe (you can add just about 2 tablespoons of lemon juice) for a slightly tangy and sweet flavor.

what is blueberry sauce or compote?

Blueberry sauce is simply a fruit based sauce or berry sauce made using blueberries. Blueberry sauce is also known as blueberry compote.

Blueberry sauce or blueberry compote is similar to blueberry jam.

However, the consistency of the sauce is different from the jam, as the jam is more thickened. Also the blueberry jam is usually more sweeter than blueberry sauce. Blueberry jam is also very easy to make in the instant pot and you can find instant pot blueberry jam (video recipe) here.

Blueberry sauce is actually much easier to prepare than blueberry jam, since we do not need to thicken the sauce as much as the jam and so, the simmering or cooking time for the sauce is much lesser. As I mentioned above, we can use fresh blueberries or frozen blueberries to make blueberry sauce. In this recipe, we use fresh blueberries which can be replaced with frozen blueberries as well.

Blueberries have a lot of health benefits and they are used in a lot of recipes, though they are most popularly used in dessert recipes like cakes, pies etc. Blueberry sauce is a colorful, delicious sauce that is mostly flavored with vanilla flavor and it goes great as a topping for cheesecakes, pancakes, waffles, french toast etc or you can also use it in place of fruit spreads with regular bread or toast.

Blueberry sauce can be easily prepared in the instant pot, though it is also easy to make using a pan on stove top as well.

I have an easy blueberry sauce recipe on stove top here, which is also simple and quick and also gives you delicious homemade blueberry sauce made from scratch.

how to thicken blueberry sauce?

Blueberry sauce is thickened using cornstarch.

We make a simple & easy cornstarch mixture using cornstarch and little water, which is added to the cooked blueberries and simmer it for couple of minutes, and blueberry sauce will thicken perfectly to the required consistency very quickly!

can you make blueberry sauce without sugar?

You may skip the sugar or reduce the amount of sugar for the blueberry sauce if you do not want the sauce to be sweet. However, I recommend using the same amount of sugar in the recipe, for the right amount of sweetness. You may also replace the sugar with any natural sweeteners like honey, maple syrup or stevia but you may need to add little more cornstarch because the use of liquid sweeteners will require more cornstarch mixture to thicken the sauce.

So here is how we can easily make delicious blueberry sauce for cheesecakes, pancakes, french toast etc following this easy recipe in instant pot.

how to make instant pot blueberry sauce for cheesecakes, pancakes, oatmeal, ice creams & toast?

We use the following ingredients to make this delicious blueberry sauce in the instant pot.

ingredients to make instant pot blueberry sauce

• fresh blueberries 4 cups
• sugar ½ cup
• water 2 tablespoons
• vanilla extract 1 teaspoon

• for the cornstarch mixture:
• cornstarch 1 tablespoon
• water 1 to 2 tablespoons

step by step instructions with photos to make blueberry sauce

• Wash the blueberries very well and add to the instant pot.

• Add sugar, vanilla extract and the two tablespoons of water, mix well.

• Close the instant pot with lid in sealing position, cook in high pressure for 2 minutes.
• Once the cooking is done, wait for a natural pressure release of 12 minutes, then carefully do a gradual manual pressure release.
• Once the pressure is all released, carefully open the lid of the instant pot and stir the contents.

• Now let's make the cornstarch mixture to slightly thicken the blueberry sauce. To make the cornstarch mixture, add the cornstarch and water (about 1 to 2 tablespoons) in a bowl and mix very well to combine. Make sure there is no lumps of cornstarch formed.

• Pour this prepared cornstarch mixture to the instant pot and immediately stir very well to evenly mix with the contents.
• Stirring very well is very important to avoid the formation of any lumps from the cornstarch mixture.

• Once the cornstarch mixture is stirred well into the contents in the instant pot, press saute and simmer the contents for about 2 to 3 minutes, while you stir in between as needed.

• Once simmered for two to three minutes, delicious blueberry sauce is ready!

• Keep in mind that the sauce thickens further as it cools down so you do not need to simmer more.
• The consistency of the blueberry sauce is slightly thick but we should be able to pour it easily and so no need to cook further like you do for jams.

• Allow the prepared blueberry sauce to cool down, then carefully transfer to bowls for serving or transfer to jars.

Notes: It is ok to store the blueberry sauce in air tight glass jars in refrigerator for upto two weeks. You can serve the delicious blueberry sauce with pancakes, toast, waffles or you can use it make homemade blueberry ice cream, blueberry filling for cakes etc! I even serve these delicious blueberry sauce with leftover cornbread from Thanksgiving, and the golden yellow color of cornbread and blue of the blueberries is so matching and they taste great together!

more fruit sauce or compote recipes:

• instant pot cranberry sauce

• cranberry sauce on stove top

• instant pot strawberry sauce

• roasted strawberry sauce in the oven no sugar

• instant pot cinnamon applesauce no sugar

• easy applesauce recipe with just 2 ingredients

• peach sauce (peach compote)

• sweet mango sauce

more blueberry recipes:

• blueberry milkshake

• blueberry jam without pectin

• easy blueberry cobbler from scratch

• eggless blueberry banana cake

• moist blueberry lemon cake

• blueberry pancakes

• blueberry crumble pie with fresh blueberries

• strawberry blueberry spinach salad

• banana blueberry cake

• blueberry watermelon kale salad

• strawberry blueberry banana fruit salad

• blueberry chocolate chip muffins with frozen blueberries

Below you can get the recipe for instant pot blueberry sauce in detail.

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Instant Pot Blueberry Sauce For Cheesecake, Pancakes, Oatmeal

Instant pot blueberry sauce or blueberry compote is super easy to make and it's the perfect blueberry sauce for cheesecake, pancakes, french toast, waffles, ice creams etc! This delicious blueberry sauce is also great for making blueberry cake fillings as well.

Course Side Dish

Cuisine American

Keyword blueberry compote, blueberry sauce for cheesecake, blueberry sauce for pancakes, easy blueberry sauce, how to make blueberry sauce, instant pot blueberry sauce

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

pressure build up and release time 20 minutes minutes

Total Time 27 minutes minutes

Servings 48 tablespoons

Calories 16kcal

Author Parvathy

Ingredients

• 4 cups fresh blueberries (or frozen berries)
• ½ cup sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract

for the cornstarch mixture:

• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• Wash the blueberries very well and add to the instant pot.
• Add sugar, vanilla extract and the two tablespoons of water.
• Mix everything well.
• Close the instant pot with lid in sealing position, cook in high pressure for 2 minutes.
• Once the cooking is done, wait for a natural pressure release of 12 minutes, then carefully do a gradual manual pressure release.
• Once the pressure is all released, carefully open the lid of the instant pot and stir the contents.
• Now let's make the cornstarch mixture to slightly thicken the blueberry sauce.

  To make the cornstarch mixture, add the cornstarch and water (about 1 to 2 tablespoons) in a bowl and mix very well to combine. Make sure there is no lumps of cornstarch formed.
• Pour this prepared cornstarch mixture to the instant pot and immediately stir very well to evenly mix with the contents. Stirring very well is very important to avoid the formation of any lumps from the cornstarch mixture.
• Once the cornstarch mixture is stirred well into the contents in the instant pot, press saute and simmer the contents for about 2 to 3 minutes, while you stir in between as needed.
• Once simmered for two to three minutes, delicious blueberry sauce is ready! Keep in mind that the sauce thickens further as it cools down so you do not need to simmer more. The consistency of the blueberry sauce is slightly thick but we should be able to pour it easily and so no need to cook further like you do for jams.
• Allow the prepared blueberry sauce to cool down, then carefully transfer to bowls for serving or transfer to jars.

Video

Notes

It is ok to store the blueberry sauce in air tight glass jars in refrigerator for upto two weeks.

You can serve the delicious blueberry sauce with pancakes, toast, waffles, ice creams etc or you can use it make homemade blueberry ice cream, blueberry filling for cakes etc!

I even serve these delicious blueberry sauce with leftover cornbread from Thanksgiving, and the golden yellow color of cornbread and blue of the blueberries is so matching and they taste great together!

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Homemade orange jam made using juicy, sweet seedless mandarin oranges or clementines or any variety of fresh oranges in the instant pot pressure cooker! This is a very easy, delicious sweet and slightly tangy jam made using ripe oranges which you can use as a spread for bread toast, or along with pancakes, waffles etc for breakfast!

This small batch orange jam from scratch is made without orange peels & without pectin and you can use any left over good quality, fresh, ripe oranges to make orange jam.

This is a super easy, simple and great recipe to use any leftover fresh oranges in your kitchen!

If you have more fresh oranges, do try this homemade fresh orange juice, homemade cake with orange juice and also this simple and easy mango orange smoothie!

Orange Jam Vs Orange Marmalade

What is the difference between orange jam and orange marmalade?

Orange jam is made using just the fruit or orange pulp while orange maramalade is made using the fruit as well as the orange peels.

Orange peels are edible when used in recipes like marmalade, tea, cakes etc and adding orange peels give a nice texture and strong citrus flavor to fruit spreads.

I have an easy orange peel tea recipe here if you like citrus flavored teas!

Aparently orange marmalade is more popular than orange jam, partially because it makes use of orange peels as well which is otherwise discarded.

Also, if you love strong citrus flavors that the orange peels can add, orange marmalade is the way to go!

In this recipe for easy jam using oranges, we do not use orange peels, and hence this is purely orange jam made from the fruit or pulp of sweet oranges!

I added a little orange zest for extra citrus flavor, which you may skip if you do not want that as well.

What kind of oranges are best for making orange jam?

There are many varieties of oranges available in the market and you might wonder what kind of oranges are best to be used in jams or marmalades.

In fact, any kind of oranges can be used to make orange jam or marmalade, although the flavor of the oranges that you use will affect the flavor of the jam or marmalade too.

In this orange jam recipe without pectin, I use clementines, mandarin oranges or regular oranges but any kind of seedless oranges will be great!

If you do not have seedless oranges, just make sure to remove any seeds as you prepare the fruits to make the jam.

Also, some varieties of oranges have a lot of white pith or strings. If that is the case, you can remove the white pith of the oranges as much as possible, since too much of it can cause slight bitterness in the jam.

In brief, any good quality fresh, sweet and sour oranges are perfect for making slightly tangy and sweet orange jam!

So here is how you can make easy, delicious orange jam in the instant pot.

How to make orange jam in instant pot?

We use the following ingredients to make easy and delicious orange jam in the instant pot.

ingredients to make orange jam

oranges 2 cups seeds removed (I use about 6 to 7 oranges)

sugar ¾ cup

lemon juice 2 tablespoons

water 2 tablespoons

orange zest 1 teaspoon

Step by step instructions

Add the prepared oranges (peeled and seeds removed, if any) to the instant pot (peeled and seeds removed if any).

Add lemon juice, water and sugar, mix well to combine.

Close the instant pot with lid in sealing position, cook in high pressure for 6 minutes.

Once the cooking is done, press "keep warm/cancel" button and wait for a natural pressure release.

Once the pressure is all released, carefully open the lid.

Stir the contents, also add the orange zest and mash the cooked oranges using a potato masher.

Press saute and simmer the contents while you stir and mash the oranges as needed.

Simmer the contents (make sure to stir often) for about 5 to 6 minutes or until the contents have reached an almost jam like consistency.

Keep in mind that the jam will further thicken more as it cools down.

Allow the prepared orange jam to cool down (you may check the taste and if desired, you may add one more tablespoon of lemon juice and mix well with the jam for more citric flavor).

Once the jam is cool down slightly, transfer to clean, dry, air tight glass jars.

Store at room temperature for a day, and you can store this fresh in the refrigerator for about a week!

Instant pot orange jam is not meant for canning as this is a small batch jam and it is best to be used with in a week's time for best results.

Notes: The oranges used in this recipe are not very sour in taste, rather they are sweet.

If the oranges that you use are very sour & tangy, you can use slightly more amount of sugar to adjust the sweetness and also you may reduce the amount of lemon juice slightly.

More small batch jam recipes (made without pectin in instant pot) in this blog:

mango jam

peach jam

plum jam

strawberry honey jam

blueberry jam

watermelon jam

More fruit recipes include peach compote in instant pot (peach sauce), instant pot blueberry sauce, strawberry sauce in instant pot, instant pot banana butter, instant pot applesauce with cinnamon, instant pot strawberry apple butter, instant pot spiced peach butter and more!

Below you can get the recipe for orange jam in detail.

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Orange Jam In Instant Pot (Without Pectin)

Orange jam without peel & without pectin is delicious, easy to make fruit jam using fresh oranges. We make this awesome, colorful citrus flavored small batch jam in the instant pot pressure cooker, which makes the process so simple and easy!

Course Side Dish

Cuisine American

Keyword orange jam

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

pressure build up and release time estimate 22 minutes minutes

Total Time 33 minutes minutes

Servings 24 tablespoons

Calories 32kcal

Author Parvathy

Ingredients

• 2 cups oranges seeds removed (I use about 6 to 7 oranges)
• ¾ cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 teaspoon orange zest

Instructions

• Add the oranges to the instant pot (peeled and seeds removed if any).
• Add lemon juice, water and sugar, mix well to combine.
• Close the instant pot with lid in sealing position, cook in high pressure for 6 minutes.
• Once the cooking is done, press "keep warm/cancel" button and wait for a natural pressure release.
• Once the pressure is all released, carefully open the lid.
• Stir the contents, also add the orange zest and mash the cooked oranges using a potato masher.
• Press saute and simmer the contents while you stir and mash the oranges as needed.
• Simmer the contents (make sure to stir often) for about 5 to 6 minutes or until the contents have reached an almost jam like consistency. Keep in mind that the jam will further thicken more as it cools down.
• Allow the prepared orange jam to cool down (you may check the taste and if desired, you may add one more tablespoon of lemon juice and mix well with the jam for more citric flavor).
• Once the jam is cool down slightly, transfer to clean, dry, air tight glass jars. Store at room temperature for a day, and you can store this fresh in the refrigerator for about a week!

  Instant pot orange jam is not meant for canning as this is a small batch jam and it is best to be used with in a week's time for best results.

Notes

The oranges used in this recipe are not very sour in taste, rather they are sweet.

If the oranges that you use are very sour & tangy, you can use slightly more amount of sugar to adjust the sweetness and also you may reduce the amount of lemon juice slightly.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg

Instant pot banana apple butter is amazingly delicious and the flavor is just out of the world. This apple banana butter ripe bananas, apples, cinnamon and vanilla in it for flavor and you may also call it an apple banana jam if you want, but truly it has the perfect spreadable butter consistency. I was skeptical when I was thinking about making banana apple jam or banana apple butter in the instant pot pressure cooker, but I am so glad I did! The banana apple butter makes a great spread to be used in toast, breads, pancakes or toppings for oatmeal porridge, waffles etc.

You can use leftover ripe or overripe bananas (the ones with brown spots on skins or just the ripe yellow ones..) to make this banana butter or jam.

Adding apples give a wonderful flavor and aroma and also it helps the process of making the fruit butter.

This is a small batch fruit butter which you can store in clean, dry, airtight containers in the refrigerator (or freezer) for a couple of weeks.

This small batch banana apple butter prepared in the instant pot is not meant for canning but you can store in refrigerator for a while as I mentioned above.

As I mentioned, I have added cinnamon powder and vanilla extract for more flavors, which pair wonderful with the apple and banana flavors, so make sure to use them for the best flavors.

I have also used a tablespoon of real butter (dairy) in this banana butter recipe, because adding the butter helps with the process by making it more easier and also it adds a wonderful flavor to the fruit butter which I love!

You may skip the butter if you want to keep this vegan.

I have tried many fruit jams in the instant pot and also tried fruit butters like strawberry apple butter and peach butter in the instant pot, all of which turned out so delicious.

I love to use instant pot for making jams and fruit butters and applesauce.

I rarely buy jam from stores nowadays, since I can easily make small batch fruit jams in the instant pot with leftover fruits (make sure they are fresh even if you use leftover fruits!).

More Instant Pot Fruit Butter Recipes:

instant pot peach butter recipe

instant pot strawberry apple butter recipe

Instant Pot Fruit Sauce Recipes:

instant pot cinnamon applesauce no sugar recipe

instant pot cranberry sauce recipe

Instant Pot Jam Recipes

instant pot peach jam

instant pot mango jam

instant pot blueberry jam

instant pot strawberry honey jam

instant pot plum jam

How To Make Banana Apple Butter In Instant Pot?

Ingredients used:

4 large ripe bananas

2 medium sized apples

1 cup brown sugar

¼ cup lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon powder

1 tablespoon butter

Step By Step Instructions

Let's start with peeling the ripe bananas and placing them in the instant pot.

Now we can gently mash the bananas. Also peel the apples, slice them and add them also to the instant pot.

Add the brown sugar, cinnamon powder and lemon juice to the instant pot, mix well.

Close the instant pot with lid in sealing position and cook in high pressure for four minutes.

After the cooking, wait for a natural pressure release.

Once the pressure is all released naturally, carefully open the pot and also add the vanilla extract and stir the contents.

You can mash the contents carefully (contents will be very hot now) using a potato masher and using the saute function, simmer the contents while you continue to stir the contents.

Simmer the contents for about fiftenn minutes until it has reached almost a jam consistency and most of the water has evaporated.

Remember to stir (and mash if needed) continuously, otherwise the contents will burn at the bottom of the pot.

While making banana jam or banana butter, the contents tend to splatter as it settles down (I didn't notice this with other fruit jams in the instant pot), so be very cautious and I would recommend using long gloves for hands for safety and also make sure to use something with long handles to stir the contents.

Once the contents has reached the jam consistency, add the one tablespoon of butter and again simmer for another few minutes (make sure to continuously stir) until the contents have reached a butter like consistency.

Once the banana butter reaches its perfect texture, it will darken in color and also it separate from the sides.

In the last few minutes of preparation, the texture of the banana butter completely changes so if you stop cooking before it reached that perfect texture, you may not be able to realize how amazing it really is :).

So just wait patiently and give some additional few minutes (even after you think its done) which will basically roast the mixture and the flavor is just amazing which I can't explain but you have to taste and find out yourself!

As you can see from the below image, the banana butter has reached a dark color and the perfect consistency and texture of a spread, which is so delicious and flavorful as well!

You can transfer the prepared banana apple butter to clean, dry and airtight glass jar containers and store refrigerated for a couple of weeks.

This is a small batch fruit jam or fruit butter and its not meant for canning, but to keep in fridge and use in few days.

Below you can get the recipe for instant pot banana apple butter in detail.

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Banana Apple Butter In Instant Pot With Cinnamon

Instant pot banana butter is so delicious fruit butter that you can prepare in your instant pot using ripe bananas (or use leftover overripe bananas) and apples. Great for spreading on toast.

Course Side Dish

Cuisine American

Keyword banana apple butter, banana butter recipe, instant pot banana butter, instant pot banana jam, instant pot fruit butter

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

pressure build up and release time 20 minutes minutes

Total Time 47 minutes minutes

Servings 32 tablespoons

Calories 51kcal

Author Parvathy

Equipment

• instant pot 6 quart

Ingredients

• 4 large ripe bananas
• 2 medium sized apples
• 1 cup brown sugar
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon powder
• 1 tablespoon butter

Instructions

• Peel the bananas and place the bananas in the instant pot.
• Gently mash the bananas using a potato masher.
• Peel the apples, chop into small sized pieces, and add the apple slices also to the instant pot.
• Also add the brown sugar, cinnamon powder and lemon juice to the instant pot, mix everything well.
• Close the instant pot with lid in sealing position and cook in high pressure for 4 minutes.
• Once the cooking is done, wait for a natural pressure release.
• Once the pressure is all released, carefully open the pot (it won't look very pretty at this point, but its fine), also add the vanilla extract and stir the contents.
• Mash the contents using a potato masher and using the saute function, simmer the contents while you continue to stir the contents.
• Simmer the contents for about 15 minutes until it has reached almost a jam consistency and most of the water has evaporated. Keep in mind that you need to stir (and mash if needed) continuously, otherwise the contents will burn at the bottom of the pot.

  Also I have noticed that while making banana jam or banana butter, the contents tend to splatter a little (I didn't notice this with other fruit jams in the instant pot), so be cautious and I would recommend using long gloves for hands for safety and also make sure to use something with long handles to stir the contents.
• Once it has reached the jam consistency, add the one tablespoon of butter and again simmer for another 4 to 5 minutes (make sure to continuously stir) until the contents have reached a butter like consistency.

  Adding the butter in this recipe will make it more flavorful, easy to stir at the last minutes and its just wonderful, so I highly recommend adding the butter (though fruit butter can be made without adding any other butter).
• Transfer the prepared banana butter to clean, dry and airtight glass jars and store refrigerated up to a couple of weeks time.

Notes

Once the banana butter reaches its perfect consistency, it will darken in color and also it separate from the sides. The more you patiently wait (make sure not to overdo and burn the contents) the banana butter will become more perfect and amazingly delicious!

Nutrition

Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Instant pot strawberry apple butter is smooth, delicious, flavored with cinnamon and vanilla and so easy to make at home from scratch using the instant pot. Just like this banana apple butter and peach butter, this is so delicious and perfect for topping toast, oatmeal, ice creams, pancakes etc!

The strawberry apple butter is made using fresh strawberries and apples and paired with cinnamon to make it perfect for the fall season and Thanksgiving holidays.

Try this apple cobbler and apple cake if you love easy apple desserts!

You can also prepare instant pot strawberry applesauce (instant pot applesauce no sugar recipe here) instead of turning this into butter consistency.

To do that, skip the butter in the ingredients and you do not need any additional simmering more than a couple of minutes, after which you can blend the contents through a food processor to make smooth textured strawberry applesauce (also use regular sugar if you wish).

I so far made mango jam, peach jam, spiced peach butter, plum jam, strawberry honey jam, blueberry jam, strawberry compote, peach compote and cinnamon apple sauce (no sugar) in the instant pot using fruits and whenever I made something new I thought that is the most delicious thing I ever made in the instant pot.

However, I am convinced that this strawberry apple butter is simply the most delicious thing I ever made in the instant pot or the most delicious thing I recently as much as I remember.

The flavor was so good and the stuff is totally delicious.

What Is Apple Butter?

If you have never used apple butter, you may wonder what is apple butter and what is the difference between apple butter & applesauce, right?

I have wondered the same before tasting and enjoying both and making them myself to know the difference.

To answer the first question, apple butter is simply apples (usually with added spices like cinnamon and sweetener like brown sugar) cooked down to a buttery consistency which is easily spreadable and can be used in place of regular butter with bread.

Difference Between Applesauce And Apple Butter

Applesauce is of sauce consistency as you can guess and you can make applesauce smooth by blending until smooth using a blender or you can enjoy chunky applesauce as well if you like it that way.

Applesauce can be made using just apples and water and you can add additional ingredients too like sugar, cinnamon or lemon juice if you want to add more flavor.

I have this easy applesauce recipe on stove top as well as instant pot cinnamon applesauce recipe where you can read how I prepared the applesauce.

A lot of eggless & vegan recipes use applesauce as an ingredient as it can be easily used as a replacement for eggs in baking.

See recipe for moist applesauce cake where we use applesauce to make the cake.

Applesauce doesn't need much cooking as we just need to cook the apples until it breaks down and then we mash or blend the contents to a smooth or preferred saucy consistency.

With apple butter, you need to cook the apples for a longer time to attain the spreadable butter like consistency. Its more of a buttery texture, as you can assume, than the jam like consistency.

I love adding a tablespoon of regular butter to the fruit butter, to make it even more rich and buttery, but this is just a preference and not a necessary thing to do.

With apple butter, its more common to add spices like cinnamon and use brown sugar unlike applesauce.

In brief, the main difference between applesauce and apple butter is that applesauce needs less cooking time while apple butter needs a longer time to reach the buttery consistency.

The main difference between both is in the texture, with applesauce having a saucy texture while apple butter have the perfect butter like texture and consistency.

If you want to try a slow cooker apple butter recipe, I found a great recipe here.

What Is Strawberry Apple Butter?

With this strawberry apple butter, we also cook strawberries along with the apples to make apple butter, so the resulting apple butter is even more delicious and rich with flavors from apples & strawberries!

This is also a great recipe to use if you have leftover strawberries and apples at home, which you don't know what to do with.

By using the instant pot, you can cut down a lot of time on making the apple butter (which takes more time on the stove top) though it obviously takes more than the applesauce.

How To Make Strawberry Apple Butter In Instant Pot?

We need the following ingredients to make the best strawberry apple butter.

Ingredients used:

2 cups strawberries

4 large apples

1.5 cups brown sugar

1 teaspoon cinnamon powder

1 teaspoon vanilla extract

2 tablespoons lemon juice taken from half of a medium sized lemon

1 tablespoon butter

Step By Step Instructions

Wash the strawberries very well, trim the ends to discard any leaves and slice in halves. Transfer the sliced strawberries to the instant pot.

Also wash the apples very well, peel, core and roughly slice into medium sized pieces. Transfer the apple slices also to the instant pot.

Add the brown sugar, lemon juice and cinnamon powder, mix everything well.

Close the instant pot with lid in sealing position and cook in high pressure for 10 minutes.

Do a natural pressure release.

Once the pressure is all released, carefully and gradually open the lid.

Add the vanilla extract also to the instant pot, stir the contents and mash the contents using a potato masher.

Simmer the contents using the saute function, while you continue to stir and mash the contents.

Continue to simmer (stir and mash often to avoid burning at the bottom of the pot) for about 20 to 25 minutes until the desired butter consistency is reached (it took 25 minutes for me).

On the final stage of preparation, also add the butter also to the instant pot (if using), stir in and simmer until the butter is melted into the pot and simmer for another one to two more minutes while you stir.

The delicious strawberry apple butter is ready, allow the contents to cool down, once its cooled you can transfer to dry, clean and air tight glass containers and store in refrigerator for about two weeks of time.

Tips To Make The Best Apple Butter In Instant Pot

Using an instant pot saves a lot of time in preparing the homemade apple butter from scratch and my tips for making the best tasting apple butter are below:

Use fresh fruits always - In this recipe, we use apple and strawberries. Even if they are leftover fruits, make sure to use good quality, fresh fruits to make the butter.

Use a tablespoon of real butter - Yes the dairy! If you follow a vegan diet you can try a dairy free vegan butter and you may also skip the butter altogether, but for the best results I highly recommend adding a tablespoon of butter for the rich, delicious flavor.

Spice & Flavor - Make sure to use the cinnamon powder & vanilla extract for the best flavor like the one I made.

Use brown sugar - you can use dark brown sugar or light brown sugar depending on what you have but if you have the dark brown sugar, I recommend using that.

If you do not have brown sugar, you may use regular white sugar, but using the brown sugar gives you best results in terms of color and flavor for this strawberry apple butter.

So above are the tips and tricks I wanted to share with you on preparing the best apple butter.

If you have any tips that you wish to share, please feel free to share them in the comment section.

How Long You Can Store The Instant Pot Apple Butter?

Also, this is a small batch apple butter made in the instant pot, which is not meant for canning.

You can transfer the prepared apple butter to dry, clean and air tight glass jars and store in the refrigerator for a couple of weeks. I haven't tried storing this for more longer periods yet.

You can spread this strawberry apple butter easily in your toast, pancakes, waffles etc for a delicious breakfast or use it as a filling or mix in with puddings or anything as you desire.

I never thought making strawberry apple butter or even apple butter be so easy at home.

Thanks to the instant pot, it had been so easy to make the strawberry apple butter at home using the leftover strawberries and apples that I had.

Though they were leftover fruits, they were fresh and perfect to be used in this strawberry apple butter recipe.

Along with cinnamon powder, I also used vanilla extract to flavor the apple butter and I also used a dollop of rich butter (dairy) to add even more flavor to the apple butter.

This addition of butter is totally optional, and you can leave it out if you want it to be dairy free and vegan.

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Strawberry Apple Butter In Instant Pot

Instant pot strawberry apple butter is so delicious and super easy to make. Its full of flavor and easy to spread on toast.

Course Side Dish

Cuisine American

Keyword apple butter, instant pot apple butter, instant pot apple recipes, instant pot strawberry recipes, strawberry apple butter, strawberry butter

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

pressure build up and release time 25 minutes minutes

Total Time 1 hour hour

Servings 36 tablespoons

Calories 54kcal

Author Parvathy

Equipment

• instant pot

Ingredients

• 2 cups strawberries
• 4 large apples
• 1.5 cups brown sugar
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice taken from half of a medium sized lemon
• 1 tablespoon butter

Instructions

• Wash the strawberries very well, trim the ends to discard any leaves and slice in halves. Transfer the sliced strawberries to the instant pot.
• Also wash the apples very well, peel, core and roughly slice into medium sized pieces. Transfer the apple slices also to the instant pot.
• Add the brown sugar, lemon juice and cinnamon powder, mix everything well.
• Close the instant pot with lid in sealing position and cook in high pressure for 10 minutes.
• Do a natural pressure release.
• Once the pressure is all released, carefully and gradually open the lid.
• Add the vanilla extract also to the instant pot, stir the contents and mash the contents using a potato masher.
• Simmer the contents using the saute function, while you continue to stir and mash the contents.
• Continue to simmer (stir and mash often to avoid burning at the bottom of the pot) for about 20 to 25 minutes until the desired butter consistency is reached (it took 25 minutes for me).
• On the final stage of preparation, also add the butter also to the instant pot (if using).
• Stir in and simmer until the butter is melted into the pot and simmer for another one to two more minutes while you stir.
• The delicious strawberry apple butter is ready, allow the contents to cool down.
• Once its cooled you can transfer to dry, clean and air tight glass containers and store in refrigerator for about two weeks of time.

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.1mg