Honeycrisp Apple Butter

1. 5 pounds honey crisp apples, cores removed
2. 1/2 cup brown sugar
3. 1/4 cup apple cider
4. 1/2 teaspoon salt
5. Juice of one lemon
6. 2 teaspoon pumpkin pie spice
7. 1/4 teaspoon allspice
8. 1 tablespoon vanilla

1. Remove the cores from the apples and cut into quarters.
2. Do not worry about removing the peels.
3. Set all the apples in the Instant Pot.
4. Add the rest of the ingredients to the pot and set the pot to MANUAL COOK for 15 minutes.
5. Once the apples are done cooking fill clean mason jars with the apple butter.
6. Steel and place in the freezer or process according to canning instructions.

Note: if the apples are too runny once they have been pressurized in the instant pot, transfer to a sauce pan and cook over low heat for one hour with the lid off. That will help reduce the excess moisture and reach the desired texture of apple butter.

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