First, prepare the apples and measure out all of the apple butter ingredients. I like to use this trusty apple corer to make this step way easier!
Next, slice and chop the apples into small pieces and pour them into the bottom of a pressure cooker.
In a separate bowl, mix the sugar, cinnamon, cloves, allspice, salt, and cloves until combined, then pour the sugar mixture over the apples and stir to coat.
Then, add in the apple cider vinegar, water, lemon juice, and vanilla extract and mix again.
Make sure the rubber seal is in place inside the pressure cooker lid, then close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL.
Set the timer manually for 12 minutes and begin cooking.
When the timer is finished, let the pressure in the pot release naturally for about 15 minutes. Afterward, turn the dial to the VENT position and let any remaining steam release.
Next, let the apple butter cool slightly, then transfer to a blender and blend in small batches until the desired consistency is reached.If you happen to have an immersion blender you can use it instead for this step to make it easier.
Finally, serve fresh apple butter or spoon into jars or other airtight containers for storage.
Notes
Storing Apple ButterTo store homemade apple butter: first, transfer it to an airtight container or a jar with a tight-fitting lid and label the date on the outside. Store the apple butter in the fridge for up to 2 weeks.