Where we live, fresh locally grown apples are available through the fall and winter. I used my Instant Pot to speed up the process of making an apple “pie filling”. I have never actually used it to fill a pie, but we enjoy it for breakfast with yogurt and granola, or with chia pudding, or with oatmeal. I also use it to make a quick apple crisp, or over ice cream.
This recipe uses Pomona’s Universal Pectin which is specially formulated for low sugar canning. In this case, I am using a small amount of honey to sweeten the sauce.
Instant Pot Apple Pie Filling
- Instant Pot
- Water Bath Canner
- 12 apples
- 1/3 cup lemon juice
- 2 tsp calcium water Pomona's Pectin
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 cup water
- 2/3 cup honey
- 2 tsp Pomona's Pectin
- Prepare 6-7 half pint canning jars, or 2-4 pint jars – place in boiling water in canner while making apples.
- Prepare Pomona's Pectin calcium water as per the package directions, if required. (One box of pectin makes several batches of jam or preserves, so you will have some left over to store in the fridge.)
- Mix honey and pectin together and set aside.
- Peel apples and cut into 1 inch cubes. Add to Instant Pot with lemon juice, calcium water, cinnamon, nutmeg and water. Close the lid, set the pressure release valve to Sealing, and set time for 0 minutes to pressure cook at high pressure. When it beeps that it is done, turn the pressure release valve to Venting to quick release the pressure, and open the lid.
- Turn the Instant Pot to Saute. Stir in honey and pectin mixture, and stir. Boil for a few minutes, stirring frequently, to dissolve pectin, and until apples are as soft as desired
- Remove jars from canner. Spoon apples into jars. Add seals and lids. Place jars in water bath canner and process for 15 minutes. Remove from canner when the time is up and allow to cool.