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5 from 14 votes

Apple Curd (No Peel)

This egg free & easy Apple Curd is smooth, buttery, loaded with spices, and can be made in the Instant Pot or on the stove. It is the perfect way to use up excess apples from apple picking in the fall and is a great holiday gift.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Sauce/Dip
Cuisine: American
Diet: Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian
Servings: 10 people
Calories: 152kcal
Author: Brianna May

Ingredients

  • ¼ cup water
  • 2 teaspoons apple cider vinegar*
  • 3 pounds unpeeled whole fuji apples cored & sliced about 1/16-⅛th*
  • cup brown sugar*
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons vanilla
  • 2 Tablespoon salted butter room temperature*

Optional Spices

  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Instructions

Instant Pot:

  • Add the water, vinegar, apples, brown sugar, cinnamon, and other spices (if using) to the Instant Pot in this order.
  • Select “Pressure Cook” and “High Pressure” and set the timer for 30 minutes.
  • Once the timer goes off, carefully, quickly release the pressure (switch the valve to venting).
  • Stir in the vanilla.
  • Using a slotted spoon or colander, remove the apples from the liquid and place them in a large food processor. Add the butter.
  • Pulse until smooth or the desired consistency is reached. Add in more liquid if it is too thick to blend. Keep in mind the curd will thicken after it cools. Serve warm or chilled.

Stovetop:

  • Add the water, vinegar, apples, brown sugar, cinnamon, and other spices (if using) to a large pot.
  • Bring to a boil. Cover and reduce the heat to medium low, stirring occasionally.
  • Add ¼-1/2 cup of water as needed. The water will evaporate as the apples cook. It will take about 1 hour for the apples to soften. Continue stirring and adding water.
  • Stir in the vanilla.
  • Using a slotted spoon or colander, remove the apples from the liquid and place them in a large food processor. Add the butter.
  • Pulse until smooth or the desired consistency is reached. Add in more liquid if it is too thick to blend. Keep in mind the curd will thicken after it cools. Serve warm or chilled.

Notes

Apple Cider Vinegar: Swap for 2 teaspoons of lemon juice. 
Fuji Apples: Fuji apples are sweet, crisp, and juicy. They are great for baking. You can also use mcintosh, red/golden delicious, or gala apples. Granny smith apples are firmer and more tart so they are not a good option.
Brown Sugar: Adjust the sugar to your liking. For a less sweet curd, use only ½ cup. For a sweeter curd, use ¾ cup.
Unsalted Butter: Swap for unsalted butter and ¼ teaspoon salt.
This is not a traditional curd because it does not use eggs. I felt you could get the same flavor and texture without eggs. Not using eggs also allows this recipe to be made vegan and keeps it simple. 
Refrigerator: Store leftover apple curd in the fridge in an airtight container for 1-2 weeks.
Slice the apples thinly. Thinner apples will cook and soften quicker. This is especially important if you cook the apples on the stove.
Add the liquids to the Instant Pot first. Layering the ingredients in this order prevents the sugar from sticking or burning on the bottom.
Use a pressure cooker. The Instant Pot cooking method is much easier and hands off compared to the stovetop. The apples also soften better.  
Remove excess liquid. Blending the apples with too much of the liquid will make the curd runny. 
Give apple curd as a holiday gift. Fill mason jars with apple curd and tie ribbon around the top. Add a cute personalized tag and you have a super simple and thoughtful gift!

Nutrition

Calories: 152kcal | Carbohydrates: 34g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Fiber: 4g | Sugar: 28g