This pineapple cardamom and vanilla butter preserves well and makes a great edible gift!
We were blessed with a bounty of fresh pineapples one week, from a friend. I mean…like 6 or 8 pineapples! All needing to be used within a short amount of time. So, I sat there with my counter completely covered with the fruit going, “…what…am….I…going…to….do…?” Then it hit me- Instant Pot the heck out of those things and make a much quicker version of my pineapple butter with vanilla and cardamom. Duh. We LOVE that recipe. So that’s just what I did. 
- Total Time: 45 minutes
- Yield: 7 8oz. jars 1x
Description
This pineapple cardamom and vanilla butter is a fragrant and exotic spread that preserves well, making it a delightful edible gift.
Ingredients
- 3 1/2 pounds chopped fresh pineapple (juices drained)
- 3 teaspoons good quality vanilla extract
- 1/2 teaspoon ground cardamom
- *optional* 1 vanilla bean (seeds scraped out and used)
- 2 teaspoons coconut oil
- 1 tablespoon coconut sugar
- 1 tablespoon unflavored grass fed beef gelatin (regular unflavored Knox brand will work just as good, but with less health benefits)
- 2 tablespoons cold water
Instructions
- Place the chopped pineapple, vanilla extract, ground cardamom, vanilla seeds, coconut oil, and coconut sugar into the bowl of your Instant Pot.
- Turn on the Instant Pot, place the lid on, and slide to lock. Set to ‘Manual’ mode and adjust the time to 20 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and use an immersion blender to puree the mixture until smooth.
- Turn the Instant Pot to ‘Saute’ mode and cook the mixture, stirring frequently, for an additional 10-15 minutes or until it thickens to your desired consistency.
- Once thickened, turn off the Instant Pot and let the butter cool slightly before transferring to sterilized jars.
- Seal jars and store in the refrigerator for up to 3 weeks, or process in a water bath for longer shelf life.
Notes
This butter makes a great gift and can be stored in the refrigerator for up to 3 weeks. For longer storage, process the jars in a water bath. If you don’t have an immersion blender, a regular blender can be used, but be cautious with hot liquids. Adjust the sweetness by adding more or less coconut sugar according to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 11
- Sodium: 1
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Frequently Asked Questions
Can I use canned pineapple instead of fresh for the Pineapple Cardamom Butter?
Yes, you can use canned pineapple, but make sure to drain it well to avoid excess moisture that could affect the texture.
What is the best way to incorporate cardamom into the Pineapple Cardamom Butter?
Add ground cardamom during the cooking process in the Instant Pot, allowing it to infuse the flavors into the pineapple and butter mixture.
How can I adjust the sweetness of the Pineapple Cardamom Butter?
If you find the butter too sweet, you can reduce the amount of sugar you add, especially if using very ripe pineapples, which are naturally sweeter.
