Reviewed: Sep. 27, 2009

In order to get the best end product, you really do have to cut back on the sugar. I made this with half Granny Smith and half Fuji apples. I added only 1 cup of sugar. The finished butter had the perfect sweet/tart flavor you want in apple butter. Had I used all four cups of sugar, it would have been sickeningly sweet. Reducing the amount of sugar does give you less finished product. I got 3 cups.

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Army Wife

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

This turned out nicely, but I will only use 2 cups of sugar next time. I upped the cinnamon to 2 Tbsp., and I don't think it was too much. Mine needed about 12 hours uncovered to pass that test about putting a spoonful on a plate and looking for watery separation. I was afraid it would burn during that time, and my daughter thinks it tastes burnt - I don't though. I used Paula Red apples.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 26, 2009

I used 13 empire apples, which I figured was about 5.5 pounds (after one kind member weighed some for me and said each was about 7 ounces). I only used 2 cups of sugar and increased the cinnamon to 1T, and it was perfect.

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Amber

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Great recipe! I used Golden Delicious apples, added 1/4 tsp nutmeg, and cut the sugar down to 1.5 cups. My family was eating it straight from the jar after I canned it.

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amanda85

Cooking Level: Expert

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Reviewed: Sep. 16, 2009

Very good, I have never tried apple butter before this. I will cut down on the sugar and cook over night next time per suggestions from previous reviews. I also increased the amount of cinnamon and cloves that the recipe called for. It was still very good even w/ the amount of sugar suggested though.

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LAURIE409

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Reviewed: Sep. 10, 2009

absolutely fabulous, but used less sugar. Keep up the good work, your recipes are great!!! MaryAnn ( from the u.p. of Mich)

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MaryAnn Torma

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Reviewed: Sep. 2, 2009

I thought this was a wonderful recipe. It did take significantly longer to complete than the recipe indicated but that could be due to the type of apple. Very easy, and very versatile.

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Jennifer

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Reviewed: Sep. 1, 2009

This is a great recipe! I made it just like the recipe said with no changes. It very good but also very sweet. I think next time I will only use 2 c. of sugar. I love the way it made the house smell! It took about 13 hours from start to finish.

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Nicole

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Aug. 29, 2009

This was really good and soooo easy. I did take some suggestions and modified it a little bit. I have no idea what kind of apples I used because they were from our tree and they were planted before I moved in. But I used 15 apples, 1 c white sugar 1 c brown sugar and pumpkin pie spice (to lazy to find my ground cloves). I did cook it all night, when I stirred it up in the morning the apple chunks on top got much smaller. I used an electric mixer to smooth it out. I canned it in a hot water bath for 15 minutes (partyly because I'm pregnant and didn't want to worry about what my trees might hold). I got 3 12oz and 3 8oz jars.

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Lara

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Aug. 26, 2009

This was so great! I am not a very experienced cook but this was SO easy. I used 6 pounds of Golden Delicious apples that I peeled, cored, and ran through the food processor to get them very fine. I used 1 cup white sugar and 1 1/4 cup light brown sugar. I didn't use the cloves and used about a tablespoon of cinnamon. I actually cooked mine about 12 hours with the lid on, then about 3 with it off, stirring with a whisk occasionally to get it smooth. So good!

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BBrown

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

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Reviewed: Aug. 24, 2009

Awesome recipe. And I love the fact that it doesn't require constant attention. I did decrease the sugar to 2 c. based on the sweetness of my apples, but otherwise I made as written. Mine was ready after 9 hours on low and 1 hour of cooking with the lid off.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 11, 2009

Excellent recipe except too much sugar! I used 2/3c of white grape/peach juice and it was just right. Next time I'll try cran/raspberry juice. Added a little extra cinnamon and cooked 24 hrs. Had an awesome carmel color and tasted good on ice cream!

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ROXIE_JOY2000

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Reviewed: Aug. 7, 2009

So listen, I'm about to make my fourth batch of this stuff and I bet I've gotten to eat less than a tablespoon of each of the first three batches. I think I like to make it with 1/2 white and 1/2 brown sugar and I think I like to mix my apples 1/2 Granny Smith and 1/2 whatever is handy. I also think I like to add a pinch of Allspice. Notice that I say I think... I never get to eat enough of it to know for sure. I'm making a bigger batch this time and after I run the jars through the canner (don't know why I bother, it never lasts that long), I'm going to hide a couple for ME!

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ConstanceCooker

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jul. 26, 2009

Like almost everyone else, I thought this was delicious! I have two crabapple trees and needed recipes to use up the abundance of ripe apples on them right now. I used 1 cup of Splenda and 1/2 cup of honey instead of sugar to eliminate the white sugar, and I always throw in a little extra cinnamon. Even my husband liked this, and that's saying a lot! I will definitely use this recipe over and over again!

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Christine

Cooking Level: Intermediate

Living In: Oceanside, California, USA

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Reviewed: Jul. 19, 2009

This apple butter is awesome! I cut the recipe in half (70 servings) and am already wishing that I had made more. I used Fuji apples (which are pretty sweet and juicy on their own) and only put 1/4 cup sugar in and it was still sweet enough for me. Will be making again soon!

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joda1982

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Reviewed: Jul. 5, 2009

I will be dipping and spreading everything and anything with this...it's sooo good. I added a bit more cinnamon. Thanks for the recipe :)

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jcstrong

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

It's thick and very flavorful. I froze most of it and pull out a jar when needed. I did use at least 2 cups brown sugar, and maybe added more cinnamon... 2nd time: Used 1 3/4 white sugar and 2 1/4 brown sugar. 3 tsp cinn., 1/2 tsp cloves. I didn't weigh the apples...just filled the crockpot to overflowing! Might add more once they cook down, if it seems too sweet.

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DIG

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Reviewed: May 26, 2009

My daughter loves apple butter, so I made this for her. I was pleased with my first attempt, although it was a bit chunkier than butter. I did mash the butter the best I could, but next time will either put in blender or food processor to get smoother. After lid was removed it did take a while to get to desired thickness - longer than stated. Even though I cut the sugar, will cut even more next time. House smelled wonderful while cooking. Will make again.

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LAURAT001

Cooking Level: Intermediate

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Reviewed: May 21, 2009

Amazing recipe. I cut the sugar down to 2 cups and it turned out perfectly. Try using this as a filling for the Empanadas recipe from this site, you'll love it!

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JJ

Cooking Level: Expert

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Reviewed: May 17, 2009

Wow, the sugar is way too much! I reduced it to 1 cup, and it was still so sweet that my *kids* wouldn't eat it. I think I might cook up some plain apples tomorrow and stir them in. Otherwise, the flavor was good.

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