Reviewed: Nov. 29, 2007

I found it a bit sweet so I added a bit of cognac to give it more depth. Loved it though. Excellent recipe!

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Michael and Carolyn

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 28, 2007

The flavor was delicious--way better than anything you can buy in a jar from the store. The only criticism I would have is that the consistency was a bit thin. I cooked it for 1 hour on high then turned it down to low for 10 hours then back up to high for 1 hour with the lid off to thicken. I used a stick mixer to smooth it out at the end. It's a little soupy, but still delicious.

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Coubotand

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 17, 2007

I am a HUGE fan of apple butter, and this recipe is the BEST I have ever tasted! Like others, I used Golden Delicious apples and cut way down on the sugar (1 1/2 cups white sugar and 1/2 cup dark brown sugar). I also added an extra teaspoon of cinnamon and a 1/2 tsp. of allspice. I put the chopped apples through my food processor, then used my immersion blender to break up any remaining apple bits toward the end of the cooking time. The result was silky smooth, nicely thick, richly spicy and oh so heavenly. I will never buy apple butter from the store again!

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proudmom63

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 16, 2007

My boyfriend LOVES apple butter and raves about Cracker Barrel's all the time. I made this and he says its even better! We go through about a jar a month so I constantly have to make more. The great advantage to it being a clowcooker receipe is that your whole house will smell absolutely amazing. I cook it as directed and then use a hand blender to smooth it out when it's finished cooking. It's perfect every time. Thanks for a wonderful receipe!

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erose1110

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Arkadelphia, Arkansas, USA

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Reviewed: Nov. 16, 2007

This was so easy (besides the peeling and cutting of the apples) and worth it. It didnt make as much as I thought but it has so much flavor you dont want to use a whole bunch. I added a little brown sugar and apple pie spice to the mix but cut down the white sugar, adding as needed. Also using the whisk throughout the cooking process made it the perfect consistancy. This is a keeper:)

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Autumn

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

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Reviewed: Nov. 15, 2007

I did as the others said and cut the sugar. My whole family has just raved about it. I used a hand held mixer to puree and it was easy.

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MIMOM2B

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 15, 2007

The only thing I can add to all the other reviews is that the immersion blender is a must. The consistancy to me was a little apple-saucey, until I whipped it at the end. I used 1-1/2 cups sugar and used both winesap and golden delicious from local orchard. My local walmart was out of canning jars, so for this batch I used Rubbermaid "Twist & Seal" 1.2 cup size and are freezer safe. I will can my next batch though when I can locate some jars. Very nice seasonal project.

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anniediaz

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Reviewed: Nov. 14, 2007

Excellent! Was a little surprised at how little it made, but it is worth it.

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faybie77

Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

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Reviewed: Nov. 7, 2007

Delicious!! I was in the canning mood this week, made one jelly and decided to find something 'new'. This recipe is easy and so yummy! I used Bradburn Apples and 1 cup each of brown and white sugar, cloves and cinnamon as listed. Sweet, but without diminishing the delicious apple flavor. Cooked 1 hour on high, 10 hours on low, 1 hour uncovered and stirring several times with a whisk. Then to get that creamy texture I used the hand mixer and whipped it on low for 3 minutes. Perfect with just a tiny bit of texture to the smooth buttery spread. I will be making several more batches to use as Christmas gifts! Thank you so much for an unbeatable recipe!

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LADYBUGONTHEGO

Cooking Level: Expert

Home Town: Menifee, California, USA

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Reviewed: Nov. 5, 2007

Oh, YUM! This is so good. I took the advice of previous reviewers and used only 3 cups of sugar with my granny smith apples, 2 cups white and 1 cup brown. It was still a little sweet for my taste, so I will probably reduce it to 2 cups next time. I also used allspice in place of the cloves, because that is what I found first in my spice cabinet. I have the cloves somewhere, I just didn't want to dig! This was my first time making apple butter, and I will definitely be making it again. I also canned it to give away as gifts. (First time for that too, and surprise, surprise, it worked!!) I got about 7 1/2 half pint jars. Thanks for the recipe!!

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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Reviewed: Nov. 2, 2007

Absolutely incredible! I couldn't believe how good this was! And it was so easy! This will be a new family tradition for us. I've never made apple butter before. It made the house smell great. It cooks down more than I thought it would and I started to get concerned with how dark it was getting, but it turned out perfect and I had nothing to worry about. Used Golden Delicious that we had just picked from the orchard.

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WeinbergTrio

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Oct. 27, 2007

I have never made anything like this before. I had no idea it was so easy. I peeled the apples completely, cored them, and chopped them in the food processor. Then, I dumped them in the crock pot and added the spices that were recommended by a reviewer (cinnamon, cloves, pumpkin pie spice) and I used a little less than three pounds of apples and a little less than 4 cups of sugar. I cooked it on high overnight for 6 hours then 10 hours on low and maybe a bit longer than that on low. It came out great. I chilled it overnight in containers and we had oven baked biscuits this morning and they were wonderful. I am considering learning how to "can" them to make them for holiday gifts. TFP!

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cavoe

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Oct. 25, 2007

Very good taste, but thick jelly-like consistency. It almost seemed as though my apples did not have enough juice. But I will definitely try again!

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keekers

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Reviewed: Oct. 22, 2007

Very tasty. I used fresh picked Golden Delicious apples from a local apple orchard. Instead of using 4 C white sugar, I used 1 C white sugar and 1 C brown sugar. This was still quite sweet with the reduced sugar quantity. I slow cooked this for 16 hours lid on, 2 hours lid off. I recommend preserving this recipe, because you will want to enjoy it all year long!

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Jolisouci

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 18, 2007

this was very easy and good, I used jonthan and mcintosh apples and 1/2 white and 1/2 brown sugar. Next time I will probably decrease the sugar by a cup because it was a little sweet.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 17, 2007

Very good recipe.....I used the apple corer slicer and then the food processor...leaving the skins on the apple slices. Worked out great. Very tasty (I used 3/4 of the sugar as my apples were not too sweet....) Couldn't have been easier. I doubled the recipe as I have a very big crock pot. I ended up with 8 pint jars. As suggested by another reviewer I put the jars in a hot water for 25 minutes....so now we'll have apple butter preserved and ready! Thank you for a great recipe!

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Jackie C.

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Reviewed: Oct. 17, 2007

This recipe is very good. I am giving it four stars because I reduced the sugar to 1 cup and that seemed to be plenty. I think it would be much too sweet with four cups.

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karessa

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Reviewed: Oct. 13, 2007

I'm a huge fan of apple butter and love it on top of cottage cheese so this was the perfect project when I had 6 extra pounds of apples lying around. I ended up using yellow apples (can't remember exactly which kind) which were already relatively sweet so I only used 1C white sugar and 1C dark brown sugar which was plenty. I food processed the apples first which made for a very nice consistency by the end. I used exactly the spice ratio in the recipe but would probably go for a little more cinnamon and maybe some nutmeg next time around. Cooked covered on low for 12 hours and then uncovered for another 4 until there was barely any water left.

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KIMIZ

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Reviewed: Oct. 12, 2007

I've been using this recipe for a while and it is FABULOUS! I had a hard time finding good apple butter in my area, so I decided to make my own. I'm so glad I did - I'll never go back to the store bought! Use a food processor to finely chop the apples and it will go much quicker. I use about half the sugar listed because otherwise it is way too sweet for us (and I have a sweet tooth). Taste and then adjust sugar if needed at the end of cook time. A lot will depend on how sweet your apples are. Thanks so much for a super recipe! :o)

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

I liked the balance in flavor for this recipe. I made alterations. 1. I first simply quartered and cooked the apples in water. 2. I strained the apple juice through cheese cloth. I then used the juice to make Candy Apple Jelly a recipe submitted by All Recipes' Betsy Porter. The remaining pulp I ran through my fruit strainer so it was smooth. I finished the recipe as directed here and obviously reduced the cooking time. I was happy with the results and have much product as a result of my labor. I have 11 jars of Apple Butter and 8 Jars of Candy Apple Jelly perfectly set and sealed ready to be given away as gifts. Not bad for only 5 1/2 lbs. of apples.

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