Reviewed: Sep. 27, 2007

This was awesome! I had to halve this recipes because my pot was too small, so I eyeballed everything. it was also cooking for much longer. About 18 hours or so. It was awesome and I will sooo make this again!!!

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2007

This tasted good, and would be great with toast, but not what I was expecting it to look like. It turned out more like Apple Jam than butter consistancy...

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HeatherT

Cooking Level: Beginning

Home Town: Cherry Hill, New Jersey, USA

Living In: Dublin, California, USA

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Reviewed: Sep. 23, 2007

This recipe is absolutely fantastic!

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STEVELSTR

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Reviewed: Sep. 19, 2007

I peeled & chopped 2 bags (3 pounds each) of McIntosh apples. I had a Pampered Chef apple/peeler/corer/slicer that made that chore MUCH easier. Finely chopped the slices and my crock-pot was full. I used a scant 4 cups of sugar, 2 1/2 teaspoons cinnamon, 1/4 teaspoon salt, 1/4 teaspoon pumpkin pie spice, & 1/4 teaspoon fresh ground cloves. WOW, the whole house smells like apple pie. After cooking all night, I used a hand stick-style blender to puree the mixture (very easy). It is absolutely delicious. I can't wait to try it on yeast rolls fresh from the oven! Thank you for a great recipe.

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Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Reviewed: Sep. 15, 2007

I made this with 2 cups of sugar originally (1 c brown, 1 c white) with 6 pounds of somewhat tart apples (green with a tinge of red) from my apple trees. It was a little bitter when I finally tasted it so I added another cup of white sugar. I think going with less sugar and then adding more if needed is a good idea. I also used nutmeg instead of cloves because I didn't have any on hand. After it had cooked overnight for about 10 hours, I took the lid off and I probably could have stopped cooking it right then, but I still let it cook longer which made it turn dark brown. I used a handblender to smooth it out and filled up 6-8 oz jars. The taste is good, but it didn't "wow" me like I expected. Still, I'll make this again with different apples and spices. Thanks!

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Sep. 9, 2007

This was very good. My husband who loves apple butter, said it tasted great. I made one change, which was to reduce the sugar as suggested by others. I chopped the apples very small and it still came out a little lumpy. Overall a very good recipe. Thanks!

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Jul. 26, 2007

Good and easy. I put 13 large peeled & cored apples though the food processor to shred them. I only used 2 c sugar. Freezes well.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Jul. 14, 2007

In my opinion, this recipe needs some serious tweaking. The first time I made it, I used only three cups of sugar, and it came out so sickeningly sweet I could barely eat it. A few others enjoyed it, but not most. The second time I made it, I used Braeburn apples and used 1 1/2 cups brown sugar. I used 2 tsp. cinnamon, 1/2 tsp. cloves, and 1/2 tsp. freshly grated nutmeg. It was perfect with those changes. I really can't see how it's possible to choke it down with all the sugar in the original recipe.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 22, 2007

I gave this a four star because I changed the recipe a little. I only used 1 cup brown sugar and it was plenty sweet for our tastes- I could not imagine putting anymore in. I used red delicous apples so maybe that is why less surgar was good, next time i won't put any sugar in it. this recipe was delicous, better than store bought and much cheaper too. thanks for haring.

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saraeliza

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Reviewed: May 26, 2007

OH YUM!! Thank you so much for this wonderful recipe! I grew up in Lancaster Pa, so I was never far away from a yummy jar of Amish-made apple butter. But now I live in Australia and no one even knows what apple butter is. Although a great recipe, I did take on some of the advice left by other reviewers. I used 2 cups of brown sugar and added 1/4 tsp of Allspice. I too left it to cook overnight and then uncovered the next day. The only problem with this recipe is getting the appples peeled, cored, and chopped (a bit of a pain.) But I found a handy little gadget at a kitchen store that does all three things! Couldn't be easier. My 5 year old and I just made our 3rd batch. And while we want to share the goodness around to those who have never tried it, we also all like it too much to give it away!!

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K. Smith

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Reviewed: Apr. 30, 2007

My oh my is this tasty! I used Gala apples (WA apple board recommends Gala for sauces), cut the sugar to 1/2 the amount and used both white and brown sugars, and used heaping measurements on the cloves and cinnamon. Cooked for around 14 hours. Will make again once I have one of those power peelers or can con my teenager into peeling for me! Cored and sectioned, then put sections in one of those chop wizard things for very small pieces. Did run through food processer to smooth out, but maybe an immersion blender will work as well. Thanks for sharing, an AWESOME recipe!

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SGM67

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 29, 2007

I have been using this recipe for a couple of years. I use light brown sugar instead of white. My family looks forward to jars of apple butter for Christmas every year.

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PATTEECAKE

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Reviewed: Apr. 24, 2007

Like always I read alot of reviews before I began as I always find it helpful. I used Fuji Apples, I had almost 5#. Used 3/4 cup each brown sugar, white sugar and splenda. Used rounded measurements of the spices. I think it should be called all night apple butter since I started it at 8pm, next morning at 9 I turned it up to high, took lid off and cooked another 2 hours. Then used stick blender to smooth it out. VERY VERY GOOD!!!

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KERBBIE

Cooking Level: Expert

Home Town: Burlington, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 18, 2007

This was ok, but I'm not sure what all the craze is about. I've never had apple butter, so it's likely that my dislike has more to do with personal preference and less to do with the recipe. Dispite waiting for it to get super thick and then pushing it thru a seive, it really just tasted like apple sauce to me. Sorry.

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Apr. 6, 2007

Very good, I would definetly lower the amount of sugar. It is alittle too sweet.

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Mary Beth

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Reviewed: Mar. 7, 2007

Very good!!

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Melissa, WA

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Reviewed: Mar. 6, 2007

This was great! After I made it I canned for the first time! Next time I might just use less sugar though. It was a little too sweet for my taste.

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Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Mar. 3, 2007

This is soo easy, and tastes great too! Didnt change a thing

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KLEROUE

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Reviewed: Feb. 28, 2007

WOW!! This was so easy to make I can't beleive I am going to have homemade apple butter in my fride whenever I want!! I cut the sugar to 3 cups, added extra spices and cooked it a lot longer than suggested. About 12 hours with lid on & 6 hours with lid off. Came out so delicious. Thank you so much for this!

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thatbitchcancook

Cooking Level: Expert

Living In: Capitola, California, USA

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Reviewed: Feb. 14, 2007

Ok, this is going to be a long review. I grew up eating my MaMaw's apple butter. I loved that stuff. Then I bought some at the grocery store. Let me tell you, that was NOT apple butter. I resigned myself to the fact I would never have "real" apple butter again. Then I ran across this recipe! Thank you so much. I cooked mine over 24 hours to get the consistency I wanted. I did cut down on the sugar and increase the spices. I love this on hot Pillsbury frozen biscuits for a evening snack. Thanks for the post.

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