I've made this twice now. The first time I used golden delicious from the local orchard, I used one cup of dark brown sugar and used the recommended spices for a crockpot full of chopped apples, many more than eight, you'll need several pounds of apples to yield a worthwhile amount of apple butter. I pureed about 3 cups of the mixture in the morning after it had cooked for 12 hours, before I turned it to high again to cook off the liquid. I have an oval crockpot so I turned the lid sideways so that the mix was halfway covered, so the butter still retained enough heat to keep a steady simmer. The second time I used mostly Jonathans and a few Galas. I used fresh nutmeg instead of cloves. The second batch has a much more complex taste, it has a richness I usually associate with butter. I don't know if it is the apple choice or what. All in all my advice to fellow cooks on this recipe is start with one cup of dark brown sugar (it has a much more complex taste than white sugar) and taste it before you take the lid off to make final adjustments. Makes a great Christmas gift!
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