Reviewed: May 7, 2007

I was disappointed. I did everything as indicated and my apples burned. I won't make this again.

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Reviewed: Jan. 5, 2007

This was my first time making this. I did cut back on the sugar and only used 1 1/4 cup of white sugar and 1 1/4 cup of brown sugar. Tasted alright. I think I cooked it too long though, cause I stirred it quite a bit and then used my immersion blender to break it down. I used an apple slicer and peeler in the beginning and then put the apples in a food processor for a bit. Tasted alright, didn't make too much though, guess people doubled their recipes or my apples weren't big. Will try again this year and make it in time for the holidays (missed it this year). Happy New Year!

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2007

Really yummy! I don't suggest using a slow cooker liner for this recipe. I did and it didn't hold up to the 12 hours of cooking, so it broke and all my liquid burned to the bottom of my cooker. But, I just added a little water to the very thick apple paste that I got out of my cooker and pureed it (I think this recipe needs a quick trip through the food processor to lighten it and get the lumps out) and it turned out so very good! Thanks!

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HIPPO25TH

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Reviewed: Dec. 19, 2006

The most awesome apple butter EVER! Takes a long time, but super easy to make!

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CHIEFCOOK512

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Reviewed: Dec. 17, 2006

this is a good recipe. i dont find it too sweet at all. i did put it in my chopper to get rid of all chunks. i make this every year for the holidays & havent gotten bad review yet.

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KJK5176

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Reviewed: Dec. 1, 2006

This is yummy, but I will say I use it more like a "suggestion" than a recipe. I fill my large crockpot with about 15-20 medium apples, peeled, cored and chopped. Then, I add 3 cups sugar, 3 tsp cinnamon, 1/2 tsp cloves, and a dash of salt. Cook it for 10-12 hours, blend, and pour into jars. I don't can/preserve it, just refrigerate--it goes so fast, it's not around for long! I think the original recipe would have been way to sweet--and would have made too little! Fill that crockpot, make it worth your time--makes the house smell great!

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HeidiLynn75

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

Saying "8 apples" is a little vague. My apples were HUGE. This is similar to the last recipe I tried from here, and both used too much sugar in my opinion. I used 1 cup white and 1 cup brown. I cooked for about 12 hours, blended with an electric mixer to make it a little smoother and then processed six 1 cup jars in a boiling water bath. Although it tasted like 5 star apple butter, had I used the amount of suger indicated it would have been far too sweet, so I gave the recipe 4 stars.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 15, 2006

I reduced the sugar by a cup and substituted nutmeg as I had no cloves. My first time making apple butter, but certainly not the last. Fabulous!!

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April J

Cooking Level: Intermediate

Home Town: Fairburn, Georgia, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 7, 2006

I made the first batch according to the recipe (although I did halve the sugar) and it came out great but I was afraid some might find it too cinnamony so I used only 2 teaspoons for batch number 2. Now I'm making batch number 3 and I think I'll use at least 3 teaspoons or go back to the full 4. The "sharp" flavor is much nicer than a too bland apple butter. In any case, this is definitely a keeper - so easy to make. I put the apples in at night and finished them off in the morning with an immersion blender. As other reviewers mentioned, I took the lid off for the last couple hours to get rid of some of the liquid. I found canning instructions online, so I processed my jars and will give them as teacher gifts for Christmas.

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Nov. 2, 2006

Tastes good, although very sweet, next time I am going to cut the sugar in half, as others mentioned. I did cut the cinnamon in half, turned out just right for my taste. I used granny smith and winesap apples that I got at an orchard, wonderful tart apples, even with these there was still too much sugar.

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bamafan97

Cooking Level: Intermediate

Home Town: Helena, Alabama, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Nov. 1, 2006

This recipe is absolutely delicious. It turns out great each & every time. Makes a great gift in a jar also.

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BONNIE

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Slaton, Texas, USA

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Reviewed: Oct. 12, 2006

Super easy and so tasty!! I am going to make this for Christmas gifts! Thanks for sharing!

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Julie

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Reviewed: Oct. 8, 2006

This is a really good recipe. I did not peel the apples. I put them in the blender after they cooked for awhile. I would do that again, the peel just turns into little pieces that you can't taste when it is on toast. I also cut the sugar in half. I decided that I could always add more later. Some apples are sweeter than others and I didn't know what people were using. I used McIntosh and it worked out well with half the sugar.

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wynsma1

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Sep. 8, 2006

This is excellent! Cut the sugar back by 1 cup & subbed nutmeg for cloves (cuz i was out). Just hoping the neighbor's apple tree has enough for 1 more batch! My children ate it warm in a bowl straight out of the crockpot.

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BEACHBUMGALE

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Reviewed: Jul. 28, 2006

I love this recipe! My kids and neighbor kids love it too!! I use half red and half green apples, and then cut the sugar down to just 2 cups. I also use a blender at the end just to smooth it out. It's easy and great!

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TaraAnderson

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Feb. 27, 2006

Fantastic !! I added 1/2 tsp allspice and substituted 2 cups brown sugar for 2 of the white and at the 6 hour mark I added 1/4 cup of aged balsamic vinegar !!!! then used the stick blender, as suggested in another review. It was easy and fool proof as it was but for that extra "gourmet" feel go with the vinegar !!. Just a side note i served it warm over grilled pork chops, even the kids went nuts over it.

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TROYANDMISSY

Cooking Level: Professional

Home Town: Ocean City, Maryland, USA

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 30, 2005

This is so easy and tastes so old-fashioned. I've also used this recipe and substituted pears and it also turned out wonderful. Thanks for sharing it.

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ROBINRAYL

Cooking Level: Expert

Home Town: Albion, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 26, 2005

A good, basic recipe...I also cut the sugar and cinnamon in half, and pureed it in a blender after cooking. Excellent!

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Dawn M

Cooking Level: Expert

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Reviewed: Dec. 6, 2005

I have used this recipe for the last 3 years and it is always a hit. So easy! I keep the skin on the apples and when they are all done cooking I ladle the mixture into the blender so it is smooth. Saves me that extra labor of peeling and chopping.

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SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

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Reviewed: Nov. 8, 2005

This recipe has quickly become a family and gift giving favorite. I use a half red, cooking apples and half granny smiths. Then a stick blender toward the end of the process, kick up the heat to high again, just to get rid of any extra moisture. So delicious. Mini mason jars do the trick for gifts. Not sure how long it lasts (safely). But, I actually like it after it has been opened for a couple weeks (less sweet). Will probably just use less sugar next batch, though.

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