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Reviewed: Oct. 6, 2008

This recipe is overall a good recipe, however the spices about blew me away. WAY too much cloves and allspice, I would suggest, as others have, to reduce to about 1/4 of the recommended amount. (Even less if you grind your own spices like I do.) I wish I had read those comments before I made it! It's edible, but a in small amounts, LOL! I agree that the honey gives a it great flavor, though, and I will make this again with less cloves and allspice, of course.

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Jocelyn BD

	Cooking Level: Expert Living In: Bergen, New York, USA
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Reviewed: Sep. 13, 2008

Double the apples and cut the spices in half. Cook with the lid ajar to allow some of the steam off. Excellent flavor.

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Diane's Midwest Cooking


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Reviewed: Jul. 29, 2008

Very first batch of apple butter, and the recipe was just perfect (no white sugar), and so very easy to make. Apples fresh off our tree were used. Peeled and cored enough apples, then pressed enough juice to make the butter. This recipe made slightly more than 1 quart. The tree is done for the year so I'm eagerly waiting to use some locally-grown apples this Autumn and make more of this delicious apple butter for homemade gifts this Christmas season. Better than storebought and very simple! This is a keeper for sure and for certain.

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SKYEYES

	Cooking Level: Expert
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Reviewed: Oct. 28, 2007

I followed this recipe pretty exact prepared to make changes after I let it all set for a day. But it was perfect!! I was so surprised that the spices were as I liked them! I will definately make it again perhaps without the honey since I juiced the red delicious apples myself to make the cider and it naturally is sweet.

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spicyveg

	Cooking Level: Intermediate Home Town: Prescott, Arizona, USA Living In: Provo, Utah, USA
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Reviewed: Oct. 22, 2007

I did a half-batch, so I used 1-1/4 cups apple cider, 2 large Jonagold apples, 2 TBS honey, 1/8 tsp cinnamon, and a couple pinches of cloves, nutmeg, and allspice. After only 15 minutes of simmering, the apples were getting pretty mushy, so I mashed them a bit with a spoon, and cooked them for another 20 minutes before adding the other ingredients. One piece of advice if you notice there's too much liquid: Take the lid off the pot! Step 2 says to cover and simmer, yes, but if you uncover it, some of the liquid will evaporate. :) I left the lid off for 15 minutes and it was nice and thick. Also, I wanted my apple butter to be smooth, so I used an emersion blender to get rid of lumps. A regular blender or a food processor would work well too! Thanks for sharing, Jeania! It was a little too sweet, but it may have been my choice of apples. :)

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Duckball

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada Living In: Boise, Idaho, USA
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Reviewed: Oct. 19, 2007

Very good. I used Gala apples which are my favorite! This is a great sugar free recipe. I added a little less spice than it called for, and it was just right. I tend to like things on the spicy side too. Will give this as hostess gifts and make every year. Thanks

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jenriemer


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Reviewed: Feb. 10, 2007

This was terrific! I love that it doesn't have all the sugar that most the other recipes have. My whole family enjoyed it. My daughter would probably eat it all of it if I'd let her.

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MSMOLLYH


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Reviewed: Dec. 6, 2006

I thought this was pretty good. I used Golden Delicious because I had them left over and I used more than the recipe said, because of the reviews. I also used a little less liquid and should probably have cut it down by more (a cup instead of half a cup). I still had to strain it a little. I also used only half the spices and only 1/4 of a cup of honey and it is still very good, not overly spiced. I also simply used my hand mixer to blend the apples, which worked great.

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Kat

	Cooking Level: Intermediate Home Town: Regensburg, Bayern, Germany Living In: Fort Lewis, Washington, USA
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Reviewed: Nov. 11, 2005

I'd make this again in a heartbeat! I did as the other suggested and used a quarter of the amount of allspice and cloves and half the amount of cinnamon. I made two batches (both tripled) and found the first batch to have way to much liquid so I added more apples the second time around. I still had to drain some of the liquid before pouring into my jars. I'd cut back a bit on the cider next time OR use more apples. I used a combination of Gala and Fuji apples and this recipe has a delicious flavor. My family and neighbors thank you!!! The honey is the perfect ingredient, so yummy!

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CMARFOE

	Home Town: Boca Raton, Florida, USA
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Reviewed: Nov. 12, 2003

Everyone at my home loved this recipe and I plan to make it for Holiday gifts this year. It took a while to cook, but not long to cool in fridge. The review prior to mine is correct: I'd cut down on the spices next time around.

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ERYNNMHALL


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Reviewed: Oct. 21, 2003

I picked this recipe because I wanted to make a sugar-free apple butter. I used pancake syrup made with "Splenda" instead of honey. It worked great except it was a little too spicy. Next time I will cut down on the spices.

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ODI2OK


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