Reviewed: Feb. 9, 2012

LOVE this recipe! I had to use two crock pots for the first eight hours until some of the apples cooked down as they would not all fit into one. The end result was fantastic. The golden delicious apples were great, the only thing I changed was I used 1/8 tsp of ground cloves instead of 1/4. It was really good!

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Reviewer:

LNaccarato

Cooking Level: Beginning

Living In: Brighton, Colorado, USA

Reviewed: Dec. 6, 2011

Excellent! I added chopped crystalized ginger to mine and it turned out really great.

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Reviewer:

Fuzzyila

Reviewed: Nov. 19, 2011

REALLY like this one!

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Valorie

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Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Nov. 8, 2011

Made this recipe using Granny Smith & Yellow Delicious Only used 2 cups of Sugar one brown & one white. It was delicious and the entire family just loved the taste.

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Buckeyebob

Reviewed: Oct. 27, 2011

This was my first apple butter. I used 1/2 peck of winesap apples and cut this recipe in half. It turned out wonderful. The flavor and texture is very close to commercial brands that I've purchased.

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BeachPeach

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

Great recipe but I find it best to use a variety of apples, some tart and some sweet. Also, I have added carmels the last hour and it is delicious. Cut back the white sugar to two cups if adding carmels

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Karen

Reviewed: Oct. 18, 2011

This was my first time ever making apple butter. It could not have been easier. I used Arkansas Black apples (about 15 large) until my crock-pot was full and really couldn't hold anymore. I also ended up mashing the apples after the first 8 hours and then I smushed everything through a wire strainer/sifter after it had cooked for about 22 hours. I wanted a smoother texture. I did end up cooking mine for about 25 hours just because I was trying to cook some of the liquid off to make it thicker (removed the lid the last 3 hours). I ended up with an apple butter that was great tasting and a really deep rich brown color.

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MNBurton

Reviewed: Oct. 18, 2011

I decided to make this as my first ever slow cooker recipe and cut the recipe down quite a bit. I only had 3 pounds of apples, so I reduced the remaining ingredients down so I was only making 1/4 of the original recipe. What happened - my apple butter burnt in the slow cooker during the second cooking cycle (10 hours on low). Any thoughts on why? Not enough liquid, not enough ingredients for the large cooker, etc.? Wondering if anyone else had the same type of experience thier first time out so I can figure out what I did wrong. Thank you!

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Reviewer:

kellymr29

Reviewed: Oct. 16, 2011

An easy and tasty recipe. I have given jars as gifts for years and everyone loves them!

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Reviewer:

noodlelady

Reviewed: Sep. 17, 2011

I cut this recipe in half and it still made a ton of Apple Butter. I used about 2/3 the amount of sugar (brown and white) that the recipe calls for and it turned out awesome! I even gave the stuff out at work and everyone who tried it LOVED it. The hardest part was peeling all those apples. Once peeled, I put the chunks of apple (minus the seeds of course) through the grater attachment of my food processor. Then, when I put the sugar in, I tested to see how chunky the apple butter was. It was still a little too chunky for my taste, so I took a potato masher and used that to stir/mash in the sugar. This is an awesome recipe!!

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