Like many of the others here, I liked the recipe, but with changes. I used an equal mix of 4 tart apple varieties—Pink Lady, Stayman Winesap, Granny Smith, and Arkansas Black. I cut the sugar way down--1 cup each of white and brown. However, I kept the spices exactly the same. Their flavor is strong but I liked it. You may wish to cut down. Not sure if your ratios will work the same, but for me, 1 pound of whole apples equaled one cup of finished product. I used 10 pounds of apples and my yield was 10 cups of apple butter. Also like the others, I did not need to cook it quite as long as the recipe states. For me, it was 6 hours on high, 9 hours on low, then added the sugar and spices and kept on low for 2 hours more with the lid off to make thicker. I used an immersion blender after the first 6 hours to make it smooth. I then canned the butter using a 10 minute hot water bath. It looks great and tastes awesome and I plan to give out as Christmas gifts.
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Like many of the others here, I liked the recipe, but with changes. I used an equal mix of 4...