Reviewed: May 24, 2012

This was my first time making apple butter, and it was a huge success!! Thanks for such an amazing recipe. Everyone loved it!

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Reviewer:

Traci

Home Town: Phoenix, Arizona, USA

Reviewed: May 13, 2012

Way, way too sweet. I will make it again, but cut the sugar by at least half!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: May 12, 2012

To the delight of every grandkid and big kids, I have made this several times. Here it is the middle of May and youngest GK told me I was almost out of apple butter. I just started another batch using this recipe. The only thing I do differently is add a handful of the little red cinnamon candies as the apples cook. We love it on buttered toast, biscuits or with potato pancakes on special weekend mornings. It is utterly delicious and is served in my home year round. Thank you so much for an excellent recipe!!

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Reviewer:

SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: May 10, 2012

AMAZING! Use a variety of apples it completely cuts down on how much sugar your going to have to use.I cored and skinned my apples, spray them lightly with lemon juice and let sit on counter, I cooked skins in my roaster on 350 with a half a cup of water for two hours. The threw out the skins and threw in the apples WHOLE cooked them with half of the sugar it called for and substituted nutmeg for the ground cloves. Cooked for about 15 hours at 250. Put in food processor and then back in the roaster for another couple of hours. If your mix seems runny just take the lid off but stir every 15 or so. We made this for a fundraiser bake sale, we sold out! and everyone keeps asking when Im making it again. Thanks for the great recipe!

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Reviewer:

KissieVoo

Reviewed: May 3, 2012

This is an excellent way to use up all those extra apples that you bought at Costco because the price was soooooo good. The apple butter is dark and delicious. I doubled the recipe, but didn't quite double the sugar. I cooked it for one hour on high then about 11 hours on low and then about an hour uncovered. Used my immersion blender at the end, and it became really smooth. Great recipe. I processed the jars in a hot water bath for about 30 minutes for long lasting storage. The jars will make perfect hostess gifts.

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truemac

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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 10, 2012

great! Will make every Easter. But would cut sugar to 3 cups.

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Reviewer:

nj_mom

Reviewed: Apr. 1, 2012

This is a very easy recipe for a beginner like me! My mother -in-law passed and my husband missed her apple butter. He loves this recipes!

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Reviewer:

Rita

Reviewed: Feb. 27, 2012

At first this came out as sort of a thick applesauce...So I used my emulsion blender and after that it thickened right up and became a thick, wonderful, gooey apple butter. I also added about 1 1/2 tbs all together of cinnamon because I love it so much and it was amazing. My only problem is that I used only 3 cups of sugar and it still came out a tad too sweet. Next time I will use Granny Smith apples (because of the tartness) or use less sugar. Lovely stuff though!

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Reviewer:

akakaty

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 6, 2012

Great apple butter. I probably should have cooked it for longer; I only cooked it for 8 hours. The recipients loved it. It was very sweet.

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Reviewer:

The Masinos

Cooking Level: Expert

Home Town: Chester Springs, Pennsylvania, USA

Living In: Cape Coral, Florida, USA

Reviewed: Feb. 4, 2012

Wonderful. I started with about 6 pounds of macintosh and fuji. I cut the sugar to two cups and added another 1/4 tsp. of cloves. I canned half of it and then added a tsp of double strength vanilla to the rest before canning. It was really nice and softened the flavor a bit. Mine made 10 half pint jars and it was a fun first canning experience.

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