This is a good apple butter recipe. I've made it many times now. My fiance adores it with his peanut butter in sandwiches. I've made it several times using dehydrated apples that I've reconstituted in boiling water or juice. The cook time for this is significantly lower and the end product is much, much thicker. I put the reconstituted apples in the crock pot and add about a cup of apple juice. I add more throughout the day if it seems dry. When it's deep brown, I know it's done. I run it through a blender and it's like velvet. When making it with fresh apples, I only add 1/2 cup of sugar, to help release the juice. Then, after an hour or so, I drain all the juice out. I reserve this in case I need to thicken it later. I start out with half of the sugar recommended in the recipe, then add more throughout the day as I taste it. Without the extra liquid, the apple butter cooks ALOT faster and can be done in 8 to 10 hours in my slow cooker. Also, I like my apple butter thick and I've found that this is the best way to achieve this. Astonishingly enough, I think I prefer the apple butter I make using dehydrated apples. Good recipe, though. Will use it again many more times.
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This is a good apple butter recipe. I've made it many times now. My fiance adores it with his...