Reviewer:

Reviewed: Nov. 23, 2011

MMMMM...I love this apple butter. I folowed the recipe and by the end it was way too sweet. So I added a few tablespoons of lemon juice and cooked it a bit longer. Then put in my blender and poured it into jars. It turned out perfect then!!!!

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Reviewer:

princessm07

Reviewed: Nov. 21, 2011

Real apple butter requires a copper kettle, lots of firewood, and apx. 8 hours of constant stirring. We do several hundred quarts every year at church. It turns out rich, dark brown with a luxurious texture. This is thick applesauce.

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Reviewer:

Debra

Reviewed: Nov. 20, 2011

This took longer than all day. Next time I will make it "all night" apple butter, starting it in the evening, then turning it down and going to bed. It should be ready to can when I get up! A friend of mine tried it this way and worked very well.

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Reviewer:

MJ Simmons

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: West Lafayette, Indiana, USA

Reviewed: Nov. 20, 2011

I make apple butter in the crock pot and it isn't necessary to peel. I cut, core and quarter and that's all I need to do. Be careful with your sugar, it really depends on the sweetness of the apples you use. If you're using a sweet apple and you add too much sugar you are going to end up with too sweet Apple Butter. I run the mixture through my Ninja for less than a minute, then pour into hot jars and the canning process. Easy peasy!!!

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Reviewer:

Dana

Reviewed: Nov. 19, 2011

This recipe is definately a keeper! I used a combination of Winesap, Cortland and Jonagold apples. Made exactly as directions state. I did cook an extra hour to reach the desired thickness. Got rave reviews from all who had tried it. Will be giving this as Christmas gifts this year. Thank you for sharing!!

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Reviewer:

lminyard

Reviewed: Nov. 17, 2011

This was my first try at making apple butter and this did really well. It was easy to fix and I seasoned it to my taste. I started with one cup of white sugar and one cup of brown sugar. After it cooked all night, I added one more cup of white sugar. I used cinnamon, nutmeg, and ginger since that is what I had as far as spices. I am going to try it again soon!

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Reviewer:

Sasksi

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

I had 10 lbs of apples to use so I used 2 crock pots. I used 1/4 c brown sugar, 1/4 c apple juice, 1/2 tbsp cinnamon and 1/2 tbsp pumpkin pie spice in each crock pot. I let it cook for 9 hours with the lid on then 4 hours with the lid off, I used my immersion blender to make it smooth. It made 21 cups in total. I think next time less time with the lid on and more with it off to thicken more.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Owen Sound, Ontario, Canada

Reviewed: Nov. 12, 2011

Love this recipe! I made 3 batches-two regular and one sugar-free(used Regent apples). Cooking time took much longer than the recipe says to get it thick enough. But other than stirring occasionally and using an immersion blender to smooth it out once the apples were soft-I left it while I slept and went worked. I used less sugar than recommended (1 1/2 cups). I chopped the apples in the first batch but after that I left them quartered to save time since I was going to blend it smooth. Also, once it had reduced enough to get into my smaller crock pot I transferred it so I could get another batch started. I grew up eating apple butter and had never found a recipe that was as good as I remembered until now :)

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Reviewer:

Ellen

Reviewed: Nov. 11, 2011

So yummy! I used Mcintoshes and I cut the sugar in half but it was still a bit sweet for my liking. I'll probably just omit it altogether if I do this with Mcintosh apples again.

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5 users found this review helpful