I have been making this recipe for several years now. My aunts love it and I can't keep up with their requests for it. I play around with the sugar - some all sugar, some with honey and some half sugar and half Splenda. 2 of my aunts are diabetic and when I use the Splenda they have not complained of sugar spikes. The only difference I can tell is the sugar/Splenda batch is a bit more runny. Denise in Washington suggested adding a little flour to thicken. I'm going to try that with the next batch. This is a fantastic recipe and my family loves this apple butter. Thank you!

To can this you simply put the apple butter in jars (I use pints and half pints) and water bath (completely covered with boiling water) for 10 minutes or so. Let cool on the counter and put away. Listen for the "ping" and any jars that don't seal put in refrigerator and use within a few weeks. This recipe cans beautifully.

I used a LOT less sugar, assorted apples along with spices and a touch of water instead of apple cider. I filled my biggest crockpot which took about 27 hours to cook down and not be watery. Note: you could make a small cornstarch slurry for thickening if necessary. We LOVE, LOVE, LOVE this recipe. Thanks!

I have been making this recipe for several years and it is the best and easiest apple butter recipe I have ever made. I have changed the sugar though, only used 1 cup regular sugar and 1 cup brown sugar.

I use a 1 lb. bag of wrapped cinnamon candies instead of powdered spices and white sugar. I also add a squirt of lemon juice instead of cider. Everyone wants me to make and sell it because it is so tasty!

I googled a recipe to loosely follow as I've done this before...this one, as you can tell by the reviews, is a little off in that you should really keep your peels on - that's where the pectin is and how it sets up. I also leave in a few cores with the ends cut off for even more pectin out of the seeds. The texture of leaving these items is made null by the cooking time and an immersion blender. I use an apple corer/slicer and just lock the peel blade back. Easy peasy. Also, if you need to know, canning this is a breeze. No special equipment - if you have a stockpot with a low steamer insert, you can do it. Sterilize your lids and jars, keep them hot, put in the apple butter up to the top curve of your jar, put lid and band on, put in already boiling water, leave 10 minutes, let cool on counter until your lids 'pop' and when you press them they don't move. This is the gateway canning recipe! No pectins to measure, it's already in the peel...you can do this.

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Interesting use... spread it on pork chops.

Sugar is a bit too much for me, but I do add a cup, or thereabout, of honey instead (and tend to overdose the cinnamon).

I've made 2 batches and the only change I made was to decrease the sugar by 1 cup, and it was plenty sweet. This was an easy recipe and loved the ease of using the crock pot.I added more apples after 8 hrs & cooked 36 hrs then pureed & canned. It is YUMMY!

I made this, but omitted the sugar as there is more than enough sweetness in the apples themselves.

This was the first time I made apple butter. We went apple picking the day before and I had sweet golden delicious apples. I used 10 apples and 1/2 cup of honey. Everything else was as the recipe stated. I cooked it for 8 hours on low and used my immersion blender at the end. I did add maybe 1/8 cup of sugar to the warm apple butter at the end. It is perfectly sweet and delicious!!! I would recommend cutting back on the sugar until you know how sweet it is because 3 cups would have been way too much! You can always add more but you can't take it away. Will make again for sure!

Love this recipe! Been making it for about 4 years now. I do only add 1.5 cups sugar and will change it up to light brown sugar instead of cane sugar most times.

Delightful! Like some of the other commenters, I used a blend of brown and white sugar. Also, my favorite Apple Pie Spice blend (from The Golden Fig in St. Paul MN). Our local orchard makes homemade honey roasted peanut butter - putting this apple butter on top of that peanut butter on toast is absolutely amazing.

This could not be easier! I had the kids help me peel/core the apples (saving those for apple jelly later on) with our spiral slicer/corer, then tossed the apples into the crock pot. I did more than 3 lbs, preferring to eyeball the amount until the apples filled the crock pot to about 3/4 full. I kept all the other amounts (sugar, etc.) the same. I left it to cook overnight and hit the mixture with my immersion blender the next morning. After doing this, I put it on high with the lid off (stirring once in awhile) for about an hour to thicken it. I got 6 half pint jars from this. LOVE IT!

Just added the ingredients to the crock pot with a few substitutions - I use a combination of 2 parts stevia baking blend to 1 part brown sugar for the sweetener, and subbed half the water with apple cider vinegar. Can't wait to see how it turns out! What apple variety did everyone else try? I wasn't sure so I went with red delicious.