I have made this many times. I do not peel the apples, but when the cooking is completed, I put the apple butter in a blender. It is much easier this way and you do not miss the "good" in the apple peels!

I found this recipe last night and today I have delicious Apple Butter! I used apples that were frozen from last year from our apple trees. We have a small home and so I freeze our food instead of canning. I love finding recipes that you can freeze! The best apple butter recipe ever! Thank you! You have given our family such a gift for years to come!

Awesome turnout... added Apple juice instead of water. Loved it.

This was delicious! Will definitely make it again now that it's apple season! Sweet, Rich and very flavorful. I used half brown sugar and half white sugar. And I cut back on the cloves but substituted cinnamon for the other half.

Loved the recipe! I used Granny Smith apples, dark brown sugar in place of white sugar, and did substitute 1 cup honey for one of the cups of sugar. Perfect!

Fantastic recipe, a shot of whiskey or rum does add good flavour. I have subsituted honey and brown sugar instead of white suger, each give a different flavour. After cooking it over night I put some corn starch in to help make it thick and more like a jam texture it works great.

Made it using honey instead of sugar (and wow, if that is less sweet, I can't imagine the pucker-factor if you use sugar!) Left it in the crockpot overnight and woke up to a wonderful smell!! The apples were all still intact, so I poured the whole thing into the Vitamix, and then had to boil it down a bit more to thicken it up, but it smells and tastes like heaven! :)

Agree with this being a wonderfully easy recipe. I've made four 5-quart Crock pots in two days - can't get enough. I'll NEVER cook with the peeling on again. No matter how small I cut the apples and peeling, mine didn't disappear - it stuck to my teeth! I used jonagolds (jonathan & golden delicious) and had a horrible time getting wax off, so next time I'll wash and peel them or NOT buy from a grocery store. The first two pots I only used lots of ground cinnamon and 2 c. apple juice -too much. I had to cook both pots down so much I only got 8.5 pints. Second time, I only used about 1/2 c. apple juice in each pot, same amount of cinnamon and much smaller amount of clove. I got nearly 11 pints of yumminess that time but it probably wasn't quite as thick. Near the end of cooking, I used a hand blender to puree the apples and thank God some of the peel stuck to it and I was able to remove from mix. For canning,I heated lids in not quite boiling water and used a magnet on a stick to remove, dry and add to quart and pint jars warmed in 200°F oven once I'd filled up to about 3/4" from top. I also wiped carefully around the top with a slightly wet cloth before adding lids for a good seal. I filled two jars at a time - always insuring the apple butter and jars were very warm - and alternated between the two and quick to put on lids and seal. I'm so delighted - just gotta find an apple peeler apparatus! Now, which friends shall I bless?

I agree 100% with you regarding the peelings being a mistake. They become little tough bits throughout the product, even when pureed. I have placed the peelings in cheesecloth atop the apples for the added flavor; disposing of the peelings after cooking complete.

I heap the crockpot full of apples just high enough that the lid fits on and cook away, when it gets cooked down, then I add ingredients. Easy awesome recipe and taste wonderful.

This recipe is awesome! I used it for Thanksgiving. It was my first time making apple butter. Everyone loved it!!! Thank you so, so much. I am making another pot full tonight to can and give as Christmas gifts.

Very good recipe! I love it. I did use a potato masher a few times to break up the apple chucks. Very nice apple butter.

is there a difference using peeled or not peeled apples? What does everyone prefer?

Great recipe... it's a little sweet for my taste, Im more of a dark and savory sweetness kinda gal myself. I should have trusted my alterations, but let the hubs talk me into adding about 1/2 cup of raw sugar. Still, its good stuff! Thanks for the recipe and thanks for all of your insights!!!!

Ok.. so the cooking has started.. been about 3 hours now. I have no patience so I tasted the apples... Not sweet enough so I added another 1/2 cup dark brown sugar. PERFECT.. this is gonna be a great batch of apple butter... stay tuned... I think I hit it so you no longer have to wish me luck!

This is my first time making apple butter, but I make applesauce, pie and other treats all the time. I have grown to like a darker, more savory sweetness so I altered the recipe some. After reading the reviews,I reduced the liquid to 1/2 cup - my liquid is a 50/50 mixture of dark vanilla rum and Amaretto, I used only 1/2 cup dark brown sugar (the Braeburn and Gala apples I am using are sweet enough) and added a tsp of almond bakers emulsion. I also substituted Vietnamese cinnamon for the typical variety. I will let you know how it all turns out! Thanks for sharing your experiences; your insights certainly informed my choices... stay tuned...and..um...wish me luck!