I love, love, love this recipe. It was easy and the Apple Butter is soooo good.

Love this! Took a little longer in my crock. Had to turn on high for 3 more hours and use my emulsion blender to get the consistency I desired. Flavor is amazing. This recipe is very sweet, but I don't feel that it is too sweet. I found that each pound of apples produces 1 cup of apple butter, therefore this recipes produced 3 cups. I used York apples.

This recipe is great but I'm giving it 4 stars because it required modifications. I found that this recipe works best with Granny Smith apples, and 2 cups (rather than 3 cups) of white sugar. I cooked on low for ~8 hours 1 additional hour on high with the lid off, stirring frequently to achieve the perfect consistency. I move it to a different bowl and let it sit to cool down before putting in the fridge. It congealed a bit move sitting overnight in the fridge.

I love this recipe. I only use 1 1/2 cups sugar, however. I only use Jonathan apples.

The apple butter is finished! It is the best I have ever had and so easy. I followed the recipe with a few adjustments. I did not peel apples or core. I just cut meat off the apple and sliced in 1/8 inch slices. I only used 2 cups of sugar. I used apple juice instead of water or cider. After cooking for probably 18 hrs on low (stirring occasionally), I used my stick blender and pulverized the apple butter... no peelings apparent. GREAT!!!!

Wowsers! This was the best "I should have canned and sold it" apple butter! I substituted the sugar for the honey and halved the recipe (because of the amount of apples on hand). I also omitted the cloves because I'm not a big fan of them. I shared it with my coworkers and they thought it was awesome as well!

I did a double batch in an extra large crock pot, put it on high for about 3 hours, then turned down to low over night. In the morning, I took the lid off and continued to cook on low for about three hours and mashed what lumps remained...plus added 1/8 cup of dark rum. It's delicious, can hardly wait to do a second double batch! And the house smells so yummy!

So easy...and DELICIOUS!!! My family loved this recipe. It took 6 lbs of apples to fill my crockpot 3/4 full (perhaps just the way I peeled/cored mine - and they were small apples) but will use this recipe again and again. It filled 7 jelly jars for me - used granny smith and golden delicious apples. Nothing like store bought but so much like Mom used to make!!!

LOVE this recipe! Easy, easy, easy. Only need to adjust sugar to tartness of apples. First batch needed more sugar, second batch was good.

I have never been an apple butter fan but my husband and kids are. My friend made this recipe and gave me a taste and I LOVE it. She shared the recipe with me and my kids and I are preparing to make it. I want to make it and give it as gifts for Christmas. I'm new at canning though. What would I need to do to preserve this for canning? Follow the directions on the box of Pectin for the sugar substitution?

I have done apple butter many ways and I modified mine by cooking my apples first then seasoning and cooking for 2 hours. This is just like I remember as a girl from my mom's recipe (one I never wrote down and she is gone). Thank for the memories of the best apple butter of my childhood!

I used 2 large jars of cinnamon applesauce and the honey and allspice, No cooking. Tastes great. Poured it back into the applesauce jars. That is what bachelors do.

Just made using cold storage organic Fujis. 5.5 Qt Crock, 1.5 c sugar. Yum!!!

Because I have an allergy to cane sugar I omitted the liquid and subsituted 3/4 cup of Agave Nectar for the sugar. It turned out beautifully! I did have to use a food processer to get a creamy texture (just like store bought). The clove is a little overpowering for me so when I make it again, I will reduce it to 1/4 tsp.

I made this and gave it out at work for Christmas. I am still getting requests for the recipe. It's even better than the Apple Butter made by the local orchards country store.