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.

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! :)

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.

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!

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.

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

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!

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!

This is a great recipe, to get it store bought thickness cook apples with lid slightly turned on crock pot. This allows the water to evaporate. I also used this recipe to make sliced apples for pies, cobbler. Cook for about 4 or 5 hours or until the apples are still slightly crisp, can in pint jars. Wonderful!! Also makes good icecream topping with caramel!!

I made this and it's delicious. My husband, who doesn't like apple butter thought it was wonderful, he actually sat down and made a peanut butter and apple butter sandwich for lunch. I'm making more this weekend to use as Christmas gifts.

I no longer have canning jars, has anyone tried to freeze it in ziploc bags?

I reuse jelly jars, pickle jars (wash several times to get smell out) any jar that been sealed before. They will reseal.

I leave the peelings on, and after it is cooked, use my immersible blender to smooth it out. I like the fact the peeling is not wasted.

this is the recipe I use for my apple butter and it is great and easy to make... I would like to have more easy recipes like this... I am a new canner and I love it... Thanks so much!

I have tried making apple butter before, never thinking to use a crockpot to prevent scorching. I let it simmer all day, then used a blender to make it smoother. Turned out great and have been sharing this recipe with friends.