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).

Just a thank you for your web, I have closed alot of my recipe webs because yours has put theses to shame. I have told ALL of mt friends about your web they also thank you. ITS THE BEST (:>)

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.

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 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 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!

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 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!