Overnight Apple Butter

Yes, I freeze mine in one-cup batches.

Great flavor!--I really like this recipe and the overnight convenience can't be beat.  I would omit the sieve step--the apples break down pretty thoroughly overnight and I don't think it's necessary. An immersion blender would work great, as other people have mentioned, but I like the slight chunkiness.  Other people also have mentioned cutting down the amounts of sugar, but my apples are tart, home-grown Ark Blacks, and I needed that amount of sweetness.  I would say it depends on your apples.  Also remember, you're making a condiment, not apple sauce.  

I just made this. I am so confused by the recipe. I didn't read the reviews first or I would have skipped the sieve part. I set it to cook last night, got up this morning and spooned it into the sieve, pressed it, and all the liquid drained into the bowl. I put the apple mixture I had just pressed into another bowl, then continued spooning and mashing. When I got done, I had a bowl of liquid and a bowl of the apple mixture. My confusion is in what the pulp is? There was no solid anything that drained through the sieve. I put the apple mixture back in the crock pot and thank goodness didn't throw out the juice. My husband looked at it and said he thought it should go back in so we poured the liquid back in. So what was the point of using the sieve? It smells great and I'm sure will taste just as good, but they could have made the instructions a bit clearer!

Incredibly Easy & Tasty Crock Pot Apple Butter Based on other reviews, I reduced the amount of sugar and honey by about half which was wise. I didn't have any ground cloves so used whole cloves instead. I used a mixture of Red Delicious, Granny Smith and Fuji apples. I tossed the ingredients into the slow cooker after dinner on low and after 2 hours it seemed to be cooking quickly, so turned it down to the Warm setting all night. Woke up to a wonderfully scented kitchen. I mashed the cooked apples with a pastry cutter until they were in fine chunks. I wanted to avoid pressing the mixture thru a sieve, so used an immersion blender to achieve a creamy texture. It is so delicious - I'm sure we'll find many uses other than just spreading it on English muffins; perhaps a sauce for vanilla ice cream? spooned onto pork chops? blended into a smoothie? I'm also going to try freezing a portion of this batch to see how it holds up. Could be a good idea for easy home-made Christmas gifts

This is one of my family's favorite recipes.

Delicious! Made this overnight so this morning all I had to do was cook it with the top off for another hour and a half. I took some of the suggestions from other commenters. I used slightly less honey (probably about a third of a cup). It's not too sweet for me, but I think it would also be great halving the honey and sugar...and saves calories! I also took left the skins on and used an immersion blender to mix it all together.

EXCELLENT...EXCEPT...YOU MUST CUT THE BROWN SUGAR AND HONEY AMOUNTS IN HALF! It will be over the top sweet if you don't. I actually think it is a misprint in the recipe. Be sure you use a variety of apples. When it was done cooking, I just used my hand held blender and it came out perfectly smooth. No need to run through a sieve at all. I didn't use mace and the butter is absolutely AMAZING!!!!!

Good and easy love on wholewheat english muffins

Made this recipe last night and followed suggestions to half the sugar and honey. It was delicious but still a bit too sweet. No regrets though, as it was great smeared on some banana bread for a snack and along with a roast pork sandwich at lunch. The house smelled wonderful when we woke up this morning with fragrant apples and spices. Wow.

I made this on the stove top last night since it was shorter. I reduced the amount of brown sugar to 1/2 cup and used Splenda brown sugar. I also reduced the amount of honey to 1/4 cup based upon previous reviews; substituted 2 cinnamon sticks for the ground cinnamond and inclded one star anise (per a previous review). I used the mace since I had it, but nutmeg can be substituted since they are related spices. I used an emersion mixer in the pot which saved time and left some pieces of apple which I like. Not only did it taste great but the house smelled great as well! I share this with friends and it makes a great gift.

We went apple picking, and my husband was bummed that they didn't sell any fresh apple butter (who ever heard of such a thing at an orchard?). I figured with all our fresh apples, it shouldn't be too hard to make some of our own apple butter, right? Too true with this recipe - it wasn't hard at all and it smelled great while cooking. Since we have lots of varietals for apples on hand, I just grabbed an armful and started dropping them in the pot. I did the stove top version because it was a lot shorter of a time and I just stopped by the stove in between laundry & other chores just to stir. It turned out perfectly; never burned. I used apple pie spice as that's what I had on hand - worked out just fine. The only (minor & unavoidable) drawback on this is that for all the ingredients you start with, the yield is quite small (I definitely did not get 4 cups - more like 2) so only make this when apples, honey & apple cider are in season / readily available and Enjoy!

This was fabulous, & the taste matched the heavenly smell. This is definitely a special occasion only recipe for us because of the start to finish time. We did the slow cooker version, beginning it on Sat. evening & letting it cook overnight. Maybe we'll try the stove top version next time or else begin it on a weekend morning so that it's finished in the evening. We did freeze some of it, so we'll see how that works out. We used Pink Lady, Fuji, & Granny Smith apples, & we used it as a pancake spread & on English muffins.

Love this recipe! So very easy and tastes wonderful! Didn't peel the apples, when seive, the peels don't go with it! Love it!

This has become a stand-by to make on the weekends and enjoy for breakfasts all week. I'm not sure I'd do this overnight, the first batch I made burned, so I like to be awake to keep an eye on it the last couple of hours. I use chai tea spices and lemon juice, because that's what I tend to have around.

This recipe is delicious. I love that you can taste the apples through the sweetness.

Apple seeds are poisonous (they have a cyanide compound) so I core the apples, but I skipped peeling and used a food mill. My yield was 2 cups, not 4; so this is expensive stuff! But it was yummy. I halved the sugar and honey without sacrificing sweetness. I also replaced the mace with 2x as much nutmeg, since mace is a stronger and I don't keep it on hand. I may add a little lemon juice next time to brighten it up.

Family loved this! Used 1/2 tart apples & 1/2 sweeter apples (Pink Ladys). Took suggestion of others & cut brown sugar & honey by half. It was perfect for us!! Once apples are peeled it's a snap!!

I rarely review recipes, but...should have read this one more closely. Way too labor-intensive as written. Mace cost $7 for a half-sized bottle, after I strained the apples I had about 1 1/2 cups of usable liquid which never thickened. Next time I will use a different recipe.

I developed by discovery another means to apple butter when juicing fresh apples. SAVE THE RESIDUAL PULP! It is still wet enough to have flavour (unlike most vegetable pulps), but I added back a little of the juice anyway. Put the pulp in a suitable pot, add sugar to taste (start with 1/4 C), add spices (cinnamon, nutmeg--whatever you would use in a pie) and cook down until thickness desired. Use as a 'butter' or with a scoop of ice cream and/or with a nutty granola resulting in hearty low-fat apple crisp Flavour and fibre, OH MY!

LOVE this recipe! Great for weekends or holidays. I make it every Christmas. To me the slow cooker allows for greater depth of flavor. Not to mention it's nice to wake up to. I cut the sugar content by 1/3 and upped the spices just a tad. I also used a combination of sweet and tart apples to brighten it up. All time great recipe.

Absolutely wonderful! I did, however, decrease the amount of sugar and honey by half, and it was still plenty sweet for me and my family. And, as others have done, I just used an immersion blender and it worked great. I will be making more as soon as I run out of the first batch.

Delish with sweet potato biscuits.

I made this last night and it was wonderful. I used all Granny Smith Apples and threw away nothing. It tastes just like my Mother made in the 40's. I would definately make it again. I also added it to Butternut Squash Soup about 2 Tbs. to individual serving. Just delicious!.

Do you think this could be frozen?

Yum!!!

I made this today. I think it's just awful. Way too much honey in the recipe, tastes more like honey than apples. Couldn't even taste the spices or the apples. What a waste of time.

Loved the recipe! This recipe is a keeper, thank you! This is a definite win for holidays, thanksgiving, great gift idea. A tip that I wish that I took before making this, don't wory about pressing it through strainer. It created such a mess! Good luck and happy cooking, :).

My husbands loves this so much I could spend my life in the kitchen making Apple Butter! On the second go around I make a few changes. 1) After peeling/coring apples ran through food processor (allows me to cut down on cooking time and no pulp to discard after running through sieve). 2) Cook for 4 hrs on high instead of 10 hrs on low. 3) After running through sieve no need to cook longer. Apple Butter in half the time!

All I can say is WOW! I used to love the home-made apple butter my mother made when I was a child. I have never attempted to make it before but this came out just like my mother used to make. It didn't last through the evening. Was devoured with my home-made butter-dipped biscuits. Thanks for sharing such an easy and delicious recipe and helping me relive my childhood culinary memories.

This was extremely tasty. I don't like peeling apples, so I washed them thoroughly, cut them into eighths, and threw them into the crockpot peels, seeds, cores, and all. Then after the initial 10-hour cooking time, I put the mixture through a food mill. Then I put it back into the crockpot for the final hour and a half. It's a trick I learned when I lived in a place that had an apple orchard and made large quantities of applesauce. Worked like a charm, and to me, it was easier. Anyway, this is quite good, although I'd prefer it a little less sweet. Next time I think I'll use all Granny Smiths and reduce the amount of sugar. I put it on English muffins or toast, but will also consider serving it with pork chops.

Made this for the holidays and served with mini croissant and also biscuits. Everyone LOVED the smells through the house during the night. And the results did not disappoint in the morning. Will definitely make this again!

This was wonderful. I used about 8 different apples for mine. I would defiantly make this again. It is a great alternative to butter and great for those who can not tolerate dairy. I gave some as a gift and kept the rest for us.

This was a great recipe! I made it as a gift for family friends. I did mine in the crock pot, but had to finish it in a sauce pan to thicken it up at the end (when I took it out of the slow cooker, it was still more watery than apple sauce). But the flavor is really bold and it is great for the holidays!

This was another great way to use the apples that we picked. It smells heavenly, and with a little bit of work, you get some really tasty results.