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All-Day Apple Butter
August 29, 2003

Like other users, I found this a bit too sweet... ok, a lot too sweet. I use nice, tart Fuji apples and about a cup of sugar. Also, I find that I have to cook this down on the stove after it comes out of the crock if I want that nice, thick buttery texture, but it's worth it to start it in the crock because it gives it a sort of caramel aftertaste that's hard to get on the stove. Remember: you can burn fruit butter, but you can't overcook it! The longer you cook this stuff, the better it will be: if you get tired of it one night, put it in the fridge and cook it some more the next night! My very best batch ever was cooked over three nights and canned the third. Another idea: If you make too much, there is a fabulous recipe for Morning Glory Muffins ( ) here on AllRecipes that calls for apple butter and is out of this world!

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