@bjwright, apple butter like any fruit butter should be thick. I do mine in steps. Once I have the unsweetened applesauce, I let it cool completely. The next day, I will puree it in the blender until totally smooth. I than start cooking it down again. I add my sugar in small amounts and check it every so often to make sure it is the taste I want. If you want to use this recipe, I would cook the apples down until soft than run them through the food mill. You can than refrigerate the applesauce over night. Than puree it and cook down and add the sugar and spices. You want your apple butter still very hot when you can it.