Crab apple butter

A few weeks ago I tried making apple butter out of our abundant crab apples. Despite using half the recommended sugar, it came out too sweet, too spicy, and more like jam than butter.
The tree is still loaded with fruit, although some of the apples are starting to rot. So I picked some good ones and tried again. I think I got what I was aiming for this time...tart, not too spicey , and spreadable. I’m looking forward to trying it on toast in the morning!