There were plenty of apples, and we have to make use of them before they get eaten by the birds. It was a chore, two days of preparing and cooking but I am so proud to show the result of my labor. This is very rewarding, to go GREEN for the APPLES.

The Apples from the fron Yard.

It took hours to cut and discard the bad parts.

"APPLE BUTTER"

5 LBS CORED APPLES ABOUT 15 MEDIUM APPLES.

2 CUPS APPLE CIDER OR 3 CUPS IF NOT USING COCONUT MILK

1 8OZ CAN OF COCONUT MILK

2 CUPS BROWN SUGAR

2 TBSP GROUND CINNAMON

1 TBSP GROUND CLOVES

1 TBSP ALL SPICE

Soak the apples overnight in the 2 cups water.

IN A HEAVY KETTLE, BOIL THE APPLES IN THE APPLE CIDER. COOK FOR ABOUT 30 MINUTES.

DRAIN THE COOKED APPLES AND USE A FOOD PROCESSOR OR A BLENDER TO PUREE THE APPLES.

RETURN THE PUREED APPLES TO THE KETTLE, ADD THE BROWN SUGAR, CINNAMNON, CLOVES AND ALL SPICE/AND OR THE COCONUT MILK.  BRING TO A BOIL AND SIMMER UNTIL IT IS VERY THICK AND WILL MOUND ON A SPOON. STIR THE MIX OFTEN.

LADLE THE APPLE BUTTER INTO HOT, STERLIZED PINT CANNING JARS, LEAVING ¼ HEADSPACE. PROCESS IN A BOILING WATER CANNER FOR 5 MINUTES.  REMOVE JARS AND COOL ON RACKS.

WILL MAKE 4 PINT SIZE CANNING JARS.

I WAS ABLE TO MAKE 16 PINTS OF REGULAR APPLE BUTTER AND PINTS OF APPLE BUTTER WITH COCONUT MILK..

AND THE OFCI LOGO ON THE LID

THE PINT OF APPLE BUTTER WITH COCONUT MILK. THIS GAVE THE BUTTER A DIFFERENT TWIST. DELICIOUS!!!!!