They look really great and also look like they would taste delicious.
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TY for bring these to my attention.
I was inspired by the village cider press- with luscious cool apple juice straight off the press- from our little dorf when we were stationed in Germany. Next baby and 10 years later stationed in England we lived in a former apple orchard- the father of a dear friend at the County organic garden club had actually planted it a century earlier- turned into a British Army housing area (and I had more free time). Almost every home had a few apple trees in its yard with several dozen homes. The gaggles of kids were quite pleased (and their parents also enjoyed this on weekends) to bring me baskets of apples and help me wash crush and press them in a small press I got from an English company. Still have the equipment and a few times have bought a few bushels of apples, washed them, and brought the kit into the kids’ school for a demonstration (kids love running the crusher and press, just need to prevent them mangling body parts). Guess I’ll do it for the grandkids in a few years. Hopefully my trees will produce a few more by then but expect I’ll still be buying some.
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Is this product also called “apple molasses”? The entire apples are milled, pressed, and then the juice is slowly and continuously cooked down over a long period until it reaches a thick consistency. I have just finished making 12 jars (750 ml/25 oz jars) of this - around 25 pounds in total - from approximately 80 liters of juice.
I also pressed and bottled a lot of apple juice, and some vinegar from wild apples.
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That is more like an apple syrup. Dutch appelstroop (although literally syrup) is made by boiling the fruit both before and after juicing. Because it is boiled for a few hours before pressing, it contains pectin and becomes spreadable like a very thick jam. But unlike apple butter it’s clear.
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I’ll be putting a lot of apples into the mincemeat pretty soon
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Does your mincemeat have meat in it?
No. It has butter, is all.
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