agreed great 'waste stopper' but due to the time and energy cost unless you had loads of both to spare, a realistic cost at market would be comparable with maple syrup and I doubt if folks would pay it.
According to Michael Phillips whose US book 'The Apple Grower' revealed this to me, it sets better when done with very fresh juice, its more likely to go to 'apple molasses' if the juice is a few days old. due to pectin.
I'm no expert on this, read. 'The Apple Grower' for fuller account..
crab apple jelly is a great product, but different. With crab apple jelly (and you can use Bramley apples as an alternative) you boil the chopped apples for an hour or so, then strain the liquid through a jelly bag overnight and then boil the resulting fluid with added sugar. I wont give quantities, you can Google a recipe. This is really nice, you can add sloes or elderberries for extra colour and flavour, but its a different product to apple jelly, or apple butter, made by reducing juice.
very entertaining =)) thanks for posting keep it up .. god speed
mirawimmer345 4 months ago
Haha, that looks worthy indeed. Going to be a few years before my first 10 trees of last spring procuce anything that wonderful.
SamuelitoRubio 1 year ago
The proof is, evidently, in the tasting! Great idea.
andrewnorris1 2 years ago
We call that Apple Butter in Ohio.
5/5
MadBadVoodo 2 years ago
Looks great! Thanks for sharing!
gocrazy4u 2 years ago
This is a bit like Canadian "Apple Butter",except it's made with apple juice(not puree).
I have to admit, yours looks a lot more appetizing than ours. (Apple Butter looks like something u scrape out of a baby's diaper.)
But yours is lovely & translucent.
...Actually, boiling down 5x isn't so bad....when we make syrup, we've got to boil sap down 40x (I'm not kidding you.)
Do u know why it turned out better this time than last time?(It really looks amazing)
ggmorvaj 2 years ago
Now there's something new to take to market! A fine solution for those apples that don't quite make the grade of perfection "un-squashed".
Teorispa 2 years ago
agreed great 'waste stopper' but due to the time and energy cost unless you had loads of both to spare, a realistic cost at market would be comparable with maple syrup and I doubt if folks would pay it.
According to Michael Phillips whose US book 'The Apple Grower' revealed this to me, it sets better when done with very fresh juice, its more likely to go to 'apple molasses' if the juice is a few days old. due to pectin.
I'm no expert on this, read. 'The Apple Grower' for fuller account..
stephenhayesuk 2 years ago
An old aunt of mine used to make crabapple jelly, which was great. Hope it sets for you (assuming that's your intention).
IridescentEye 2 years ago
crab apple jelly is a great product, but different. With crab apple jelly (and you can use Bramley apples as an alternative) you boil the chopped apples for an hour or so, then strain the liquid through a jelly bag overnight and then boil the resulting fluid with added sugar. I wont give quantities, you can Google a recipe. This is really nice, you can add sloes or elderberries for extra colour and flavour, but its a different product to apple jelly, or apple butter, made by reducing juice.
stephenhayesuk 2 years ago