On Fri, 30 Jun 2017 21:25:44 -0500, jinx the minx
> wrote:

>Bruce > wrote:
>> On Fri, 30 Jun 2017 15:12:59 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Fri, 30 Jun 2017 16:10:05 -0500, jinx the minx
>>>> > wrote:
>>>>
>>>>> Ophelia > wrote:
>>>>>> "Gary" wrote in message news >>>>>>
>>>>>> You've never heard of apple butter, so common in usa grocery stores
>>>>>> forever. I haven't bought any in 100 years but I do remember liking it.
>>>>>> Spread on buttered toast just like you would do with jam or jelly.
>>>>>>
>>>>>> It's pretty good but nothing to run right out to try.
>>>>>>
>>>>>> ===
>>>>>>
>>>>>> I've heard of apple butter, but I've never seen any
>>>>>>
>>>>>> Mind you, I can't say I've looked for it either <g>
>>>>>>
>>>>> I live in a large metropolitan area where most everyone knows what apple
>>>>> butter is (my generation and older, at least), but I've only rarely seen
>>>>> it
>>>>> in grocery stores (it's more of a specialty store item). For me, it's
>>>>> something people make and can themselves, not buy.
>>>>
>>>> I'm from a country with lots of apple trees, where apple sauce is
>>>> children's second most popular food item after mother's milk, but I've
>>>> never heard of or seen apple butter.
>>>>
>>>> So you're all making it up.
>>>
>>> It all started in Germany.
>>>
>>> https://en.wikipedia.org/wiki/Apple_butter
>>
>> Oh, appelstroop! I know that, but I know it as apple molasses or apple
>> treacle. Very traditional stuff to put on bread or pancakes.
>>
>>
>
>Isn't applestroop more of a thick syrup texture? Apple butter is not a
>syrup. It has a thicker consistency, like fruit jams. It's spreadable,
>not pourable.

Yes, thick syrup. If you open the jar and hold it upside down, the
appelstroop will slowly flow out. Otherwise put: you can wind it onto
your knife, but then have to go straight to your bread with it or it
will fall off.