Ophelia > wrote:
> "jinx the minx" wrote in message
> ...
>
> Ophelia > wrote:
>> "jinx the minx" wrote in message
>> ...
>>
>> 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.
>>
>> jinx the minx
>>
>> ==
>>
>> Is it like a very thick apple sauce?
>>
>>
>
> Yes, but with more spice, like cinnamon.
>
> jinx the minx
>
> ==
>
> OK. I'll take the plain stuff )
>
>
>

It's definitely not for everybody! Nowadays I'm getting pickier and
pickier about what I eat (or just weird about it), and since I prefer red
raspberry preserves (thicker, chunkier jam) to all other jams and jellies,
that's what I eat almost exclusively.

I'm really hoping my back will be healed enough by the time raspberry
season hits so I can can this year. I'm down to my final couple jars left
from last year. Or maybe I just need to find some good helpers!

--
jinx the minx