Apple Molasses
Ingredients
Directions
Extract the juice
Place apples in a large pot with just enough water to steam them.
Boil the apples until soft.
Transfer the apples to a splinter basket lined with straw.
Place a barrel head and a heavy weight on top to extract the juice.
Collect the juice in a tub.
Repeat until you have enough juice to fill the pot.
Reduce to molasses
Boil the juice down, skimming frequently, until it reaches the consistency of cane molasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- Provides the sugars and fruit flavour that concentrate into the molasses.
The step that matters
Boil the juice down, skimming frequently. As water evaporates, the sugars concentrate and thicken the liquid, which can scorch on the bottom of the pot if left unattended. Skimming removes foam and impurities that would otherwise cloud the molasses and spoil its flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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