Apple Molasses
Ingredients
Directions
Extract the juice
Place apples in large brass kettles with 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 kettles.
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
- Provide the bulk of the juice and the fruit sugars that concentrate into the molasses.
- Water
- Creates steam to soften the apples so their juice can be pressed out.
The step that matters
Boil the juice down, skimming frequently. Long boiling concentrates the sugars as water evaporates, and skimming removes foam and impurities that would otherwise cloud the finished syrup and cause off flavours.
“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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