My goodness, my blood sugar jumped two points just reading that label.
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Well, my body did what it does after too much sugar: It fell asleep 
. No matter what time it is, it just does that. The good thing: I realized it has been a year or longer since the last time - and anyway, I love sleeping.
I thought it was a bit exaggerated until I found out, my information earlier was wrong
ā¦ and now I want Bowlie to stop reading, I will not take any responsibility for his health ā¦
that Aldi apple butter contains 58g per 100g applebutter, not per the entire content of the jar!
Yes of course the apples contain and the caramel is sugar but they could at least had left the glucose-fructose syrup out and then even brag about that.
Ah well, back to homemade again. At least for me.
Donāt miss the sweetened condensed milk.
Thatās not apple butter. Aldi may call it that, but itās not the apple butter that youāll find in rural Pennsylvania. The mouth feel is extremely different, especially as apple butter doesnāt have pectin.
Proper apple butter is basically apple sauce, but cooked longer.
I bought some of Aldiās so-called apple butter last year, as well as the pumpkin and cranberry stuff and they are all sickingly sweet.
And there is no butter in apple butter. No milk products of any kind. Just apples, sugar, spice, low heat, and time.
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And you need a ton of apples to get a surprisingly small amount of apple butter according to the friend who gave it to me.
Forgive me not travelling all the way to rural Pennsylvania for applebutter (as I have a recipe for it and yes, it does not contain any butter) specially not these days as Iām famous for my straightforward nature. If I wanna see El Salvador I do it on my terms.
If the American one does not have pectin ā¦ are the apples made by NestlĆ© or something?
I do fully agree with you, I donāt like the āapplebutterā I got from Aldi. As I mentioned I might bake a cake with it (spare the butter and the sugar in it) some day as I hate throwing things away.
I do like the spicy Pumkin though, which only claims to be āsweet spreadā, no traditional label stolen. Itās impossibly unhealthy though but I will steal the basic idea of it and make it myself - after all the pumpkin season is around the corner too.
I only wonder if I should use gelling sugar for that pumpkin one?
I used to avoid Aldi like the pest. This week was the first time I entered one for about a decade (they opened one near by). I was pleasantly surprised how it changed since then. First lesson learnt though: Do read the ingredient list carefully when you see stuff that causes all these giddy feelings of āgosh that reminds me of ā¦ā.
āI used to think that the brain was the most wonderful organ in my body. Then I realized who was telling me this.ā Emo Philips
So I found MILās apple butter recipe. Actually, she labeled it āGrandmaās Apple Butterā, so figure itās from somewhere between 1880s to early 1900s.
1 Peck tart apples. (I think thatās about 4 or 5 kg? )
Cider from the bottom draw of the still . (Because of course every farmwife had a still, kept hidden from the preacher.)
Sugar
Salt
Cinnamon
Clove
Allspice
Grated rind and juice of a few lemons.
Chop up the apples, skin and core included. Add enough cider to cover. Cook several hours in a covered pot on the lowest heat possible. When apples are soft, sieve through a cheesecloth. Return pulp to the pot. Add about a half cup sugar for every cup of apple pulp. Add salt, spices, and lemon. Cook, covered, over very low heat until the sugar dissolves competely and gives a deep flavor. (I assume that would be caramelized?) Taste and adjust spices. Turn up the heat and cook quickly, stirring constantly, until thick enough to stand on a cold plate. (I assume that is a test to see if the mixture has started to gel?) Put into hot jars, can as usual.
MIL made a note to use āthe newā brown sugar instead of white, reducing the amount per 1 cup pulp. Also noted that there was a family dispute over whether cider vinegar or even water could replace the cider from the still. I wonder which she used in the apple butter I remember?
Note the lack of precise measurements or timing. MIL didnāt believe in such modern nonsense. She always said āspice to taste, cook until doneāā¦
Sorry. I meant the American one doesnāt have added pectin, which is one of the ingredients on the Aldi apple butter.
Aldi apple butter is very gelatinous compared to american style apple butter.
Just for comparing ingredients, here is the ingredients for Trader Joeās pumpkin butter: Link. No pectin.
very close to mine, I do not use granny smith though and I use less sugar, usually by leaving the white one out:
Ingredients for about 4 cups of Apple Butter:
5 pounds Granny Smith, cored, sliced
1 1/2 cups white sugar
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
splash of water, about 1/2 cup
cool, thanks so much. I will definitely add ginger to it though as I like the spicy thing about the Aldi product.
Iāve decided Aldi applebutter is not applebutter. If it were only the pectin ā¦
And that Aldi and I are definitely not on the same page in the understanding of the word āgourmetā.
No harm done, I like to make these things myself. And I make small badges too. What I do is with pumpkin for example: I cook it, turn it to pulp and freeze it in portions. No spices what so ever so I can use it for anything, from soup to cake to ā¦ and now pumpkin butter.
And the neighbour runs one of these self-serving stands packed with pumpkins for weeks. Plus I learnt which pumpkins donāt need peeling.
Seriously, driving over to Aldiās is almost more hassle for less joy 
edit: Since yesterday I have head aches, which I hardly ever have. Iām beginning to think whether itās all that sugar I consumed within such short time?
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This is a game changer. And when itās in season, Coop sells it already chunked up, and it doesnāt always sell so well. 50% off cubed pumpkin? Yes, please.
geeee, you even beat me at lazyness 
I heard the Americans buy it in tins even.
I think Iāve bought canned pumpkin twice in my lifetime. And I make about 4-6 pumpkin pies every year, but just one at a time.
I only buy the pre-cut pumpkin if itās 50% off. Otherwise I start with the whole pumpkin. I think itās a bit too early for pumpkin season.
yep. No rush where Iām concerned. Summer hasnāt happened properly yet.
Just bought 2 big Hokkaido for 99 eurocents a kilo. Donāt know where they were grownā¦
what store? where?
Thereās a family in Berg am Irchel (about 10-15 minutes from Winterthur) that has a huge self service pumpkin operation from September till they are sold out. They have loads of different pumpkins and even post the pics of the different varieties. Everything is priced and you can either pay cash or TWINT.
I donāt think itās 99 euro cents/kilo, though. But prices are better than the grocery stores. I guess pumpkin readiness is a function of the season - hotter is earlier perhaps?
Anyway itās on the main drag as you drive through town
Looks like late September, early Oct for the pumpkins -
Winegut Baur
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Expecting the result in the other thread in 4 hours tops.
Ha! Itāll be a bit; they went into the cellar, but I have some frozen that will be made into gnudi tomorrow.
Iām in Vorarlberg, so I post these specials in case someone in east CH has a chance to nip over. This price is good today at Lidl. I shop in CH for Appenzeller and fondueā¦gotta follow the good food.