tag:blogger.com,1999:blog-8647355176632077968.post9116862876535241084..comments2024-03-28T19:30:05.381-04:00Comments on Adam's Apples: Pound Sweet (Pumpkin Sweet)Adamhttp://www.blogger.com/profile/06245776593991049317noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8647355176632077968.post-25117521896736799052016-11-17T21:29:19.437-05:002016-11-17T21:29:19.437-05:00A fine piece of research! Thank you very much, Ste...A <a href="http://skillcult.com/blog/2015/12/28/historical-research-on-shelf-stable-apple-butter-pre-20th-century" rel="nofollow">fine piece of research</a>! Thank you very much, Steven.Adamhttps://www.blogger.com/profile/06245776593991049317noreply@blogger.comtag:blogger.com,1999:blog-8647355176632077968.post-59527362112764411122016-11-17T08:22:10.170-05:002016-11-17T08:22:10.170-05:00This is one of the few apples I found mentioned wh...This is one of the few apples I found mentioned when doing research on making traditional apple butter. I think this class of apples is really intended mostly as a source of sugar. The traditional apple butter is shelf stable due to low moisture and a very high sugar content, so most of the apples are juiced. Mention of specific varieties is rare in the old accounts about apple butter, but every apple that I did find mentioned contained the name sweet or sweeting. Here's the research that I compiled. http://skillcult.com/blog/2015/12/28/historical-research-on-shelf-stable-apple-butter-pre-20th-centurySkillCulthttps://www.blogger.com/profile/02492656746164230098noreply@blogger.com