This stuff is amazing. Really rich wonderfully reduced apple jam. So easy to make and not very common in the UK, but a daily favourite in germany.
This is a transcript of the EU PDF on Apfelkraut regulation.
30.4.2011 OfficialJournaloftheEuropeanUnion C129/23
Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.
COUNCIL REGULATION (EC) No 510/2006 ‘RHEINISCHES APFELKRAUT’ EC No: DE-PGI-0005-0716-02.09.2008 PGI ( X ) PDO ( )
1. Name: ‘Rheinisches Apfelkraut’
2. Member State or third country: Germany
3. Description of the agricultural product or foodstuff: 3.1. Type of product:
Class 1.6 — Fruit, vegetables and cereals, fresh or processed
3.2. Description of product to which the name in (1) applies: A thick syrup made from freshly-harvested and stewed apples and pears.
The product is made exclusively from whole apples and pears. It is produced using only unblemished, fully-ripe apples and pears. If production takes place in the harvest period, that is from late summer until mid-November, fresh fruit is used. Even if production is in spring, only whole fruit is used, no semi-finished products. The fruit is then taken exclusively from cold stores. At least 2,7 kg of raw materials (fruit), including at least 2,1 kg of apples, are used to make 1 kg of the finished product. Unlike jam, ‘Rheinisches Apfelkraut’ is made only from fruit juice and does not contain other vegetable elements. On receipt, the fruit is inspected visually for hygiene, rot and pest infestation.
It is washed in a water bath before being processed. Then the whole apples and pears are boiled gently at normal pressure, the mash is squeezed, and the juice is filtered.
In a vaporisation unit the water is gently extracted from the clear juice under a vacuum. The dry matter content of the semi-finished product is at least 58 to 62 °Brix. After this production stage, and storage of the interim product in large tanks at a maximum of 10 °C, sugar and pectin may be added if necessary, depending on the producer’s own traditional recipe.
The final check involves measuring the dry matter content. The product can be put in containers directly while hot and placed on sale.
Sugar may be added up to a maximum of 400 g of sugars per 1 000 g of the finished product. ‘Apfelkraut’ may also be made purely from apples without any added sugar.
Appearance: dark-brown, jelly-like Taste: sweet-acidic taste of apples
(1) OJ L 93, 31.3.2006, p. 12.
Official Journal of the European Union
3.3. 3.4. 3.5.
3.6. 3.7. 4.
Final sugar content (tolerance ± 3 % respectively): Sucrose 9 %
Glucose 21 %
Fructose 28 %
Degrees Brix (finished product): 65-68
pH: from 3,1 to 3,7
Water content: 35 % (± 3 %)
Raw materials (for processed products only):
Feed (for products of animal origin only):
Specific steps in production that must take place in the defined geographical area:
The entire production process takes place in the defined geographical area, using only whole, healthy fully-ripe apples and pears, either fresh or from cold stores.
Specific rules concerning slicing, grating, packaging, etc.:
Specific rules concerning labelling:
Concise definition of the geographical area:
The Rhineland. In the federal state of North Rhine-Westphalia this includes the government region of Cologne and the following districts in the government region of Düsseldorf: Mettmann, Düsseldorf City, Rhine District of Neuss, Mönchengladbach City, Viersen District, Krefeld City, Kleve District and Wesel District. In the state of Rhineland-Palatinate, it includes the rural districts of Ahrweiler and Mayen-Koblenz.
Link with the geographical area:
Specificity of the geographical area:
‘Rheinisches Apfelkraut’ is a traditional Rhineland product. Growing conditions for fruit-trees are ideal in the Rhineland. Over the centuries, a strong fruit-growing area has developed here. There is still a high proportion of orchard meadows and a large number of apple varieties. The climatic conditions favour the cultivation of varieties that have the right ratio of acids and natural pectins for producing an optimally spreadable product.
‘Apfelkraut’ has traditionally always been made here to preserve windfalls. In centuries past, practically every farmer used the sweet and tasty ‘Apfelkraut’ which he had produced himself as a means of sweetening food during the winter period. The traditional production method, i.e. the gentle boiling process at normal pressure and in particular the knowledge of the right mixture of the countless apple varieties to reach to right ratio of pectin to acid, has been passed down from generation to generation. The special climate and other natural features of the Rhineland make it particularly conducive to producing ‘Apfelkraut’. These special advantages and the product’s heritage mean that the local popu lation have become particularly experienced at making the product. It is used chiefly as a sweet spread, as an ingredient in baking or cooking (e.g. for the typical marinated beef dish ‘Rheinischer Sauerbraten’) and as an accompaniment to ‘Rievkooche’ (traditional potato cakes also typical for the Rhineland).
30.4.2011 OfficialJournaloftheEuropeanUnion C129/25
5.2. Specificity of the product:
Nowadays, ‘Rheinisches Apfelkraut’ is still made according to the traditional production method, namely the careful selection of the ratios of the countless apple varieties and the gentle boiling at normal pressure, which has been handed down from generation to generation. The same recipes that our ancestors tried and tested are still being used today. This guarantees the excellent quality of the product, that is, the balanced taste and the optimal spreadability of the product.
The centuries-old fruit-growing area and the production method which has been in use for generations mean that the ‘Apfelkraut’ produced in the Rhineland has a particularly good reputation. It is especially famous in the Rhineland, but is also well-known beyond its borders. This is confirmed by comments from specialist bodies, mentions on menus, in recipes and in products offered for sale on the internet. The product has a fixed place in the Rhineland’s cuisine, both as a spread for bread and as an ingredient in cooking and baking. There is a long tradition of using ‘Rheinisches Apfelkraut’ and it is still strongly anchored in the minds of consumers and in catering. For example, it is listed as an ingredient in ‘Rheinischer Sauerbraten’.
The product is made exclusively from whole apples and pears. It is produced using only healthy, fully- ripe apples and pears. If production takes place in the harvest period, that is from late summer until mid-November, fresh fruit is used. Even if production is in spring, only whole fruit is used, no semi- finished products. The fruit is then taken exclusively from cold stores.
5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):
The special link between the product and the area in which it is produced is the reputation enjoyed by ‘Rheinisches Apfelkraut’. The centuries-old fruit-growing area and the production method which has been in use for generations mean that the ‘Apfelkraut’ produced in the Rhineland has a particularly good reputation. It is especially famous in the Rhineland, but is also well-known beyond its borders.
Reference to publication of the specification:
(Article 5(7) of Regulation (EC) No 510/2006) Markenblatt Vol. 4 of 25 January 2008, Part 7a-aa, p. 26195 http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/86