Ingredients: sugar beet juice, apple juice, lemon juice, gelling agent: pectin
Around 1870 Jan Timmermans from Beesel started producing syrup in order to sell it. The production was entirely traditional - a hand press and oak wooden barrels were used. At a certain point, so much syrup was sold that Jan Timmermans could no longer handle the production on his own. The private company Timson was established in 1969, after which the family company carried on with the name Timson B.V.
Timson’s rinse apple syrup is traditionally consumed on a sandwich with cheese or sausage, on pancakes or it’s used for making meat sauces. Timson’s rinse apple syrup is available in the well-known yellow cup as well as in an authentic can, both with a different traditional recipe. The can contains 180 grams of fruit per 100 grams of syrup.