Apple paste


Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
80 K 3.4/5 (29 reviews)
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Last modified on: November 6th 2019
For 1 kg 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 10 days
Cooking: 20 min.
All in all: 10 days 50 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 2 min.
Apple paste
Prepare the tin or mould ready to receive the hot fruit paste by lining it with a sheet of cooking parchment. The mould should have stiff sides and a rectangular tin is ideal, as shown in the photo.

Stage 2 - 10 min.
Apple paste
Press your apples or use a juicer to obtain 500 ml apple juice.

You can use a commercially produced apple juice. In this case, add 2 tablespoons lemon juice.

Stage 3 - 2 min.
Apple paste
Mix 150 g caster sugar and 50 g jam gelling agent with a whisk.

Stage 4 - 2 min.
Apple paste
Pour the apple juice into a saucepan with the sugar and gelling agent mixture.

Stage 5 - 8 min.
Apple paste
Bring to the boil...

Stage 6
Apple paste
...stirring constantly.

Note: If using freshly pressed apple juice, you might need to skim off the foam which may form on the surface.

Stage 7 - 10 min.
Apple paste
When the mixture boils, add 500 g caster sugar, mix in well and bring back up to the boil.

Leave to boil for 3 minutes.

Stage 8 - 10 days
Apple paste
Pour the liquid into the prepared tin.

Leave to cool at room temperature for about 2 hours, then a further 2 hours in the fridge (or overnight).

Stage 9 - 2 min.
Apple paste
Turn the fruit paste out of the tin, then dry the top and sides with absorbant paper.

Stage 10 - 5 min.
Apple paste
Use a large knife to cut the block into strips, then across to give small pieces about 0.5 x 1 inch (1 x 2 cm).

Stage 11 - 7 min.
Apple paste
It is not essential, but for a more attractive finish, roll the pieces of fruit paste in granulated sugar.

Stage 12
Apple paste
Keep your finished fruit paste in an airtight container in a cool place.
Remarks
You can use other gelling agents in place of the pectin, such as gelatin or agar-agar, but the texture will be different: a little softer with gelatin, a little more brittle with agar-agar.

For a real taste of Normandy, add a little Calvados to your fruit juice. It is important that your fruit paste tastes of apples rather than just sugar, so do try to keep to the proportions of juice to sugar. Don't add any more sugar, though you can reduce it, if you like, as low as 50/50.
Keeping: Several weeks.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=1 %760 RDI=70 %03,040 RDI=150 %12,720 RDI: 150 %
Per 100 g060 RDI=6 %0250 RDI=10 %1,060 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 kg 200 g : 2.35 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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