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Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
103 K 3.4/5 (31 reviews)590561
Last modified on: November 6th 2019
For 1 kg 200 g, you will need:
- 1
500 ml apple juice - 2
2 tablespoons lemon juice (optional) - 3
150 g caster sugar - 4
50 g jam gelling agent - 5 500 g caster sugar
- Total weight: 1,200 grams
Times for this recipe
Preparation
30 min.
Resting
10 days
Cooking
20 min.
All in all
10 days 50 min.
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Step by step recipe
Stage 1 - ⌛ 2 min.
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.
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.
You can use a commercially produced apple juice. In this case, add 2 tablespoons lemon juice.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 2 min.
Pour the apple juice into a saucepan with the sugar and gelling agent mixture.
Stage 5 - ⌛ 8 min.
Bring to the boil...
Stage 6
...stirring constantly.
Note: If using freshly pressed apple juice, you might need to skim off the foam which may form on the surface.
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.
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.
Leave to boil for 3 minutes.
Stage 8 - ⌛ 10 days
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).
Leave to cool at room temperature for about 2 hours, then a further 2 hours in the fridge (or overnight).
Stage 9 - ⌛ 2 min.
Turn the fruit paste out of the tin, then dry the top and sides with absorbant paper.
Stage 10 - ⌛ 5 min.
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.
It is not essential, but for a more attractive finish, roll the pieces of fruit paste in granulated sugar.
Stage 12
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 0 g | 63 g RDI=24 % | 0 g | 253 kcal RDI=13 % | 1,060 kJ RDI=13 % |
| Whole recipe | 1 g RDI=2 % | 757 g RDI=286 % | 0 g | 3,037 kcal RDI=152 % | 12,715 kJ RDI=152 % |
How much will it cost?
For 1 kg 200 g
2.35 €
Per Apple paste
0.05 €
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)
Apple juice
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Caster sugar
Jam gelling agent
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