This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
100 K 3.4/5 (31 reviews)
10 days 50 min.
Easy
2.35 €
1 kg 200 g
5 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 760 RDI=70 % | 0 | 3,040 RDI=150 % | 12,720 RDI: 150 % |
| Per 100 g | 0 | 60 RDI=6 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 1 kg 200 g : 2.35 €
Change currency:
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
Like these other recipes: Apple custard tart, Mulled apple juice, Apple confectioner's custard, Apple syrup, Apple Tiramisu, ... See them all 5
Caster sugar
Like these other recipes: Jam doughnuts, Santiago Cake, Pannacotta and blackcurrant crumble, Crème caramel, Caramelized apple "moelleux" cake, ... See them all 371
Jam gelling agent
Like these other recipes: Dandelion flower jelly, Quince jelly, Blackcurrant jelly, Blackberry and almond fondant tart, Apricot jelly, ... See them all 10
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016257 K4.4 2 hours 2 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023261 K 24.6 2 hours 45 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011578 K5 5 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019465 K 24.5 6 hours 50 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013331 K4.3 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.