Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
2,1803.1/5 for 8 ratings
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: 1,230 grams
How long does it take?
Time required for this recipe:
Keeping: Several weeks.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 10 days | 18 min. | 10 days 48 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Mix 150 g caster sugar and 50 g jam gelling agent with a whisk.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,037 Kcal or 12,715 Kj | 1 gr | 758 gr | 0 gr |
| 152 % | 1 % | 71 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 247 Kcal or 1,034 Kj | < 1 gr | 62 gr | 0 gr |
| 12 % | <1 % | 6 % | 0 % |
How much will it cost?
- For 1 kg 200 g : 2.50 €
Source
Home made.More recipes?
This recipe uses (among others) | Apple juice: You can check-out other recipes which use it, like for example: Apple confectioner's custard, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Finger biscuits, Brioche dough, Pogne de Romans, Chouquettes, ... All |
| Jam gelling agent: You can check-out other recipes which use it, like for example: Windfall apple jelly, Passion fruit jellies, Jelly-style plum jam, ... All |
Other recipes you may also like
![[Chocolate ganache]](/images/vignettes_150/379.jpg)
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.46,348 14.5/5 for 4 ratings 15 min.
![[Jam doughnuts]](/images/vignettes_150/388.jpg)
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.38,2204.5/5 for 6 ratings 4 hours 23 min.
![[Country vegetable soup]](/images/vignettes_150/599.jpg)
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.10,378 14.3/5 for 15 ratings 1 hour 11 min.
![[Valay-Brest]](/images/vignettes_150/609.jpg)
Valay-Brest
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.12,1134.1/5 for 19 ratings 1 hour 28 min.
![[Chestnut cake]](/images/vignettes_150/1.jpg)
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.72,3565/5 for 1 ratings 53 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 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 email 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.
Post your comment or question