For 1 kg 200 g, you will need:
- 0
500 ml apple juice - 1
2 tablespoons lemon juice (optional) - 2
150 g caster sugar - 3
50 g jam gelling agent - 4 500 g caster sugar
- Total weight: 1,230 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 10 days | 18 min. | 10 days 48 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.
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?
Source
Home made.
This recipe uses (among others)
 | Apple juice: You can check-out other recipes which use it, like for example: Apple confectioner's custard, Mulled apple juice, Apple custard tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Pecan fruit rolls , Nachos, Sweetcrust pastry (pâte sablée), Little chocolate and hazelnut fondants, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Apricot jam with vanilla, Jelly-style plum jam, Windfall apple jelly, Blackberry and almond fondant tart, ... All |
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