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.
37K 23 3.6
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Last modified on: November 6th 2019

Keywords for this recipe:PasteFruitsAppleConfectionerySweetPastry
For 1 kg 200 g, you will need:

Change these quantities to make: 400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
30 min.10 days18 min.10 days 48 min.
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Step by step recipe


Stage 1 - 2 min.
Apple paste : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
Mix 150 g caster sugar and 50 g jam gelling agent with a whisk.

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

Stage 5 - 8 min.
Apple paste : Photo of step #5
Bring to the boil...

Stage 6
Apple paste : Photo of step #6
...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 : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
Turn the fruit paste out of the tin, then dry the top and sides with absorbant paper.

Stage 10 - 5 min.
Apple paste : Photo of step #10
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 : Photo of step #11
It is not essential, but for a more attractive finish, roll the pieces of fruit paste in granulated sugar.

Stage 12
Apple paste : Photo of step #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.
Keeping
Several weeks.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,037 Kcal or 12,715 Kj1 gr758 gr0 gr
152 %1 %71 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
247 Kcal or 1,034 Kj< 1 gr62 gr0 gr
12 %<1 %6 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 kg 200 g : 2.50 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Apple juiceApple juice: You can check-out other recipes which use it, like for example: Apple confectioner's custard, Apple custard tart, Mulled apple juice, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Panna cotta, Lemon Confectioner's Custard, Grapefruit moelleux, Caramelised apple pie, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Apricot jam with vanilla, Windfall apple jelly, Blackberry and almond fondant tart, Blackcurrant jelly, ... All
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