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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.

70K 3.4/5 based on 29 reviews

Last modified on: November 6^th 2019

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For 600 g, you will need:

1 250 g apple juice
2 1 tablespoon lemon juice (optional)
3 75 g caster sugar
4 25 g jam gelling agent
5 250 g caster sugar
Total weight: 600 grams

Change these quantities to make: 400 g 600 g 1 kg 200 g 2 kg 400 g 3 kg 600 g

Change measures: Metric

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How long will 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 250 g apple juice.

You can use a commercially produced apple juice. In this case, add 1 tablespoon lemon juice.

Stage 3 - 2 min.

Mix 75 g caster sugar and 25 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.

Stage 7 - 10 min.

When the mixture boils, add 250 g caster sugar, mix in well and bring back up to the boil.

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).

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.

Keeping

Several weeks.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,519 Kcal or 6,360 Kj	1 gr	379 gr	0 gr
76 %	<1 %	36 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
253 Kcal or 1,059 Kj	< 1 gr	63 gr	0 gr
13 %	<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 600 g : 1.16 €

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: You can check-out other recipes which use it, like for example: Mulled apple juice, Apple confectioner's custard, Apple custard tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Angevin plum pâté, Lime confectioner's custard (pastry cream), Brioche Tatin, Mulled wine Belle-Plagne style, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Blackcurrant jelly, Blackberry and almond fondant tart, Passion fruit jellies, Jelly-style plum jam, ... All

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