Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
75 K 3.4/5 (29 reviews)
10 days 50 min.
Easy
400 g
5 IngredientsLast modified on: November 6th 2019
For 400 g, you will need:
- 1
170 g apple juice - 2
1 tablespoon lemon juice (optional) - 3
50 g caster sugar - 4
20 g jam gelling agent - 5 170 g caster sugar
- Total weight: 410 grams
Change these quantities to make:
Change measures:
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 170 g apple juice.
You can use a commercially produced apple juice. In this case, add 1 tablespoon lemon juice.
You can use a commercially produced apple juice. In this case, add 1 tablespoon 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 170 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 | 0 | 260 RDI=20 % | 0 | 1,040 RDI=50 % | 4,360 RDI: 50 % |
| Per 100 g | 0 | 60 RDI=6 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 400 g : 0.85 €
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: Mulled apple juice, Apple confectioner's custard, Apple custard tart, ... See them all 3
Caster sugar
Like these other recipes: Crêpes Suzette, Boulangère tart tatin with vine nectarines, Fraisier (French strawberry cake), Chocolate mousse, Cranachan, ... See them all 351
Jam gelling agent
Like these other recipes: Apricot jelly, Passion fruit jellies, Blackberry and almond fondant tart, Jelly-style plum jam, Windfall apple jelly, ... See them all 9
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016238 K4.4 2 hours 2 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018392 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.