Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
80 K 3.4/5 (29 reviews)
10 days 50 min.
Easy
1 kg 200 g
5 IngredientsLast 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: 1,200 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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 760 RDI=70 % | 0 | 3,040 RDI=150 % | 12,720 RDI: 150 % |
| Per 100 g | 0 | 60 RDI=6 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
How much will it cost?
- For 1 kg 200 g : 2.35 €
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: Apple custard tart, Apple syrup, Apple confectioner's custard, Mulled apple juice, ... See them all 4
Caster sugar
Like these other recipes: Biscuit de Savoie sponge cake, "Psychedelic" sandwich bread, Moist chocolate cake, Far Normandy-Brittany, Apple and almond gratin, ... See them all 356
Jam gelling agent
Like these other recipes: Quince jelly, Passion fruit jellies, Blackcurrant jelly, Jelly-style plum jam, Windfall apple jelly, ... See them all 9
Other recipes you may also like
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...February 10th 2019110 K5 55 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020320 K5 2 hours 25 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011326 K 14 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013497 K5 50 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.