Apple Paste

READY IN: 1hr 45mins
YIELD: 1 pan


  • 4
    large apples (I used red delicious)
  • water, to cover
  • 2
    cups sugar, approximately
  • 12
    lemon, juice of


  • Line a 8” or 9” cake pan with parchment paper which has been lightly greased with vegetable oil. (Place your squeezed lemon juice by your prepared pan so you don’t forget.).
  • Put the apples in a large saucepan and add water, just to cover. Bring to a boil and cover pan with a lid. Cook for about 30 – 40 minutes until apples are very soft.
  • Strain and discard the liquid. (Note: I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.) Place the apples in a food processor or blender and puree/pulverize into a fine pulp. Measure how many cups puree.
  • Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree. Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes. Adjust heat as you go. The mixture will deepen in color and considerably pull away from the sides and bottom of the pan. When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough.
  • Stir in the lemon juice.
  • With a spatula, spread the paste evenly to form a slab. Cool completely. Invert onto a platter and allow to dry for a day or two. Cut into cubes. (Note: If you didn’t cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.).
  • Store in an airtight container.