Delicious and sticky homemade apple syrup. This is a great way to preserve excess apples.
Pure Apple Syrup
That's really all that's in here! Pure apples. They are juiced and simmered down until a lot of the water has evaporated. What's left is sticky concentrated, sweet apple syrup that's a healthy alternative to refined sugar.
What Apples to Use
Calling all unloved apples! All the bird-pecked apples, the bug-bitten and the ugly apples. This simple, sugar free apple syrup is a brilliant way to use them.
Though most apples can be used, the largest and sweetest apples will make the sweetest syrup. Cooking apples won't make as sweet of a syrup.
If you use apples that are under ripe and very starchy, sometimes the syrup can become more like jelly once cooled. It's best to use ripe, sweet apples.
How To Make Syrup from Apples - The Method
First, you'll need apple juice which is made with a fruit juicer. 3kg of apples makes approximately 1.5litres of apple juice. Once this is simmered down it makes around 200ml pure apple syrup.
If you've made fresh juice with a juicer before, you know that there is a lot of foam that forms on the top. Let it sit for 5 minutes so the foam splits from the juice, then use a spoon to scoop it off.
Pour the juice through a cheesecloth into a wide frypan or saucepan. The cheesecloth is going to hold back more of the foam. Don't worry if some gets into the pan though. As it cooks later on, foam will accumulate around the sides of the pan when you make the syrup so you can scrape the bits you missed off then.
The wider the pan you use is, the faster you will have syrup as more water can evaporate. If you juice a lot, you can divide it over two saucepans to speed things up. I use a cast iron pan which holds the heat really well.
Bring the juice to a simmer and keep it simmering, on a medium heat, for about an hour. Stir it occasionally and use a spoon to scrape off the dregs that accumulate around the sides of the pan.
Simmering the Syrup
After about an hour the juice should have reduced considerably. Pop a plate in the freezer for 5 minutes to test if the syrup is ready.
Pour a dollop of syrup onto the cold plate and leave it for a minute, then run a finger through it. If it leaves a line that doesn't run back together it's ready.
The longer you leave the syrup simmering, the thicker and stickier the syrup will get.
Storing Apple Syrup
The apple syrup can poured into a clean bottle and stored in the refrigerator for up to three months. Alternatively it can be frozen by pouring it into ice cube moulds and freezing it in small portion sizes.
Use for Apple Syrup
Add it to water and make your own apple juice from concentrate or use it to add sweetness to dressings and sauces.
- Equipment - A fruit juicer
- 3 kg apples - A sweet variety will make the sweetest syrup.
- Using a juicer, juice the apples. Allow the juice to sit for 5 minutes so the foam rises to the top. Scrape off as much of the foam as you can so you are left with only juice.
- Pour the apple juice through a cheese cloth into a wide frying pan or saucepan. Bring it to a simmer.
- Let it simmer on medium heat for about an hour stirring occasionally. Scrape off any dregs accumulating not the sides of the pan with a spoon.
- After about an hour the syrup should have reduced by about ⅚ths but it will still be still runny. Drop a spoonful onto a cold plate and leave it to sit for a minute. Run a finger through the syrup on the plate. If it leaves a line that doesn't run back into the middle, the syrup is ready.
- Leave the syrup to cool for 10 minutes then pour it into a clean jar. The syrup can be stored in the refrigerator for up to three months. Alternatively it can be frozen. You can also pour it into ice cube moulds and freeze it in small portion sizes.
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Serving Size:1 grams
Amount Per Serving: Calories: 29Total Fat: 0.1gUnsaturated Fat: 0gSodium: 1mgFiber: 1.4gSugar: 5.8gProtein: 0.2g