As summer rolls to an end, many of us have beautiful ripe apples ready for plucking. What to do with all those apples? What if they are sour, or too small for peeling and chopping? Well there is an easy and delicious solution: Homemade Apple Juice. There is no comparison to store bought apple juice, but don’t take my word for it, try it for yourself!
We had a big beautiful apple tree that only gave off tiny red little disappointing apples. Every day my 2 year old son ran outside to pluck some off the tree and nibble on them. He just loved them. They were packed with so much flavour, but good for nothing, or so I thought. That was, until a good friend of mine offered me some homemade apple juice. “Isn’t that a lot of work?” I asked her. “No, it’s pretty easy. Just boil them,” she replied.
Sure enough, it’s easy as that. No peeling, no chopping. A little time consuming, if you have a lot. But well worth the time, and a great way to save money from your kitchen. Even better, if you want to, you can take some of your apple juice and turn it into apple jelly.
You should also get some applesauce from this recipe, which you can put aside for next week’s recipe: Apple-Zucchini Sauce. This tastes just like apple sauce and is a great way to use your zucchini. My kids argue with me that it is applesauce, and insist that it is not zucchini.
Ready to begin?
You will need:
Cheesecloth/clean dish towel
3-6 packs of pectin (for jelly)
1. Wash and remove stems from apples.
2. Fill a big pot with apples and cover with water.
3. Heat until boiling, then reduce to a simmer.
4. Simmer until apples are soft.
5. Place collander in a large bowl and strain juice from apples. Discard apples.
6. Line a collander with cloth and place in a second large bowl. Strain one more time to separate pulp from juice.
7. Once juice has seeped through cloth, remove pulp (applesauce) and refrigerate.
8. You now have unsweetened concentrated apple juice. I freeze this in 1L containers, however you can also sweeten and can your juice. For jelly, skip step 9.
9. Remove from freezer, thaw and fill 1L concentrate into a 2L jug. Add sugar to taste. I use about 1/2 cup of sugar, however this will depend on your apples. Fill remainder of jug with cold water and stir.
1. Combine 4 cups sugar with 2L (8 cups) concentrated apple juice in a pot. You can also add a pinch of cinnamon and nutmeg to make it an apple pie flavour.
2. Add 2 packages of pectin and bring to a boil.
3. Simmer for 15-20 mins.
4. Ladle into hot sterilized jars and seal with hot sterilized lid.