Skip to main content
Dessert

Condensed Apple Juice

Condensed apple juice is made by reducing apple juice for use in jelly or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Condensed Apple Juice

Ingredients

Directions

Concentrate the juice

  1. Reduce 4 gallons of apple juice to 1 gallon or to 215°F (102°C).

  2. Fill into jugs while hot, cork, and seal.

Make jelly or jam

  1. Add 1 gallon of water and 16 pounds of granulated sugar for each gallon of apple juice when using for jelly.

  2. Reduce 6 gallons of apple juice to 1 gallon or to 218°F (103°C).

Store

  1. Store the juice in casks, barrels, or kegs in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apple juice
Provides the fruit flavor and natural sugars that concentrate as the juice is reduced.
Granulated sugar
Sweetens the jelly and helps it set.

The step that matters

Reducing to the stated temperature. Reaching the listed temperature concentrates the juice's sugar to a set level. Stopping early leaves it too dilute to keep well, while overcooking can scorch the juice and darken its flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes