Ingredients

The following ingredients have 4 Servings
  • 2 pounds unblemished apples, mix varieties for best flavor
  • water
  • 4 cups leftover apple pulp
  • 1 lemon, juiced
  • Sweetener such as maple syrup, honey, or granulated sugar (optional)
  • Spices, such as cinnamon, nutmeg, ginger, pumpkin pie blend

Instruction

  • Wash and quarter apples (no need to peel or core) and toss them into a large pot. Note: If you have your own orchard, do not use windfalls for juice. Damaged windfalls can be contaminated by wild animal droppings. Pour in enough water to cover the apples. Careful not to use too much water or the juice will be over-diluted.Bring the apples and water to the boil and cook until the fruit becomes soft (about 15 minutes). Mash the apples with a potato masher or the back of a spoon and leave to cool completely. 
  • Ladle the pulp into cheesecloth and hang over a large bowl to drain. Alternatively, you can set the cheesecloth into a colander and place it over a bowl.
  • Allow the juice to drain for several hours. 
  • Chill and enjoy! You can also freeze the juice for later use.To make fruit leather with leftover apple pulp, heat your oven to its lowest setting, no higher than 170 degrees.
  • Press the apple pulp through a food mill or mesh strainer to remove the seeds and skin. To the strained pulp, add half the lemon juice and sweetener if desired. If using granulated sugar you’ll need to heat it together with the apple pulp in a saucepan till dissolved. Add desired spices and taste. Adjust the flavoring if needed.Line a baking sheet with parchment or a silicone mat. Place the puree on the baking sheet and smooth out to about ¼ inch. Heat in the low-heat oven until thoroughly dried (about 12 hours).
  • Place the fruit leather on a sheet of plastic wrap and roll. Store in the fridge or freezer.