Making apple juice out of cores and peels at PumpjackPiddlewick

I’m sitting here, writing this blog post with a pot of apple cores and peels on the boil on the stove. It is deliciously wafting an apple scent into the room. And soon it will turn into apple juice.

In the meantime, a bowl of vanilla ice cream and just made warm apple compote is sat beside me. It’s just begging to be eaten. So, excuse me just a minute….


Autumn Apples

As someone who grew up in New England (États Unis), autumn was a magical time. It has always conjured up apples for me. Possibly more than the leaves turning their lovely shades of colour. (Though I love that about autumn, too.)

There would be lovely, shiny apples in paper bags with little handles. And large gallon bottles of apple cider (the non-alcoholic kind – but if you left it in your fridge long enough it became alcoholic). They sat side by side on fruit stands, ready for purchase as one drove through the countryside. Okay, and the picturesque autumn foliage didn’t hurt the picture.

In France

I’m truly lucky enough where I live, here in France, to have various fruit trees dotted about. A couple cherry trees, a peach tree, pear, medlar (yup, I am not sure what these are either), fig and, multiple types of apples.

The apples have steadily been ripening and making their way to the ground. Windfalls are wonderful on many fronts. Eating, of course, but I especially like to make apple compote from them. A true treat with plain yoghurt. I have just made a batch, canned and cooling (more on this in another post, linked above).

With so many apples crossing my kitchen counter, being peeled and cut into pieces, I also have a lot of peels and cores for composting. But wait!!!

Apple Juice

I found this recipe for making apple juice from your peels and cores, and it couldn’t be easier.  You simply put these left over bits in a large pot. Just cover with water and bring to the boil, then lower to a simmer. This Apple Juice Recipe recommends simmering for 30 minutes, but I found it depends how much flavour is in the apples. And how much water you put in.

I had put in rather a lot of water, about an inch above the peels and cores. It’s been boiling away, without a lid, for about an hour to reduce the water and intensify the flavour.

Et Voila!

Give it a taste (carefully, it’s hot!).  Note, it won’t be as strong as pressed apple juice. Once you are happy with the flavour of the water, now juice, you strain the peels, etc. Time to compost the left overs. If you  like sweeter juice, add sugar to taste. Let cool and store in a bottle or three in the fridge.

This apple juice is not preserved like what you buy in a store, so it won’t keep as long. No fear of this in my household as it will disappear almost as quickly as I make it. Bon appétit.


For more food related posts from France, check out my Food Findings.

And if you like what you read and wish to join in and support Pumpjack & Piddlewick, do check out my Nourish page.

If, like me, you like to cook, do check out my Cooking and Kitchen Gadgets section of My Shop. Here’s a taste…

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