What to Make with Apple Juice Foam: The Best Recipes

Everyone knows about jam foam. Who didn't enjoy it as a child? However, foam is formed not only when making jam, but also when squeezing apple juice. If you roll up the juice directly with the foam, it will curdle during storage into a lump with an unpleasant taste and consistency. But there's no need to throw away this valuable product—it can be used for additional juice. processing, get apple vinegar, jam, marmalade, or even use in baking, make compote or jelly.

Apple Juice Foam: How to Use It

When processing apples into juice, a fair amount of foam can be produced—out of 10 liters of juice, 3 liters can be just foam. You can simply drink it, or you can use it in baking, making compote, or making apple jelly. A good housewife never wastes anything.

For pancakes

Pancakes There are two ways to make pancakes on foam: with or without yeast. For yeast pancakes, you'll need:

• foam – 700 g;
• dry yeast – 1 tsp;
• sugar – 1 tbsp;
• salt – 0.5 tsp;
• flour – 500 g (depending on the quality of the flour, you may need another +/− 100 g);
• vegetable oil for frying.

These pancakes are prepared as follows:

1. Mix sugar, foam and yeast, add salt and flour.
2. The dough is left in a warm place for 2–3 hours.
3. The risen dough is stirred and, if possible, left to stand for another hour.
4. Heat vegetable oil in a frying pan over medium heat.
5. Spoon the dough into the hot oil until the edges are browned.
6. The pancakes are turned over, the pan is covered with a lid and fried for 3–5 minutes.

For yeast-free pancakes you will need:

• chicken eggs – 2 pcs.;
• apple juice foam – 300 g;
• flour - until the dough thickens;
• kefir – 200 ml;
• soda – 0.5 tsp;
• salt to taste;
• oil for frying.

Cooking process:

1. The eggs are beaten with foam.
2. Add kefir, salt and sugar, mix thoroughly.
3. Gradually add flour, bringing the dough to the consistency of thick sour cream.
4. Heat oil in a frying pan.
5. Place pancakes into heated oil using a tablespoon and fry over low heat, covered with a lid, until golden brown.
6. Turn over, cover again and fry until done.

For pancakes

You can make pancakes with apple foam. They won't be as thin as traditional pancakes and will be more like fritters or pancakes, but they will have a pleasant apple flavor. To make them, you'll need:

• chicken eggs – 2 pcs.;
• sugar – 2 tbsp;
• salt – 0.5 tsp;
• foam – 500 ml;
• water or whey – 300 ml;
• flour – 8 heaped tablespoons;
• slaked soda or baking powder - 0.5 tsp;
• vegetable oil – 3 tbsp.

Depending on the quality of the flour and the thickness of the foam, you may need a little more or a little less flour; this point must be adjusted during the cooking process yourself.

Pancakes are prepared as follows:

1. Mix eggs, sugar and salt.
2. Add foam and water or whey, mix.
3. Add flour and knead the dough until there are no lumps.
4. Add soda and vegetable oil and mix again.
5. Let the dough sit for 7-10 minutes.
6. Bake pancakes in a hot frying pan with a drop of vegetable oil.

Apple Pie with Apple Foam Recipe

To prepare a pie with apple foam you will need:

• semolina – 200 g;
• sugar – 200 g;
• wheat flour – 200 g;
• soda or baking powder - 1 tsp;
• butter – 100 g;
• apple foam.

The recipe is as follows:

1. Dry ingredients are thoroughly mixed.
2. Pour a 3–5 mm thick layer of dry dough into the baking pan.
3. Place the same layer of apple foam on top.
4. Alternate layers until the dry mixture runs out. The last layer must be dry.
5. Thin slices of butter are placed on the top layer.
6. Bake at 160–170 degrees Celsius for 30–40 minutes. Check for doneness with a toothpick.

You can sprinkle the top of the pie with cinnamon or powdered sugar.

How to use apple foam for compote

The juice foam can be further processed into compote. This won't result in zero waste, but the loss of the vitamin-rich mixture will be significantly reduced.

To prepare apple foam compote you will need:

• foam – 500 g;
• water – 1.5 l;
• sugar – to taste.

This compote is prepared as follows:

1. Pour water over the foam and stir thoroughly; add sugar if desired.
2. Bring the mixture to a boil, stirring occasionally.
3. After boiling, turn off the heat and let cool.
4. The cooled compote is filtered through cheesecloth, a sieve or a fine colander.
5. The finished compote is poured into a bottle or jar and placed in fridgeStore for no more than 2 days.

Apple jelly

Apple juice foam contains a significant amount of pectin, which can naturally thicken jam or preserves. Therefore, making jelly from foam doesn't require thickening agents such as pectin or gelatin.

To prepare jelly you will need:

• foam from juice;
• sugar;
• water.

The cooking process itself is generally quite simple:

1. The foam from the juice is placed in a saucepan with water in a ratio of 1:1 and brought to a boil.
2. After boiling, reduce the heat to low and simmer the mixture for at least 2 hours.
3. The mass is placed in a sieve and allowed to drain for several hours, covered with a lid on top.
4. Add sugar to the resulting juice. For every 1.5 liters of liquid released, add 1 kg of granulated sugar. Mix thoroughly.
5. Place the mixture on low heat and bring to a boil.
6. Cook the mixture until it thickens and falls from the spoon in a thick drop.
7. Pour the hot jelly into sterile containers, cover, and cool. Store in a cool, dry place.

So, there's no need to throw away the foam that forms when juicing or boiling. You can, of course, let it drain as much as possible, jar it, and store it as a puree, or you can use it in cooking. Apple foam makes unique pancakes and crepes with a delicate apple flavor. You can also make compote from it (though it can't be stored for long), or boil it down to make jelly or marmalade.