Apple jelly

Apple jelly is a sweet and smooth ingredient made from the filtered and strained juice of apples cooked with sugar until a gelatinous and transparent consistency is achieved. Its firm yet spreadable texture makes it an ideal complement for desserts, breads, cheeses, and certain savory recipes that seek a touch of natural sweetness.

Origin: Apple jelly has its roots in European culinary tradition, where the pulp and juice of apples were used to preserve their flavor for longer in the form of jellies and preserves. Over time, its production has spread to various regions of the world, especially to countries with extensive apple crops.

Properties: Apple jelly is rich in natural sugars derived from the fruit, which provides quick energy. It also retains some antioxidants and vitamins from the apple, although in smaller quantities due to the cooking and straining process. It is low in fats and proteins, and its texture and flavor make it versatile for adding moisture and a sweet touch without altering the final texture of the preparations.

Synonyms in Latin American Spanish: Depending on the country, apple jelly may also be known as gelatina de manzana, dulce de manzana, or simply jalea de manzana. In some places, the term miel de manzana is more commonly used, although this can refer to different products, so it is important to consider the culinary context.