Apple or Wild Apple Jelly: History and Origin
Apple jelly is a traditional preserve that has been enjoyed for centuries in different regions of the world. In Latin America, especially in countries with temperate climates where various apple varieties grow, this recipe has become a popular way to use seasonal fruit. In some places, it is simply known as "apple jelly," while in others, particularly in rural areas, it is called "wild apple" or "sour apple marmalade" due to the use of acidic or non-commercially cultivated apples. In countries like Mexico, Chile, and Argentina, the preparation of this jelly is often accompanied by aromatic ingredients such as mint or spices, giving rise to regional variations that further enrich its flavor.
The traditional method for making apple jelly is meticulous and requires patience, as it is based on extracting the pure juice to obtain a clear and firm texture. In many Latin American homes, this process has been preserved as a family practice passed down from generation to generation, highlighting the importance of the apple as an emblematic and healthy fruit. Furthermore, the incorporation of elements such as fresh mint or cloves provides distinctive aromas and a unique gustatory experience, allowing this recipe to maintain its cultural relevance in contemporary cuisine.
How to Prepare Apple or Wild Apple Jelly
Ingredients:
Apples, Water, Sugar, Fresh mint
Steps:
Wash 15 pounds of sour apples and cut them into quarters without peeling.
Place in a preserving kettle, cover just with cold water, and simmer until they are soft and tender.
Drain through a jelly bag.
Gently stir the pulp from time to time to maintain the flow of juice.
Do not force the juice as this will make the jelly cloudy.
Measure 32 fluid ounces of juice into a 12-quart kettle and boil for 5 minutes.
Add the sugar and boil for 5 to 8 minutes more, or until a drop jells on a cold plate.
Pour into clean, hot jars and seal.
Continue cooking 32 fluid ounces at a time until all the juice has been used.
Use the pulp to make apple cheese.
For mint apple jelly: cook a few sprigs of fresh mint with the apples when preparing to extract the juice.
1 or 2 drops of mint sauce can be used if fresh mint is not available.
Add a few drops of green food coloring and mint sauce just before pouring into the jars.
Avoid adding too much flavoring and coloring.
For spiced apple jelly: tie a few whole cloves in a piece of cheesecloth.
Submerge in the juice at the beginning of cooking and only remove when the jelly is poured into the jars.
