Wood Apple Jelly
This brilliant ruby-red jelly captures the unique, tangy-sweet flavor of the wood apple (kotha), a beloved winter fruit in India. The process transforms the fibrous pulp into a crystal-clear preserve with a perfect balance of astringency and sweetness, enhanced by a touch of fresh lemon juice. Serve this exotic preserve on buttered toast or as a sophisticated accompaniment to savory cheese platters.
Ingredients
- 1/2 pound Wood apple pulp (Approx. 1 cup packed. Extracted from 3-4 ripe wood apples (kotha/kavath). Ensure pulp is red and ripe.)
- 2 1/2 cups Water (Divided use (2 cups for boiling, 1/2 cup for second extraction). Originally '1 seer' and '1 pasher'.)
- 1 pound Granulated sugar (Approx. 2 cups. Originally '1 ratral sakariya sugar'.)
- 2 tablespoons Lemon juice (Juice of 1 sour lemon.)
Instructions
- 1Select fully ripe wood apples (available December to February) that have been kept for 5-7 days after picking. Break the hard shells using a stone or heavy knife. Extract the soft, red pulp, discarding any black or spoiled portions. Weigh out 1/2 pound of clean pulp.
- 2Place the pulp in a stainless steel pot (originally tin-lined copper). Add 2 cups of cold water. Cover and simmer over low heat, stirring occasionally with a spoon to break up the pulp, until it is completely soft and disintegrated.
- 3Strain the mixture through a damp muslin cloth or jelly bag into a clean bowl. Do not force the pulp through if you want clear jelly. Take the pulp residue remaining in the cloth, place it in a saucer, mix with the remaining 1/2 cup of water, mash it well, and strain this liquid into the first batch of juice. Discard the dry skins and seeds.
- 4Clean the pot thoroughly. Pour the extracted juice back into the pot and add the sugar. Cook over low heat, stirring until the sugar is completely dissolved. Remove from heat, stir in the lemon juice, and strain the mixture one more time through a clean muslin cloth to ensure perfect clarity.
- 5Return the clarified syrup to the clean pot. Boil uncovered over medium-high heat. Skim off any foam or scum that rises to the surface. Continue boiling until the jelly reaches the setting point (it will foam up and sheet from the spoon, or reach 220°F/105°C).
- 6When the jelly is ready, skim one last time and pour into sterilized glass jars or bowls. Allow to cool completely and set. If storing for a long period, seal with airtight lids. The jelly should turn out firm and clear.