| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 1g | 0g | 54g |
| sugars | fibre | protein | salt |
| 51g | 5g | 1g | 0.01g |
There’s a certain magic in taking a bite of my homemade Annona Squamosas Jelly, and allowing the taste to transport you to a different world. One where the sun always shine and the beaches are of pristine white sand. A world full of flavors dancing between the traditional Spanish and Caribbean cuisines of my vibrant Cuban and Spanish roots. Now, picture yourself there, savoring this delightful jelly on a warm piece of tostada, its exotic sweetness interlacing with the creamy butter. It’s an experience I know you’ll love as much as I do.
A Nurturing Sweet Treat Like No Other
The star of this recipe, Annona squamosa, is also known as the sugar apple. This unique fruit, popular in the tropics, isn’t just delectable but also packed with health benefits. It’s rich in vitamin C, iron, and magnesium, providing a much-needed immunity boost. Also, the pectin in this recipe, a powerful kind of dietary fibre, aids digestion and heart health, making this Annona Squamosas Jelly a guilt-free indulgence.
Learn more about the health benefits of Annona squamosa
Spanish Roots, Caribbean Influences
Growing up in Miami, I was flanked by the vibrant cultures of Spain and the Caribbean. This recipe is a homage to that heritage. Its luscious texture and tropical tang remind me of traditional Spanish membrillo (quince jelly), but its heart lies in the Caribbean sugar apple. Paired with pancakes for breakfast or used as a glaze for a roast, it’s a versatile accompaniment that you’ll soon find hard to resist. You might as well make it a perfect culinary partner to my classic tapas, adding a sweet surprise to your lunch or dinner spread.
What You’ll Need
- 2 cups of Annona squamosas (sugar apple) pulp
- 1.5 cups of sugar
- 1/4 cup of lemon juice
- 1.5 cups of water
- 2 tablespoons of fruit pectin
Method
Step One
Start by preparing the Annona squamosas. Peel the fruit and remove the seeds to obtain 2 cups of pulp. Make sure to mash it well.
Step Two
In a large saucepan, mix the mashed Annona squamosas pulp, 1.5 cups of water, and 1/4 cup of lemon juice. Stir well to combine.
Step Three
Gradually stir in the sugar to the mixture. Make sure to keep stirring to avoid the sugar from settling at the bottom and burning.
Step Four
Put the saucepan on medium heat and bring the mixture to a boil. Stir occasionally to ensure that the sugar is well dissolved.
Step Five
Once it starts boiling, add 2 tablespoons of fruit pectin to the saucepan. Stir constantly for about 10 minutes or until the mixture starts to thicken.
Step Six
Once the mixture reaches the desired consistency, remove the saucepan from heat. Let it cool for a while before pouring it into sterilized jars.
Step Seven
Seal the jars with lids and let them cool completely. The Annona squamosas jelly is now ready to serve! You can refrigerate the jars to store the jelly for a longer time.
