| Prep: 30 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 0g | 0g | 65g |
| sugars | fibre | protein | salt |
| 58g | 1g | 1g | 0.01g |
As I ventured into the culinary delights of the Rocky Mountains of Colorado, never did I think I’d stumble upon a dish as eclectic and refreshing as this delight. The recipe in focus today, that is Ximenia Jelly, has graced my kitchen countless moments and I’m going to break down why it absolutely deserves praise in yours as well.
Forging a Delicious Connection
From the crisp air of the mountains to the quiet rustling woods, my love for nature has always found its way into my recipes. And much like my tryst with game meats and heartwarming trout dishes, the journey with Ximenia Jelly has been equally thrilling. Known for its tart, citrusy flavour, Ximenia fruits make for a great base for any jelly, and when smattered with hints of lemon and a touch of sugar, it creates a delightful symphony of tastes that vibrate on your palate. My partner Gordon, an equally passionate food enthusiast, couldn’t agree more.
Nostalgia in a Jar
This fruit delicacy reminds me of some traditional comforts back home, like the tart Apple Butter I grew up with. And though this jelly does stand distinctly in terms of its flavor profile, it pairs wonderfully with staples like bagels or toast, just like any other classic spreads. Ximenia Jelly is also a great spread on fresh scones or could be the surprise element in your cheese board. Really, the possibilities are endless.
The health benefits of this Ximenia Jelly are worth noting. Ximenias are known for their nutritional potency, especially in terms of Vitamin C and dietary fiber. They also contain a good balance of essential minerals, making this jelly an inviting addition to the breakfast table (source).
A Culinary Adventure Awaits
So, why resist? Venture into the delightfully unique world of Ximenia fruits and dive into the rewarding process of making your own Ximenia Jelly. Not only does it offer a unique twist to your palate but lets you embark on a culinary adventure that feels like a walk through the dense woods, brimming with surprises at every turn.
There is something truly satisfying about cooking with fruits you don’t usually find on your grocery list, especially if they transport you to the heart of nature with every bite. So don’t shy away and let this special blend of flavours take over your kitchen. After all, a good recipe not only fills your stomach but also warms your soul. That, to me, is the true joy of making Ximenia Jelly.
What You’ll Need
- 2 cups of Ximenia fruits
- 1 and 2/3rd cup of white granulated sugar
- 1/2 cup lemon juice
- 3 cups of water
- 1 packet (1.75 oz) fruit pectin
Method
Step One
Firstly, rinse the Ximenia fruits thoroughly under cold water. Once rinsed, pit the fruits and cut them into halves.
Step Two
In a large pot, combine the Ximenia fruits, sugar, and water. Bring the mixture to a boil over medium heat, stirring continuously to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 10 minutes or until the fruits are soft and tender.
Step Three
Remove the pot from the heat and use a potato masher or a fork to mash the fruits until they’re thoroughly crushed. If you prefer a smoother jelly, you can process the mashed fruits in a food processor or strain them through a fine sieve.
Step Four
Return the mixture to the pot and stir in the lemon juice and fruit pectin. Bring back to a rapid boil and cook for 1 minute, stirring constantly. Make sure the pectin is fully dissolved to ensure a good set for your jelly.
Step Five
Remove the pot from the heat and skim off any foam on the surface using a slotted spoon. Immediately pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and process them in a boiling water bath for 10 minutes.
Step Six
Let the jars cool completely at room temperature. The jelly will thicken as it cools. Once cooled, check the seals and store the jelly in a cool, dark place. If a jar is not sealed, refrigerate it and consume within a month.
