APPLE MEMBRILLO

4 1/2 pounds cooking

apples, chopped

1 1/4 cups water Caster (superfine) sugar, equal to half the weight of the apple puree (see note)

Line 2 (9-inch) square baking pans with baking parchment.

Put the apples and water in a large, heavy-based pan so that the water just covers the fruit. Bring to the boil, then reduce the heat and simmer for about 25 minutes, until the apples are soft. Remove from the heat and leave to cool.

Rub the apples through a sturdy sieve, squashing the apple through the sieve to turn it into a thick puree. Measure the amount of puree you have, then measure out half as much sugar.

Return the apple puree to the pan along with the sugar. Heat until the apple puree and sugar start to simmer and bubble. Continuously stir for about 1 hour while the puree reduces to about two-thirds of its original volume and becomes thick. Transfer to the prepared containers and leave to cool overnight.

Next morning you should have a thick jelly, which can either be sealed and stored in the refrigerator until needed or cut up and enjoyed right away. It will keep for up to 2 months.

Makes 4 to 5 pints.

Note: Turn granulated sugar into caster sugar by pulsing it in a blender a few times, until the grains are superfine but not powdery.

Per tablespoon: 30 calories (percent of calories from fat, 1), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, trace sodium. Excerpted with permission from “Apple: Recipes From the Orchard” by James Rich, published by Hardie Grant Books, September 2019.

LIGAYA FIGUERAS / LFIGUERAS@AJC.COM Apple Membrillo is a twist on traditional Spanish membrillo made with quince paste. After you combine apple meal and sugar, the mixture is transferred to a pan to firm up like jelly. It is a delicious accompaniment to a cheese plate.