Lea Hogg

Local apples are referred to as Belludia (Belludja) apples. I was told that it is a translation for Golden Delicious apples but Golden Delicious they are not!

Not as tart as English cooking apples, edible without having to cook them, they come in a variety of sizes from tiny mini apples to large ones all ready for harvest from the same tree at the same time. The season here is short.

Amazing in flavor these apples are a very versatile cooking ingredient. They are so high in iron content that as soon as the flesh is exposed, they start to rust immediately.

And for my Belludia apple jam today you will need:

1 kg apples, chopped and cored, soaked in lemon juice to prevent discoloration
3 lemons, juice and zest
500g sugar
A few drops good vanilla extract
a pinch of cinnamon

In a large pot place the apples, lemon juice, lemon zest and cover on moderate heat until apples are soft and mushy. They should remain pale and become clear with the apple juice.
Uncover and mash.
Add the sugar, stir and bring to a fast boil, reduce hear keeping it on a rolling boil. This is an important stage, do not let it cool and loose the boil so that the jam will retain its color.
Keep at this stage for 10 minutes, switch off and test the setting point using the saucer method.
If it has not reached setting point, bring to a boil again and keep at rolling boil for another r 5 – 10 minutes. I have never had a problem with this jam setting.

It should be a lovely golden peach color.
Place in sterilized jars and seal.

Photography Ian Noel Pace