From the recipe collection
Macopa Wine Jelly
A chilled jelly made with licensed macopa fruit wine, apple juice, citrus, and pieces of fresh wax apple.
- Prep time
- 15 min plus chilling
- Cook time
- 10 min
- Yield
- 6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Dice the macopa and blot it dry so excess juice does not dilute the jelly around the fruit.
- Whisk apple juice, water, agar, sugar, and salt in a saucepan before turning on the heat.
- Bring to a full boil and cook 1–2 minutes until the agar dissolves completely.
- Remove from the heat and stir in calamansi and the commercial macopa wine after the bubbling subsides.
- Divide macopa among clean glasses and pour in the warm jelly mixture.
- Cool, then refrigerate at least 2 hours until set.
- Serve thoroughly chilled and keep covered in the refrigerator for no more than three days.
