Patagonian Cooking

Calafate Jelly

The calafate is a regional fruit of a delicious taste as well as a Patagonian symbol. Taken from the book La cocina del fin del mundo by Jesús Fernandez, this recipe teaches how to make of this fruit a temptating jelly that will surprise with its original flavor.


Calafate fruit 1 kg.
Green apples ½ kg.
Sugar 700 grs.
Water (necessary quantity)

In a deep pot put the water and make the calafate boil together with the peeled and cut apples, cook until the fruit is consumed; at this pointextract with the simplest possible method the maximum of the obtained juice, then pour this jelly in another bowl, add 700 g. of sugar, and cook (medium flame) until obtaining the desired consistence.