Jaboticaba Jelly Recipes

BASIC JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

JABOTICABA JELLY

Steps:

• To make juice, cover fruit with water and boil till soft.
• Use a colander to strain juice, then use a potato masher to smash fruit and put it through the sieve as well.
• Place equal amounts of sugar and juice into a pot and boil it"till it scoots across a spoon" or a candy thermometer registers 220°F
• Place into sterilized hot jars and seal.
• NOTE: Amounts and time are guesses; I was not able to pin Florence down on this very well (and I quote), "Every time it is different".

JABOTICABA THIRST QUENCHER

Steps:

• Put the jaboticas into a saucepan and pour over enough water to almost cover.
• Bring the water to a boil and simmer for 20 minutes.
• Remove from heat, cover and leave to macerate overnight.
• Next day, mash the fruit and bring the mixture to the boil.
• Pour into a jelly bag and leave to drain for a few hours until it has stopped dripping.
• Alternatively pour it through a muslin-lined sieve placed over a bowl.
• Keep the juice refrigerated.
• Add honey to sweeten.
• Serve chilled.