JABOTICABA JAM

We have three large jaboticaba bushes. They flower and fruit several times each year. We eat them as a fresh fruit, but with such a bountiful harvest I needed to start experimenting with other ways of using them. I make jam and am always very pleased with the result. The jam is a deep maroon colour. I have tasted a commercially made jaboticaba port, so there is obviously plenty of opportunity for further experimentation!

Ingredients

●  Freshly harvested jaboticaba fruit

●  Sugar

●  Method:

De-stalk and wash the jaboticaba fruit and place into a large saucepan.

Softly boil the fruit (no need to add water), stirring regularly so that it does not stick to the saucepan. When the fruit begins to soften, use a potato masher to squash the fruit. This will encourage the rich colouring from the skin to colour the jam. Continue to softly boil the fruit until the flesh, skin and seeds are well separated. This process helps to release pectin that will help your jam set.

Ladel the hot mix into a sieve to separate the seeds and skin. The more you push the pulp through the sieve, the more jam-like the end product. Letting the mix largely drip through will achieve a more jelly-like end product. Discard the seeds and skin in the compost or feed to poultry if you keep them.

Measure the strained liquid into a saucepan and add one cup of sugar for every cup of liquid.  Reboil the fruit and sugar mix until the sugar is dissolved. Keep on a rolling boil until the jam thickens and sets. This usually takes around 20 minutes.

Place the hot mix into hot, clean, dry jars and seal with cellophane jam covers. Add the lid once the jam cools.

Top of Page
[Privacy Policy]
Copyright Annette McFarlane 2007- All Rights Reserved