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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

●  Jam setter (optional)

Method:

Wash the jaboticaba fruit and place into a large saucepan.

Softly boil the fruit, 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.

Push the mix through a colander or sieve. I use the back of a soup ladle to push the pulp through. Discard the seeds and skin in the compost or feed to poultry if you keep them.

Measure the strained liquid into a smaller saucepan and add one cup of sugar for every cup of fruit pulp (or the appropriate amount of alternative sweetening agent). Re-boil the fruit and sugar mix until the sugar is dissolved and the jam sets.

Add jam setter if required. Place into clean jars and seal while still hot.

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