Jaboticaba Jelly Recipes
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
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
This recipe, posted in response to a request, is from an elderly friend from church. She makes this every year to raise funds for missions work. Jaboticaba jelly tastes, to me, like a tart raspberry jelly with no seeds. I have never made this, or any other jelly, but if anyone has questions about it, I can always ask Florence.
Provided by Judy from Hawaii
Categories Jellies
Time 45m
Yield 4 jars
Number Of Ingredients 2
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".
Nutrition Facts : Calories 580.5, Carbohydrate 150, Sugar 149.9
JABOTICABA THIRST QUENCHER
Jaboticaba = Myriciaria cauliflora. This tree is from Brazil but grows in the subtropical and tropical parts of Australia. The fruit is like a dark small plum enclosing sweet pink juicy flesh. It is like a grape in texure and flavout. Look for firm, shiny fruits. These are very rich in Vitamin C.
Provided by Missy Wombat
Categories Beverages
Time P1DT30m
Yield 2 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 31.9, Sodium 0.4, Carbohydrate 8.7, Sugar 8.6
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