Jabuticaba jam and canning
A Brazilian jam made with small jabuticaba fruits, cooked with their peels, then bottled and pasteurized at home to ensure a long shelf life.
Jabuticaba is a small, dark fruit that grows on the trunk of its tree. The fruit’s skin gives the jam a distinctive, leathery flavor and a pleasing texture.
Ingredients and directions
- Prep time1 hr
- Cook time45 min
- Total1 hr 45 min
- DifficultyMedium
- Cooking methodjam and pasteurization
- Vegan
- Vegetarian
- Gluten-free
Ingredients
people
- $0.39
Directions
- Wash the fruits thoroughly. Squeeze each one individually to remove the seeds, and set aside the peels. ≈ 2 min
- Prepare a light syrup by mixing sugar and water, then add the peels and simmer for 30 minutes.
- Pourage the jam into sterilized jars, which have been pre-boiled, and cover with syrup.
- Clean the edges of the jars with a cloth dampened with alcohol. Also, pasteurize the metal lids. ≈ 8 min
- While the jars are still warm, place them in a pot of hot water for 15 minutes.
- Allow to cool gradually by replacing the hot water with cold water, until the water reaches approximately 38 °C.
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