Homemade jabuticaba jelly

Directions

Method 1

1. You will need approximately 1 kg of sugar for every 3 litres of jabuticaba. ≈ 3 min
2. Wash the fruits, peel them, and place them in a pot. Cover them lightly with cold water. ≈ 8 min
3. Cook until the fruits are tender. ⏱ ≈ 10 min
4. Filter through a cloth without pressing. ≈ 3 min
5. In a large, tall pot, bring 1 liter (4 cups) of juice to a boil for 5 minutes. Add 3 cups of sugar (approximately 600g) and stir until dissolved. ⏱ 5 min
6. Once the boiling has resumed, simply stir occasionally. ⏱ ≈ 10 min
7. After 10 minutes of cooking, test the consistency: place a small amount of jelly on a spoon, let it cool slightly, and then turn it over. If the drops are still runny, continue cooking. ⏱ 10 min
8. The jelly is ready when the droplets are heavy and thick, usually after 15 to 20 minutes. ⏱ 20 min
9. Remove from the heat and immediately pour into hot, sterilized jars. Seal the jars and let them stand for 12 hours. Store in the refrigerator. ⏱ 12 hr

Method 2

1. Wash the jabuticabas and mash them by hand in a large bowl, along with the skins and seeds. ≈ 4 min
2. Cook in a pot, stirring with a wooden spoon, for 15 minutes after boiling, to concentrate the flavors. ⏱ 15 min
3. Remove from the heat and filter while still hot using a bamboo or plastic sieve (metal would cause the juice to corrode). ≈ 3 min
4. Return to the heat, add the sugar, and cook for about 1 hour, stirring constantly, until a thick syrup forms. ⏱ 1 hr
5. Remove from heat: the jelly will only set as it cools. ⏱ ≈ 20 min
6. For longer storage, pour the jelly into a clean, dry jar, seal with a metal lid, and submerge the jar in a pot of water. Boil for 30 minutes. Yield: approximately 1 kg of jelly. ⏱ 30 min

Method 3

1. Thoroughly wash the jabuticabas, blend them with their skins, then filter. ≈ 4 min
2. Mix the juice with the sugar and bring to a boil, stirring constantly. ≈ 4 min
3. Remove from the heat when the mixture thickens and coats the back of a spoon. ⏱ ≈ 10 min
4. Pour une meilleure conservation, pour all, pour a glass container, preferably. ≈ 3 min