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!
● Freshly harvested jaboticaba fruit
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.