| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 140 | 0.4g | 0.2g | 36g |
| sugars | fibre | protein | salt |
| 35g | 0.3g | 0.4g | 0.01g |
One of the many ways I cherish gastronomic encounters is through my recipe for Araza Jelly. This creation offers a harmony of Gujarati and West Coast influences, creating a fusion of the familiar and the exotic, which completely resonates with my identity and culinary ideology. This delicious concoction allows me to experiment with the flavor profiles from my heritage, yet keep it in line with the freshness that the Golden State is so celebrated for.
A Walk down the Berry Aisle of my Memories
Sweet, tangy and vibrant in color, Araza Jelly takes me back to my Californian childhood, picking berries in local farms, while also reminding me of modak, a traditional Indian dumpling filled with jaggery and coconut, that my Gujarati grandmother makes. I find great joy in weaving these culinary threads across continents with this delicately flavored, versatile velvety blend.
Incorporating Araza Jelly in Meals
Not just a spread for your breakfast toast, Araza Jelly can be used in many innovative ways. It pairs exceptionally well with warm brie or goats cheese and is absolutely divine as a glaze on pork chops giving it a sweet and tangy twist. This jelly can also complement desserts like vanilla ice cream or gingerbread pancakes, serving as an exquisite and refreshing topping.
On the health front, this Araza Jelly recipe holds the potential not just to please palates but to serve as a healthier alternative to commercially-available spreads. Araza, an Amazonian fruit, is rich in Vitamin C and antioxidants. It also contains fiber and flavonoids which are immensely beneficial to wellbeing. The lemon juice added to the recipe not only brings a tangy spark but also further boosts the Vitamin C content.
Given its health properties and the subtle blend of taste profiles, Araza Jelly truly represents my delight in pushing culinary boundaries and mixing my heritage with my local influences. It serves as a gastronomic love letter to my journey and values, right from my Gujarati roots to my Californian upbringing, from my plate to yours.
What You’ll Need
- 2 cups of fresh Araza juice
- 1 packet of pectin (approximately 1.75 oz)
- 2 cups of white sugar
- 1/2 cup of fresh lemon juice
- 1/2 teaspoon butter (optional)
- 6 sterilized glass jars with lids
Method
Step One
Start by thoroughly sterilizing the glass jars and lids. This can be done by boiling them in a large pot of water for 10 minutes. Carefully remove them using tongs, and place on a clean towel to dry.
Step Two
In a large pot, combine 2 cups of fresh Araza juice, 1 packet of pectin, and 1/2 cup of fresh lemon juice. Stir until the pectin is completely dissolved.
Step Three
Place the pot on the stove over medium heat. Bring the mixture to a boil, stirring constantly to prevent it from burning. Once it comes to a boil, add 2 cups of white sugar. Continue to stir until the sugar dissolves.
Step Four
Bring the mixture back to a full, rolling boil. Boil it for exactly 1 minute, then remove the pot from the heat.
Step Five
If you choose to use butter, add it now and stir until it’s completely melted. Butter can help reduce the amount of foam produced during cooking.
Step Six
Ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of space at the top. Screw on the lids while the jelly is still hot, and let it cool at room temperature. As it cools, the jelly will thicken and the lids should seal shut.
Step Seven
After the jars have completely cooled, check each one to make sure it has sealed correctly. If the lid can be pushed in, it hasn’t sealed and the jar should be stored in the refrigerator.
Step Eight
Store the sealed jars in a cool, dark place. They should keep for up to a year. Once opened, store the jelly in the refrigerator. Enjoy your homemade Araza Jelly!
