| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 178 | 0.2g | 0.1g | 46g |
| sugars | fibre | protein | salt |
| 45g | 1g | 0.5g | 0.01g |
One of the most cherished recipes in my kitchen has to be Aratiles Jelly. Growing up in California, our backyard was a treasure trove of fruit trees, but it was my trips to my grandparents’ home in Gujarat that filled my heart with a deeper appreciation for fresh, home-grown produce. Aratiles, also known as Muntingia calabura or Jamaican cherry, may not be widely known, but it evokes that same sense of wonder and connection to nature for me. This West Coast-meets-Gujarati sensibility is why I love Aratiles Jelly so much.
Embracing Nature’s Candy
The Aratiles berry is often considered nature’s candy because of its sweet, cherry-like flavor. In their raw form, these berries pack a punch of sweetness that’s both delightful and unexpected. The fruit is rich in antioxidants, vitamin C, and various phytochemicals that make it not just tasty but healthy too. Turning these berries into jelly is a fantastic way to preserve their goodness while creating something that can be enjoyed over a longer period.
For my family, Aratiles Jelly is a morning staple. Its sweet, tangy flavor pairs beautifully with a slice of freshly toasted bread, or even as a delightful addition to oatmeal or yogurt. The burst of flavor can also elevate a cheese platter, serving as a delicious complement to both soft and hard cheeses.
A Versatile Delight
If you love traditional jams, you’ll find this recipe reminiscent of classics like strawberry or raspberry preserves, but with a unique twist that makes it stand out. It also complements savory dishes surprisingly well; drizzling a bit over grilled chicken or pork can bring a sublime balance of sweet and savory that’s simply mouthwatering.
With ingredients that are simple yet harmoniously balanced, this recipe isn’t just easy to make—it’s a celebration of wholesome, home-produced food. The inclusion of lemon juice not only aids in the gelling process when combined with pectin but also adds a bright zing that enhances the natural sweetness of the berries. A touch of butter can be used to reduce foaming, making the jelly-making process even smoother.
In a world where we’re constantly running against time, taking a moment to create something as special as Aratiles Jelly can be incredibly rewarding. It’s a nod to simpler times and the joy of turning raw ingredients into culinary treasures. So, why not give it a try and let this delightful jelly find a place at your dining table?
What You’ll Need
- 4 cups Aratiles berries (also known as Muntingia calabura or Jamaican cherry)
- 3 cups water
- 1 tablespoon lemon juice
- 3 cups granulated sugar
- 1 packet (1.75 oz) fruit pectin
- 1/2 teaspoon butter (optional, to reduce foaming)
Method
Step One
Rinse the Aratiles berries thoroughly under cold running water. Remove any stems or leaves. Place the cleaned berries into a large pot or saucepan.
Step Two
Add the 3 cups of water to the pot containing the berries. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat and simmer for about 10-15 minutes, or until the berries are soft and the liquid has turned a deep red color.
Step Three
Using a fine mesh strainer or cheesecloth, strain the cooked berries and extract as much juice as possible. You should have approximately 4 cups of juice. Discard the berry pulp.
Step Four
Return the strained juice to the pot. Stir in the lemon juice and fruit pectin. If desired, add 1/2 teaspoon of butter to reduce foaming. Bring the mixture to a rolling boil over high heat, stirring constantly.
Step Five
Add the granulated sugar to the boiling mixture, stirring continuously. Once the sugar has dissolved, bring the mixture back to a full rolling boil. Boil hard for 1-2 minutes, continuing to stir constantly, until the mixture begins to thicken and achieves the desired gel consistency.
Step Six
Remove the pot from the heat and skim off any foam from the surface. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and seal with lids.
Step Seven
Process the sealed jars in a boiling water bath for 5-10 minutes to ensure proper preservation. Remove the jars from the water bath and let them cool completely at room temperature. Check the seals and store the jars in a cool, dark place. Refrigerate after opening.
