| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 0g | 0g | 50g |
| sugars | fibre | protein | salt |
| 49g | 0g | 0g | 0.01g |
One of my favorite recipes, that has kept my culinary senses tingling, is the ever delightful Jabuticaba Jelly. Originating from Brazil, it packs an enchanting blend of sweet and tangy flavors that parallels the rhythm of my Spanish roots and Caribbean influence. Sharing the dance floor with salsa and flamenco, this jelly dances a sweet samba on the taste buds.
The Rhythm of Jabuticaba Jelly
The Jabuticaba fruit, at the heart of this recipe, subtly resembles the grapes but with a pulpy center that’s a match to none. Converting these gem-like berries into jelly is like orchestrating a dance. It sways gracefully between simplicity and complexity, maintaining a beautiful balance that’s mirrored in my dance classes here in Miami.
Despite its clear resemblance to a traditional grape jelly, the Jabuticaba Jelly holds its unique, distinct melody. It pairs splendidly with a fresh slice of toast for breakfast or accompanies a platter of cheeses and cured meats like a fine Flamenco lady.
Health Benefits of Jabuticaba
Dancing beyond just the taste, the Jabuticaba Jelly waltzes its way into the health arena as well. The berries are rich in antioxidants, which combat free radicals in our bodies and strengthen the immune system. They are also known to aid in lowering bad cholesterol levels and are an excellent source of essential dietary fibers. Now, that’s a flavor-packed treat that nourishes both your palate and your body!
In addition, the lemon juice used in this recipe adds a fantastic citrusy edge, while also supplying a significant amount of Vitamin C. It’s a merry mixture of healthful ingredients dancing in a delicious harmony.
Pairing the Jabuticaba Jelly
Of course, the Jabuticaba Jelly doesn’t just dance solo. It loves company and blends well with other recipes. You could incorporate it in your tropical cocktails, lightly spooned over a citrusy rum concoction. Or perhaps serve it as part of your tapas selection, with Manchego cheese and slices of Serrano ham. It’s an orchestra of taste, where each flavor syncs perfectly with each other – just like a well-choreographed dance routine.
In essence, each spoonful of this Jabuticaba Jelly brings its own cha-cha-cha into your meals, making them nutrient-rich, flavourful, and fun. So, let’s dance, shall we?
What You’ll Need
- 2 cups of jabuticaba berries
- 3 cups of water
- 2 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1 packet of fruit pectin
Method
Step One
Begin by washing the jabuticaba berries thoroughly under running water. Once clean, place the berries in a large pot.
Step Two
Next, pour the 3 cups of water into the pot with the jabuticaba berries. Turn the heat to medium and let this mixture simmer. Stir occasionally and let it cook for approximately 20 minutes or until the berries are soft and have released their juice.
Step Three
Once the jabuticaba berries are soft, use a potato masher or similar utensil to mash the berries in the pot. This will help release more juice from the berries.
Step Four
After mashing the berries, strain the mixture into a bowl using a fine mesh strainer. Press down on the berries to ensure you extract all the juice. Discard the remaining solids.
Step Five
Transfer the strained juice back into the pot. Add the granulated sugar, lemon juice, and fruit pectin to the pot. Stir until the sugar is fully dissolved.
Step Six
Bring this mixture to a boil over high heat. Keep stirring to prevent it from burning. Once it reaches a rolling boil, let it continue to boil for about a minute. After that, reduce the heat to low and let it simmer until it reaches the desired consistency.
Step Seven
After the jelly has reached your desired consistency, remove it from the heat and let it cool.
Step Eight
Transfer the cooled jelly into a clean, sterilized jar. Make sure to seal the jar tightly. You can store the jabuticaba jelly in the refrigerator for up to 3 months.
