This is without a doubt the best jabuticaba jelly I have ever made. And look, I have prepared a lot.
I bought fresh jabuticaba at the fair and at the request of Dani, who was in the mood to eat cheesecake topped with jabuticaba, I went to the kitchen to make jelly. But I don’t want to repeat the old recipe, I want a new preparation. That’s when I remembered the book “Conservas do meu Brasilsaid Gil Gondin.
I confess that he prescribed it very short, several times and I was intrigued when it said to use as cascas. In my old recipe I threw away the husks after the fruit was cooked. Although suspicious, I decided to try it.
And to our surprise, the jelly was also wonderful, the best I have ever prepared. So it didn’t take long. Let’s eat like cheesecake, toast, ice cream, bolo, pão de queijo, até com carne. Apart from being tasty, it does a lot more. It’s worth doing!
I adjusted the recipe for the amount of fruit I had:
Ingredients
700 g of clean jabuticaba
200 g of sugar
40 ml of water
18 ml lemon juice (1 lemon)
How to do it:
Separate the pulp from the shell (cut the fruit like a knife and open it to remove the pulp). Place the shells in the pan with water and cook for 5 minutes. Wait for it to cool down a little, add the falls as a pulp and beat in a blender coarsely.
Next, return the whipped mixture for the panela, add sugar and lemon juice. Cook on medium heat for 20 minutes, stirring occasionally to prevent sticking to the bottom.
