Jam/jelly from Brazilian Cherry (forum)

Penelope starts with ...
Is it possible to make jam or jelly from Brazilian Cherry - our neighbour has one in his garden and it seems a waste for all this fruit to lay on the ground going to waste.

Time: 17th October 2009 12:45pm

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About the Author Penelope
Deception Bay
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Tropicdude says...
Hello Penelope, I'm not sure which "Brazilian Cherry" you mean, as the seems to be lots of berries called "Brazilian Cherries".

we have:
Eugenia uniflora
a.k.a. Pitanga, Brazilian Cherry, Cayenne Cherry

Grumichama
Eugenia brasiliensis (Eugenia dombeyi)
a.k.a. Brazil Cherry, Brazilian Cherry
(for me this one is the real Brazilian cherry)

Cherry of the Rio Grande
Eugenia aggregata
from Brazil.

Pitomba
Eugenia luschnathiana
also from Brazil

The following recipes are ones I found on the net, the first one is for Pitanga.

Surinam Cherry And Carambola Jam

TOTAL TIME 45 minutes

Ingredients

* 3 1-pint or 6 1-cup canning jars, with bands and lids
* 5 carambolas, to make 3 cups when chopped
* 1 cup pitted, chopped Surinam cherries (see note) or dried cranberries
* 6 cups sugar
* 1 cup liquid pectin

Preparation

1.
Wash the carambolas, removing the ends and dark ridges. Chop coarsely; you should have about 3 cups.
2.
Sterilize the canning jars and lids by placing them in a large pot of simmering water. Remove the lids and bands once they are hot. Allow the jars to remain in the hot water until needed.
3.
In the bowl of a food processor, combine the carambolas and cherries or cranberries. Chop until the carambola is in 3/4-inch pieces.
4.
In a large saucepan over low heat, stir the carambola mixture until it sizzles, then add the sugar. Allow the sugar to liquefy, then bring to a boil. Simmer, uncovered, for 15 minutes. Add the pectin, and simmer for another 15 minutes.
5.
Pour the fruit mixture into hot, sterile jars. Cap with the bands and lids, and allow to cool.

YIELD 6 cups

* NOTE The Surinam cherry, also known as the Brazilian cherry or pitanga, grows widely in the tropics. The cherries are about an inch in diameter, round or egg-shaped, varying in color from yellow to deep red.
* NOTE Approximate nutritional analysis per serving: 50 calories, 0 grams fat, 0 milligrams cholesterol, 3 milligrams sodium, 0 grams protein, 14 grams carbohydrate.

Recipe for Grumichama jelly:


Ingredients

Bucket full of Grumichamas/Jaboticabas
Sugar
Jam setter
Limes




Instructions

Pick all the grumichamas/jaboticabas from the trees. Don't worry about removing the stems or the frilly bits on the fruit where the flower was. Wash the fruits, and then put them in a large pot and just cover with water. Bring to the boil and simmer for at least half an hour to an hour. Make sure the water doesn't evaporate. Add more water if you need to, during the process. Once the fruit is really soft, strain the juice.

[ Fancy cookbooks tell you to strain it through muslin and leave it to drip for 24 hours and not to squeeze the juice through the muslin. I just ignore this. I don't use muslin, just a strainer. You can mash it and squeeze the fruit to get more juice out if you want - it will mean the final product will be more cloudy.]

Measure the juice you have recovered - how many cupfuls? Then place this juice into a jam pan, and add the equal number cups of sugar. Add the juice of a few limes/lemons, and cook until the sugar has dissolved. Add the jamsetter (amount depends on the quantity of juice) and boil for at least five minutes. Test the jam by placing a drip on a cold plate and when it wrinkles, the jam is cooked. If it doesnt wrinkle after 10 minutes, add more jam setter.

Heat the jars and lids before you start in the oven for about 20 minutes. Pour liquid into the hot jars and put lids on as soon as you can.

good luck



Time: 17th October 2009 1:33pm

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Original Post was last edited: 17th October 2009 1:36pm

About the Author Tropicdude
 
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Penelope Barker says...
Thank you very much for this information - no, I am not sure which variety of cherry it is. I am hoping my neighbour does. I will experiment with some and see how it goes. Again, thank you for your assistance.

Time: 24th October 2009 6:13pm

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Ambie says...
I was wondering if there was a recipe for jam/jelly/pie/preserve for the brazilian cherry (eugenia uniflora)because i am doin an assignment and i would love to make this to enhance my assignment
Pictures - Click to enlarge

Picture: 1

Time: 12th April 2011 10:02am

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About the Author Ambie
Rocky
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amanda says...
Hi Ambie - I recently made tomatoe jelly (just for fun...it was yuck!) - I just googled jelly recipes (never made jelly in my life b4)....maybe try adapting a raspberry jelly recipe? As these fruits are sour (?) some sugar might be helpful...I used gelatine for my tomatoe one. I just followed the instructions on the packet and it worked fine (ie: cook up the fruit with some sugar - strain it and add the gelatine while it's warm/hot and put in the fridge to set) Easy!
Sounds like a fun assignment? :-)

Time: 12th April 2011 10:23pm

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About the Author amanda19
Geraldton, Mid West WA
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denise1 says...
Eugenia uniflora berries setting 2 weeks ago at the wharf at north stradbroke island. If they all develop and ripen there will be an almost impossible huge crop to pick in due course. Quite a number of trees. A good island to visit when the midgim berries ripen too

Time: 9th September 2013 10:15am

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About the Author denise1
auckland NZ
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John Mc says...
As mine gets older, the flowering and fruiting periods are getting longer, to a point now where it's in flower almost all year round. Well, that was last year anyway. After the last crop during early winter, it immediately went into flower again and those flowers have held on over winter. The flowers are now becoming more profuse now it's warming up. They are good value if you can acclimatise to their taste.
I've been separating the seeds from the sweetest fruits and propagating them. The sweetest fruits rival the black variety.

Time: 9th September 2013 6:52pm

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About the Author JohnMc1
 
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ivepeters says...
john Mc
That's great that your improving the variety. Might be worth getting one in the future.
Got around to naming it yet.

Time: 10th September 2013 12:48pm

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About the Author ivepeters
Brisbane
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Mike says...
Some of the sweetest types grown in America and mexico are red fruited types.I think there has been a bit of selecting for lines without the hydrocarbon taint in the fruit.

Time: 10th September 2013 4:55pm

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yry says...
There is a mistake in the idea that "sweet fruit" on a tree will produce sweet fruit when propogated from that seed. What one needs to do and which is very costly and tedious is select from the best trees amongst many seedlings which then are genetically superior to sour trees. (yes, there are somatic mutaions but they are v. rare)

Time: 14th September 2013 6:25pm

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About the Author yry
 
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