Jabuticaba Jelly

We have a jabuticaba (aka the Brazilian Grape) tree tucked away in the back corner of our lot.  We knew it was there, with its weird bark that sprouts fruit.   We tried the berries once (after verifying they weren't poisonous), but never thought too much about it. 

Turns out the tree is extremely rare and we are extremely lucky that we happen to have one.  Right now our "jabu tree" is in full production.  Mr A made about a gallon of jabuticaba juice in our Jack Lalane juicer Monday night and last night I ventured to make some jelly.

SUGAR FREE JABUTICABA JELLY RECIPE

4 cup whole jabuticaba fruit

put in a large sauce pot with just enough water to cover the bottom and bring to a boil.  Turn down heat and simmer for about 30 minutes.  Mash cooked fruit very well with potato masher.

Strain out the chunks and seeds (I used a cheese cloth) and wring all the goodness from the cooled pulp. 

2 cups prepared jabuticaba juice
3 tsp lime juice (packaged, not fresh)
1/3 cup apple juice concentrate
(can add 1/3 cup of honey or sugar, but I didn't)
1 package low-sugar/sugar-free pectin

Boil first 3(4) ingredients on high, stirring constantly, for one minute.  Add pectin and boil one minute more.  Remove from heat.
Ladle into warm canning jars.  Either process or put in the fridge.


So how did it taste on toast this morning?  Well, the fruit is much like a grape - clear and sweet on the inside with a tough, slightly bitter skin (where all the nutrients are housed).  I thought it was kind of bitter/sour, but the kids liked it.  When I make this again, with the intention of giving it to others, I will make it the traditional jelly way - with normal pectin and tons of sugar.

The color is amazing.  Its so luxuriously dark.  I read that you can make wine from jabuticaba and, based on the similarities to grapes, I'm convinced that it would be worth trying.