I hate throwing out the fruit! Especially since much of the health benefits of jaboticaba is in its skin. The left-over skins are fruity and a bit alcoholic, certainly well-preserved. So, I made a jam: why not?
Because the seeds are so bitter, I spent the time to separate them from the skins. A bit tedious, but listening to the radio helped me to get into the zen of it. The seeds go in the compost, and I weighed the skins as a starting point.
The preserves turned out well! Kind of sour cherry-like. The pectin can be adjusted or left out depending om how saucy you'd like it. I made a batch where I macerated about the same amount of skins with about 10 oz sliced calamansi limes. That was great, too, almost like cherry pie filling, but a bit more bitter.
drunken skins from 5 pounds of jaboticaba = 1 lb 11 oz
juice from a large lemon
1 tsp Pomona calcium water
1 cinnamon stick
1 cup of sugar (I used Maui turbinado sugar)
1 tsp Pomona pectin
|separating seeds and skins|
|simmering jaboticaba skins with a cinnamon stick|
|glossy and done|
Pour into 8oz jars and process for 15 minutes in a waterbath or steam canner. Or pour into a container and put into the refrigerator for short-term storage.