Jaboticaba Jam

Have a couple of bowls handy and a sharp pointed knife then pick up the washed fruit, pierce the skin and squeeze the pulp and seed into one bowl and the skin into another. Do this a few hundred times and you will have enough for quite a few bottles of jam. Simmer the pulp for 10 minutes then put through a strainer then throw out the seeds.

Chop up the skins in a food processor or similar to a rough texture only adding minimum water. Simmer the skins for 10 minutes then add the pulp and skins together, measure amount in number of cupfuls. Heat up this mix and add sugar cup for cup with the mix then boil until jam thickens. If you have trouble setting the Jam add 'Jam setter', if you need to do this then you have added too much water in the skin chopping process.Judy has been standing over my shoulder while I have been writing this telling me she is the jam maker not me.