Jaboticaba Syrup

By Dustin Kahihikolo and Malcolm Hooper.

5 cups of jabotlecaba juice,

5 cups of sugar and

1 pkg　 (2.4 oz) of pectin.

Procedure:　

Seed, juice the fruit; strain through chinois or squeeze through cheese cloth.

Boil juice;　 add pectin and then sugar stirring constantly.　

Meanwhile bring large pot of water to a boil; sterilize jar(s) and lid(s).

Fill sterilized jar with syrup　 immediately and cap tightly.　

Put jars back into boiling　 water for 20 minutes making

sure water covers the jar at least 2 inches.　 After 20 minutes remove from pot

carefully and tighten cap.　 Cool down.

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