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.




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.