(11/21) I started off with about 1kg (2.2lbs) of fresh Acerola Cherries.
Remove the stems and seeds. The result was 365g (13oz) of pulp. It is important to know how much pulp and juice there is to determine how much sugar to add.
Boil the Acerola seeds, along with Apple skin and cores, to extract the natural Pectin, which is used to help the jam set.
Mixed about 150 cc of water to the pulp (365g) and boiled it on medium heat for about 5 minutes and then put the mix in a blender to make it smooth. Be careful not to mix it to much or it will get foamy. You can still use it, but it will take longer to get the foam to settle down.
Place the mix from the blender back in the pan and add sugar (120g or 40% the weight of the pulp, 1 tbsp Vanilla Extract and using a strainer add the Pectin.
Cook the mix on low heat until it gets to a consistency you desire. Some people use a metal tray that was placed in the freezer to determine consistency. Place a little jam on the tray and if it slides a little it is ready.
This is what the jam looks like if it is not blended.
This is jam that has been blended.
Both are delicious. Let is cool, cap it and place it in the refrigerator.
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