Acerola cherry trees produce fruit for about five months. In my region they typically start blooming in April with fruit ready to pick in May; however, I got very little fruit in May and none in June or July, but getting quite a bit in August.
I cover my tree with a net to keep the birds away, but it does make picking a challenge.
I pick fruit when they start to turn red, like the two at the bottom. They will ripen in just a day or two. Unlike many types of fruit, Acerola does not get sweeter the longer it ripens. The best time to eat Acerola is when it turns bright red, like the cherry at the top. It is sour when it is green and when it turns dark red. You will only have a few days to use them, unless you put them in the refrigerator; however, that will only give you a couple more days.
These cherries were picked the day before and set on a window seal. They were green with a little red. You can still see one cherry that has yet to ripen (center-left), but it will be ready tomorrow.
I'm getting 500-600 grams (17-21 ounces) of cherries every day or two, which is enough to make a few jars of jam.
After removing the seeds I got 378 grams (13 ounces) of pulp. I will boil the seeds and use a couple tablespoons of the water for the natural pectin. Then I will add 170 grams (6 ounces) of white cane sugar, teaspoon of vanilla and teaspoon of pectin, and boil it until I get the consistency I'm looking for.
In the end I got four jars of jam. The jar on the top right was made a couple days previous. I added too much pectin and it turned a beautiful red; however, it is thick, like Jello, not jam :) But it still tastes great.
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