Passion Fruit (Jam)

I used the last 25 Passion Fruit to make jam. This will be the last batch for the season. 

 

Acerola Cherry (Jam)

It has been less than two weeks since I last made jam, but I got so many the only thing I could do was make more jam.

I got 1.2 kg (2.7 lbs) of cherries. I ended up with 850 grams (1.9 lbs) of pulp after removing the seeds. I added sugar (382 grams) , Vanilla extract (2 tablespoons), Pectin (4 teaspoons) and water (100 ml). I cooked it down until I got a desired consistency, which made 6 (4 oz, 118 ml) jars that I preserved.   

Acerola Cherry (Jam)

Yes I did it again. I made Acerola Cherry jam and preserved it. My tree is so productive. 

Got nearly 500 grams (1.2 lbs) of cherries in three days.

Got nearly 315 grams of pulp after removing the seeds.

I did not blend it this time so have chunky Acerola jam.

Acerola Cherry (Jam)

I made Acerola Cherry jam for the third time this year. My tree normally blooms four times a year, so looking forward to making jam one more time. This time I preserved four containers and have a fifth I will put in the refrigerator to eat.

I picked 842 grams (1.85 lbs) of Cherries. There are more on the tree, but not ripe. If there are any left after the typhoon, I will pick them and eat them fresh.

After removing the seeds, I got 548 grams (1.2 lbs) of pulp. I added 256 grams of pure cane sugar, 1 tablespoon of Vanilla extract and four teaspoons of pectin. I cooked it until I got the consistency I wanted. I ended up with 550 grams of jam, which filled exactly five 4 oz (118ml) jars.

Acerola (Jam)

Yep! Made Acerola jam again and this time preserved some. The cherries were plump and flawless. This is the first time preserving, so got caught up in the process and forgot to take pictures.  

Started with 840 grams (1.85 lbs) of cherries and after removing the seeds, got 506 grams (1.1 lbs) of pulp.

Was able to create three 4 oz (118 ml)  jars a Acerola jam.

Acerola Cherry Jam

I picked all the Acerola cherries I could about two weeks ago and let them ripen to make jam. The first step is to remove all the stems using a tooth pick and wash the cherries well. 

After I rinse them I typically weigh them. This is not necessary, but just for my curiosity. 

The next step is to squeeze each cherry and remove the seeds. There are typically 3-4 seeds in each cherry. If you wish a smoother jam, blend the pulp. It is very important to weigh the pulp. This will determine how much sugar and pectin to add. Add 45% sugar and 1/2 teaspoon of pectin per cup of pulp.

    354 grams pulp x 45% = 159 grams white granulated sugar

    354 grams pulp / 250 grams (1 cup) = 1.5 teaspoons Pectin   

Add the pulp, sugar, 100 cc of water and 1 tablespoon of vanilla to a pan and cook on low heat for 10-15 minutes or until the desired thickness is reached. Wait to add the Pectin or follow the instructions on the package.

After the desire consistency is achieved, add the Pectin to a few tablespoons of water and add it to the mix and cook a little longer until it thickens. Remove the pan from the heat and let it cool.

Lastly, pour the jam in a sterile jar and refrigerate. The last time I made Acerola jam I used brown sugar and the jam was brownish. It tastes fine, but color is important.

Acerola Cherry Jam

I picked 840 grams (1.85 lbs) of Acerola Cherries and made jam today. After washing them I removed all the seeds and ended up with 585 grams of pulp. I boiled the seeds to extract a little pectin, which I would add to my receipt.

I blended the pulp, a tablespoon of villa extract and 218 grams of sugar (45% the weight of the pulp) until smooth. It gets a little foamy, so had to wait until it settled to cook. I placed the blended mix and pectin in a sauce pan and cooked on low heat for about 20 minutes until it got to the consistency I wanted.  

I ended up with 545 grams of jam. I added to jars, let cool and placed them in the refrigerator.

Acerola Cherry Jam

(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.