tag:blogger.com,1999:blog-6196832473535198635.post1312860555894963756..comments2024-03-26T18:16:35.247+10:00Comments on Through My Kitchen Window: Jaboticaba JellyThrough My Kitchen Windowhttp://www.blogger.com/profile/17300798774076098054noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6196832473535198635.post-34313998107790117152017-01-03T09:53:38.869+10:002017-01-03T09:53:38.869+10:00Silly question, how many jaboticabas go into this ...Silly question, how many jaboticabas go into this recipe?Anonymoushttps://www.blogger.com/profile/06586328365797370859noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-36827500203288414102013-11-03T21:31:25.325+10:002013-11-03T21:31:25.325+10:00Great idea to freeze; thanks for the tip. Great idea to freeze; thanks for the tip. Through My Kitchen Windowhttps://www.blogger.com/profile/17300798774076098054noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-2629480062012701632013-11-01T09:34:31.865+10:002013-11-01T09:34:31.865+10:00I also make jam, juice is more use in our home, I ...I also make jam, juice is more use in our home, I also freeze the fruit as is to make more juice as needed, I find i have enough to llast till the next lot of fruit is readyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-90556316386105106362012-12-19T10:46:28.175+10:002012-12-19T10:46:28.175+10:00Nice looking tree/shrub too. Might be useful to po...Nice looking tree/shrub too. Might be useful to point out that the trees take many years to bear fruit. Even in red volcanic soil with reasonable rainfall (though very well drained)it has taken about 10 years. In November there were a couple of handfuls, but right now it is loaded. I think they would make excellent sorbet. Not sour like Davidson Plums.Bronhttps://www.blogger.com/profile/16461859984628414477noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-50102103306461197832012-03-04T23:49:25.448+10:002012-03-04T23:49:25.448+10:00I find making jelly is always a little trickier th...I find making jelly is always a little trickier than a jam or a marmalade. But the results are so worth it. Thanks for dropping by.Through My Kitchen Windowhttps://www.blogger.com/profile/17300798774076098054noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-27700216422775630022012-03-04T16:19:33.775+10:002012-03-04T16:19:33.775+10:00Great post. I am right into making my own jelly. ...Great post. I am right into making my own jelly. http://caroleschatter.blogspot.co.nz/2011/11/making-jam.htmlCarolehttps://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-17862582210214050842011-11-17T10:19:39.997+10:002011-11-17T10:19:39.997+10:00Ah, I can imagine you liked this one. An exotic f...Ah, I can imagine you liked this one. An exotic fruit and an unusual tree. I wonder what you would make with these Zurin? Not sure about how expert I am dear, I'm still working on the preserve making and trying to master the skill. The trees my dear Zurin didn't fall into our lap - I must give all the credit to Hubby. He grew each and every one of them and they are outstanding. Even Philomena is envious and we know what a gardener she is! Mariana xxxxThrough My Kitchen Windowhttps://www.blogger.com/profile/17300798774076098054noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-17662791505662681332011-11-15T20:50:53.485+10:002011-11-15T20:50:53.485+10:00I have to say I felt a bit overwhelmed when i saw ...I have to say I felt a bit overwhelmed when i saw the fotogrpah of the fruits sticking to the trunk of the tree. It looked a little weird but beautiful at the same time! <br /><br />You are an expert jam maker Mariana! and with all those different fruits you are having it couldnt have fallen on the lap of a better person....how lucky your friends a nd family are! Truly.zurinhttp://www.cherryonacake.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-16043347346944584292011-11-12T10:24:17.139+10:002011-11-12T10:24:17.139+10:00Oh this tree sure is foreign Joanna. Oooh I do li...Oh this tree sure is foreign Joanna. Oooh I do like the sound of your "rattling" Judas tree, just not too fussed on the name. Not sure how useful I can be to you - using frozen fruit is something I never do. I guess my philosophy is to use the fruit straight off the tree when in season and to have enough of it to last till the next season comes around. As for cherries, I'm afraid I live in a tropical climate so the tree is just not suitable for our area. So, sadly, I haven't made cherry jam or jelly before and not likely to given where we live. <br />As for proportions of sugar to fruit, my suggestion to you would be 'taste it'. If the fruit is quite sweet to begin with then definitely reduce the sugar content. I just made another batch of jaboticaba jelly and am over the moon with this one. With the recipe above, I used the 450gm sugar to 600ml liquid rule. It was still too sweet. My son suggested to drop the sugar content from 75% to 60% with my next batch. It was perfect. The sweetness was there without dominating the taste of the fruit - the balance was spot on. <br /><br />However with a really sour or bitter fruit, like our native lilly pilly, I used the 1 cup sugar to 1 cup liquid rule. I found that okay to begin with, but I noticed one batch was too sweet and it's fruit was picked later in the season. Again, I should of tasted it. So for me at least, taste the fruit and check out the sweetness before you start. It really is a learning curve, very much learnt through trial and error. <br /><br />Wish I could have been more useful to you, however I can tell you that I've used a minimum of 60% sugar to 100% fruit and the jelling capacity was very good. I'm sure you can go even lower with the sugar, but as you say, the keeping time will not be as long. Cheers Mariana <br /><br />Gee thanks for your nice compliment Celia. Not that I dare compete with Pete. He does sound clever! I must update with my second batch. It was stunning and the harsh critics were speechless - I'm most pleased to report. <br /><br />Hellooooooooo Boo Boo! Fancy my little traveller dropping in. A tad homesick perhaps? Yes dear, I am still the same mother. I'm just wondering though - when you return after travelling the world for seven months - are you going to be the same daughter!Through My Kitchen Windowhttps://www.blogger.com/profile/17300798774076098054noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-944792957231895202011-11-11T21:55:06.000+10:002011-11-11T21:55:06.000+10:00Woooow. Glad to see you're still the same moth...Woooow. Glad to see you're still the same mother, making and creating new brilliant things in the kitchen day after day. I miss it so. Love you, Nicka. XAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-40652138782952309422011-11-11T05:04:35.425+10:002011-11-11T05:04:35.425+10:00Amazing looking fruit! I think people who can mak...Amazing looking fruit! I think people who can make jelly like you and my Pete are very clever indeed - it seems so much more finicky than jam making. Getting it to set at all is often tricky! Love the gorgeous redness of the toast shot!celiahttp://www.figjamandlimecordial.comnoreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-34931749047139938892011-11-09T18:32:21.895+10:002011-11-09T18:32:21.895+10:00I would love to try your jelly. I have just been a...I would love to try your jelly. I have just been admiring the awesomeness of your new blog layout. It's ever so clever and looks completely stunning. The little fruits all stuck to the branches look so foreign. It reminds me of the judas tree which we had in the garden and which died this year, that had flowers all over the stems, but no fruits just long brown seed pods that rattled in the wind all through the winter. I haven't made any jelly this year at all. I am not even at the being judged stage as there is none to judge. Have you ever used frozen fruit to make jam? I have some bits and pieces in the freezer, cherries and so on, they should be all right shouldn't they if i don't leave them too long..... what proportions of sugar to cherries would you suggest, that's always the hardest thing to know. Is there a minimum sugar / fruit ratio for canned jams? I know you can use a lot less if you make short life jam and keep it in the fridge and eat it up quickly. x JoannaJoanna @ Zeb Bakeshttps://www.blogger.com/profile/13524835664217239571noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-79268020716107103712011-11-08T11:26:44.721+10:002011-11-08T11:26:44.721+10:00Oh that's hilarious cityhippyfarmgirl! Thanks ...Oh that's hilarious cityhippyfarmgirl! Thanks for the tip. Standards slipping aye? Didn't think of that one. You are funny - and sometimes it takes precisely that to get a little validation. So pleased you dropped in today - I needed a chuckle. Cheers Mariana.Through My Kitchen Windowhttps://www.blogger.com/profile/17300798774076098054noreply@blogger.comtag:blogger.com,1999:blog-6196832473535198635.post-64157460664348701602011-11-08T07:40:45.951+10:002011-11-08T07:40:45.951+10:00I'm getting the harsh critics at the moment as...I'm getting the harsh critics at the moment as well. I think I should let the standards slip for a while and then things will be appreciated a bit better again! <br />Now this jelly intrigues me. I've never seen a fruit grown like that. I'll bet it tastes gorgeous Mariana.cityhippyfarmgirlhttp://cityhippyfarmgirl.com/noreply@blogger.com