Get a taste of Brazil with our Pitanga Fruit Jelly – a delicious and healthy dessert!
Indulge in the tropical flavors of Brazil with the vibrant and tangy Pitanga Fruit Jelly. Made from the exotic Pitanga fruit, this easy-to-follow recipe promises to be a deliciously sweet treat in every spoonful. The juicy, red fruit contains high levels of antioxidants and vitamin C, which make it not only a refreshing dessert but also a healthy one. The jelly can be served either as a standalone delicacy or as a topping for ice-cream, pancakes, or toast. Perfect for summer brunches or a refreshing afternoon snack, the Brazilian Pitanga Fruit Jelly is a fun and tasty experience you won’t want to miss.
- 4 cups of ripe pitanga fruit
- 2 cups of water
- 2 cups of sugar
- 2 tablespoons of lemon juice
- 1 package of pectin powder
- Rinse the pitanga fruit and remove the stems and leaves.
- In a blender or food processor, puree the fruit until it is as smooth as possible.
- In a large saucepan, combine the pitanga puree, water, sugar, and lemon juice.
- Stir the mixture over medium heat until the sugar is dissolved.
- Slowly sprinkle the pectin powder into the mixture, stirring continuously to prevent lumps from forming.
- Increase the heat to high and bring the mixture to a boil, stirring frequently.
- Boil the mixture for 1-2 minutes, or until the jelly reaches the desired consistency.
- Remove from heat and pour the jelly into sterilized jars.
- Let the jelly cool completely before covering with lids and storing in the refrigerator.
- Once chilled, serve and enjoy your delicious Brazilian Pitanga Fruit Jelly!
Number of Servings
- 4-6 servings
Nutritional Information (per serving)
- Calories: 240
- Total Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 62g
- Dietary Fiber: 1g
- Total Sugars: 60g
- Added Sugars: 60g
- Protein: 0g
Ask the Chef – Tips & TricksSkin and Seed: To get a smoother texture, the fruit needs to be free of seeds and skin, as they can affect the texture. However, it is difficult to separate seeds from the fruit entirely, so do the best you can by removing as many seeds as feasible, which helps give the final product a reasonable texture.
Pectin: Pectin is an essential ingredient in this recipe, so make sure to use the specified ratio. Adding too much or too little pectin results in an unpleasant texture or consistency.
Boiling Time: Boiling for 1-2 minutes is adequate for preserving the jelly and bringing it to a thick, spreadable consistency. To check if it is ready, use the spoon test. Dip a spoon in the mixture and hold it sideways. Jelly that slowly falls off in thick sheets or small droplets indicates the correct consistency.
Jar Sterilization: Before pouring the hot jelly mixture into jars, make sure to sterilize them. You can do so with hot, soapy water and the dishwasher or by boiling them in a large pot of water for a few minutes.
Cool the Jelly: Let the jelly cool completely before sealing it in jars and refrigerating it. The jelly’s temperature drops as it cools, and allowing it to cool completely prevents the lids from warping or releasing when tightened.