800g Jabuticaba (buy a kilo and use the rest for drinks!)
Optional: cinnamon stick (canela), cloves (cravo-da-índia)
Wash the fruit, drain and place in a large saucepan. Use any utensil you have to crush the fruit – a potato masher, wooden spoon or even a fork works fine. You don’t need to mash them hard – the idea is just to make sure that every berry is broken open so that it can let out its juice and pulp.
Once all the berries are broken, heat on medium flame until the juicy mixture starts to bubble. Now add 300ml of water, stir well and continue to gently simmer the mixture, squeezing any chunky pieces of fruit up against the side of the pan.
After a few minutes, all the fruit should be softened. Don’t cook it for too long or the resulting jelly will be bitter.
Put the pulp and juice into sieve above a large bowl. Use a wooden spoon to squeeze all the goodness out of the fruit and through the sieve. Discard the pulp and pips that don’t make it through.
Push the pulp through a plastic sieve.
You should now have around 600ml of liquid remaining – return it to the pan and add 300g of sugar.
Add sugar, heat and stir.
Heat to a very gentle simmer, stirring occasionally (don’t let it boil). At this stage, if you want, you can add a cinnamon stick and/or a few cloves, though personally I prefer to keep the pure jabuticaba flavour.
After 20-30 minutes the liquid will have reduced a little and you can turn off the heat.
Pour the mixture into sterilised jam jars, allow to cool and then refrigerate.