Jaboticaba Jam 3 cups jaboticaba pulp 2 tablespoons lime juice 3 cups sugar Use pulp that has been left over from jelly making or fresh pulp. Remove seeds and pulp through a food chopper. If using fresh fruit cook until tender. Add sugar and cook slowly until a spoonful of the mixture will hold its shape. A thick bottom pan is best for cooking jams.
Spiced jam is excellent.
In large pot place mango slices and jaboticaba juice. Heat until mangoes are partially cooked. Add to this mixture sugars and drained tapioca. Add melted butter to 9 inch x12 inch pan. Pour mango mixture into this pan.