Acerola jam, a recipe with vitamin C

Acerola jam is a recipe with vitamin C that you will appreciate in seasonal changes. It is very easy to make and it is delicious.

Acerola jam, sweet and sour easy recipe

Summer is ending and it is precisely at this time that autumn welcomes us with wonderful fruit. They are small, round, with a very striking intense red color and with a bittersweet flavor that will make us fall in love.

With these fruits we can make different recipes. On this occasion we present you a very easy preparation to do and that you are going to enjoy a lot.

It is a sour fruit, although the more ripe it is, the sweeter its flavor. It is at this optimum moment of ripening when it is ideal to use them in our recipes.

Acerola benefits

Acerolas are delicious, to eat them raw or to use them in different recipes. It is a fruit that in season is an ideal ingredient to have in our kitchen and prepare our favorite recipes

In addition, they are fruits with very complete nutritional properties. As a main characteristic we can say that it gives us up to 30 times more vitamin C than orange or kiwi.

A healthy jam

Acerolae are essential ingredients in our diet. Thanks to its excellent nutritional properties, it helps us prepare our immune systems for the change of season. In addition, it is a delight to taste its delicious texture with a unique flavor, either raw or in different healthy recipes.

When to take the acerola jam?

This delicious acerola-based preparation is perfect to have for your breakfast with toasted bread. You can add a little extra virgin olive oil to toast. Then add the jam. The combination is ideal.

Acerola jam

Acerola jam is a recipe with vitamin C that you will appreciate in seasonal changes. It’s very easy to do.

 Recipe type Breakfast
 Recipe type Mediterranean
 Main fruit Acerola
 Preparation time 40 minutos
 Total time 40 minutos
 For how many people? 4 personas

Ingredients

  • kg of acerolas
  • 1/2 kg sugar
  • lemon
  • Vanilla essence

Recipe preparation

  1. First, we wash the acerolas well, and without peeling, we cut them into pieces, removing the tail, the bottom and the seeds.

  2. In the next step, we add them in a container and let them rest with the sugar, the lemon juice and the vanilla essence overnight.

  3. Afterwards, we introduce the mixture into a bowl and add lemon peel that we will then remove before beating.

  4. To cook, we first put it on high heat. When it starts to boil, we lower the heat for about 20 minutes.

  5. In the next step, we check that it is ready and we beat it with the mixer.

  6. Finally, we introduce the mixture in glass jars and vacuum pack for better conservation.

Recipe Notes

This fruit has pectin. As a result, the mix will be quite thick.

We recommend this article:   Paraguayan jam, a different recipe

Recipe tips

So that the mixture does not stick to the bottom, it is important that there is little fire and that it moves constantly. No rush, but no pauses.

You can use white, brown or whole sugar or panela. I personally always like to use panela, whenever the recipe allows it. Therefore, it is better not to use refined white sugar that does not provide any nutrients.

Conservation advice for acerola jam

This advice is transferable to any homemade jam that we make.

It is advisable to use glass containers. Before using them, it is advisable to previously style them to eliminate harmful bacteria. To do this, boil the containers in a pot for approximately 20 minutes.

Be careful when removing the containers from the pot and not burn them. You can use some kitchen tongs.

To preserve this homemade acerola jam for a long time, we have to place it hot inside the container one centimeter from the edge.

Then cover vigorously and turn over leaving the part of the lid on a cloth, on the table. It is important that the jam is very hot when introducing it into the container.

Finally, when the jam is cold, turn again. In this way it is preserved in a vacuum.

It can also be done in a water bath if the previous process does not go well. Better to take the day after making it when it is refrigerated.

I hope you like the acerolas jam.

Ellie Lauderdale

My name is Ellie Lauderdale, MD and I am USA based professional Nutritionist .

I am a Registered Dietitian Nutritionist and board certified specialist in sports dietetics who is trained in integrative medicine. I have worked with hundreds of clients, from those suffering with chronic disease to professional and olympian athletes. My goal is to help optimize you from the inside so that you can feel, perform, and look your best on the outside.

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