PITANGA JAM | SURINAME CHERRY JAM

Cuisine: Brazil / Suriname

Ingredients:

Suriname Cherries – 1.5 kg

Jaggery – 800g

Method:

1. Remove the seeds from the Suriname cherries. Do not squeeze the fruit much.

2. In a heavy bottomed pan, add the de-seeded Suriname cherries.

3. Cook until all the moisture evaporates.

4. Add jaggery and continue cooking.

5. Cook until the mixture becomes thick and jam-like.

6. Turn off the stove and let the jam cool completely.

7. Transfer the jam into a clean glass jar.

Storage:

Suriname cherry jam can be stored for up to 3 months at room temperature.