Surinam Cherry jam/ Brazilian Cherry marmalade/ Pitanga berries Murabba

Are you hearing this name for first time? Or you have it in your backyard or farm, but never knew the name? It was new to me until I found few fruits in the shrub planted in our garden, which we bought as cherry plant 2 years back. When tasted it for the first time, I can say it was not the best impression though. It tastes better when plucked ripe ones.

I did little research on this fruit without knowing the name, finally came to know that the name is Surinam Cherry/ Pitanga/ Brazilian cherry. Botanical name is Eugenia uniflora. When read about the benefits online, I was really surprised to find number of health benefits using this fruit. I just tried fresh juice of Surinam cherry and it tasted good too.  When I posted the recipe on a food group in Facebook, a friend & well-wisher, Smitha Nagaraja gave her inputs on this fruit and she also gave a recipe suggestion of Surinam cherry murabba! Since then it was in my to-do list. This year it is a bumper harvest of this fruit and I picked 2 days fruits, about 1 cup. 

Prepared jam with very few ingredients, that is just 3 ingredients. It took just 10 minutes to make, but tasted awesome. So I suggest making the jam if this fruit is available nearby! Thank you Smitha for this idea.

My three year old daughter, who never liked jams asked for a second serving with chapathi. It was a win- win to us as it is 100% natural without any preservative other than refined sugar. This jam has no artificial color added in it.

A friend & another relative mentioned about pickles of this fruit. I should try it out soon. Now, let us see how to make quick and chemical free jam at home!

Preparation time: 5 minutes

Cooking time: 10 – 15 minutes

Serves: 200 grams jam

Ingredients:

Ripe Surinam cherry/ Pitanga berries – 1 cup

Sugar – 1.25 cups

Cinnamon powder – ¼ tsp (optional)

Method:

• Pick and wash cherries.
• Remove seeds. It can be done with fingers as the fruits are very delicate. No need of making puree as it cooks fast & becomes soft to form the puree itself.
• Take de-seeded berries in a thick bottomed wok/ pan.
• Add sugar. Heat it on a medium flame.
• Keep stirring occasionally. Initially it leaves water, and becomes mushy as it starts boiling.
• Add cinnamon powder.
• Keep stirring until it forms a single thick mass of jam consistency.  It takes just 10- 15 minutes (maximum).
• Switch off the heat and transfer to a glass jar when cools down.

• Spread on bread/ chapathi and serve. It makes a perfect combination with the sweet & sour taste.

Notes:

• It stays good for 10 – 15 days in room temperature if stored carefully.
• Refrigerate for longer shelf life.
• Sugar level can be adjusted as per taste.

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