Geleia de jabuticaba

Step 1: Rinse 3 ⅓ lb ripe jabuticabas in cold water, discarding any split, mouldy or fermented-smelling berries. Put them in a large pan with 3 ¼ cups water.

Step 2: Bring to the boil, crushing the berries with a potato masher, then simmer over a medium heat for 20 minutes until the skins have split and the liquid is deep purple.

Step 3: Tip into a jelly bag or a colander lined with damp muslin set over a bowl and let it drip for 1 hour without squeezing. You should have about 800 ml of juice.

Step 4: Meanwhile wash four 250 ml jars with new lids in hot soapy water, keep them hot in simmering water, and put two saucers in the freezer. Fill a deep pot with water for processing and bring it to a simmer.

Step 5: Bring the juice, 1 ⅓ lb sugar and 3 tbsp lemon juice to the boil in a wide pan, stirring until the sugar dissolves, then boil hard without stirring, skimming off the foam, for 15–25 minutes.

Step 6: Start testing after 12 minutes: it is ready at 225°F, or when a few drops on a frozen saucer form a skin that wrinkles when pushed. Take the pan off the heat while you test so it does not overcook.

Step 7: Pour into the hot jars, leaving 5 mm of space, wipe the rims and close. Process in boiling water covering the jars by 3 cm for 5 minutes (10 minutes above 300 m), then leave undisturbed for 24 hours.

Step 8: Store sealed jars in a cool dark cupboard for up to a year; once opened, keep in the fridge for a month. Discard any jar with a bulging lid, mould, fizzing or a fermented smell.