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Place the jabuticabas in a large pan, cover with water and place over high heat. When it boils, reduce the heat to medium and count for 15 minutes, stirring occasionally, until the water acquires a purple color and the jabuticabas wither and burst - during this period, remove the foam that forms on the surface with a spoon.
Strain the cooked jabuticaba, pressing lightly with the spatula to extract all the pulp and cooking liquid.
Return the strained cooking liquid to the pan and add the sugar and then the cubed apple.
Mix with a silicone spatula and return to high heat. Once it boils, reduce the heat to medium and cook for about 50 minutes, stirring occasionally with the spatula, until the liquid starts to foam and changes color — it turns a deep reddish purple. After foaming, count 1 minute. Dip a spoon into the pan, the jam should cover the back of the spoon, forming a very shiny layer, at the nape point.
To check the point: with a spoon, place a little of the jam in a corner of a plate and tilt it gently, the jam should run. Return the saucer to the freezer for another minute, remove, and with your fingertip, press the drained jam upwards. The jelly should have the texture of a gel — jabuticaba jelly has a different point compared to more traditional jellies, it comes out liquid from the pan and hardens well after cooling. If you have a thermometer, the jam should reach a temperature of 100°C.
Transfer the jam while still hot to a glass jar and wait to cool completely before taking it to the fridge.
You can use this jam to eat with breads, cheeses, desserts and even meats, it goes well with turkey and pork now at Christmas.
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