This is a nice jam made from a tropical fruit that we have coined “sour peach” because it has the gorgeous promising aroma of peach but when you bite into it, it is really sour.  The Latin name for this fruit is Eugenia spicata and there is an article in the library about it.

They are edible but not pleasant tasting enough to eat as it is.  However, as a jam or jelly, the acidity mellows with the sugar to give a pleasant rounded taste.  It also contains lots of pectin so it sets up really nicely.

1. Firstly, prepare the fruit by peeling off the skin.  Remove the seeds and then blend.
2. Add Chilli peppers and a pinch of salt as an option to make a hot, spicy jam.
3. Add equal amounts of sugar to the blended fruit.
4. Place in a heavy based pot and boil rapidly for about 10 minutes until syrup is thick and clear.  The mixture will turn from yellow to red as it cooks.
5. Fill jars up.  Label and store.  About 8 medium sized fruit will make about 2 pints of jam.

Note that the flavour of the jam closely resembles cranberries.  I think that this makes a very good cranberry jelly substitute.

I have called this a jam, because technically it is a jam.  It could be called “Jelly” because it bares a close resemblance, in taste, to cranberry jelly.  However, technically, it isn’t a jelly because it contains fruit pieces if you see what I mean!