Pitanga Jam

Ingredients
6 cups fresh pitangas washed, halved and seeded
2-3 cups sugar
1/4 cup lemon juice (or lime juice)
 

Combine all ingredients and cook slowly over low heat until the mixture is soft and thickened. Mash with potato masher to break up the fruit. Cool, then refrigerate. Alternatively, the jam can be processed for longer storage, using conventional canning techniques.

 

 

 

Brazilian Deserts