Tamarillo Jelly Recipe

This formulation is based on a batch size of 1 kg. The recipe uses the natural acidity from the fruit, with a small amount of Balsamic Vinegar and a touch of salt to add a more savoury note. This is excellent accompaniment for meats and cheeses, especially as it adds a bright splash of colour.

As the addition of vinegar also adds some water, this recipe requires that the pectin be pre-blended with some of the sugar to balance the sugar / water ration.

Recipe

Ingredient

Weight

Equivalent*

Pectin Jam (Apple, Multipurpose),
Code ISPCAF4.1 or ISPCAF4.5

5.0 g

Approx 1 ¼ teaspoons

Sugar #1

180 g

1 cup

Peeled Tamarillos

430 g

6 medium – large fruit

Sugar #2

450 g

2 ½ cups

Rock Salt

2.0 g

¼ teaspoon

Balsamic Vinegar

90 g

½ cup

Total

1157 g

 

Evaporation

157 g

 

Net

1000 g

 

* Figures are given as a guide only. Please use the weights given for accuracy.

Method

  1. Pre-blend Sugar #1 (Approx 1 Cup Sugar) with the pectin. Mix by pouring back and forth between two bowls 6 or 7 times. It is important to ensure the pectin is blended with the sugar to avoid the formation of any lumps in the final jelly.
  2. Prepare the tamarillos by cutting off the stalks, place in a saucepan and pour boiling water over the tamarillos. Allow to sit for 2 -3 minutes, add some cold water and peel off the skins (They should come away from the fruit quite easily). Dice into medium sized pieces.
  3. Place the Tamarillos into a pan and add the pectin / sugar blend. Bring to the boil while stirring (to avoid the fruit sticking to the bottom of the pan) and simmer for 10 – 15 minutes to boil off some of the moisture.
  4. Slowly add the sugar #2 in at least 2 -3 amounts while continuing to stir. This avoids the temperature of the mix dropping due to the cooling effect of the cold sugar. Chop up any large fruit pieces with a stick blender.
  5. Turn off the heat, cool the pan down to around 70°C (you can place the pot in a kitchen sink full of cold water and stir until the temperature drops) and add the Balsamic Vinegar and salt. If the Vinegar is added while the jelly is very hot, the acetic acid in the vinegar may evaporate off.
  6. To test the pectin set we suggest that you place a small amount of liquid jelly on a cold object (e.g. in the sink) and allow it to sit for 3 – 5 minutes. The jam should start to show signs of setting and should develop a slight skin that adheres to a finger when touched. Taste to ensure you have a nice balance between the fruit acid, vinegar and sugar.
  7. Fill at 60°C and burp the jars to create a vacuum (Screw the lid on, invert, open lid slightly to expel air, and reseal). This helps to prevent any mould growth.
  8. If the jelly starts to show signs of the fruit rising to the top, invert the jars and place in cold water for 5 – 10 minutes to allow the jelly to cool and start setting. Turn the jars over and check for fruit flotation.

Note:

  • It is vitally important that the boiling in step 3 evaporates off excess water. If insufficient water is evaporated off, the final soluble solids will be too low and the jam may not set.
  • The jam should be allowed to sit for at least 24 hours before moving, to allow the pectin to set.
  • A lower sugar version of this jam can be made using Pectin Amidated (Low Sugar) 5 kg Code ISPAAF2.1 or ISPAAF2.5
  • Fruit flotation can be reduced by simmering the fruit for a little longer or by filling at slightly lower temperatures. If the problem persists, the addition of a small amount (0.1 – 0.25%) of Pectin Low Methoxy (Bakery) - Code ISPCAB9.1 or ISPCAB9.5 - will increase the thickness of the jam and slows down the movement of large fruit pieces in the jar. However cooling the mix to around 60 - 70°C before filling helps prevent fruit floatation.