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This was my first time to make Butia jelly. And it definitely won't be my last! Most of the recipes I found don't call for enough cooking time (at least not for my fruit but I now have a few jars of delicious syrup I'm keeping that's terrific on waffles!). Also, the ripe fruit from my own tree was not consistent. The fruit from the bract that received the most sun exposure was the most plump and sweetest and made the best jelly while the rest (cooked separatetly because I had some misgivings about it) was thrown out. Even though it was falling from the tree, it did not seem ripe, was tougher and bitter.
Some recipes call for food coloring. I found it unnecessary if the fruit was cooked long enough. This photo is jelly that had no food coloring and was cooked for one hour to obtain the juice, then almost 30 minutes longer with sugar and pectin. And it is YUMMY!!
Click the image for an enlarged view.
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