Grumichama jam

Grumichama (Eugenia brasiliensis) are like a tropical cherry. They have a soft sweet flesh with a firm skin that is mildly astringent. The tree sits on the edge of our subtropical rainforest garden zone. It has a pretty blossom, this year followed by a massive crop that ripened almost all at once. Last year I wasn’t paying attention and the next day they were all gone. This year, I got my fair share.

I tried many techniques to de-seed these beauties - a mouli, cherry pitter, and sieve. In the end, I found it easiest and fastest to use my hands. I used my thumbs to open the back of the fruit and pop the central seed/s out.

They lend themselves well to a chunky berry-like jam. Next season I think I will try grumichama sorbet, and perhaps a sweet pickle.

Grumichama jam

Makes 5 225mL jars

1.2kg de-seeded grumichama

1kg sugar

strips of lemon rind from one lemon

juice of 2 lemons (80mL)

12 cloves

  1. Place all ingredients in a large preserving pot. Gently heat, stirring to dissolve the sugar.

  2. Simmer for 15 minutes to soften the fruit.

  3. Increase the heat and bring to a rolling boil until setting point is reached.

  4. Jar immediately into sterilised jars, picking out the lemon rind and cloves as you go.

Grumichama harvest December 2018

Grumichama harvest December 2018