Geleia de Fruta
Discover the vibrant flavors of homemade "Geleia de Fruta," a versatile fruit preserve that captures the essence of fresh or frozen fruits like strawberries, blueberries, or peaches. This delightful recipe blends juicy fruit with tangy lemon juice, a hint of sweetness from sugar, and the thickening magic of pectin to create a luscious spread that’s perfect for toast, pastries, or even as a topping for desserts. With a quick prep time of just 15 minutes and straightforward cooking techniques, crafting this jam is both fun and rewarding, whether you prefer a chunky texture or a silky-smooth finish. The recipe offers flexibility to suit seasonal fruits and includes simple storage options, making it a must-have addition to your pantry or breakfast table. Perfect for beginners and pros alike, "Geleia de Fruta" is your ticket to homemade goodness brimming with flavor.
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Recipe Information
Ingredients
- 500 grams fresh or frozen fruit (e.g., strawberries, blueberries, or peaches)
- 200 grams sugar
- 2 tablespoons lemon juice
- 1 tablespoon pectin
- 125 milliliters water
Instructions
Start by washing the fresh fruit thoroughly. If you are using frozen fruit, let it thaw slightly before use. Cut larger fruits like peaches into smaller chunks.
In a large saucepan, combine the fruit with the water and lemon juice. Cook over medium heat, stirring occasionally, until the fruit becomes soft and releases its juices, about 10-15 minutes.
Use a potato masher or an immersion blender to crush the fruit into a chunky puree. If you prefer a smoother jelly, blend until the mixture is completely smooth.
Add the pectin to the fruit mixture and stir well to combine. Increase the heat to high and bring the mixture to a full boil, stirring continually.
Once boiling, add the sugar all at once, stirring continuously until it dissolves completely.
Continue to boil the mixture vigorously for about 1-2 minutes, or until it thickens slightly. To test, place a small amount on a chilled plate. If it gels and wrinkles when pushed with a finger, it's ready.
Remove the saucepan from heat and skim off any foam that may have formed on the surface.
Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and seal with lids.
Allow the jars to cool at room temperature. Once cooled, store in the refrigerator and consume within a few weeks, or process in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 224.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
