Geleia de Fruta
Capture the vibrant essence of fresh, seasonal produce with this irresistible Geleia de Fruta, a traditional homemade fruit jelly that’s as versatile as it is flavorful. Crafted with just five simple ingredients—your choice of fresh or frozen fruit, sugar, lemon juice, pectin, and water—this recipe lets you create a luscious spread bursting with natural sweetness and a hint of tang. Perfect for layering on buttery toast, dolloping over pancakes, or even enhancing desserts, this quick and easy jam comes together in just under an hour. Whether you’re preserving the bounty of summer or brightening up a winter morning, Geleia de Fruta delivers a deliciously homemade touch to your favorite meals. Learn how to make this delightful preserve and enjoy it fresh or store it for later!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Once boiling, add the sugar all at once, stirring continuously until it dissolves completely.
Step 6
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.
Step 7
Remove the saucepan from heat and skim off any foam that may have formed on the surface.
Step 8
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.
Step 9
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
| Serving size | 871.7 grams (871.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 969 |
| Total Fat 2.20g | 3% |
| Saturated Fat 0.10g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Total Carbohydrate 239.80g | 87% |
| Dietary Fiber 10.10g | 36% |
| Total Sugars 224.90g | |
| Protein 3.60g | 7% |
| Vitamin D 0IU | 0% |
| Calcium 91mg | 7% |
| Iron 2mg | 12% |
| Potassium 800mg | 17% |
Source of Calories