Category Archives: canning

Surinam Cherry

Surinam Cherry


     The surinam cherry (eugenia uniflora, E. michelii, or Stenoclay m.) is a small, sweet, juicy fruit that has a slight resinous or piney taste, and grows in tropical and subtropical areas. It is a member of the myrtle family. Other names for the surinam cherry included the Brazil cherry, Cayenna cherry, Florida cherry, and Pitanga.
     The surinam cherry tree is more of a shrub with bronze leaves that turn green when older. The fruit itself is approximately 2 to 4 centimeters in width. It is a squat, round shape, with 7 to 8 ribs. They start out green and change to orange, bright red, seep scarlet, or purplish maroon when ripe. The darker the fruit, the sweeter it is. They have thin skin, and 1 big, or 2 to 3 small seeds in the center.
     Originally native to Surinam, Guyana. It is a very invasive tree, that sometimes can get out of hand. The Surinam Cherry is temperature sensitive- so the farther away from the equator it goes, the less invasive the shrub becomes.


      In Brazil, the surinam is fermented, and made into liqueur. But it is usually just eaten out of hand as a snack from the tree. The surinam is high in Vitamin C, A, calcium, phosphorus, iron, riboflavin, and niacin.

Surinam Cherry Jelly

  1. Wash cherries. Remove stems and blossom ends. Place cherries in a saucepan. Add water until it can be seen through the top layer of cherries. The fruit must not float in water.
  2. Cover the pan and simmer until cherries are soft (25 or 30 minutes). Strain the juice through a flannel or heavy muslin jelly bag. Measure the juice, and place it in a deep kettle that will allow for the boiling up of the liquid. Cook no more than 4 cups of juice at a time. Boil juice rapidly for 5 minutes. Skim, if necessary.
  3. Add 1/2 cup sugar to each cup of juice. Stir until sugar is dissolved. Continue to boil the juice rapidly, without stirring it, until it has reached the “sheeting stage” or 220º to 222º. Pour the jelly into hot sterilized glasses and seal immediately.

Surinam Cherry and Star fruit Jam

3 (1-pint) or 6 (1-cup) canning jars, with bands and lids
5 star fruits, to make 3 cups when chopped
1 cup pitted, chopped Surinam cherries
6 cups sugar
1 cup liquid pectin

  1. Wash star fruit, removing ends and dark ridges. Chop coarsely to make 3 cups. Sterilize canning jars and lids.
  2. In the bowl of a food processor, combine star fruit and cherries. Chop until the star fruit is in 3/4-inch pieces.
  3. In large saucepan over low heat, stir star fruit mixture until it sizzles, add sugar and allow sugar to liquefy. Bring to a boil, then simmer, uncovered, 15 minutes. Add pectin, and simmer 15 minutes.
  4. Pour fruit mixture into hot, sterile jars. Cap with the bands and lids, and allow to cool. Makes 6 cups.

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© 2013 Chef Jennifer M. Denlinger All rights reserved
Please contact me for permission to use or reference this work.




Kumquats are small, ovular citrus fruits that originally come from China.  They are common oriental fruits.  They were discovered by the British botanist Robert Fortusre.   Kumquat means “kimku” in Cantonese, or golden orange.    Kumquats are small, approximately 1 to 2 inches in length.  They are golden orange in color, and divided into 5 or 6 sections and sometimes several large seeds.  The rind is thin and edible. Unlike other citrus fruits- the skin of the kumquat is eaten, and is actually sweeter, and less bitter than that of the flesh.  The flesh of the kumquat is very tart or bitter.  When eaten “as is”, sometimes a slight numbing sensation from the high citric acid occurs on the tongue, lending it to be a great palate cleanser.

There are 4 main varieties of kumquats.  In Florida, there are two that are grown:  Nagami and Meiwa.  The Nagami is tarter, and is preferred for cooking and marmelades, and the Meiwa is sweeter and better for eating out of hand.  The  Kumquats are in season from November to March. In Florida, they are in peak in late winter.  They contain vitamins A and C and are high in potassium.


Kumquat’s Flavors

apples, green
creme anglaise


                                                                        Kumquat Marmalade
1 1/2 lb kumquats, seeded, thinly sliced
2 to 3 cups water
1 oz powdered pectin
2 tsp fresh lemon juice
4 3/4 cups sugar

1.  Place kumquats in a large saucepan; add enough water to barely cover the fruit.  Bring to a boil over medium high heat.  Reduce heat ot low; simmer 50 minutes or until peels are soft, adding additional water as needed to keep kumquats barely cover and stirring occasionally.

2.  Meanwhile, place 5- 8 oz canning jars and lids in large pot; cover with water.  Bring to a boil over high heat; boil 15 minutes.  Let stand in hot water until ready to use.

3.  Measure 3 1/2 cups cooked kumquat mixture.  If necessary, add additional water to make 3 1/2 cups.  Place in a large pot or non reactive Dutch oven; stir in pectin and lemon juice, mixing thoroughly.  Bring to a boil over medium high heat; boil 1 minute.  Stir in sugar.  Bring to a rolling boil; boil 1 minute.  Remove from hear; skim off foam.

4.  Ladle kumquat mixture into sterilized jars, leaving 1/4 inch space at top.  Wipe rims of jars clean using damp cloth.  Seal tightly with lids, let cool completely.  Store in refrigerator up to 6 months.

Fills 5 (8 oz) jars


Originally Published 1-10-13

© 2013 Chef Jennifer M. Denlinger       All rights reserved

Please contact me for permission to use or reference this work.