Wild Waiawi Preserves

30, August 2011

- picked waiawi, chose fruits that were red but still firm. Also included one semi-soft yellow guava.
- weighed 10 oz fruit (whole)

- washed, cut off ends and blemishes, and sliced thinly
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1 hr
- strained through nylon stocking
- left with pretty pink juice
- yield about 2/3 cup

1, September 2011

- picked more waiawi, red & firm, plus used slightly soft yellow (common?) guava gathered earlier
- washed, cut off ends and blemishes, sliced thinly


- weighed 18 oz processed fruit
- covered with just enough water in sauce pan
- boiled for 15-20 min
- let cool ~ 1pm -
- strained through nylon stocking
- yield = almost 2 cups

2, September

- third batch of just strawberry guava

3, September 2011


made jelly with ~ 4 cups guava juice

Used 4 tsp calcium water and 2 cups sugar with ~ 1tsp pectin.

Results: did not jell well and tastes kind of bland

Conclusion: try to pack more guava flavor into the juice, add a spice, and use more pectin.

Lilikoi ginger jam

25, August 2011

Juiced liliko'i (see liliko'i ginger wine entry below). Grated a big chunk of ginger and added to 8 cups juice. Put overnight in 'fridge.

26, August 2011

Created the following protocol from http://www.attainable-sustainable.net/lilikoi-passion-fruit-jelly/ and the instruction for my brand new steam canner.

- washed and rinsed jars (used 8 oz jelly jars), set out (inverted) to dry
lids & rings - bring to boil, turn off burner, let sit in hot water

- Strained the liliko'i/ginger/lemon mixture into stock pot. Added 8 teaspoon calcium water (following the pectin directions).

- Measured 5 cups sugar in a separate bowl, thoroughly mix with 8 teaspoons Pomona pectin

- Started to heat water bath = 8 cups water plus ~1.5 tablespoons vinegar (turned off burner when water was hot)

- Brought juice to boil, stirring frequently.
Added sugar mix, stirring vigorously to dissolve pectin.
Let boil, then turned off heat.

- Tried to skim off foam, had some trouble.

- Used ladle to fill jars to 1/4 inch from top.
Screwed on lids and rings.

- Put jars on rack in water bath.
Washed and put on top, brought to boil.


- Started timing 15 min when lots of steam. (Instructions say 8 in continuous stream.)

- Turned off heat, let sit a few minutes before (carefully) opening lid.
Heard *pop* pop* *pop*. Brought jars to a towel on the counter.

- Checked seals, wash jars

- Tasted: very liliko'i! Maybe too sweet. Not gingery enough. But very yummy! Success!

- Well, almost success... the stuff I skimmed from the top set fine, but I had fruit float and slow setting in the rest. To remedy fruit float, I shook the jars when they were almost cool.

27, August 2011

The next morning, still not completely set. FAQs online says that it could take weeks and/or to empty the bottles are try again. It could be that I did not boil long enough. (I certainly did not achieve the "rolling boil" mentioned - I did not want to overheat and ruin the pectin. Perhaps too timid.


28, August 2011

With leftover 4 cups of liliko'i ginger juice, I made a half batch of jelly using the directions above with the following changes.

- did not strain juice
- added juice of 1 lemon
- used 2 cups sugar (instead of 2.5)
- used a smaller pot and got a good rolling boil
- steamed for 10 min

- jelled fast and well; tastes ono! Maybe more gingery?

Likikoi ginger wine

25 August 2011

The first batch of liliko'i wine (made at Laura's) turned out so well, we decided to try again - this time with liliko'i-ginger.

We juiced near to a billion liliko'i from our vine (some also for the liliko'i-ginger jam!) using a strainer and funnel over a mason jar. I grated a big chunk of ginger and added the juice plus gratings to 8 cups / 2 quarts of liliko'i juice. Then it went into the 'fridge overnight because it became way too late to proceed further.



26. August 2011

- poured 4 cups of lilikoi ginger juice in 1 gallon jug
- dissolve 4 cups ( ~ 2 pounds) organic cane sugar in 3 cups water; heated on stove
- let sugar water cool to warm, added some additional water
- added 1/4 tsp yeast (EC-1118 Saccharomyces banyanus) to sugar water
- after sitting a while, no yeast action.
- poured everything into jug and added water to sugar
- put balloon on top
- after a couple of hours, nothing
- added a little K1-V1116 Saccharomyces cerevisiae to the top
- started bubbling!

(Conclusion, the EC-1118 we got is dead.)

28, August 2011

Bubbling away!


5, September 2011

Bubbling has petered out. Balloon fills after agitating bottle, but soon becomes limp.

Hawaiian Chili Hot Sauce

14, August 2011

Picked chilies - Hawaiian chilies and purple chilies from our plants. Ended up with a little less than 2 oz.


Finely chopped chilies with seeds and added 1 cup coconut vinegar and about 3/4 teaspoon salt.

Simmered for about 6 mins in sauce pot.

Allowed to cool then blended.


Tasted - yum! And - hot! About as hot as Tabasco? More?

Transferred to jar and put on a dim shelf to age a few months.