Roselle Preserves

1, September 2011

- took seedpods out of 6 roselle calyx
- divided each into about 4-5 pieces
- boiled in ~ 1.5 cus water for ~20 min
- left with a pretty but sort of dilute juice


5, September 2011

- took seedpods out of 6 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water

11, September 2011

- took seedpods out of 7 roselle calyx
- chopped calyces finely and added 2 cinnamon stick and 1 cup water
- boiled vigorously for 20 min (with cover off)
- let cool in p0t with cover on


15, September 2011

- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool in p0t with cover on

26, September 2011

- took seedpods out of 9 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 15 min (with cover off)
- added to batch in 'fridge

6, October 2011

- took seedpods out of 8 roselle calyx
- chopped calyces finely and added 1 cup water
- boiled vigorously for 10 min (with cover off)
- let cool a bit with cover on
- added to batch in 'fridge

Wild Waiawi Preserves - take 2 (Waiawi + black pepper)

4, September 2011

(This protocol is similar to the last one, except for the straining stage.)

- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 7 oz of slices
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than a cup
- put back into pot and vigorously boiled with 6 peppercorns for about 6 minutes
- left with about 3/4cup of liquid, thicker and more flavorful than using old method
- didn't have any peppercorn flavor

6, September 2011

- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 15 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 2 cups
- put back into pot and vigorously boiled for about 10 minutes
- left with about 1.5 cup of liquid

8, September 2011

- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 8.5 oz of slices
- added 12 peppercorns
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with a bit less than 1 cup
- puree is flavorful but didn't taste pepper

10, September 2011

- pick strawberry guava in firm but red stage
- wash and cut into slices, discarding ends and blemishes
- ended up with about 13 oz of slices
- added crushed peppercorn
- cover with water and boil vigorously for about 20 minutes (tried to bash the pulp while stirring)
- forced through strainer with spoon (was able to get a lot of the pulp into the juice)
- ended up with about 1 cup
- puree has a little pepper flavor

11, September 2011

made jelly with ~ 4 cups guava juice puree
added juice of 2 small lemons and 4 tsp calcium water
added fresh cracked black pepper - maybe a tsp?
used 2 cups organic cane sugar with ~ 3tsp pectin.
steamed 10 minutes

Yield: 10 4oz jars

Results: jelled well with more intense guava flavor and has nice pepper touch. Perhaps too sweet?

Next: try different flavor with this protocol. Maybe use less sugar.

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?