Stewed Jimbilin Preserve
A tart-and-sweet Jamaican jimbilin preserve, slow-cooked with brown sugar, ginger, and warm spices until glossy and spoonable.
⏱️ Prep: 15 min🔥 Cook: 50 min👥 Serves 10📊 Medium
Featured Fruits
🥘 Ingredients
- •2 lb fresh jimbilin (Otaheite gooseberry), stemmed
- •2 cups water
- •2 cups brown sugar
- •1 cup granulated sugar
- •1 cinnamon stick
- •3 whole cloves
- •1 tsp grated fresh ginger
- •Juice of 1 lime
- •Pinch of salt
📝 Instructions
- 1Wash jimbilin and trim any stems. Score each berry lightly with a knife.
- 2Simmer jimbilin in water for 10 minutes until they soften and begin to open.
- 3Add both sugars, cinnamon, cloves, ginger, and salt. Stir until dissolved.
- 4Simmer on low heat for 30–40 minutes, stirring occasionally, until the syrup thickens and the berries are translucent.
- 5Stir in lime juice and simmer 5 more minutes.
- 6Ladle into sterilised jars and seal while hot.
- 7Store in a cool dark place. Serve over ice cream, yogurt, or on toast.
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