24 ripe cajus, with or without skin and without kernel (2.4 kg)
4 cups of sugar (720 g)
1 lemon with peel, sliced
1 cup of water (240 ml)
24 ripe cajus, with or without skin and without kernel (2.4 kg)
4 cups of sugar (720 g)
1 lemon with peel, sliced
1 cup of water (240 ml)
Cut a 2 cm slice at the bottom of each caju (the part where the shell is) and discard it
Use a skewer to make small holes in the cajus and squeeze them slightly into a bowl
Reserve the juice and caju separately
In a saucepan, on a copper pan or a large non-stick skillet, bring the sugar, caju juice, and lemon slices to a boil over high heat, stirring occasionally, until a thin syrup forms
Remove and discard the lemon
Add the cajus, increase the heat, and cook without a lid for 1 hour and 30 minutes
Join the water and cook for another 20 minutes
Serve at room temperature or refrigerate in a sealed container until serving time
If desired, serve with small biscuits
299 calories per serving
Note: The part of the caju where you find the shell is where the highest concentration of tannins is found; therefore, it should be removed
Use a stainless steel knife to not alter the flavor.
