Jaboticaba Gelée

Calculate 1 cup of sugar for each cup of jaboticaba juice

Place in a pot and bring to a boil

Cook until the jelly point is reached

The jelly point can be checked by dipping a wooden spoon into the mixture and lifting it; if the mixture falls in two drops and then rises again towards the spoon, it has reached the correct consistency

Alternatively, you can place a small amount of the mixture onto a plate to cool; if it's too thick and doesn't flow easily off the plate, it's ready.