Step 1

Wash the jaboticabas thoroughly under cold water. Gently crush them using a potato masher or the back of a spoon to release some of their juices and pulp. You can also lightly score them with a knife.

Step 2

Transfer the crushed jaboticabas to a heavy-bottomed saucepan. Add the granulated sugar and lemon juice.

Step 3

Stir well to combine the ingredients. Let the mixture sit for about 15-20 minutes to allow the sugar to start dissolving and draw out more liquid from the fruits.

Step 4

Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and let it simmer.

Step 5

Continue to simmer, stirring occasionally, for 30-45 minutes, or until the jam thickens to your desired consistency. To test for doneness, place a small spoonful of jam on a chilled plate, let it cool for a minute, then run your finger through it. If it wrinkles, it's ready. Skim off any foam that rises to the surface during cooking.

Step 6

Carefully pour the hot jam into sterilized glass jars, leaving about 1/2 inch headspace. Seal the jars tightly.

Step 7

Allow the jam to cool completely at room temperature. Once cooled, store in the refrigerator for up to 3 weeks, or process for longer-term storage if desired.