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As a homemade ingredient for my Vive La Revolucion cocktail I decided to make a rangpur jam.

Rangpur here in Minas Gerais are called Devil’s Lime and until recently I thought it was a native fruit, but it is actually Indian. Tanqueray has even made a Rangup Gin!

Rangpur has a very nice aroma, reminding lemon aromatics, but it is also very sour, like a lime or even more. An wonderful fruit, that you can get almost everywhere countryside.  The leaves also have the same aroma as the skin.

Some fungus quickly grow in the fruit skin, leaving it with white spots.

My inspiration for the jam came from Putney Farm.

I was thinking about using just a cordial.

But the jam would take my texture to a next level, and along with the jam idea came the beer idea, but that’s in the next post only.

To the recipes now:

Rangpur cordial

  • 6 rangpur zested
  • 1 part sugar
  • 1 part rangpur juice

Make a oleo-saccharum with the sugar and zests, then strain the juice and mix with the sugar until dissolved. Strain the peels and bottle.

This cold method will save all the aromatics from the peel.

Rangpur jam

  • 6 rangpur
  • sugar
  • water

Cut the rangpur in half, lengthwise, cut the white pith, remove the seeds. Collect the dripping juice from the process above and also squeeze the piths to remove juice.

Cook the limes with water until soft enought to pierce them with a fork.
Strain and puree, just enought to break the peel into little pieces.
Mix equal parts puree and sugar and let macerate for 8 hours or so.

Boil the mixture, reduce the fire and keep stirring until you can easily see the bottom of your pan.
Bottle in a clean jar.