Jams, Jellies and Butter

 

At present these are available only at our Queen's Market held each Sunday on our Church grounds from 1:00 - 5:00 pm. Availability of a particular jam, jelly or butter depends on the fruit season. All are homemade by members of the church.

 

Liliko'i Butter or Jelly

The Lilikoi is a special type of Passion Fruit famous in the Hawaiian Islands. Unlike the more common Passion Fruit, the Lilikoi ripens to a yellow color. The baseball-sized, hard-shelled fruits contain a luscious orange pulp with a tart flavor that is widely known. The vines are common on all of the main islands and the plant can be somewhat of a pest in some spots. Lilikoʻi Butter is one of the most desired of our butters because of its exquisite taste.

Strawberry Guava Jam

Psidium cattleianum, named in honour of notable English horticulturist Sir William Cattley, commonly known as Cattley guava, Peruvian guava or strawberry guava as it is known in Hawaii, is a small tree, bearing small red or yellow fruit. The fruit has a nice delicate flavor.

Jaboticaba Jelly

One of Brazil's favourite fruits.Jaboticaba trees grow very slowly, up to 10m but only O.5m tall in the first few years. Pale brown peeling bark and small white flowers in clusters arise directly from trunk and branches. Within. a month of flowering fruits are formed. The deep purple coloured berries have a thick skin and contain translucent white pulp similar to grapes. The jam has a delectable flavor.

Java Plum Jelly

Java plum (Syzygium cumini) was likely introduced to Hawaii in the 19th century for its fruit, and is now considered an invasive. It is spread by birds that eat the fruits and spread the seeds. Java plum is native to India, Bangladesh, Nepal and Indonesia. It produces small, white flowers in March, and fruit in June. The fruit is abundant, ovoid, ripening to purplish-black from green.  The ripe fruit can also be eaten raw (but has somewhat of an astringent taste), or juiced and made into ice cream.

Guava Jam or Jelly

Guava fruit, usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour, and off-white ("white" guavas) to deep pink ("red" guavas). The seeds in the central pulp vary in number and hardness, depending on species. Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades and also for juices