1. Gather fruit when the first fruit begins to fall from the tree.
Let the fruit ripen outdoors until it begins to fall off the stalk, usually in a day or two. Covering with a screen will keep the flies away!

2. Rinse the fruit thoroughly.
It is not necessary to remove the 'caps' on the fruit as they will cook off.

3. Fill a large pot with the fruit leaving several inches at the top. Cover the fruit with water, bring it to a boil, and then cook at medium for 1 hour uncovered. Let the fruit cool down for an hour.

Now to make the Jelly!
(Adjust to amount of fruit collected)

​What you'll need:

5 cups Pindo Palm fruit juice (from recipe above)
Juice of 1 lemon
1 box Sure-Jell fruit pectin
5 cups sugar
1/2 teaspoon butter, to prevent foaming

To collect the juice: Scoop portions of fruit and juice into a jelly bag over another container and squeeze the bag to get the juice, some of it will appear thick, and then discard the pits. (This is the messy part). You may notice that your juice may vary in thickness, and you can combine all of it and stir to get a more homogeneous batch before you begin the jelly making. Sieve it through cheesecloth (or a brand new cloth baby diaper) to remove any small bits of pulp.

To make jelly: In large pot (pasta size) combine palm juice and lemon juice, and stir in box of pectin, using a whisk. Heat to a boil and stir in sugar and butter. Bring mixture back to a boil and turn heat down to medium high and continue to cook for 13-15 minutes. Monitor closely so that it does not boil over. Palm jelly requires longer cooking time than other jelly.

Pour jelly into half-pint sterilized canning jars, leaving 1/4 inch headspace, and process for 5 minutes.