Caipirinha Jam

For the caipirinha jam, carefully wash and dry two limes and finely shave off the peel with a peeler. Once again, slice the lime peel very finely with a sharp knife.

Cut 4 limes in half and cut out the pulp fillets from the intermediate skins. Cut into small pieces and set aside. Collect the resulting juice and keep it.

Halve and squeeze the remaining limes and mix with the saved juice. There should be about 450 ml of lime juice in total.

Mix lime juice with cachaca, lime juice and water.

Mix the sugars together. Combine gelling agent with 2 tablespoons sugar and mix into liquid.

Bring to a boil over high heat while stirring. Add the remaining sugar and bring to a boil, stirring repeatedly and cooking until bubbly, about 3 minutes, stirring constantly. Add the fine lime slices and lime fruit fillets and let steep for about 1 minute more.

While still hot, pour the caipirinha jam into prepared jars, dividing the zest and pulp evenly. Carefully seal jars and while cooling, turn a few times to the other side so that the zest and fillets are evenly distributed in the jar.

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