This year, the acerola cherry (Barbados cherries / West Indian cherries / Wild Crepe Myrtle cherries / Malpighia Emarginata) bush in our compound bore way too many juicy, red cherries. Even after making squash, syrup, curry and pickles, there were plenty left to spare.
My husband brought in some freshly dug arrowroots. Seeing them, an idea flashed across my mind. I was having a bit of arrowroot powder in stock, which I was saving for an emergency – arrowroot soup is excellent for curing stomach ailments. Ripe acerola cherries are watery and quite sour, because of their high vitamin C content. I decided to combine the two to cook some cherry arrowroot jam. The jam when done, proved to be absolutely delicious. The tanginess of the cherries was beautifully softened by the arrowroot and the watery cherry pulp had jelled and set magnificently to perfection. There was no need whatsoever to use citric acid, colors or gelatin. A perfect recipe had emerged, which I now gladly share with you. Do cook and enjoy!