- 4 large stalks of nalca
- 2 cups of granulated sugar
- 4 cups of water
- 4 sterilized 1/2 quart canning jars (460 ml)
First, sterilize the canning jars. Within an hour of filling, you will need to sterilize the jars by placing them (empty) in a large pot and completely covering with water. Bring to a full, rolling boil and allow the jars to bath for at least 15 minutes. Turn off the heat and fill. Note: Do not boil the canning lids as this can harm their seal; add them to the hot water when the jars have finished boiling after you turn off the heat.Prep the nalca: when working with nalca, you should use wooden or stainless steel utensils (knives, colanders, etc.), so as to avoid discoloring the stalks (the nalca becomes black when it comes in contact with other metals). First, peel the outer skin of the nalca stalk, removing the spines and the veins. Then, slice the nalca in thin discs (1cm) or chop it into small cubes, wash well with cold water, and drain in a colander. In a clean pot, heat the water and sugar to a boil, allowing the sugar to completely dissolve, then set aside to cool. Place the nalca slices (or cubes) in the jars in an organized manner so as to maximize the volume of fruit and incorporate the syrup (approximately 1 cup of liquid for each jar). Cover the jars and put them in a large pot with cold water (the water should completely cover the jars by at least 5 cm, heat the water and let it boil for 20 minutes. Remove the pot from the heat and allow to cool. Afterwards, remove the jars and store in a cool place. Itís time to enjoy! Donít forget to save a few jars for those days when you are craving a bit of Patagonian Springtime.