Discover Costa Rica's Sweetest Jocote Preserves

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Published on Saturday, July 11, 2026

By Melissa Pette

If you've never tasted a jocote, you're in for a treat. Right now is jocote season in Costa Rica (although some people call the fruit jocota). These little tropical gems are native to Central America and have a sweet, tangy flavor that's often compared to plums.

One of the best ways to enjoy them is by making this traditional Costa Rican preserve. It's simple, incredibly delicious, and fills your kitchen with the warm aroma of cinnamon and brown sugar. The reward is tender, juicy jocotes swimming in a rich, caramel-like syrup you'll want to drizzle over just about everything.

My Costa Rican friend, Ana Calderón, has shared several wonderful traditional recipes with us over the years. She tells me that June and July are the best months to find fresh jocotes.

Most Costa Ricans love eating the fruit fresh with a squeeze of lime and a sprinkle of salt. Just remember there's a large pit inside each one, so take your time and don't bite down too hard.

Ana, who has lived in New Jersey for many years, is sharing one of her family's favorite recipes today. Once you taste these sweet, syrupy jocote preserves, don't be surprised if you find yourself reaching for just one more.

The ingredients are easy to find in Costa Rica:

2.2 pounds (1 kilogram) ripe red jocotes.

2 cups brown sugar.

3 cinnamon sticks or 3 teaspoons ground cinnamon.

Enough water to completely cover the fruit in the pot.

2 whole dried cloves.

1/4 cup orange juice.

First, wash the jocotes well. Using a small knife, make a few shallow cuts in each fruit, or simply prick them several times with a fork. This little step helps the fruit soak up all that wonderful sweet syrup.

Place the jocotes in a large pot, cover them with water, and bring everything to a boil. Cook for about 10 minutes to soften the skin and mellow the fruit's natural tartness.

Once they're cooked, make sure you have at least 5 cups of liquid in the pot. If the fruit isn't completely covered, simply add a little more water.

Stir in the brown sugar until it completely dissolves, then add the cinnamon and whole cloves. Pour in the orange juice, reduce the heat, and let everything simmer gently for about 30 minutes.

As the preserves cook, the liquid will slowly reduce into a thick, glossy, caramel-colored syrup. You'll know they're ready when the jocotes turn deep, shiny, and beautifully glazed.

Now comes the best part. Take a bite and you'll discover how the soft, caramelized skin almost melts in your mouth while the tender fruit slips away easily from the pit. It's messy, sweet, and absolutely worth it.

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These traditional Costa Rican jocote preserves combine the bright, refreshing flavor of fresh tropical fruit with the rich sweetness of brown sugar, warm cinnamon, and fragrant cloves for a dessert that's both comforting and unforgettable.

Serve them warm or chilled over vanilla ice cream, spoon them onto plain yogurt, pair them with your favorite cheeses, or serve them alongside your favorite cooked meats for a sweet-and-savory combination that's surprisingly delicious.

Have a Pura Vida weekend!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.