Here’s my wife’s take on Guava Jam………
I’ve finally gathered enough guava to make several bottles of guava jam. With some patience, I was able to collect the guava; freeze them, and then prepare the jam. It was long overdue! You see the guava came in small parcels as the nice lady sent it. I am entirely grateful for what she did. So, everyone who were to get a bottle of guava jam got one.
Now, working with frozen guava was tedious. I had to first thaw it, then peel the skin. Now, each guava has a lot of small, hard seeds that must be removed. The best way to remove the seeds is by straining. This will take a little while; be patient or you would lose a lot of pulp. I did this and got enough. As my guava was frozen I would not add water, and it did not need any boiling at all.
As I’ve said in previous post, I always prepare my own jams. I don’t like the watered-down store brands. I like to taste the fruit strong in my jams. This guava jam is just like I expected. It was not too thick; it was smooth and the colour was a brilliant red. Even the kids enjoyed this guava jam.
Here is the guava jam recipe. Note, you can use frozen or fresh guava pulp for this recipe.
Guava Jam Recipe
Canning jars and lids (sterilize the canning jars and lids)
The frozen strained guava pulp looks like this.
Combine the guava pulp, sugar, lemon juice in a large stainless steel pot.
Add cinnamon and bring to a full rolling boil over high heat, stirring frequently. Do not let it scorch.
Remove from heat. Carefully ladle jam into sterilised jars leaving 1/4 inch head space. Adjust caps and seal at once. Most homemade jams can last up to 6 months.
Note: Jams should have the natural fruit colour and flavour of fruit it is made from.
Well, there you have it, A simple guava jam that has a wonderful fruity taste. As you can see we have started posting again so more recipes to come. Don’t forget to check out our cookbook available on Amazon.
Ah gone 🙂