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 to 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
1 cup strained guava pulp
1 cup sugar
½ tablespoon lemon juice
1 cinnamon stick
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 🙂