When it comes to tropical fruits, guavas are undoubtedly a true delight. Bursting with a sweet and tangy flavor, they are a perfect candidate for turning into a delicious homemade jam. Guava jam not only captures the essence of this tropical fruit but also provides a versatile and delightful spread for your toast, scones, pies, or even as a topping for ice cream.Guavas are small to medium-sized fruits that come in various varieties. They are known for their unique flavor profile, combining sweetness with a hint of tartness. Guavas are also packed with vitamins A and C, dietary fiber, and antioxidants, making them a healthy addition to your diet.Choose guavas that are fully ripe, with a vibrant color and a fragrant aroma and the flesh should be slightly soft to the touch.Thoroughly wash the guavas under running water to remove any dirt or impurities. Remove the stem and blossom ends, and cut the guavas into small pieces. It's okay to leave the skin and seeds intact, as they will add texture to the jam.Place the guava pieces in a large pot and add enough water to cover them. Simmer the guavas over low heat until they become soft and mushy. This process helps extract the flavor and natural pectin from the fruit.Pass the cooked guava mixture through a fine-mesh strainer or food mill to separate the seeds and skin from the pulp. This step ensures a smooth and consistent texture for your jam.Return the strained guava pulp to the pot and add your desired sweetener, such as sugar or honey. You can also enhance the flavor by adding a squeeze of lemon juice or a sprinkle of cinnamon. Stir well to incorporate the ingredients.Place the pot back on the stove and cook the mixture over medium heat, stirring frequently to prevent it from sticking to the bottom. As the jam thickens, reduce the heat to low and continue simmering until it reaches the desired consistency.To check if the jam has reached the desired consistency, place a small amount on a chilled plate and let it cool for a few seconds. If it thickens and wrinkles when you push it with your finger, it is ready.Ladle the hot guava jam into sterilized jars, leaving about ¼ inch of headspace. Seal the jars tightly and process them in a boiling water bath for the recommended time. Once cooled, store the jars in a cool, dark place. Refrigerate after opening.Guava naturally contains pectin, which is a complex carbohydrate found in the cell walls of many fruits. When guava is cooked down and the acidity from lemon is added to the jam, the pectin in the fruit is released and acts as a gelling agent. Pectin is responsible for giving jam its characteristic gel-like consistency by forming a network of polymers that trap water and create a semi-solid structure. It helps thicken the jam and provides the desired texture, gelling, smoothness and richness.Spread this delectable guava jam on toast, scones, or even use it as a filling for pastries and cakes. Its sweet and tangy flavors are sure to delight your taste buds and transport you to a tropical paradise.Homemade guava jam is a wonderful way to preserve the flavors of this tropical fruit and enjoy its delightful taste all year round. By following these simple steps, you can create a batch of guava jam that is bursting with the natural goodness of ripe guavas. So, roll up your sleeves, grab some fresh guavas, and embark on a jam-making adventure that will add a tropical twist to your dishes!Bon appetite! Your spoon is waiting!
- 1 Blender or food mill
- 1 Fine-mesh strainer
- 2 lbs ripe guavas
- 1/2 cup maple syrup or sweetener of your choice
- 1/2 lemon, juiced and zested
- 2 TBSP orange juice blood orange or regular
- 2 cups water
- Wash the guavas thoroughly under running water to remove any dirt or impurities. Remove the stem and blossom ends, and cut the guavas into small pieces.
- In a large pot, place the guava pieces and add water. Simmer the guavas over low heat for about 15-20 minutes, or until they become soft and mushy.Transfer guavas to a blender and process until smooth. Pass the cooked guava mixture through a fine-mesh strainer to separate the seeds from the pulp. This step ensures a smooth texture for your jam.
- Return the strained guava pulp to the pot and add maple syrup (or a sweetener of your choice), orange juice, lemon juice and zest. Stir well to combine the ingredients.
- Place the pot back on the stove and cook the mixture over medium heat, stirring frequently to prevent it from sticking to the bottom. As the jam thickens, reduce the heat to low and continue simmering for about 30-45 minutes, or until it reaches the desired consistency. You can test the jam's doneness by placing a small amount on a chilled plate and letting it cool for a few seconds. If it thickens and wrinkles when you push it with your finger, it is ready.Once the jam has reached the desired consistency, remove it from the heat and let it cool for a few minutes.
- To preserve the guava jam: Ladle the hot guava jam into sterilized jars, leaving about ¼ inch of headspace. Seal the jars tightly and process them in a boiling water bath for about 10-15 minutes to ensure proper preservation.After the jars have cooled, check that they are properly sealed. Store the jars in a cool, dark place. The guava jam can be stored for several months. Alternatively- if you are not canning guava jam, you can keep the jars with guava jam in the fridge for up to a month.
Serving: 1jarCalories: 541kcalCarbohydrates: 123gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 29mgPotassium: 2144mgFiber: 25gSugar: 91gVitamin A: 2870IUVitamin C: 1057mgCalcium: 185mgIron: 1mg
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