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Garden Chit Chat Guava jam recipe.




Garden Chit Chat Guava jam recipe.


This recipe will be included in my book but I decided to share with you anyway. Enjoy.

Tropical flavours make the perfect fruit spreads and guava jam is definitely my favourite!




This year, our guava tree have been generous, so we have been taking advantage! We normally enjoy as a snack, add to smoothies, or give to friends and family members; but guavas make a delicious jam too! If you have never tried a guava, the flavour is a cross between a pear and a strawberry, with a soft creamy texture when they are ripe.





Ingredients:


6-8 ripe Guavas

3 cups Sugar,

3 tablespoons Lemon/lime juice

1/2 teaspoon Salt


Note: Guava has little amount of natural pectin in it. So we are going to add lemon or lime juice to this jam which is rich source of pectin. Lemon/lime has lots of pectin and it also acts as acidity regulator in this jam.




Method:


Wash the guavas and slice into small pieces.

Add 5 cups and medium heat boil for 15-20 minutes or until it becomes very soft and pulpy. Mash or whisk it.

Strain and continue to mash the cooked guavas to extract all the juice and pulp.This will have about 4 cups of juice extracted.

Add lemon juice and sugar and mix.

On high heat bring to a boil for 30-40 minutes. Stirring occasionally Once it is boiling rapidly, it is important to continue stirring continuously to avoid the jam from hardening; to achieve a not too thick but not too runny consistency. Do not overcook.


Cool completely before transferring to clean or sterilized jars. Close the lids after it has cooled down.


Store the jars in the fridge! Perfect for toast, biscuits, pancakes and more.


Bon Appétit!



Note: To can, pour jam into hot, sterilized jars. Wipe rims with a clean cloth. Cover with new, sterilized lids and screw on rings. Boil in a hot water bath for 10 minutes. Remove from water. You should hear the lids pop, and each one should be sucked down. This preserves for 1 year.




Thank you for your interest in my recipe.

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