Guava Jam Recipes

GUAVA JAM

Steps:

• Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
• Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
• For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
• While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CUBAN STYLE GUAVA JAM

Steps:

• 1. Wash and remove stems off the guavas.
• 2. Scoop out the centers of the guavas and put in a separate container.
• 3. Cut the guava pulp with skin into quarters and place in a blender to puree. At this point add enough water to help the mixture liquefy.
• 4. Strain the puree really well and discard the skin and pulp left behind.
• 5. At this point you can get the seeds and strain those as well, this part will require a spatula or the back of a spoon to help you get the puree through the strainer.
• 6. Combine both strained puree's with the sugar into a pot. Cook on high until it comes to a boil, stirring constantly as to avoid sticking or burning.
• 7. Add the pinch of salt and Lower to medium heat. Continue to cook and stir occasionally for about 30 minutes.

17 FRESH GUAVA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a guava recipe in 30 minutes or less!

MEXICAN GUAVA JAM

Steps:

• Cut guavas in fourths but do not peel.
• Place in a small stainless steel or dutch oven with about 2 T. of water. Cook for about 10 minutes on medium heat, stirring to heat all of the guavas and they become mushy.
• Turn off the heat and spoon the guavas into a fine mesh strainer over a clean bowl and using a rubber spatula push the pulp and juice leaving only the seeds and peels.
• Return the contents of the bowl to the now cleaned dutch oven and add sugar and lemon juice.
• Return to heat to a boil for about 10 minutes. The natural pectin in the guavas will start to thicken the mixture. Cook to gel point. (If your batch seems thin you can add 3 T. Flex Batch Pectin from Ball. )
• Ladle mixture into 2 half pints and process in a water bath for 10 minutes at a full boil.

GUAVA JAM

Steps:

• Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
• Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
• Option A: Peel guavas and cut in pieces or cut unpeeled guavas in half and scoop out pulp. Place pulp or pieces in sauce pan with a little water. Bring to a boil then turn down heat. Simmer, stirring occasionally, until fruit is soft. Strain softened pulp through a food mill or sieve to remove seeds. Seeds are very hard and must be removed.
• Option B: Cut guavas in half and scoop out the center area containing the seeds. Seeds are very hard and must be removed. Then scoop out the rest of the guava pulp and mash if soft or puree with blender or food processor if firm.
• Measure guava pulp into sauce pan.
• Add calcium water and lemon juice or lime juice (if needed), and mix well.
• Measure sweetener into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
• Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
• Fill hot jars to ¼" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks

GUAVA JAM RECIPE

Steps:

• Rinse guava fruits to get rid of impurities and cut-off ends.
• Cut guava into manageable chunks and collect in a bowl.
• Cut lemon or lime into two.
• Place guava into a large jam pan with the water and boil guava soft.
• Blend guava smooth.
• Take the guava pulp through a strainer to get rid of the stone-hard seeds. Do that with the full batch.
• Take the strained guava pulp back to the heat with the sugar. Squeeze lemon/lime juice in and throw in lemon/lime halves too.
• Bring to a rolling boil and then keep on a steady heat to reduce jam. When it starts to change color and it has reduced, stir because the jam will start to jump out. Stir frequently at the end when the jam is done.
• When the jam appears glossy or translucent, it might be done. Test if done, setting temperature with a thermometer is 220 Fahrenheit/ 105 Celsius. You can test if the jam is set too by dropping some jam on an ice-cold plate. If it's runny it needs to cook a little more. Repeat test until set.
• Take out lemon/lime halves and discard.
• Pour hot jam into prepared jam jars up to the rim.
• Close the jar with a lid and turn it upside down to create a vacuum. Turn it backup when the jar can be touched again to avoid air bubbles.
• Store in a cool and dry place.

GUAVA JAM

Steps:

• Cut guava into large chunks. Fill the pot with little water and place guava in it.
• Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
• Remove from heat and blend with an immersion blender. Just a few pulses, do not blend seeds.
• Strain to get puree and discard the seeds.
• Take Guava puree, sugar, lemon juices, and spices (if using) in the thick-bottomed pot.
• Cook jam for about 30 minutes on medium heat with occasional stirring. Once the jam starts to thicken stir frequently. (Vigilant observation will be necessary as the jam reaches the setting point.)
• The jam is ready when you see the bottom of the pot clearly while stirring. Another tip is when you draw a line on the spatula, the jam will coat the spatula thickly. (Do not overcook or the sugar might caramelize and burn to make the jam bitter.)
• Remove cinnamon sticks and cardamom pods from the jam.
• Transfer hot jam plum jam to clean and preferably sterilized jars. Seal the lid and turn the jars upside down.
• Store in the fridge if consuming immediately. Or follow proper sterilization steps and seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. Or let the jam cool completely for 12 hours then freeze.