Guava Preserves Recipes

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.

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 PRESERVES

Steps:

• Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
• Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
• Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.

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.