Strawberry Guava Jam Recipes

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SWEET STRAWBERRY GUAVA JAM



Sweet Strawberry Guava Jam image

This jam can keep in the fridge for at least a month. Time does not include 2 hours chilling in the fridge. Recipe from Vegetarian Planet by Didi Emmons

Provided by cookiedog

Categories     Strawberry

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

5 tablespoons guava paste
1 pint strawberry, stemmed and halved
3/4 cup water
1 cup sugar
2 tablespoons sugar
2 tablespoons granulated pectin
1 teaspoon lime zest (heaping)

Steps:

  • In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar.
  • Bring the mixture to a boil, and let it simmer for 10 minutes.
  • In a cup, combine the 2 tablespoons sugar and pectin. Stir well.
  • Add this mixture to the boiling guava-strawberry liquid.
  • Stir well, and let the mixture boil for at least 2 minutes to activate the pectin.
  • Remove the pan from the heat, and add the lime rind.
  • With a potato masher or immersion blender, mash the jam well.
  • Pour it into a sturdy plastic container with a tight-fitting lid.
  • Let the jam cool, then cover it.
  • Chill it for at least 2 hours before serving.
  • The jam will keep in the refrigerator for at least 1 month.

Nutrition Facts : Calories 432, Fat 0.5, Sodium 26.1, Carbohydrate 111.5, Fiber 3.9, Sugar 96.7, Protein 1

STRAWBERRY GUAVA JAM



Strawberry Guava Jam image

I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Recipe #460307). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.

Provided by Ambervim

Categories     Low Protein

Time 1h

Yield 3 Pints

Number Of Ingredients 3

3 cups guava
1/2 cup lemon juice
3 cups sugar

Steps:

  • Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl.
  • Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out.
  • Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
  • Cook gently until guavas are tender, about 30 minutes.
  • Add lemon and sugar.
  • Stir the mixture until the sugar has dissolved.
  • After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
  • Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam.
  • Pour into sterilized jars, seal and use safe canning methodology.

Nutrition Facts : Calories 851, Fat 1.1, SaturatedFat 0.3, Sodium 4.4, Carbohydrate 217.1, Fiber 5.5, Sugar 209.5, Protein 2.7

GUAVA JAM



Guava Jam image

This is a delish jam for breakfast, peanut butter and jam sandwiches, or for baking.

Provided by pattyshaw

Time 14h5m

Yield 80

Number Of Ingredients 4

2 pounds ripe guavas, washed and trimmed
4 cups white sugar, or as needed
4 tablespoons lime juice, or as needed
1 (3 ounce) pouch liquid pectin

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.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 11 g

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