Prep 10 mins
Cook 15 mins
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
- 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.
YUMMY!! This was my first foray into making jam, and I'm happy to say that the results were delicious! The landlord dropped off a colander full of fresh-picked berries from his garden yesterday afternoon, so I thought this would be a perfect use for some of them. I"m not sure I bought the right pectin (the only non-liquid pectin I found at the store was the dry no-cook pectin for freezer jam), but my jam seemed to set up okay. I didn't boil the pectin/sugar mixture after I added it to the hot fruit, though, because I was afraid that it wouldn't set (the package said that you just add it to the fruit without cooking it). It was a little soft after two hours, but it definitely wasn't runny or anything. The flavor was awesome, anyhow, so I would've just used it as an ice cream topping if it hadn't set up. I knew that I'd like the strawberry and guava together, but I really enjoyed the lime flavor in this as well. I ended up with 3 little 8oz jars out of this recipe (maybe I'll give one to the landlord as a thank you for the strawberries from his garden). So glad I tried this! Thanks for posting! Made for ZWT5