1/1 Photo of Strawberry Guava Jam
I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Baba's Guava Jelly). 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.
My Private Note
- 1Select 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.
- 2Place 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.
- 3Place the juice and meat with skins in a large pot and add water until it shows through the fruit.
- 4Cook gently until guavas are tender, about 30 minutes.
- 5Add lemon and sugar.
- 6Stir the mixture until the sugar has dissolved.
- 7After the jam comes to a full boil, let it cook for 15-20 minutes or until done.
- 8Use 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.
- 9Pour into sterilized jars, seal and use safe canning methodology.
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Nutritional Facts for Strawberry Guava Jam
Serving Size: 1 (1022 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 850.9
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 4.4 mg
- Total Carbohydrate 217.0 g
- Dietary Fiber 5.5 g
- Sugars 209.5 g
- Protein 2.6 g