Strawberry Guava Jam

"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."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1hr
Ingredients:
3
Yields:
3 Pints
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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