Strawberry Guava Jam

Recipe by Ambervim
YIELD: 3 Pints




  • 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.