Elite life

Guava Jam Recipes


Guava Jam 1

Lime juice
Cooking Instructions:
Peel the guavas thinly; put them on to boil (whole) over a low to medium heat with enough water to cover them and prevent burning. Boil until they are very soft. Take them out of the water and rub them through a sieve until only the seeds are left. To each cup of pulp allow 3/4 cup of sugar. Put the fruit and sugar into a clean sauce-pan and boil to the consistency of jam. Bottle in sterilized jars.
Guava Jam 2

Ripe guavas
Lemon juice (1 cup or more)
Brown Sugar
Water (enough to cover fruit)
Jam jars (sterilized)
Cooking Instructions:
Peel the outer yellow skin off the guavas, cut guavas into quarters and scrape out the insides (seeds). When making guava jam the outer yellow skins and the seeds are not used. Wash the quartered guavas and put them in a large heavy saucepan. Pour just enough water into the saucepan to cover guavas and boil briskly until the fruit is all pulpy or soft. Remove from stove. Measure out this fruit mixture, and for every cup of fruit you will need a cup of brown sugar. If you have four cups of fruit you must use four cups of brown sugar. Put the fruit, lemon juice and sugar into a big heavy saucepan and keep boiling briskly, stirring every now and then until a little dropped onto a wet saucer begins to jel or thicken. Appearances can be deceptive, the jam mixture may look and seem to be runny, while it is boiling away merrily on the stove, but do not be fooled by this. If it is over-cooked it will become hard and almost like toffee when it has cooled down. Remove from stove and while still hot fill all the jars. Make sure they have good tight lids. This jam can keep for months.
Guava Jam 3

10 to 12 ripe guavas, sliced, seeds removed
3 cups sugar
1 tsp red coloring item
Water, as needed
Cooking Instructions:
Heat water in a pan and cook the guavas until tender. Filter out the liquid part. Add sugar and cook over medium heat. Stir regularly. Cook until thick enough to spread on bread. Add red color and mix. Let the jam cool down. Pack and can, or store in an airtight container.
Guava Jam 4

3 c. guava pulp
3 c. sugar
1 (6 oz.) pkg. strawberry
Cooking Instructions:
Blend together, boil for 3 full minutes. Pour into containers.
Guava Jam 5

1 kg Ripe guavas
1/2 tsp Citric acid
1-1/2 kg Sugar
Cooking Instructions:
Wash and cut guavas into small pieces. Boil them in level with water. Now mash and strain through the jelly cloth. Put the mixture of guava juice, sugar and citric acid on fire and bring to a boil. Stir well with a wooden ladle. When it thickens, remove it from the heat. Pour it into dry bottles. When cold, remove scum from the top of the bottles and seal tightly.
Guava Jam 6

4 cups sugar
1 cup water
5 lbs guavas
Cooking Instructions:
Boil sugar and water until it spins a thread (238F). Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve. Strain and add to syrup. Cook until thick. Pour into hot sterilized jars and seal.
Strawberry Guava Jam

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
Cooking Instructions:
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.


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