This guava jam, or jam, is so wonderful that you can’t believe it’s so simple to make. Now that it’s guava season, you can make lots of it! The best thing to do is to make it with guava that is not so ripe, otherwise it will become too soft. When the skin starts to turn yellow is the ideal point.
Ingredients:
1kg of guava;
500g sugar (refined or crystal);
250ml of water;
1 lemon juice.
Peel and cut the guavas in half. Remove the seeds (use to make jelly, see at the end of the post). Place over medium heat with the sugar, water and lemon juice. Bring to a boil and test the doneness of the guava by poking it with a fork until it is very soft. The boiling time will depend on how ripe the guavas were. In my case it was 18 minutes.
I looooove guava jam with white cheese!!! Too good!
To make jelly, pass the pulp through a sieve, pressing well and discarding the seeds. For each cup of pulp obtained, add 1/2 cup of sugar, juice of 1 lemon and 60ml of water. Let it boil until it thickens.
The jam and jelly last for 45 days in the refrigerator in a covered container (or much longer if in sterilized jars).
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