Strawberry Guava Jam Recipe Hawaii Recipes

STRAWBERRY GUAVA JAM

Steps:

• 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.

SWEET STRAWBERRY GUAVA JAM

Steps:

• 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.