GUAVA JAM
Prep Time 15min - Cook Time 45min
Ingredients
5 pounds Guava
4 cups sugar
1 cup H2O
1/2 cup Lime or Lemon Juice
Cooking Instructions
1} Cut the guavas in half, using a melon baller to
carefully spoon out the middle sections containing
seeds. While you are doing this place seed balls
into a food processor and the "meat" into a sauce
pan. Fill the sauce pan with enough water that the
guava are covered Not immersed.... Do not allow a
single seed to remain as they are quite hard and
unpleasant to bite into. (Shells and seeds make
good fertilizer for the garden.) Freeze if you cannot make jam on the same day -- a good option as
guavas mature at greatly varying times.
2} Cook the guava meat on a medium flame until soft. While that is cooking Add just a tad of water or
juice to the seeds and pulse, the place into a strainer to work with a wooden spoon or spatula. Repeat
until all the flesh has been separated from the seeds
3} Place guava "meat" into the processor and pulse until relatively but not completely smooth. Return
all the guavas to the sauce pan. 4} Add the 1/2 cup juiced lime or lemons with sugar Bring to rolling boil for 15-20 minutes, stirring
continually. Check with a candy thermometer that it reaches at least 220-230. Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water
over top of jars. Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop
signifying airtight seal. Remove rings only, dry, and re-place them on the jars. Store away.