Guava Jam Recipes Without Pectin Food

GUAVA JAM

Steps:

• Cut guava into large chunks. Fill the pot with little water and place guava in it.
• Cover the lid and boil guava for 10-15 minutes on medium heat until soft.
• Remove from heat and blend with an immersion blender. Just a few pulses, do not blend seeds.
• Strain to get puree and discard the seeds.
• Take Guava puree, sugar, lemon juices, and spices (if using) in the thick-bottomed pot.
• Cook jam for about 30 minutes on medium heat with occasional stirring. Once the jam starts to thicken stir frequently. (Vigilant observation will be necessary as the jam reaches the setting point.)
• The jam is ready when you see the bottom of the pot clearly while stirring. Another tip is when you draw a line on the spatula, the jam will coat the spatula thickly. (Do not overcook or the sugar might caramelize and burn to make the jam bitter.)
• Remove cinnamon sticks and cardamom pods from the jam.
• Transfer hot jam plum jam to clean and preferably sterilized jars. Seal the lid and turn the jars upside down.
• Store in the fridge if consuming immediately. Or follow proper sterilization steps and seal it for canning and follow the water bath procedure if intending to store it in the pantry for a longer period. Or let the jam cool completely for 12 hours then freeze.

PINK GUAVA JAM

Steps:

• Use only ripe pink guavas for this recipe; pink guavas are ripe with they either fall off the tree on their own or when they come off the tree when barely touched. They will be bright pink on the inside and quite soft. Wash.
• Cut the guavas in half, using a small spoon to carefully spoon out the middle sections containing seeds. Do not allow a single seed to remain as they are quite hard and unpleasant to bite into; people with dentures may want to injure you if one slips inches Set aside seedless guava "meat." (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.
• Place guava "meat" into blender and pulse until relatively but not completely smooth. Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat." If you have two cups of guava "meat," add two cups of granulated sugar (i.e. one-for-one). Add two tablespoons of pectin and the juice of two small limes (or one large Persian lime). Bring to rolling boil for 20 minutes, stirring continually. The jam will be become a more intense pink/red color at this point.
• 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.

GUAVA JAM

Steps:

• 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.

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.