Strawberry Guava Jam Recipe Hawaii Food

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.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

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.