Strawberry Guava Vs Pineapple Guava Food
SWEET STRAWBERRY GUAVA JAM
This jam can keep in the fridge for at least a month. Time does not include 2 hours chilling in the fridge. Recipe from Vegetarian Planet by Didi Emmons
Provided by cookiedog
Categories Strawberry
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 432, Fat 0.5, Sodium 26.1, Carbohydrate 111.5, Fiber 3.9, Sugar 96.7, Protein 1
STRAWBERRY GUAVA JAM
I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Recipe #460307). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.
Provided by Ambervim
Categories Low Protein
Time 1h
Yield 3 Pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 851, Fat 1.1, SaturatedFat 0.3, Sodium 4.4, Carbohydrate 217.1, Fiber 5.5, Sugar 209.5, Protein 2.7
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