Guavas are a tropical fruit variety, available in different shapes. The inside, when ripe, can be either white, pink or deep red. The pulp gets softer when it ripens and is a bit grainy. It can be oblong or circular, about 4-12 centimeters long, depending on the species..
Besides its unique flavour and fragrance, guava has been hailed as one of the super fruits due to the numerous health benefits it offers. It's indeed is a powerhouse of nutrients. Guava is rich in vitamin C, high in fiber, contains beneficial nutrients the body requires and is low in calories.
Besides its unique flavour and fragrance, guava has been hailed as one of the super fruits due to the numerous health benefits it offers. It's indeed is a powerhouse of nutrients. Guava is rich in vitamin C, high in fiber, contains beneficial nutrients the body requires and is low in calories.
Jams and jellies have always been staple items in the pantries of Saint Lucian households, but one jam reigns supreme in our household, and that’s Guava Jam. Guava Jam is relatively easy to make, but the ingredients do vary depending on your preference. Jams were also a great way to preserve the abundance of fruits before spoilage.
Ingredients:
- 5 Guavas
- 2 cups Sugar
- 3 tablespoons Lemon juice
- Salt to taste
- Pectin (optional)
Method:
- Wash the guavas under cold running water.
- Remove the stem and blossom ends, then cut the guavas into dice sized pieces.
- Boil them in water for about 5 minutes until soft.
- Remove them carefully from the pot while saving the water.
- Plop your soft guavas into a food processor or blender and run it until your guavas are reduced to a pulp.
- Then grab a mixing bowl with a sieve and strain the pulp so that the guava seeds are separated from the pulp. Discard the seeds.
- Add the pulp back into the cooking pot and add in all the sugar, water, lime juice, and salt.
- (Optional) Add 1 tablespoon of pectin for every cup of fruit you have. 2 cups fruit = 2 tablespoons pectin. (Some guava jam recipes don’t call for added pectin) Guavas have a naturally high level of pectin, so there's no need to add any of the artificial pectin.
- Bring to a boil, then reduce the heat to simmer (covered) for about 30 minutes until thickened.To make it into spreadable jam, stop when it has thickened to the consistency of yoghurt.
- Remove from heat, and pour into sterilized jars then seal.
Go ahead excite your taste buds!
Spread it on toast with peanut butter, makes a nice filling for crepes, or a delicious topping for pancakes, to glaze ribs and chicken wings, as a topping with your favorite dessert, (drizzle it over desserts for decoration and taste!) to accompany an afternoon tea, or for other sweet and savory applications.
Also visit https://www.instagram.com/gardenchitchat/ for more recipes and information with regards to fruits and holistic health.
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